practically beyond control, careful attention must be given to the proper
mastication of the food and to such other phases of digestion as are under
control.

*Necessity for Thorough Mastication.*—Mastication prepares the food for
the digestive processes which follow. Unless the food has been properly
masticated, the digestive fluids in the stomach and intestines cannot act
upon it to the best advantage. When the food is carefully chewed, a larger
per cent of it is actually digested—a point of importance where economy in
the use of food needs to be practiced.

A fact not to be overlooked is that one cannot eat hurriedly and practice
thorough mastication. The food must not be swallowed in lumps, but reduced
to a finely divided and pulpy mass. This requires time. The one who
hurries through the meal is necessarily compelled to bolt his food. Thirty
minutes is not too long to give to a meal, and a longer period is even
better.

Perhaps the most important result of giving plenty of time to the taking
of food is that of _stimulating the digestive glands to a proper degree of
activity_. That both the salivary and gastric glands are excited by the
sight, smell, and thought of food and, through taste, by the presence of
food in the mouth, has been fully demonstrated. Food that is thoroughly
masticated and relished will receive more saliva and gastric juice, and
probably more of other juices, than if hastily chewed and swallowed. This
has a most important bearing upon the efficiency of the digestive
processes.

*Order of Taking Food.*—There has been evolved through experience a rather
definite order of taking food, which our knowledge of the process of