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EXPERIMENTS
OBSSRVATIONS
GASTRIC  JUICE,
PHYSIOLOGY  OF  DIGESTION
BY WILLIAM BEAUMONT, M. D,



     Surgeon in the V. S. Army.
   PLATTSBURGH,




PRINTED BY F. P. ALLEN.



       1833. 

  Entered according to Act of Congress, in the year 1833,
by William Beaumont, M. D. in the Office of the District
Clerk of the United States for the Southern District of
JSew-York. 
TO JOSEPH  LOVELL, M.  D.
   -iljRGEON GENERAL OF THE UNITED STATES' ARMY,
  Whose  merit  justly entitles  him to the rank
                 which he holds,
And whose zeal in the cause of Medical  Science  is
     equalled only by his ability to promote it.
   As a tribute of respect for his public and pri-
                  vate virtues,
   And as a feeble acknowledgement for a long
          tried and unvarying friendship,
       This work is respectfully dedicated, by
                THE AUTHOR. 
 
PREFACE.
  THE present age is prolific of works on physiol-
ogy; therefore  in  offering to the  public another
book relative to an important branch of this science,
it will perhaps be necessary to assign my motives.
  They are, first, a wish to comply with the repeated
and urgent solicitations of many  medical men who
have become partially acquainted with the facts and
observations it is  my  intention  to  detail; men, in
whose  judgment I place confidence,  and who have
expressed their conviction of the  deep  importance of
the experiments, the result of which I mean herewith
to submit to the public: secondly, (and it is that
which mainly influences me,) my own firm conviction
that medical science will be forwarded by the pub-
lication.
  I am fully aware of the  importance of the subject
which these experiments are intended to illustrate, as
well in a pathological as in a physiological point of
view;  and I am therefore  willing to  risk the cen-
sure or neglect  of critics, if I may  be permitted to
cast my mite into the treasury of knowledge, and to
be the means, either directly or indirectly, of subserv-
ing the cause of truth, and ameliorating the condi-
tion of suffering humanity.
  I make  no claim to originality in my opinions, as it
respects the existence and operation  of the gastric
juice.   My  experiments confirm  the doctrines (mth
some modifications) taught by Spallaszini, and ma- 
6                   PREFACE.
ny of the most enlightened  physiological  writers.
They are experiments made in the true spirit of en-
quiry, suggested by the very extraordinary case which
gave me  an  opportunity of making them.  I had no
particular hypothesis to support; and I have there-
fore honestly recorded the result of each experiment
exactly as it occurred.
  The reader will perceive some slight seeming dis-
crepancies, which he may find it difficult to reconcile ;
but he will recollect that the  human machine is en-
dowed with a vitality which modifies its movements
in different states of the system, and probably pro-
duces some  diversity of effects from the same causes.
  I had  opportunities for the examination of the in-
terior of the stomach, and its secretions, which  has
never before been so fully offered to any one.  This
most important organ, its  secretions and its opera-
tions, have been submitted to  my observation in a ve-
ry extraordinary manner, in a state of perfect health,
and for years in succession.   I have availed myself of
the opportunity afforded by a concurrence of circum-
stances which probably can never again occur, with
a zeal and perseverance proceeding from  motives
which my conscience approves ; and I  now submit
the result of my experiments to an enlightened public,
who I doubt not will duly appreciate the truths disco-
vered, and the confirmation of opinions which before
rested on conjecture.
  I submit a body of facts which cannot be invalida-
ted.   My opinions may be doubted, denied, or ap-
proved, according as they conflict or agree with the
opinions  of each individual who may read them; but 
PREFACE.
7
 their worth will be best determined by the foundation
 on which they rest—the incontrovertible facts.

   I avail myself of this opportunity to make my grate-
 ful acknowledgements to Doctor Joseph Lovell, Sur-
 geon General of the United States' Army, (to whom 1
 am under obligations for personal kindness and offi-
 cial  exertions  in affording facilities for  prosecuting
 the experiments;)—to Professors  Silliman, Knight,
 Ives and Hubbard, of Yale.College, Dunglison, of the
 Virginia University, and Sewall, Jones, Henderson
 and  Hall,  of Columbian College, for their unsolici-
 ted friendship; for the interest which they have taken
 in the experiments, and for the generous encourage-
ment which they have given to the proposed publica-
tion.  To Doctor Samuel Beaumont, of Plattsburgh,
N. Y. I am particularly indebted for the assistance
which he has rendered me in arranging and prepa-'
ring  my notes for  the press. 
 
INTRODUCTION.
   THE experiments which follow were commenced
in 1825, and have been continued,  with various in-
terruptions, to the  present time, (1833.)  The op-
portunity for making them was afforded to me in the
fallowing way.
   Whilst stationed at  Michillimackinac,  Michigan
Territory, in 1822,  in the military service of the Uni-
ted States, the following case of surgery  came un-
der my care and treatment.
   Alexis St.  Martin,  who is the subject of these
experiments, was a Canadian, of French  descent,
at the above mentioned time about eighteen years of
age, of good constitution, robust and healthy.  He
had been engaged  in the service of the American
Fur Company, as  a voyageur, and was accidentally
wounded by the discharge of a musket, on the 6th
of June, 1822,
   The charge, consisting of powder and duck shot,
was received  in the left side of the  youth, he being
at a distance  of  not more than one yard from the
muzzle of the  gun.  The contents entered posteri-
orly, and in  an oblique direction, forward and in-
ward, literally blowing off integuments and muscles
of the size of a man's hand, fracturing and carrying
away the anterior half of the sixth rib, fracturing the
fifth, lacerating the lower portion of the left lobe  of
the lungs, the  diaphragm, and perforating the  sto-
mach,
                       v, 
Id
introduction.
  The whole mass of materials forced from the mUs>
ket, together with fragments of clothing and pieces
of fractured ribs, were driven  into the muscles and
cavity of the chest.
  I saw him in twenty-five or thirty minutes after the
accident occurred,  and,  on examination, found  a
portion of the lung, as large as a Turkey's egg, pro-
truding through  the external wound, lacerated and
burnt; and immediately below this, another protru-
sion,  which, on further  examination, proved to be
a portion of the stomach, lacerated through all its
coats, and pouring out the food he had taken for his
breakfast, through an  orifice large enough to admit
the fore finger.
  In attempting to return the protruded portion  of
the lung, I was prevented by a sharp point of the
fractured rib, over which it had caught by its mem-
branes ; but by raising it with my finger, and clipping
off the"point of the rib, I  was  able to return it into its
proper cavity, though  it could not be retained there,
on account of the incessant efforts to  cough.
  The projecting portion of the stomach  was nearly
as large as that of the lung.  It passed through the
lacerated diaphragm and external wound, mingling
the food with  the bloody  mucus  blown from the
lungs.
   After cleansing the wound from  the  charge and
other extraneous matter, and replacing the  stomach
and lungs as far as practicable,  I  applied the carbo-
nated fermenting poultice, and kept the surrounding
parts constantly wet with a lotion of  muriate of am-
monia and vinegar; and gave internally the aq. acet.
am. with camphor, in liberal quantities. 
INTRODUCTION,
11
  Under this treatment a strong reaction took place
in about twenty-four hours, accompanied with high
arterial excitement, fever, and  marked symptoms of
inflammation of the lining membranes of the chest
and abdomen, great difficulty of breathing, and dis-
tressing cough.
  He was bled to the amount of eighteen or twenty
ounces, and took a cathartic.  The bleeding reduced
the arterial action, and gave  relief.   The cathartic
had no effect,  as it  escaped from the stomach
through the wound.
   On the 5th day a partial sloughing of the integu-
 ments and muscles took place.  Some of the pro-
 truded portions  of the lung, and lacerated  parts  of
 the  stomach, also sloughed, and left  a perforation
 into  the  stomach, plainly to  be seen, large enough
 to admit the whole length of my fore-finger into its
 cavity; and also'a passage into the chest, half as large
 as my fist, exposing to view a part of the lung, and
 permitting the free escape of air and bloody mucqs
  at every respiration.
   A violent fever continued for ten days, running  in-
 fo a typhoid type, and the wound became very foetid.
   On the eleventh day, a more extensive sloughing
  took place, the febrile symptoms subsided, and the
  whole surface of the  wound assumed a healthy and
  granulating appearance.
    For seventeen days, all that entered his  stomach
  by the oesophagus, soon passed  out through  the
  \vound;  and the only way of sustaining him was by
  means of nutricious  injections per anus, until com-
  presses and adhesive  straps could be applied so as to 
J2                INTRODUCTION.

retain his food.  During this period no alvine evacu-
ations could be obtained, although  cathartic injec-
tions were given, and various other means were a-
dopted to promote them.
  In a few days after firm dressings  were  applied,
and the contents of the stomach retained, the bowels
became, gradually excited, and, with the aid of ca-
thartic injections, a very hard, black, foetid stool was
procured,  followed by several  similar ones;  after
which the  bowels became quite regular, and contin-
ued so.
  The cataplasms wore continued until the slough-
ing was completed, and the granulating process fully
established; and were afterwards occasionally resort-
ed to, when  the wound became ill conditioned.  The
aq.  acet. am. with camphor  was also continued  for
several weeks, in proportion to the febrile symptoms,
and the foetid condition of the wound.
  No sickness, nor unusual  irritation of the stomach,
not even the slightest  nausea, was manifest during
the whole time; and after the fourth week, the appe-
tite became good, digestion  regular, the alvine evac-
uations natural, and all the functions of the system
perfect and healthy.
  By the adhesion of the sides of the protruded por-
tions of the stomach to the  pleura costalis  and the
external wound, a free  exit was afforded to the con-
tents of that organ, and effusion  into the abdominal
cavity was thereby prevented.
  Cicatrization and contraction of the external wound
commenced on the fifth week; the stomach became
more firmly attached to the pleura and intercostal, 
INTRODUCTION.
13
 by its external  coats ;  but showed not the least dis-
 position to  close its orifice; this (the orifice) termi-
 nated as if by a natural boundary, and left the perfo-
 ration, resembling, in all but a sphincter, the natural
 anus, with a slight prolapsus.
   Whenever the wound was  dressed the contents of
 the stomach  would flow  out, in proportion  to  the
 quantity recently taken.   If the stomach happened
 to be empty, or  nearly so, a partial inversion would
 take place, unless prevented by the application of the
 finger.   Frequently in  consequence of the derange-
 ment of the dressing,  the inverted part would be
 found of the size of a hen's egg.  No difficulty1, how-
 ever,  was experienced in reducing it by gentle pres-
 sure with the finger, or a sponge wet with cold water,
 neither of which produced the least pain.
  In the seventh week,  exfoliation of the ribs, and a
 separation of their cartilaginous  ends, began to take
 place.
  The sixth rib  was denuded of its  periosteum  for
 about two inches from the fractured part, so that I
 was obliged to amputate it about three or four  inches
from its articulation with the rib. This I accomplish-
 ed by dissecting back the muscles, securing the inter-
 costal artery, and sawing off the bone with a very fine
narrow  saw, made  for the purpose, introduced be-
tween the ribs, without injury to  the neighbouring
parts.  Healthy granulations soon  appeared,  and
formed soundly over the amputated end.  About half
the inferior edge of the fifth rib exfoliated, and sepa-
rated from its cartilage.
  After the removal of these pieces of bone, I  at-. 
11
INTRODUCTION.
tempted to contract the wound, and close  the perfor
ration of the stomach, by gradually drawing the edges
together with adhesive straps, laid on in a radiated
form.
  The circumference  of the external wound was at
least twelve inches, and the  orifice  in  the stomach
nearly in the centre, two inches below the left nipple,
on a line drawn from this to the point of the left ilium.
  To retain his food and drinks I kept a compress
and tent of lint, fitted to the shape and size of the
perforation, and confined there by adhesive straps.
  After trying all the means in my power for eight or
ten months to close the orifice, by exciting adhesive
inflammation in the lips of the wound, without the least
appearance of success, I gave  it up as impracticable
in any other way than  that of  incising  and bringing
them together by sutures; an operation to which the
patient would not submit.
  By the  sloughing of the injured  portion of the
lung, a cavity was left as large as a common  sized
teacup, from which continued a copious discharge
of pus for three months, when it became  filled with
healthy  granulations,  firmly  adhering to the pleura,
and soundly cicatrized over that part of the wound.
   Four months after the injury was  received, an ab-
scess formed about two  inches below the wound,
nearly  over  the cartilaginous ends   of the  first
and second false ribs, very  painful, and extremely
sore, producing  violent symptomatic fever.   On the
application of an  emollient  poultice it pointed ex-
ternally.   It was then laid open to the extent  of
three inches, and several shot and pieces of wad 
INTRODUCTION.
15
extracted.  After which a gum-elastic bougie could
be introduced three or four inches in the longitudinal
direction of the ribs, towards the spine.  Great pain
and soreness extended from the opening of the ab-
scess^ along  the  track of the cartilaginous ends  of
the fale ribs, to the spine, with  a copious discharge
from the sinus.
   In five or six days there came away a cartilage, one
inch in length.  In six or seven days more, another,
an inch and  a half long;  and in about the same
length of time, a third, two inches long, were dis-
charged.  And they continued to come  away every
five or six days, until five were discharged from the
same opening, the last three inches in length.  They
were  all entire, and evidently  separated from the
false ribs.
   The discharge, pain  and irritation, during the four
or five weeks these  cartilages were  working  out,
greatly reduced the strength of the patient, produced
a general febrile habit, and stopped the healing pro-
cess of the  original wound;
   Directly  after the discharge of the  last cartilage,
inflammation commenced over the lower  end of the
sternum, which by the usual applications,  terminated
in a few days in a large abscess, and from which, by
laying it open two inches, I  extracted  another carti-
lage, three inches in length.  The inflammation then
abated ; and  in a day or two another piece came  a-
way, and the discharge subsided.
   To support the patient under all these debilitating
circumstances, I administered wine, with diluted mu-
riatic acid, and thirty or forty drops of the ticture  of 
16
INTRODUCTION.
assafoetida, three times a day; which appeared to
produce the desired effect, and very  much improved
the condition of the wound.
  On the third of January, 1823,1 extracted another
cartilage from  the opening over the sternum, an inch
and a half long ; and on the fourth another, two inch-
es and a half  in length, an  inch  broad at one end,
and narrowing  to less than half an inch at the other.
This must have been the ensiform  cartilage of the
sternum.  After this the sinus closed, and  there was
no return of inflammation.
  From the month of April, 1823, at which time he
had so far recovered as to be able to walk about and
do light work, enjoying his usual  good  appetite and
digestion, he continued with me, rapidly regaining
his health and strength.
  By the 6th of June,  1823, one year from the time of
the accident, the injured parts were all sound, and
firmlv cicatrized, with the exception of the aperture in
the stomach and side.   This  continued much in the
same situation  as it was six weeks after the wound
was received.  The  perforation  was about two and
a half inches in circumference,  and the food and
drinks constantly exuded, unless prevented by a tent,
compress and bandage.
  From this time he continued gradually to improve
in health and strength, and the newly formed integu-
ments over the  wound became firmer and firmer.  At
 the point where the lacerated edges  of the muscular
 Coat of the  stomach  and intercostal muscles met and
 united with the cutis vera, the cuticle of the external
 surface and the mucous membrane of the stomach ap- 
INTRODUCTION.
17
proached each other very nearly.  They did not unite,
like those of the lips, nose, &c, but left an interme-
diate marginal space,  of appreciable breadth, com-
pletely surrounding the aperture.  This space is a-
bout a line wide; and the cutis  and nervous papilla?
are unprotected, as sensible and irritable as a blistered
surface abraded of the cuticle.  This condition of the
aperture still continues, and constitutes the principal
and almost only cause  of pain or distress experienced
from the continuance of the aperture, the introduc-
tion of instruments, &c.  in the experiments, or the
exudation of fluids from the gastric cavity.
   Frequent dressings with soft compresses and ban-
dages were necessarily applied, to relieve  his  suffer-
ing and retain his food and drinks, until the winter of
1823-4.   At this time, a small fold or doubling of the
coats of the stomach appeared, forming at the supe-
rior margin of the orifice, slightly protruding, and in-
creasing till it filled the aperture, so as to supersede
the necessity  for the compress and bandage for re-
taining the contents of the stomach.  This valvulaf
formation adapted itself to the accidental  orifice, so
as completely to prevent the efflux of the gastric con-
tents when the stomach was full, but was easily de-
pressed with the finger.
   In the  spring of 1824  he had perfectly recovered
his natural health and strength; the aperture remain-
ed ; and the surrounding wound was firmly cicatrized
to its edges.
   In the month of May, 1825,  I commenced my first
series  of  gastric  experiments  with him, at Fort
Mackinac, Michigan  Territory.  In the month of 
18
INTRODUCTION.
June following, I was ordered to Fort Niagara, N. Y.
where, taking the man with me, I continued my ex-
periments until August.  Part of these experiments
were published in 1826, in the  29th number  of the
Philadelphia " Medical Recorder," conducted by
Doctor Samuel Calhoun.  About  this time, (August
1825) I took St Martin with me to Burlington, Ver-
mont, and from thence to Plattsburgh, New-York.
From the latter place, he returned to Canada, his na-
tive place, without obtaining my consent.
  Being unable to ascertain the place of his resort, I
gave him  up  as a lost subject for physiological ex-
periments, and returned to my post at the west again.
I did not,  however, remit my efforts to obtain infor-
mation of his place of residence and condition.
  He remained in Canada four years, during which
period he  married, and became  the father of two
children; worked  hard to support his family j and
enjoyed robust health and strength.   In 1825, as he
has informed me, he engaged with the Hudson Bay
Fur Company, as a voyageur to the Indian country.
He went out in 1827, and returned in 1828 ;  and sub-
sequently laboured hard to support his family un-
til  1829.
  Accidentally learning about this time  where he
was, and that  he enjoyed perfect health, I made ar-
rangements with the agents of the  American  Fur
Company ,who annually visit Canada for the purpose of
procuring  v oyagcurs, to find  and engage him for my
service, if practicable.  After considerable difficulty,
and at great expense to me, they succeeded  in enga-
ging him, and transported him from Lower Canada, 
INTRODUCTION.
19
with his wife and two children, to me, at Fort  Craw-
ford, Prairie du Chien, Upper Mississippi,  a  distance
of nearly two thousand miles, in August, 1829.  His
stomach and side were in a similar condition as when
he left me in 1825.  The aperture was open, and his
health good.
  He now entered my service,  and I commenced an-
other series  of experiments  on the stomach  and
gastric  fluids,  and  continued  them, interruptedly,
until  March,  1831.  During  this  time, in the in-
tervals of experimenting, he performed all the duties
of a common servant, chopping wood, carrying  bur-
thens, &c. with  little or no suffering or inconvenience
from  his wound.   He laboured  constantly, became
the father of more children, and enjoyed  as good
health and as much vigour as men in general.  He
subsisted on crude food, in abundant quantities, ex-
cept when on prescribed diet, for particular experi-
mental purposes, and under special observance.
  In the spring  of 1831 circumstances made  it  expe-
dient for him to return with his family from Prairie du
Chien to Lower Canada again.  I relinquished his en-
gagements to me for the time, on a promise that he
would return when required, and gave him an outfit
for himself, wife and  children.  They  started  in an
open canoe, via the Mississippi, passing by St Louis,
Mo.; ascended  the Ohio river;  then crossed the state
of Ohio, to the Lakes ; and descended the Erie, On-
tario, and the River St. Lawrence, to Montreal, where
they arrived in June.  He remained  in Canada with
his family until October, 1832, in good health, and at
hard labour.   He was in the midst of the cholera epi- 
20
INTRODUCTION.
demic, at the time  it prevailed, and passed  through
Canada, and withstood its  ravages  with impunity,
while hundreds around him  fell sacrifices to its fatal
influence.
  In November, 1832. he again engaged himself to
me for twelve months, for the express purpose of
submitting to another series of experiments.  He
joined me at Plattsburgh, N. Y., and  travelled with
me to the city of Washington, where, with the facili-
ties afforded by the head  of the  Medical Depart-
ment, the experiments were continued upon him from
November, 1832, to March, 1833.
  During the whole of these periods, from the spring
of 1824 to  the present time, he has enjoyed general
good health, and perhaps suffered much less predis-
position to  disease than is  common to men  of his
age and circumstances in life.  He has been active,
athletic and  vigorous; exercising, eating and drink-
ing like other healthy and active people.    For the
last four months, he has been unusually plethoric and
robust, though constantly subjected  to a continued
series of experiments on the interior of the stomach;
allowing to be introduced or taken out at the  aper-
ture different kinds of food, drinks, elastic cathetersi
thermometer tubes, gastric  juice, chyme, &c, almost
daily, and sometimes hourly,
   Such have been this man's condition and circum-
stances for several years  past;  and he now  enjoys
the most perfect  health and constitutional sound-
ness, with  every function of the system in full force
 and vigour, 
INTRODUCTION.                21
  Mode of extracting the Gastric Juice.—The usual
method of extracting the gastric juice, for experi-
ment, is by placing the subject on his right side, de.
pressing the valve within the aperture, introducing a
gum-elastic  tube, of  the size of a large quill, five or
six inches into the stomach, and then turning him on
the left side, until the orifice becomes dependent. In
health, and when free from food, the stomach is usu-
ually entirely empty, and contracted upon itself.   On
introducing the tube,  the fluid soon begins to flow, first
by drops, then in an interrupted, and sometimes in a
short continuous stream.  Moving the tube about, up
and down, or backwards and forwards, increases the
discharge.  The quantity of fluid ordinarily obtained
is from four  drachms to one and a half or two ounces,
varying with the circumstances and condition of the
stomach.  Its extraction is  generally attended by
that peculiar sensation  at the pit of the stomach
termed sinking,  with some degree of faintness, which
renders it necessary to stop  the  operation.  The
usual time of extracting the juice is early in the morn-
ing, before he has eaten, when the stomach is empty
and clean.
   On laying him horizontally on his back, pressing
the hand  upon the hepatic region, agitating a little,
and  at the same time turning him to the left  side,
bright yellow bile appears to  flow freely through the
pylorus, and passes out through the tube.  Some-
times it is found mixed with the gastric juice, without
this Toperation.  This is, however, seldom the case,
 unless it has been excited by some other cause. 
22
INTRODUCTION.
   The  chymous  fluids are easily taken  out by de-
 pressing the valve within the aperture,  laying the
 hand over the lower part of the stomach, shaking a
 little, and pressing  upwards.  In this manner, any
 quantity necessary for examination and experiment
 can be obtained.
   Valve—The valve mentioned above, is formed by a
 slightly inverted portion of the inner coats of the sto-
 mach, fitted exactly to fill the aperture.  Its principal
 and most external attachment is at the upper and pos-
 terior edge of the opening. Its free portion  hangs pen-
 dulous, and fills the aperture when the stomach is full,
 and plays up and down, simultaneously with the respi-
 ratory muscles, when empty.
   On pressing down the  valve when the stomach is
 full, the contents flow out copiously.  When the stbm.
 ach is nearly empty,  and quiescent, the interior of the
 cavity may be examined to  the depth of five or six
 inches, if kept distended by artificial means ; and the
food and drinks may be seen entering it, if  swallowed
at this time, through the ring of the aesophagus.  The
perforation through the walls of the stomach, is about
three inches to the left of the cardia, near the left su-
perior  termination of the great  curvature.  When
entirely empty, the  stomach  contracts upon  itself*
 and sometimes forces the valve through the orifice
together with an  additional portion of the  mucous
membrane, which becomes completely inverted, and
forms a tumour as large as a hen's egg.  After  lying
on the left side, and sleeping a few hours, a still larg-
 er portion protrudes, and spreads  out over the exter* 
INTRODUCTION.                23
hal integuments, five or six inches in circumference,
fairly exhibiting the natural rugae, villous membrane,
and mucous coat, lining the gastric cavity.   This ap-
pearance is almost invariably exhibited in the morn-
ing, before rising from his bed.
  Plattsburgh, 1833. 
 
INTRODUCTION.
25
  This engraving represents the ordinary appearance
of the left breast and side, the  aperture filled with
the valve; the subject in an erect position.
  AAA The circumference and edge of the aper-
ture, within which is seen the valve.
  B The attachment  of the valvular portion of the
stomach to the superior  part of the aperture.
  C The nipple.
  D The anterior portion of the breast.
  E The scar where the opening was made with the
scalpel, and the cartilages taken out.
  F F F F Cicatrice of th3 original wound, around
the aperture.             D 
 
introduction.
27
>',''ti'i)i
   This  engraving represents the  appearance of t.h«
 aperture with the valve depressed.
   AAA Edges of the  aperture through the integ-
 uments and intercostals, on  the inside and  around
 which is the union of the lacerated edges of the per-
 forated coats  of the  stomach with the intercostals
 and skin.
   B  The cavity of the stomach, when the valve is
 depressed.
   C  Valve, depressed within  the  cavity 9f the sto-
mach.
   E  E  E E Cicatrice of the original wound.
   F  The nipple. 
 
INTRODUCTION.
39
  This engraving represents  a portion  of the sto-
mach prolapsed through the aperture, with the inner
surface inverted, and spread out over the integuments
of the side.
  A A A A A Folds or rugas of the inner  coats  of
the stomach.
  B B B B Interstices, filled with mucous substance-
  C The nipple. 
 
PRELIMINARY  OBSERVATIONS.
   I do not design, in the following remarks, to present
 any  thing like a  systematic  treatise  on digestion.
 Works of this kind, treating of the subject both phys-
 iologically and  pathologically, have so multiplied of
 late, as to render an attempt  on my part, entirely a
 work of  supererogation, even if I believed myself
 qualified for the task.  I consider myself but a hum-
 ble inquirer  after truth—a simple experimenter. And
 if I have been led to  conclusions opposite to the o-
 pinions of many who have been considered the great
 luminaries of physiology, and, in some instances,
 from all  the professors of  this science, I hope the
 claim of sincerity will be conceded to me, when I say
 that such difference of opinion has been forced upon
 me by the convictions of experiment, and the fair de-
 ductions of  reasoning.
   I shall not attempt  an anatomical  description  of
 the organs of digestion, for the reasons given above.
 In a work professedly  elementary, such descriptions
 are essential.  The medical profession are acquaint-
 ed with these organisms.  The general reader, if  he
 have a wish  for information of this kind, is  referred
to anatomical authors  generally, or to the physiologi-
cal writings of Richerand, Broussais, Magendie, Bos-
tock,  Fordyce, Paris, Jackson and Dunglison, the 
32
PRELIMINARY
last  of which, as containing the sum of what has
been taught in the  schools on the  subject of physi-
ology  generally,  arranged in a clear and  distinct
manner, and with the assistance of numerous plates,
is well worthy his perusal.
  With a view to comment on my experiments, and
to elucidate my opinions on the subject of digestion,
I shall  divide my observations  into  the following
heads  :
  Section 1st. Of Aliment.  Section 2d.  Of Hunger
and  Thirst.   Section 3d.  Of  Satisfaction  and Satiety.
Section 4th.  Of Mcs'ication, Insalivation and Deglu-
tition.   Section 5th. Of Digestion by the Gastric  Juice.
Section Gth. Of the appearance of the Villous Coat, and
of the  Motions of ths Stomach.  Section 7th.  Of Chy-
lification, and Uses of the Bile and Pancreatic Juice 
SECTION I
Of  Aliment.
   Man is said to be an omnivorous  animal^ destined
to procure his food from both the animal and veget-
able kingdoms.   The inhabitant  of temperate cli-
mates is unquestionably so.  It would be interesting
to ascertain by experiment whether he could be sus-
tained by habit,  from infancy,  on the productions of
either of these grand divisions.  If the result should
be favourable to the demonstration of this proposi-
tion, though it might still more unsettle the opinions
of physiologists, it  would be an  evidence of this
truth, that man  is a creature of habit and circum-
stance, carrying about him the effects of  primeval
disobedience, destined not only to earn  his food by
his own exertions, but to partake of such as the cli-
mate in which he resides may supply to him.   Ap-
proximating to this are the habits of people  of differ-
ent quarters of  the  world—those of Asia,  who live
almost  exclusively  on  vegetable and  farinaceous
food, and those of the northern regions of America.
who derive their food principally from fish, oil and
flesh.
                        K 
34
PRELIMINARY
  Other substances have sometimes been used a#
aliment; and Professor Dunglison mentions, on tho
authority of Humboldt, that the Ottomaques, a tribe
of Indians of South America, are in the habit of using
" an unctious earth, or a species of pipe clay," as an
article of diet.  Whether nutriment can be supplied
by such articles  alone, is  extremely  problematical.
In all countries, some persons are found who are in
the constant habit of eating large quantities of clay,
chalk,  slate stone, &c. Such  practices may be re-
garded as evidence, if not of a diseased, at least of a
vitiated appetite; though it often happens that alka-
line and absorbent substances are used  medicinally
with advantage, particularly where much acidity of
the stomach prevails.
   As it respects the inhabitants of Europe and their
American descendants, as well as most other natives
of temperate climates, it is well known that they de-
rive their nourishment from both the animal and ve-
 getable kingdoms.
   The facility of digestion of different articles of diet,
 and the  quantity of nutrient principles  which they
 contain, have been subjects of some  discrepance  of
opinion among physiologists.   They have, however,
settled down into a belief, probably as near the truth
as practicable, that animal food is more readily as-
similated,  and  affords more   nutrition  in a given
quantity, than vegetable or farinaceous food.
  Animal food has been divided into fibrine, gelatine
and albumen, and a comparison drawn between their
degrees of digestibility.  But it  will occur  to everv
oiig at all acquainted with  the  subject, that almo**- 
OBSERVATIONS.
35
.every portion of animal food contains an admixture
of all these principles, and it  is consequent:;  very
difficult to come to a correct conclusion.  The  truth
is, there can  be  no  general rule  on  this subject.
The facility of digestion is modified by so many cir-
cumstances, as health,  disease, idiosyncracy, habit,
and preparation of food, that a rule which would ap-
ply in one case would be incorrect in another. It de-
pends more upon other distinctions than upon those
relating  to the chemical composition of the  food.
Albumen, (one of these chemical divisions,) if taken
into the stomach, either very slightly or not at all co-
agulated, is perhaps as rapidly chymified as any arti-
cle of diet we possess.  If perfectly formed into hard
coagui33, by heat  or  otherwise, and swallowed in
large solid  pieces, it experiences- a  very protracted
digestion.  The reason is obvious.   In the first case
the albumen becomes finely coagulated, and divided
in the stomach; in the second, it is less susceptible of
subdivision from its hardness.   Fibrine and gelatine
are affected in the same way.   If tender and finely
divided, they are disposed of readily; if in large and
solid  masses,  digestion is  proportionably retarded.
Minuteness of division and .ev.deme's of fibre are the
two grand  essentials for opeeiy vrid er.3y digestion.
By referring to my «xp3r'h.,i65i'i.j, it will \o seen that
those articles of diet which  were sulr/i'i'ed  to the
action of the gastric juice, either artificially, v/hen out
of the stomach, or in the stomach, by natural'processi
were  dissolved in proportion to  the  fineness of their
division or their solidity—the one  rapidly, and the
other slowly. 
36
PRELIMINARY
   The  digestion of animal and vegetable diet re-
 quires the same  process, though one may afford a
, larger proportion of the nutrient principle than the
 other.  Generally  speaking,  vegetable aliment re-
 quires more time, and  probably greater powers  of
 the gastric organs, than animal.  Its digestibility is,
 however,  dependant upon the same laws as those
 that govern the solution of animal food; and it is fa-
 cilitated by division and tenderness.
   The ultimate principles of nutriment are probably
 always  the same, whether obtained from animal or
 vegetable diet.  It  was  said by Hippocrates, that
 " there  are many kinds of aliments, but that there is
 at the same time but one aliment."  This opinion has
 been contested by most  modern physiologists;  but I
 see no reason for scepticism on this subject.  Some
 imperfect experiments which I instituted on the ope-
 rations of the hepatic and pancreatic juices, and which
 will be  found  in  a  subsequent part of this volume,
 tend to  throw some light  on  the  subject.  Chyme
 was submitted to the action of these fluids, and they
 invariably produced similar effects.   A fluid was se-
 parated, varying slightly in colour, but  of the same
 apparent consistence and identity; and was increas-
 ed or lessened in proportion to the quality of the food
 of which the chyme was formed.  Whether this fluid
 was or was not imperfectly formed chvle, is a matter
 of opinion only.   The  circulating fluids  of the sys-
 iem are always nearly the same, in health, and that
 which goes to supply and replenish them, should con-
 p^quently possess the  same  invariable  properties.
 Ciylo, a!vcr its separrtion in the intestines, is proba-* 
OBSERVATIONS,
37
 hly further changed and perfected by the action of
 the lacteal absorbents and sanguiferous vessels, be-
 fore it is completely assimilated.  Chyme, from which
 this nutrient principle is obtained, is  a compound of
 gastric juice and aliment.  It may be regarded as a
 o-astrite of whatever it  is combined with, varied ac-
 cording to the kind of aliment used.   The  perfect
 chyle, or  assimilated nutriment, probably contains
 the elements of all the secretions  of the  system;
 such  as bone, muscle,  mucus, saliva, gastric juice,
 &c. &c, which are separated by the action of the
 glands,  the sanguiferous and  other  vessels of the
 system.
  The action  of the stomach, and its fluids, on ali-
ment, is believed to be  sui  generis, invariably the
same, in health, on all kinds.   And yet it is contend-
ed by Paris, and obliquely hinted by some other mo-
 dern physiologists, that as animal food " posseses a
 composition analogous to that of the structure it is
 designed  to  supply," it " requires  little more  than
 division and depuration," &c.   It is singular that
 sensible men, and men of science, can allow them-
selves to be led to such erroneous conclusions, and
 will not perceive  a simplicity  and uniformity in the
 process of digestion, as well as in all the other  ope-
 rations of nature.   That the active solvent of the
 stomach should produce the same effect on all ali-
 mentary substances, is no more wonderful than that
 caloric should liquefy all kinds of matter.   In  both
 cases it only requires a longer or shorter continuance,
 or more or less concentrated action,  of the agent,
 to produce the same effect,   If animal food  is  only 
38
PRELIMINARY
to be divided and depurated, blood, which is an ele-
mentary part of the body, would require  no change
in the stomach.  But it is perfectly idle to talk in this
way.   The most innutritious vegetable and the most
animalized substance, require the same action of the
gastric solvent, as the reader will find amply demon-
strated in the following experiments.  It  is true that
one may be disposed of with ease, and the other with
difficulty; but this  is not always, nor indeed often, in
a direct ratio to their respective proportions of nu-
trient principles.  An innutritious diet may be dis-
posed of as easily, the circumstances  of divisibility
and tenderness of fibre being equal, as a nutritious one.
I do not believe that the  one requires a more " com-
plicated series  of  decompositions and  recomposi-
tions" than the other;  nor that the chyle from ani-
mal aliment  is more highly " animalized" than that
from  the  poorest diet we possess.  The " digestive
fever," or the excitement that follows the digestion
of animal food, is the eflect, not of a  different kind
of stimulus,  but of the  introduction  of a  greater
quantity  of chyle, or the nutritive principle   of  food,
into the circulating fluids.   It excites  the system
precisely  in the same manner  as ardent spirits, or
other  stimulus does, with  the exception, that its ef-
fects are more permanent.
  The quantity of nutriment required by different
individuals, is as various as the individuals who par-
take of it.  As  a  general rule, it  may be said that
persons who  do not exercise much, require less nu-
tritious  diet than those who are in the  habit of con-
stant labour.   \V hat. would be  a natural supply in 
OBSERVATIONS.
39
one, would be excess in another.   With labouring
persons,  much of the excess is  carried oft* by per-
spiration ; and probably a great  deal of nervous en-
ergy is wasted by laborious occupations, which re-
quires to be replenished by the  nutrient  principles
of aliment.   This is a  subject,  however, on which
we can only offer conjecture; for it  is difficult to ar-
gue  on a point of which we know so little.   Young
people who are growing, require more nutriment in
proportion to their size,  than those who have arrived
at adult age.
   The quality of nutriment  is a matter  of consid-
erable importance in dietetic regulations.  Bulk is,
perhaps, nearly as necessary to the articles of diet as
the nutrient principle.   They should be so managed
that one should be in proportion to the other.   Too
highly nutritive  diet is probably as  fatal to the pro-
longation of life and health, as that which contains
an insufficient quantity of nutriment.  It has been as-
certained that carnivorous animals will not live  on
highly  concentrated food alone.  Dogs  fed  on oil
or sugar, which are both converted by the digestive
organs almost entirely  into chyle, are found to be-
come  diseased, and die ifrk few weeks.   The infer-
ence drawn by Paris,* that it merely '• proves that an
animal cannot be supported on  highly concentrated
aliment  alone," no doubt, is a correct one;  though
opposed to the  opinion of Magendic, the author of
the experiments, who infers that death  proceeds from
the want of azote in  these articles of diet, and tint,
 life cannot be supported on non-azotized aliment.
   * Paiia On Die*, j 72. 
40                PRELIMINARY
  The following  articles  of the  materia alimentariu
have, in the course of these experiments, been sub-
mitted to the action of the stomach and the gastric
fluids.  I  have attempted, in  this table, to approxi-
mate towards a comparison of the digestibility of the
several articles there mentioned.  Precision, as  to
minutes, has not  been attended to.  When digestion
has been accomplished two  or three minutes either
before or after a certain number of hours and quar-
ters, I have  set down the quarter  to which it ap-
proached the nearest.
  In a subsequent part of this volume'a more parti-
cular and minute  detail will be found, both of natural
and artificial digestion.

  Explanation of  the abbreviations in the following Ta-
bic,—br'd, for bread—veg., for vegetables—mod., for
moderate—inc., for increased—susp'd, for suspended
—dur'g, for during—exp't, for experiment—h'rd bid,
for hard boiled—h., for hour—m., for minute, &c.—
The figures denote the time of digestion, under the
circumstances mentioned at the head of the column-
 
Articles of Diet.
meal
| With br'Jor vt-g. or hctli|
          rest
|mod.|inc.
Remarks.
Tripe, soused        fried  breakfast
Pin's feet, do.       boiled
Venison steak, fresh, broifd
Codfish, dry.        boiled   dinner
Bread and Milk,     cold
Turkey,            roast'd
Goose, wild,         roast'd
Pu„ young,           .  .
Hash, meat & veg.   warm breakfast
Oysters,             raw    dinner
  do.               stewed
  do.                raw  breakfast
  do.              |   ,  .     dinner
  do.              |,stewed!    .  .
Beef, fresh,fat 6: lean roast'd j  dinner
       do.            .  .  |    .  .
       do.            .  .  jbrcakfast
       do.         'broil'di    .  .
|h. m.|h. m.|h. m.
1 00	
1 00	
1 35	
2 00	
2 00	
2 30	
2 30	
2 30	
2 30	
2 lf>	-
3 30	, -
3 00	-
3 oo! -	
3 ,>0| -3 301	
3 00[	
2 4.51	
3 00	
oyster susp'd in stom. dur'g exp't.

1 Nothing but a  little dry bread or
  cracker taken at  these meals. 
	mode of cook ing	meal	Willi br'd or »e		.or hot 1,
Articles of Diet.			exercise		rest
			mod.l inc.		
.	! |h. m.|h. m.				h. m.i
Beef, fresh, fat & lean	broil'd	breakfast			3 45
do.			-	3 30	-
do.	boiled		4 00	1 -	
do.		dinner	-	3 30!	
do.	boiled	breakfast	3 38	-	-
do.	. .	supper	-	-	4 00
do.		breakfast	-	-	4 30
do.		dinner	3 30		
do.			-	-	4 00
do.	. . jbrcakfast		-	-	4 15
do.	. .		3 30		
do.		. .		-	4 15
do. salted,		dinner	5 30		
do. do.			3 30		
Pork, recently salt'd		breakfast :5 15			
do.		. . fl 30			
do.		. . 15 15			
do.	. .		6 00	.	
Remark.-".
Exercised till fatigued.
Morbid appearance of stomach.

Large proportion of fat.
do.
do. & in recumbent position.
Became angry during experiment.
Unusually full meal. 
Articles of Diet.
lnudc
ofcook
  inc
meal
WMi br'dor vfg or botl
rest
Pork, recently salt'd
       do.
       do.
       do.
       do.
       do.
       do. fresh,
       do. steak,
       do.  do.
Mutton, fat & lean
       do.
       do.
do.
do.
do.
Eggs,
  do.
  do.
boiled Ibreakfast
  dinner
breakfast
  dinner
  dinner
roast d
broil'd
    c

roast'd
broil'd
hr'd bid
soft bid
hr'd bid
breakfast
  dinner
breakfast
  dinner
breakfast
dinner
(5 30
3 15
4 30
3 15
3 30
4 30
4 00
1 30
3 30
3 00
5 30
Remarks.
3 00
Unusually full meal.
Morbid appearance of stomach.

Full meal, coarsely masticated.
Bread or bread & coffee, no vegetables
          used with the eggs.
Morbid appearance of stomach. 
\	mode		With br'd or veg		or both]
V.'i'clcs of Diet.	ofcook ing	meal	exercise		rest i
			mod.| inc.		
			h. m.	h. m.	
iv^r.s,	h'rdbld	breakfast	3 30		
do.	soft bid	dinner	3 00		
Saus y,E,	broil'd	breakfast	3 30	.	_
Jo.		dinner	3 00		
do.	fried	breakfast	1 00	.	.
do.			5 00	.	_
do.	broil'd		3 30		
do.				4 15	
'?owr ,, (hens)	boiled		1 00	.	_
do..		dinner	4 00	.	.
do.	■'■		1 00	_	.
Veal, iresh,	broiled	breakfast	1 00	.	.
do.	. ,	dinner	1 00		
do.		breakfast	1 00		
do.		dinner	4 45	.	.
do.		breakfast		3 45	
do.		dinner	1 30		
do.	!'	breakfast	5 30	-	-
Remarks.
Morbid appearance of stomach.

With soft boiled eggs.

J Muslin bag containing same kind of
| diet.susp'd dur'g those cxp'ts—mor-
 [   bid appearance of stomach also.
Full meal—severe exercise
With bread and coffee.
With bread and water.
      do.       do.
Muslin bag susp'd in stomach.
Morbid appearance of stomach.


Morbid appearance of stomach. 
OBSERVATIONS.
45
 Soup, made of fresh muscular fibre of beef,    h. m.
        and vegetables,       -       -        4 00
   do. made of the hock, with vegetables,     4 15
 Bread, buttered, for breakfast, with coffee )    .
        [morbid appearance of stomach]   \       °
   do. buttered, for breakfast, with coffee      3 45
   do. dry, for breakfast, with coffee,     -     4 00
   do. dry, for dinner, with dry mashed potatoes 3 45

   This Table is far from being complete.  The ex-
 periments from which it has been formed, were made
 principally with  the view  of demonstrating other
 important principles connected with  the subject of
 digestion. The only way of ensuring minuteness and
 accuracy as to the comparative digestibility of differ-
 ent kinds of diet, would  be  to try the effect of the
 gastric juice, in a series of experiments, first on one
 article of diet, and then on another, repeating and a-
 dapting them to meet all the various conditions of the
 stomach, and the vicissitudes and irregularities  of
 the system, until the whole range should  be comple-
 ted—a Herculean task, which it would take years to
 accomplish.  In the above table, the time is counted
 from  the reception of the meal of various articles to
 the chymification of the whole: hence  the conclu-
 sions  are frequently indefinite, some of the articles
 being sooner disposed of than others.  For instance,
 if a dinner be eaten of venison steak and fat pork, the
 time of digestion of the  whole quantity would, in all
 probability, be twice as long as if venison had been
 used alone.  Oily substances are digested with great
 difficulty, and the fat of all  meats is converted into
oil in  the stomach before it is digested.   Chymifica-
tion is most readily effected on solid food, or rather 
46
PRELIMINARY
on a soft solid, which is easily divisible into shreds or
small particles.  Such is particularly the character of
venison, which is ascertained to be one of the most
digestible of substances.  The qualities of looseness
of texture and susceptibility of division  belong to
most of those wild meats and game which are gene-
rally acknowledged to  be easy of digestion.  Beei
and mutton, of a certain age, possess similar quali-
ties.
  The opinion advanced by Paris, *that the flesh of
wild animals is more  dense than the domesticated,
does not correspond with the  experience  of those
who are well acquainted with the former.  Although,
on making a section of wild flesh, such appearance
may be indicated, yet the fibres are found to be more
easily separated by mastication, or other force, and
are generally tender ; at least, such is the case with
the flesh of those  animals that are   considered
luxuries by the  epicure.   Compare, for example,
the flesh of the wether and the deer, animals which
have a near correspondence in  their  habits, and the
difference will be very obvious.
   The digestibility of most meats is improved by in-
cipient putrefaction, sufficient to render the muscular
fibre slightly tender.
   Vegetables are generally  slower of digestion than
meats and farinaceous substances, though they some-
times pass out of the stomach before them,  in an un-
digested state.  Crude  vegetables, by some law o1"
the animal economy, not well understood, are allow-
 ed, even when the stomach is in a healthy  state,
   Paris On Diet, p. 72. 
observations.                47
sometimes to pass the pyloric orifice, while other food
is retained there to receive the solvent  action of the
gastric juice.   This may depend  upon  their  com-
parative  indigestibility;  for it is  well known  that
cathartic medicines, various fruits,  seeds, &c. which
operate as laxatives, are not digested; are incapable
of being retained in the stomach;  and pass rapidly
through the intestinal tube.  When such  articles are
in excess, they produce considerable derangement,
and sometimes fatal consequences.
  Vegetable, like animal substances, are more capa-
ble of digestion in proportion to the minuteness of
their division, as I have before remarked,  provided
they are of a soft solid; and I cannot, therefore, concur
in the opinion expressed by Paris,* that potatoes are
better when only boiled so as to be rendered tender,
and have their shape preserved, than when  boiled to
a " dry, insipid powder."  They may be more palata-
ble, and contain more nutriment; but they are not so
easily affected by the gastric solvent. The difference
is quite obvious on submitting parcels of this vegeta-
ble, in different states of preparation, to  the operation
of the gastric juice,  either in the stomach or out of it.
Boiled, or otherwise cooked to dryness, so  as  to be
easily mashed, potatoes very readily become reduced
to a chymous state, when submitted to the  action of
the gastric juice.  When differently prepared, and on-
ly boiled so as to be rendered barely soft, moist and
tenacious, with the shape preserved, entire pieces re-
main  long undissolved in the  stomach,  and  very
slowly yield to the action  of the gastric juice in vials
Paris On niet. p. 75, 
10
PRELIMINARY
on the bath.  Pieces of raw potato, when submitted
to the operation of this fluid, in the same manner, al-
most entirely resist  its action.  Many hours elapse
before the slightest appearance of digestion is observ-
able, and this only upon the  surface, where the  ex-
ternal laminae become  a  little softened,  mucilagi-
nous, and slightly farinaceous. Every physician, who
has had much practice in the diseases of children,
knows that partially boiled potatoes, when not suffi-
ciently masticated, (which is always the case with
children,) arc frequently a source of colics and bowel
complaints, and that large pieces of this vegetable
pass the bowels untouched by digestion.
  These remarks will apply, also,  to most other ve.
getable aliment.
  The variety of fish, which  are  generally used by
the citizens of this country, may be regarded as easi-
ly susceptible of digestion.  The lobster, crab, and
some others of the testaceous tribe, are, perhaps, ex-
ceptions.
  Solid food is sooner disposed of by  the stomach
than fluid, and its nutritive principles are sooner car-
ried  into the circulation.   It has been observed, how-
ever, that the exhaustion from abstinence is quicker
removed by liquid than solid  aliment.  This is un-
doubtedly true; and it may be accounted for on the
ground of a general  sympathy existing between the
stomach and all the other parts of the body.   It is
only  necessary, in proof of this fact, to appeal to the
experience of almost every rfhysician.  The  violent
spasms, contortions,  xc.  affecting different and re-
mote parts of the  system, that sometimes supervene 
OFSERVATIONS.                4$
on the introduction of crude or indigestible food in-
to the stomach, are  pretty clear  indications  of the
powerful sympathy that exists between it and  other
organs or apparatuses.
   Condiments, particularly those  of the  spicy kind,
are  non-essential to the process of digestion, in a
healthy state of the system.   They afford no  nutri-
tion.   Though they may assist the  action of a de-
bilitated stomach for a time,  their continual use ne-
ver fails to produce an indirect debility of that organ.
They affect it  as alcohol or other stimulants do—
the present relief afforded is at the expense of future
suffering.  Salt and vinegar are exceptions, and are
not obnoxious to this charge, when used in modera-
tion.  They  both assist in  digestion—vinegar, by
rendering muscular fibre more tender—and both to-
gether by producing a fluid having some analogy to
the gastric juice.
   Drinks are nearly as essential to  the animal sys-
tem as the more substantial food.  Though not sub-
ject to digestion, they enter into the circulation, and
become important agents in  the  ultimate  changes
that are undergoing in the tissues of the organism.
Simple water is, perhaps, the only fluid that is called
for by the wants  of the economy.   The artificial
drinks are probably all more or less injurious; some
more so than others; but none can claim exemption
from the general charge.  Even  coffee and tea, the
common beverages of all classes  of people, have a
tendency to debilitate the digestive organs.  Let any
one who is in the habit of drinking either  of these
articles in a weak decoction, take two  or three cups
                        G 
50
PRELIMINARY
made very strong, and he will soon be aware of theft
injurious tendency.  And this  is only an addition to
the strength of the narcotic he  is in the constant
habit of using.  The whole class of alcoholic liquors,
whether simply fermented, or distilled, may be con"
sidered as narcotics, producing very little difference
in their ultimate effects on the system.
   The injury which a constant use of wine is known
to produce on some stomachs, has been sometimes at-
tributed to the small quantity of tartaric acid which
it contains.  But i&jis not the  cream  of tartar that
renders wine so deleterious to many stomachs.   It is
the acidity produced by the acetous fermentation of
the saccharine matter contained  in the wine, aided,
perhaps,  by the alcohol which is in a  state of combi-
nation  with  it  Beer  has the same  eflect  on the
same idiosyncracies, or diseased states of the  sto-
mach.  Besides, both of these fluids are in a partial
stage of acetous fermentation, which is consummated
by the  increase of temperature in the stomach.
   It would be a task of great difficulty to designate
the exact kind of diet that would, if generally adopted,
be the  most  conducive  to health and longevity.   A
considerable variety seems to be necessary to man,
in a state of  civilization.  This want of variety is in-
duced by long habit, which  it would probably be un-
safe to break through.  Whether man was originally
carnivorous  or granivorous, is  a  question  which
we cannot solve, and perhaps it is not worth the at-
tempt ; at present he is both, and with  his  present
mode of existence we have to do. 
                  OBSERVATIONS                51
                             I
  The quantity of aliment is probably of more im-
portance than  the  quality, to ensure health.  The
system requires much less than is generally supplied
to it.  The stomach disposes of a definite quantity*
If more be taken than the actual wants of the econo-
my require,  the residue remains in the stomach, and
becomes a source of irritation, and produces a con-
sequent abberration of function,  or passes into the
lower bowels in an undigested state, and extends to
them its deleterious influence.   Dyspepsia is oftener
the effect of over eating  and over drinking than of
any other cause. 
 
SECTION II.
Of  Hunger and  Thirst.
   HUNGER is a painful sensation, referred to the
region of the stomach.  It is a kind provision of na-
ture,  designed  to remind man, and other animated
beings, of the necessity of replenishing the wastes of
the system, as  well  as  contributing to its growth.
Much enquiry  has been made on this subject, and
many theories have been given to account for the
phenomenon.   It has been  supposed by  some, that
the friction of the internal coats of the empty sto-
mach was the cause of the sensation.  This opinion
is  liable to several objections:—1st. A healthy sto.
mach digests its contents in from one to three or four
hours, and hunger is not usually experienced until
some time after the latter period.   If hunger be the
effect of the friction of the parieties of the stomach,
it ought to be experienced the moment that that or-
gan has disposed of its contents.   2d. In nausea and
vomiting, the stomach is brought into a situation,
according to this theory, to experience the sensation
of hunger; and  yet we know how opposed it is to
receiving any thing like food.  3d.  In gastritis and 
54                PRELIMINARY
fevers the  sensation hardly ever occurs, though very
little food shall have occupied the stomach for a long
time—perhaps  not for  weeks.  This  organ, under
such circumstances, is generally empty and irritable,
yet the peculiar sensation in  question hardly ever
supervenes. Besides, hunger sometimes occurs when
the stomach is partially or wholly filled.  The pota-
tion of spirits or brandy and water, and some other
indigestible substances  of a liquid character, does
not remove the sensation,  although by this  means
the parieties of the stomach are as completely sepa-
rated as by food.
   It has also been  suggested  that the sensation of
hunger is produced by the irritation of a quantity of
gastric  juice in the stomach, which, by its stimulus,
excites  the feeling. The principal objection to this
doctrine is based upon the fact that the stomach con-
tains no gastric juice,  or, at any rate, but a very small
quantity, in its empty state, or when aliment or other
irritant is not present.  Besides if it were true that it
contained a quantity  of the fluid, such  fluid does not
possess the power of producing any  thing like ir-
ritation or inflammation of its  coats.   It is as innox-
ious to the stomach, as the blandest substance in na-
ture. It exerts its  influence  on free aliment, but not
 on the living fibre.
   By referring the sensation to " an energetic state
of the gastric nerves, occasioned by an interval of in-
 activity, during which  the vital powers may be sup-
posed to  accumulate,"^ it appears to me that we are
 venturing upon unexplored grounds ,of which we know
   | Paris Oi Diet, p. 55. 
OBSERVATIONS.               55
but little.  >V'e are not accustomed to call those pain-
ful nervous sensations to which the system is some-
times subject, states of high nervous energy.   Are
they not rather states of nervous debility ?  or, at any
rate, irregular and unhealthy motions?
  That the introduction of narcotics into the stomach
should destroy  the appetite, proves only that they
have the same effect on that organ as they have on
other parts of the body; they paralyse the nerves, and
render them incapable of being the media of com-
munication to their common centre.
  Many other causes  have been assigned  for this
sensation, equally wide, probably, of the true one.  It
has  been attributed to the " foresight of the vital
principle," a  phrase  that  means any thing,  every
thing, or nothing, according to the  construction
which each one may put upon it.  Such  explanations
conduce  nothing to the promotion of science.  They
are mere sounds and words, which ingeniously con-
vey  a tacit acknowledgement of their author's ig-
norance.
  Again, the mechanical action of the liver upon the
diaphragm, has been accused of producing the sen-
sation of hunger.  Some proof, more than mere as-
sertion,  is  necessary to convince  honest enquirers
that so remote a cause should produce  such effects
on  the stomach, the immediate seat of the feeling.
Of the same nature, is the opinion of the fatigue of the
contracted fibres of the  stomach, or of  Compression
of the nerves of that organ, &c. &c.
  Magendie, convinced that all the theories on this
subject were unsatisfactory, comes  to the following 
36
PRELIMINARY
 comprehensive conclusion: that " Hunger  is produ-
 ced like all  other internal sensations, by the action
 of the nervous system, and it has no other seat than
 in this system itself,  and no other causes than the
 general laws of organization."!  I  cannot  perceive
 that such explanations bring the mind to any satis-
 factory  understanding of the subject.  In  such broad
 propositions, it  is difficult  to ascertain the exact
 meaning.  If the design is to convey the impression
 that hunger  has no u local habitation ;" that it  is an
 impression, affecting all the nerves of the system in
 the same manner;  then the sensation would be as
 likely to be referred to one  organ as another.  It
 is true,  that  without nervous  communication there
 would be no sensation at all.  This applies as well
 to other parts as to the stomach.   The  nerves are
 the  media  of  communication from  the   sensible
 parts to the centre of perceptions.   They warn the
 encephalon not only  of the injuries, but of the wants
 of the tissues.  We  are accustomed to refer  local
 sensations and irritations to the parts apparently  af-
 fected—desire for urination and defecation, to the
 bladder  and rectum; for liquids, to dryness of the
 mouth and fauces : and we account, in like manner?
 for Other physiological and  pathological sensations*
When we can arrive at the exact interpretation  of an
 author,  who says that  hunger has " no other causes
 than the general laws  of  organization," it will then
 be time  to give reasons for an assent to  or dissent
from the proposition.
  : Suamary of Physiology, p. 196. 
                   OBSERVATIONS.                -')"/

   This subject is, unquestionably,  involved in con-
 siderable doubt and obscurity, and will not, it  is to
 be apprehended, admit of a very speedy elucidation.
 The Author of Nature is perfect in all His works ;
 and although we may not understand all the opera-
 tions of His hands, we are compelled to acknowledge
 their wisdom, propriety and beauty.  Man would be
 miserable and wretched indeed, if he depended solely
 on his own discretion and judgment to decide upon the
 quantity and quality  of aliment necessary to supply
 the  wastes, and administer to the growth, of the sys-
 tem.  This paucity  of judgment and discretion is,
 however, more than compensated by an irresitible
 sensation, which indicates the proper time for the re-
 ception of food.  The immediate cause  of this sen-
 sation, as we  have  seen, has not as yet received a
 very  satisfactory explanation,  and  perhaps will not
 admit of one.   But, although confessedly obscure,
 We are not  denied the privilege of patient investiga-
 tion, and persevering search after truth.   Knowledge
 is progressive, as well in this as every other science ;
 and  every new discovery, and every rational hypo-
 thesis, are additions to the general stock.   Persua-
 ded of the truth  of these general propositions,, and
anxious mainly to elicit  investigation on the subject,
I submit the following Theory of Hunger,  believing it
to be as reasonable, to say the least, as any that has
been propagated.
  My impression is, that the sensation of hunger is
produced by a distention of the gastric vessels, or that
apparatus, whether vascular or glandular, which sq-
                       H 
58
PRELIMINARY
cretes the gastric juice; and is believed to be the ef-
fect of repletion by this fluid.
  One reason, among others,  for this belief,  is the
established fact, that the internal sensations referred
to different  organs, as  has been previously alluded
to, are caused by some modified action or condition
of the parts in the tissues of the organ itself.   The
modification in the parts to which the sense of hun-
ger is invariably referred, I  conceive to be  a disten-
tion, by the gastric juice, of a particular set of vessels
or glands, constituting, in part, the erectile  tissue of
the villous coat of the  stomach.  The sensation  va-
ries according to the different degrees or states of
distention,  from the  simplest desire to the most
painful sense of hunger; and is allayed or increased
in proportion  to the application, or refusal,  of ali-
mentary  stimulus to  the excretory  vessels.   The
greater the distention  of the vessels, the more acute
will be the pain: hence, the difference  between a
short and protracted fast.   Appetite and hunger be-
long to the same class of sensations; they  differ on-
ly in degree.   In this they are like all other sensa-
tions.   A little increased circulation in the vessels of
the brain produces  peculiarly  vivid, but  not abso-
lutely unpleasant feelings, and gives force and ener-
gy to the mental volitions: carried further, it produ-
ces most painful sensations.   It is unnecessary to
 cite further examples.   Indeed, it does  not need ar-
 guments to prove what is the subject of every day's
 observation.   It is  well known  that the  pain from
 acute inflammation is produced by distention of the
 blood vessels.  Let any  one,  who  is disposed to try 
OBSERVATIONS.
59
the effect  of vascular distention, place a ligature
arbund the finger or arm, sufficiently tight to retard
the returning blood, and the truth will be sufficiently
obvious.
  It is, therefore, inferred from the pain, (and no one.
it is believed, will deny that hunger is a painful sen-
sation, whatever may be  his opinion of appetite) that
vessels of some kind are distended; and it is demon-
strated, I think, in some of the following experiments,
that these are the gastric vessels.  On applying ali-
ment to the internal coat of the stomach, which, in
health, is merely  lubricated with mucus, innumerable
minute papilhe, the orifices, undoubtedly, of the gas-
tric vessels, immediately throw out a quantity of the
fluid, which mixes with the food.  This effect is too
sudden, and the secretion too copious, to  be account-
ed  for on  the ordinary principles and laws of secre-
ting mucous  surfaces.  The quiescence and relief
from the unpleasant sensation, which are experienced
as  soon as the vessels are emptied, are,  I think, ad-
ditional proofs of my opinion.  It is certain, that at
the introduction of every meal, or on the application
of alimentary stimulus to the internal coat of the sto-
mach, a very large  secretion of a fluid, which has
repeatedly been ascertained to be an alimentary sol-
vent,  immediately takes place;  and that when the
stomach is destitute of food or some other irritating
substance, no such secretion can be found in it.   And
it is more than probable—it, in fact, almost amounts
to  demonstration, that a large quantity of this fluid
must be contained in appropriate vessels, during  a
 fast, ready to obey the call of aliment.   I would not 
m
PRELIMINARY
 be understood to say that the whole quantity neces-
 sary for an  ordinary meal  is eliminated from  the
 blood, previous to the commencement of alimenta-
 tion ; but that enough is contained in  the gastric
 vessels to produce the sensation of pain or hunger.
   If it be objected to this  theory, that the vessels
 would become  ruptured,  or empty  themselves into
 the cavity of the stomach, during a long fast, I re.
 ply, that this  apparatus is probably constituted
 like many of the other  organs of the system, and
 permits the absorption of its secretions by the lym-
 phatic or other absorbent vessels.  The male semen
 is constantly  being secreted, and deposited  in its
 proper seminal vessels, ready to be ejected during the
 venerial orgasm ; and yet how many  men live for
 years, or perhaps for a whole life, who  have  no in-
 tercourse with the other sex.  What becomes of the
 semen under these circumstances ? Taken up, un-
 questionably, by the absorbing vessels, as the gastric
juice of the stomach is.
   I offer this theory for consideration, persuaded that
 the public will allow it such  weight as it may have a
 right to claim: more than this, I have no wish to ask
   Thirst.—This sensation is felt in the  mouth and
 fauces..  Like hunger, it  is  a kind provision of na-
 ture, designed to remind men and animals of the ne-
 cessity, not of replenishing the wasting solids  of the
 system, but of diluting the fluids that  are carrying on
 these processes.  Although Magendic has attempted
 to put a stop to all inquiries  on  this  subject, in the
 remark, that" Thirst is an internal sensation, an in-
 stinctive sentiment;" " the result of organization, and 
OBSERVATIONS.
01
does  not  admit of any explanation;" I apprehend a
remote cause of this sensation may be found in the
viscidity of the blood, which requires a liquid to ren-
der it more fluid, and more susceptible of introduc-
tion into the capillaries and secreting surfaces.  The
proximate cause may exist in an irritation, a kind of
sub-inflammation of the mucous membranes of the
mouth and fauces, the effect of the viscid state of the
blood, and consequently impervious state of  the se-
cretory vessels of these membranes.   The sensation
of dryness, or thirst, is supposed to be the effect of
evaporation, the mouth and throat being constantly
exposed to the atmosphere.  When there is sufficient
fluidity of the  blood, the secretion is so much more
copious than the evaporation, that a constant mois-
ture is preserved.  The sensation of thirst resides in
the tissues; and it is no more " an instinctive senti-
ment" than any other sensation of the economy.  To
say that it is the " result of organization," gives no
explanation, amounts to nothing, and is certainly, to
say the least, a very unsatisfactory way of disposing
of the question. 
 
SECTION III.
Of  Satisfaction  and Satiett.
  IN the present state of civilized society, with the
provocatives of the culinary art, and  the  incentives
of high seasoned food, brandy and wines,  the tempt-
ations  to excess in the indulgences of the table are
rather  too strong to be resisted by poor human na-
ture.   It is not less the duty, however, of the watch-
men on the walls to warn the city of its danger, how-
ever it may regard the premonition.   Let them at
least clear their own skirts from the stain  of unfaith-
fulness, whatever may be the result.
  There  is no  subject of dietetic economy about
which  people err so much, as  that which relates to
quantity.  The medical profession, too, have been ac-
cessory to this error, in giving directions to dyspep-
tics to eat until a sense of satiety is felt.   Now, this
feeling, so essential to be rightly understood, never
supervenes  until the invalid has eaten too much, if
he have an appetite, which seldom fails him.  Those,
even, who are not otherwise predisposed to the com-
plaint, frequently induce a diseased state  of the  di-
gestive organs by too free indulgence of the appetite.
Of this fact the medical profession are, generally not 
64
PRELIMINARY
 sufficiently aware.  Those who lead sedentary lives,
 and whose circumstances will permit of what is call-
 ed free living, are peculiarly obnoxious to these com-
 plaints.  But by paying particular attention to their
 sensations during the ingestion of their meals, these
 complaints may be avoided.   There appears to be a
 sense  of perfect intelligence conveyed from the sto-
 mach  to the  encephalic centre, which, in health, in-
 variably dictates what quantity of aliment  (respond-
 ing to  the sense of hunger, and  its due satisfaction,)
 is naturally  required for the purposes of  life; and
 which, if noticed, and  properly attended  to, would
 prove  the most salutary monitor of health, and  effec-
 tual preventive of, and restorative from, disease. It is
 not the sense of satiety, for this is beyond  the  point of
 healthful indulgence, and is nature's earliest indication
 of an abuse and overburihen of her powers to replenish
 the system.   It occurs immediately previous  to this,
 and may be  known by the pleasurable sensation of
perfect  satisfaction, case and quiescence of body and mind.
 It is when the stomach says enough, and  is distin-
 guished from satiety  by the difference of the sensa-
 tions—the former feeling enough—the latter, too much.
 The first is  produced by  the timely reception  into
 the stomach  of proper aliment, in  exact  proportion
to the  requirements of nature, for the perfect diges-
 tion of which, a definite quantity of gastric juice  is
 furnished by the proper gastric apparatus.  But to
 effect this most agreeable  of all  sensations and con-
ditions—the real Elysian satisfaction of the reasonable
 Epicure—timely  attention must be paid to the pre-
liminary processes, such as thorough mastication, and 
OBSERVATIONS.
M
moderate or slow deglutition.  These are indispen-
sable to the due and natural supply'.of the stomach, at
the stated  periods of alimentation; for if  food be
swallowed too fast, and pass into the stomach imper-
fectly masticated, too much is received in a short
time, and in too imperfect a state of preparation, to
■be disposed of by the gastric juice.
  The quantity of gastric juice, either contained in
its proper vessels, or in a state  of preparation in the
circulating fluids, is believed to be in exact proportion
to the proper quantity of aliment required for the due
supply of the system.  If a more than ordinary quan-
tity of food be taken, a part of it will be left undissolv-
ed in the stomach, and produce the usual unpleasant
symptoms of indigestion.  But if the ingestion of a
large quantity be in proportion to the calls of nature,
.which sometimes happens after  an unusual  absti-
nence, it is probable that more than the usual supply
of gastric juice is furnished; in which case the appa-
rent excess is in exact ratio to the requirements of
the economy; and never  fails to produce a  sense
of quiescent  gratification,  and healthful enjoyment-
A great  deal  depends upon habit, in this respect.
Our western  Indians, who frequently undergo  long
abstinences from food, eat enormous quantities, when
they can procure it, with impunity.
  Satiety is produced by tutoring too much at once
 for  the  wants  of the economy;  more   than the
gastric juice  is able to dispose of at the time;  dis-
tending the muscular fibres beyond that point so ad-
 mirably fixed, by the invariable and universal laws of
 the animal system, for agreeable sensations; disturb- 
66
PRELIMINARY
 ing the peculiarly pleasurable, undulatory motions of
 the rugs of the stomach, in their operations of form-
 ing chyme ;  and perhaps, interrupting, if not dimin-
 ishing, the secretion of the gastric juice.   The re-
 dundant aliment, incapable of being dissolved, for
 want of sufficient gastric juice, remains, and becomes
 a source of irritation, and renders imperfect the chymi-
 fication of that which would otherwise have been com-
 pleted.  Hence the sense of weight, and disagreeable
 fulness, attendant on an  unusually hearty meal; the
 subsequent derangement of the digestive functions,
 and consequent acidities  and vitiated contents of
 the prima via;, from acetic fermentation in the  stc*
mach, and imperfect formation of chyle in the intes-
 tines. 
SECTION IV.
Of  Mastication, Insalivation and  Deglutition.
   THESE  are  the preliminary steps in the process
 of digestion.  The comparative importance of these
 processes has been elevated or depressed, accord-
 ing to the preponderance which each of them  may
 have received  from  the opinions  of  the different
 physiologists who have made them subjects of obser-
 vation.  As man and animals are constituted,  they
 are all absolutely necessary to the digestion of food.
 But in an abstract point of view, disconnected as a
 mean of introducing ingestae into the stomach, I believe
 I hazard nothing in saying that they may be consider-
ed as perfectly non-essential to chymification. If the
materia ulimentaria could be  introduced into the sto-
mach in a finely divided state, the operations of mas-
tication, insalivation and deglutition, would not be
necessary.   Aliment is as well digested and assimi-
lated, and allays the sensation of hunger as perfectly,
when introduced directly into the stomach, in a  pro-
per state of division, as when the previous steps have
been taken,  as may be seen by some of thejfollowing
experiments.  If particular importance is to be attri- 
68
PRELIMINARY
butedto any of these previous steps, it is certainly due
to mastication; though an undue importance has, of
late, been given to the action of the saliva.   Professor
Jackson, of Philadelphia, who has lately published a
physiological work on the " Structure and Functions
of the Animal Organism," has elevated saliva to a
rank in the process of digestion, seldom before claim-
ed for it. He considers it the principal solvent, or ma-
cerating agent, of alimentary matter. He is sustained
in this opinion by Montegre and others. Even Magen-
die is inclined to favour this belief.
   It is remarked by Paris, (On Diet, p. 37,)  that the
introduction of saliva into the stomach is " obviously
essential to a healthy digestion."  That it is  general-
ly introduced into the stomach with the food is very
obvious; the nature of its action is not so clear.   In
most of the experiments that follow, artificial diges-
tion was performed without the admixture of saliva-
Chyme formed in this way, exhibited the same sensi-
ble appearances, and was affected by re-agents in the
same way, as that which was formed from food which
had been previously masticated, mixed with the sali-
va, and swallowed.  It would seem, from two or
three of the experiments on artificial digestion, which
Avere instituted for the purpose of comparison, that
the mixture of saliva with the gastric juice rather re-
tarded its solvent action.  But I  do not wish to deny
the utility of the saliva.  It is certainly important as a
preliminary  to digestion.  Its legitimate and only
use, in my opinion, is  to lubricate the food, and to
facilitate the passage of the bolus through the organs
of deglutition.  In this point of view, it  is essential. 
observations.                69
Dry food cannot be swallowed until it receives an
admixture of a  fluid, whether  it be saliva or some
other liquid, is not, I conceive, a matter of much im-
portance.  Any one, disposed to try the experiment,
may satisfy  himself of  this fact, by  attempting  to
swallow a mouthful of dry cracker, meal or magne-
sia.   He will find it impossible to make the organs
of deglutition act till a quantity of fluid is mixed with
it.  Water will answer the purpose, nearly as well as
saliva; though the mucous  properties of this secre-
tion may give it a slight preference.
   Pathology is not, in my opinion, much indebted to
Ruysch, who attributed the loss of appetite to the
waste of saliva in a person who was afflicted with a
fistula in one of the salivary ducts ; nor to the opinion
advanced by others, that the constant spitting of ma-
niacal patients, induces loss of appetite.  The truth
is, that in both cases, the effects are attributed to the
 wrong causes.  There is no difficulty in believing that
 a foul ulcer in the mouth would be liable to produce
 nausea and want of appetite ; nor that maniacal pa-
 tients are generally,  if not always, affected with dis-
 eased organs of digestion.   I have known many per-
 sons to spit freely and constantly, whose appetites and
 digestion were perfect.   Those who smoke tobacco
 are constantly discharging large quantities of saliva;
 and yet I am not aware that dyspepsia is  more com-
 mon with them than  with others.
    I entirely dissent from the opinion advanced by the
 author above referred  to, (Paris,) that " Insalivation
 is as essential as mastication."  The use of mastica-
 tion is to separate  the food into small particles, so 
70
PRELIMINARY
 that the solvent of the stomach may be applied to a
 greater extent of surface. There is no mystery about
 this.   Every body knows that the smaller the parti-
 cles of matter that are submitted to the action of a
 chemical  agent, the more vigorously the agent will
 act upon them, and the sooner they will be dissolved,
 or decomposed.^  Mastication is absolutely necessa-
 ry to healthy digestion.  If aliment, in large masses,
 be introduced into the stomach, though the gastric
 juice may act upon  its surface, chymification will
 proceed so slowly, that other changes will be likely
 to commence in its substance before it will become
 completely dissolved.  Besides, the stomach will not
 retain undigested masses for a long time, without suf-
 fering great disturbance.  It  is governed by certain
 laws with respect  to  aliment.  After food has been
 retained for a certain  length of time undigested, say
 from five to ten hours,  according to the healthy or
 diseased state of that organ, or the quantity received
 into it, it is either  rejected by vomiting, or is permit-
 ted to  pass into  the duodenum and lower  bowels,
 where its prjsence almost invariably  produces colic
 flatulence, &c.   When the  stomach  is unusually
 debilitated, food, however, is  frequently retained for
 twenty-four  hours  or  more,  and is  sometimes the
 cause of most distressing symptoms, producing, par-
ticularly in children, convulsions and death.  I there-
fore consider mastication as one of the most impor-
 tant preliminary steps  in the process of digestion.
 J In using the word solvent or solution, id reference to the gastric juice, I wi=h to
be understood to mean a chemical action, analogous to that of the action of mine-
ral acids on the metals; not like the solution of sugar or salt in water. 
OBSERVATIONS
71
     With respect to deglutition, I shall make but a
  few remarks.  It  is important for the preservation
  of health, that this process should be effected slowly.
  if food be swallowed rapidly, more will generally be
  taken into the stomach before the sensation of hunger
  is allayed, than can be digested with ease.   If due at-
  tention be paid to the previous step of thorough mas-
  tication, we shall not be so likely to err in this later
  one.
     Swallowing very rapidly, produces irregular con-
  tractions of the muscular fibres of the oesophagus and
  stomach ; disturbs the vermicular motions of the ru-
  ga?, and interrupts the uniform action of the gastric
  apparatus.
     The stomach is not designed to receive more food
  than can be duly mixed with the gastric solvent, al-
  ready in its proper vessels, or in a state of preparation
* in the blood vessels. Perfect  harmony  of action must
  exist throughout the whole apparatus, or derange-
  ment of healthy action will ensue.
     The stomach will not admit of the introduction of
  food, even of a liquid kind, through the aperture, at a
  rapid rate.   If a few spoonfuls of soup, or other li-
  quid diet, be  put in with  a spoon  or funnel, the rugas
  gently close upon it, and gradually diffuse it through
  the gastric cavity, entirely excluding more during this
  action.  When a relaxation takes place,  another quan-
  tity will be received in the same manner.
     If the valvular portion of the stomach be depress-
  ed, and  solid food be  introduced,  either in entire
  pieces, or finely divided quantities, the same gentle
  contraction,  or grasping  motion, takes place,  and 
72                PRELIMINARY
continues for fifty or eighty seconds ; and will not al-
low of the introduction of another quantity until the
above time has elapsed; when the valve may  again
be depressed, and more food be put in.  Food and
drinks  will  be  received  through the  aperture no
faster, even when the stomach is entirely empty, than
they are ordinarily received through the oesophagus.
  When the subject of these experiments is so placed
that the cardia can  be seen, and he be allowed to
swallow a mouthful of food, the same contraction of
the stomach, and closing upon the bohis, is invaria-
bly observed to take  place at the oesophageal ring. 
SECTION  V.
Of  Digestion by  the Gastric Juice.
  CHYMIFICATION is effected in the stomach.  It
is the first stage, proper, of the conversion of aliment
into blood; though in the ordinary course of proceed-
in^, as animals are constituted, some previous steps
are necessary.  After the aliment has been receiv-
ed into the stomach, it is subjected to certain evo-
lutions, or motions, propagated by the muscular fi-
bres of that organ;  and is acted upon through the
agency  of some  principle, which changes it from a
heterogeneous mixture  of the various kinds of diet,
submitted to its action, to an uniform, homogeneous
semi-fluid, possessing  properties distinct from the
elements of which it was  composed.   The length of
time consumed in the  operation is various.  It de-
pends upon the quantity  or  quality of the  ingestae,
the healthy or diseased state of the stomach, &c.   In
the various experiments which I have made, the me-
dium time may be  calculated at about three and a
half hours.
  It has  been suggested by many physiologists, and
positively asserted by some, that there is considera-
                       K 
'4                 PRELIMINARY

ble increase of the temperature of the stomach du»
ring the digestion of a meal.   But from the result of
a great  number  of  experiments  and examinations,
made with  a view  of ascertaining the truth of this
opinion, in the empty and full state of the organ, and
during different  stages of chymification, I am con-
vinced that there is  no alteration of temperature, un-
less some other circumstance should produce it.  Ac-
tive exercise always elevates the temperature of the
stomach, whether fasting or full, about one and a half
degrees.
  With respect to the agent of  chymification,  that
principle of life Which converts the crude aliment in-
to chyme, and renders it  fit for the action of the he-
patic  and pancreatic fluids, and final assimilation and
conversion into the  fluids, and the various tissues of
the animal organism—no  part of physiology has, per-
haps, so much engaged the attention of mankind, and
exercised the ingenuity of physiologists.  It has been
a fruitful source  of theoretical speculation, from the
father of medicine down to the present age. It would
be  a waste of  time  to  attempt to  refute the doc-
trines of the older writers on this subject.  Suffice it
to say, that the theories of Concoction, Putrefaction
Trituration, Fermentation  and Maceration, have  been
prostrated in the dust before the lights  of science
and the deductions  of experiment.  It was" reserved
for  Spallanzani to overthrow all these unfounded hy-
potheses, and to erect  upon their  ruins, a theory
Which will stand the test of scientific examination and
experiment.  He established a  theory of chemical
solution, and taught  that chymification was owing 
OBSERVATIONS.
75
to the solvent action of a fluid, secreted by the sto-
mach, and operating as a true menstruum of alimen"
tary substances.  To this fluid he gave the name of
Gastric Juice.  It  does  not come within the scope
of this work to give a detail of the experiments and
reasoning which wrought conviction in  the mind of
this great man.  It  is only necessary to  say that  it
was the result of patient and persevering experiment
and research.
  The truth of Spallanzani's theory has been sustain-
ed, so far as relates to the most important part, the
existence  of  a chemical solvent, by all  who have
made fair examinations and experiments on the sub-
ject.   The experiments of Tiedemann and Gmelin,
of Leuret and Lassaigne, confirm the same theory.
  By far the  most  respectable  and intelligent  phy-
siologists have now settled  down in the belief that
chymification is effected in the stomach, by a peculiar
and  specific solvent, secreted in that organ, called,
after Spallanzani, the Gastric Juice. From the diffi-
culty, however, of obtaining and submitting such
fluid to the test of  experiment, and the diversity of
results in the examination of such as has been obtain.
ed, much indefiniteness is experienced on  this  sub-
ject.   The presence of an active solvent is rather an
admission on their part—a conclusion from the effect
to the cause.   Broussais, speaking on  this subject,
says : " It remains  for us to know whether the por-
tion of mucous membrane, belonging to the stomach,
contains secretory org^s, the office of which  is to
furnish a fluid, fit to produce the assimilation  of nu-
tritive substances."  And, again, speaking of the gas- 
76
preliminary
 trie juice," The question is as yet undecided, though,
 if we are to judge by analogy, we shall observe that
 many animals are furnished with gastric glands, sup-
 plying a digestive liquid."  This author admits the
 presence of a solvent fluid in the stomach, without,
 however, attempting to explain its specific effects, or
 mode of operation; for he says, in another place,
 " We have expressed our opinion  on this subject;
 but whether the gastric fluids possess an assimilating
 property, which,  for  ourselves,  we admit,  without
 pretending to demonstrate its actual presence," &c.
   Richerand, Bostock, and nearly all the authors of
 modern date,  teach the doctrine of digestion by the
 gastric juice, without, however, pretending to explain
 its exact mode of operation.  Professor Dunglison,
 whose work on " Human  Physiology," taken as a
 whole, is, perhaps, the most comprehensive, arrives at
 the same conclusion.  He says," We have too many
 evidences in favour of the chemical action of some
secretion from the stomach during digestion, to per.
mit us to doubt for a moment of the fact."  And, a-
gain—" From all these facts, then, we are justified in
concluding that the food in the stomach is subjected
to the action of a secretion, which alters its proper-
ties,  and  is the principal agent of converting it  into
chyme."
  I have referred to these learned authors with the
view of showing the exact state of the science on this
subject.
  Though the theory of chymifipation by the gastric
juice, has become almost universal with physiologists)
and  the  medical  profession in general, still there 
observations.                77
 are some, even of very modern date, who, with all the
 lights of science and experiment, from aversion to the
 slow and tedious processes by which truths are at-
 tained, or, perhaps, from the ambition  of  becoming
 the discoverers of some new and extraordiny process,
 or the projectors of some fanciful theory, deny  the
 power of the gastric juice, or even the existence of
 such a fluid; and set at naught the experiments,  ob-
 servations and opinions of the ablest physiologists,
 and  most experienced writers on this subject.
  That chymification is effected by the solvent action
 of the wastric juice, aided by the motions  of the sto-
 mach, and the natural warmth of the system, not a
 doubt can  remain in the  mind of any candid person,
 who has had an opportunity to observe its effects on
 alimentary substances, or who has the liberality to
 credit the opinions of those who have had such op-
 portunities.
  It has been objected  to this  hypothesis, that the
 sensible properties of the gastric juice contradict  the
 opinion of its  active  solvent  effect.  But  we should
 recollect that  many  things which make  very little
 impression on our external senses, produce most as-
 tonishing effects in other  situations.  The air which
we breathe, by which we are surrounded, and which,
to our external senses, is almost inappreciable, is one
of the most powerful and destructive agents in na-
ture—one portion of which is  capable of combining
with all grades of matter, either slowly and imper-
ceptibly, as in the gradual decay of all substances,
or rapidly, as in the  combustion of wood, or even the
hardest metals—and which by means, inexplicable to 
78                preliminary
us, sustains  in life and being the whole of animated
nature.
   The gastric juice has been submitted to chemical
examination and analysis, with various results.  Per.
haps in the present state of the science of chemistry
it will not be practicable to ascertain its exact chem-
ical character.  The parcels heretofore submitted to
analysis,  have been very impure;  but the result of
even these partial examinations, has been to show
that this  fluid contains a portion of free  muriatic
acid, combined with the  acetic, and some salts.   In
the winter of 1832-3,  I submitted a quantity of gas-,
trie juice, with no other admixture, except a small
proportion of the mucus  of the stomach, to Profes-
sor Dunglison, for examination, who, with the assist-
ance of the professor of chemistry of the Virginia
University, effected the following  analysis, and was
kind enough to communicate the result to  me  by
letter.
                    " University qf Virginia,
                               Feb. Gth, 1833:
" My Dear Sir,
       "  Since I last wrote you,  my friend  and col-
league, Professor Emmett, and myself, have examin-
ed the bottle of gastric  fluid  which  I brought with
me from  Washington, and we  have found it to con-
tain  free Muriatic  and Acetic  acid,  Phosphates and
Muriates, with bases of Potassa,  Soda, Magnesia and
Lime, and an   animal matter, soluble in  cold  water,
but insoluble in hot.  We were satisfied, you re collect
in Washington, that free muriatic acid was present
but I had no conception it existed to the amount met
with in our experiments here.  We distilled the gas-
tric fluid, when the free acid passed over; the  salts
and  animal matter remaining in  the retort.   The. 
0
                /  .   r
observations.                79
quantity of Chloride of Silver thrown down on the ad-
dition of the Nitrate of Silver, was astonishing."

  I had been long convinced of the existence of free
muriatic acid in the gastric fluids.  Indeed, it is quite
obvious to the sense of taste; and most chemists agree
in this, however they may be  at variance with respect
to the other constituents.  The analysis of Profes-
sors Dunglison and Emmett is certainly as satisfac-
tory as any that has as yet been made.  It is a ques.
tion, too, whether gastric juice, in so great a state of
purity, has  ever before been submitted to chemical
 analysis.
   It is to be hoped that no one will be so disingenu-
ous as to attribute to Professor Dunglison the design
of finding the existence of certain  chemical agents
in the gastric juice, with the  view of propping the
theory of the chemical action of this fluid, which he
 has maintained in his work  on " Human Physiolo-
 gy ;"—or, in other words, to say, that he had deter-
 mined to find certain  results;  and that  he had  ac-
 cordingly found them.  Those who are acquainted
 with him, know that his candour and fairness are a-
 bove  the reach of suspicion;  and that he would be
 equally willing to retract a  false opinion  as to main-
 tain a correct one.   Another quantity  was sent to
 him for further analysis; but I regret  that no report
 has yet been received from him.
    In April  of the present year, (1833,) a  parcel was
 submitted  to Benjamin Silliman, M. D. Professor of
 Chemistry  in Yale  College.  Professional engage* 
              \
 80                preliminary

 ments prevented his examination of the fluid until the
 2d of August, when he sent me the following result:

   " Examination of the Gastric Fluid, Aug. 2, 1833.

   " 1. The Fluid, after being kept in a closely cork-
 ed vial, more than three  months, from April to Au-
 gust,  and mostof the time in a cellar, remained unal-
 tered, except the formation of a pellicle upon the sur-
 face,  slightly discoloured  by  red spots.  A second
 pellicle appeared after the precipitation of the  first.
 It was  thicker, and more discoloured with dark red
 spots, like venous blood.
   " 2. The Fluid was cloudy, like a solution of gum
 arabic;  but on  filtering,  it  became perfectly  clear,
 and of a slight, straw yellow tinge.
   " 3. The pellicles,  which had the appearance of
 inspissated mucus, after  being separated from  the
 Fluid, became, after exposure>fco the air, throughout
 of a brownish red colour,, resembling the inner por-
 tion of a mass of coagulated blood.  This change
 seemed tp result from a sudden oxygenation.
   " 4. The Fluid exhaled a slight odour—not disa-
 greeable—rather aromatic—and very similar to that
 which it  at first exhaled;  but not so strong.   It was
then rather disagreeable.
  " 5. Taste, feebly saline—not disagreeable.
  " 6. Test papers of litmus, alkanet, and purple
cabbage, were decidedly reddened.   Turmeric pa-
per underwent no change: but when previously brown-
ed by an alkali, (ammonia) the gastric fluid restored
the yellow colour.
  " 7. Nitrate of Silver gave a dense white precipi-
tate,,  which, after standing five minutes in the sun's
light,  turned to  a dark, brownish black; thus indi-
cating Muriatic  Acid.  Mur.  and Nit. Barytes gave
a slight opalescence, indicating a trace of sulphuric
acid;  not improbably, there was also some phospho-
ric acid. 
OBSERVATIONS.
81
  " 8.  Specific gravity—when taken in a small, thin
glass tube, containing 201 grs. of distilled  water—
when filled with the gastric fluid, its weight was in-
creased 1 gr.—weight of the gastric liquor, there-
fore, 202 grs. The specific gravity is, therefore, about
1.005.   But little solid matter in solution."

  At the instance of Professor Silliman, I committed
to the  care of Mr. Gahn, Consul of his Swedish Ma-
jesty in New-York,  a bottle, containing one pint, of
gastric juice, to be  transmitted  by him to Professor
Berzelius, of Stockholm, one of the most eminent
chemists  of the age,  with a request that  he  would
favour me with an analysis.  Some unavoidable de-
 lay was experienced in forwarding the bottle; and no
returns have yet been received.  It is  hoped, howe-
 ver, that  they will arrive in time to be attached in an
 appendix to this volume.
    The following results have been obtained  from
 partial examinations and analyses of the gastric juice
 or rather, in most instances, of the mixed fluids of the
 stomach.
    Spallanzani, in  1793, after many experiments, de-
 clared the gastric juice to  be entirely neutral, a sol-
 vent for alimentary matter,  within and without the sto-
  mach—that it did not putrefy at the ordinary tempe-
 rature of the stomach; but preserved animal matters
  from putrefaction, and dissolved them, with the aid
  of heat.
    Scopoli found in the gastric juice of the rook, wa-
  ter, gelatine, a saponaceous matter,  muriate of am
  monia and phosphate of lime.
    Carminiti, in 1795, found it%in caWiivorous animals,
                           L 
 ''*2                preliminary

 salt and bitter,  and  frequently acid when they Imd
 oaten, but not so when fasting.*
   Viridet, Werner, Hunter and others, found the
 gastric juice acid.
   MM. Marquart and Vauqjjelin found albumen and
 free phosphoric acid in it.
   Tiedemann and Gmelin found it to contain, on
 analysis, muriatic and acetic acid ;  mucus ;  very lit-
 tle or no albumen; salivary matter; osmazome; mu-
 riate and sulphate of soda.  In the ashes, carbonate,
 phosphate and sulphate  of lime,  and  chloride  of
 calcium.  Principally from carnivorous animals.
   Li-.uret and Lassaigne, in a hundred parts, found,
 water, ninety-eight, lactic acid, muriate of ammonia,
 muriate of soda, animal matter soluble in water, mu-
 cus, and phosphate of lime, two parts.
   Montegre, (1812) who could vomit at will,% and who
analyzed the fluid so obtained, declared it not to be
acid—not a solvent—not slow to putrefy—so much like
saliva, that he regards it saliva swallowed.
 -  Prout,  1824, declares the gastric juice to be really
acid—does not contain an organic acid, but free, hy-
drochloric, or muriatic acid.

   These opinions are certainly  discordant.    The
majority of evidence, however, is in favour of the ex-
istence of pretty active chemical agents in the  gas-
tric fluids—perhaps not sufficient, in comparison with
  * Probably because the fluid found in the stomach when fast-
ing, was not gastric juice.
  \ See remarks near the close of this section on Montegre's ex»
periments, 
OBSERVATIONS.
83
 the ordinary operations of chemistry, to account for
 the digestion, or solution of aliment.
   The discrepance of results in the reports of those
 who have had opportunities of examining the process
 of, and have made experiments on, artificial digestion,
 by the gastric juice, as well as in the. chemical exami-
 nation  of this fluid, has been owing more to the diffi-
 culty of obtaining it pure, in sufficient quantity, and
 under proper circumstances, than  to any real differ-
 ence in its effects.  Under the circumstances in which
 the following experiments were made, I flatter  my-
 self that these difficulties have been obviated ;  and
 if the inferences are incorrect, the blame must be at-
 tached  to the experimenter.  He can  only say, that
 the experiments were made in good faith, and with a
 view to elicit facts.
  I think  I am warranted, from the result of all the
 experiments, in saying, that the gastric  juice, so far
 from being " inert as water," as some authors assert,
 is the most general solvent in nature, of alimentary
 matter—even the hardest bone cannot withstand its
 action.  It is capable, even out of the stomach, of effect-
ing perfect digestion, with the aid of due and uniform
 degrees of heat, (100°  Fahrenheit,) and gentle agi-
tation, as will be seen in the following experiments.
  The fact that  alimentary matter is transformed, in
the stomach, into chyme, is now pretty generally con-
ceded.  The peculiar process by which the change
is effected, has been, by many, considered a problem
in physiology.   Without pretending to  explain the
exact modus operandi of the gastric fluid, yet I am im-
pelled by the weight of evidence, afforded by the ex- 
84                 PRELIMINARY

periments, deductions and opinions of the ablest phy-
siologists, but more by  direct experiment,  to con-
clude that the change effected  by it on aliment is
purely chemical.  We must, I think, regard this fluid as
a chemical agent, and its operation as  a chemical
action.   It is certainly every way analogous  to it;
and I can see no more objection to accounting for
the change effected on the food, on the  supposition
of a chemical process, than I do in accounting for
the various and diversified  modifications of matter,
which are operated on in the same way.  The decay
of the dead body is a chemical operation, separating
it  into its elementary principles—and  why not the
solution  of aliment in  the stomach, and its ultimate
assimilation into fibrine, gelatine and albumen ? Mat-
ter, in a natural sense, is indestructible.  It may be
differently combined; and these combinations are
chemical changes.  It is well known that all  organ-
ic bodies are composed of very few simple principles,
or substances, modified by  excess  or diminution  of
some of their constituents.
   The gastric juice  appears to be  secreted from
numberless vessels, distinct and separate from the
mucous  follicles.  These  vessels,  when examined
with a microscope, appear in the shape of small lu-
cid points,  or very fine papilla?, situated in the in-
terstices of the follicles.  They discharge their fluid
only when solicited to do so, by the presence of ali-
 ment, or by mechanical irritation.
   Pure gastric juice,  when taken directly out of the
 stomach of a healthy adult, unmixed with any other
 fluid, save a portion  of the mucus of the stomach' 
OBSERVATIONS
85
with which it is most commonly, and perhaps always
combined, is a clear, transparent fluid; inodorous;
a little saltish;  and very perceptibly acid.   Its taste,
when applied to the tongue, is similar to thin mucil-
aginous  water,  slightly  acidulated with muriatic
acid.  It is readily diffusible in water,  wine or spi-
rits ;  slightly effervesces with alkalis; and is an ef-
fectual solvent of the materia alimentaria.  It possess-
es the property of coagulating albumen, in an emi-
nent degree; is powerfully  antiseptic,  checking the
putrefaction  of meat; and  effectually  restorative of
healthy action, when applied to old, foetid sores, and
foul, ulcerating surfaces.
   Saliva and mucus are sometimes abundantly mix-
ed with the gastric juice.   The mucus may be sepa-
rated, by filtering the mixture through fine linen or
muslin cambric.  The gastric juice, and  part  of the
saliva will pass through, while the mucus, and spu-
mous or frothy part of the  saliva, remains on the fil-
ter.  When  not  separated by the filter,  the  mucus
gives a ropiness  to the fluid, that  does not belong to
the gastric juice, and  soon  falls to  the bottom, in
loose, white flocculi.   Saliva imparts to  the  gastric
juice, an  azure tinge, and frothy  appearance ; and,
when in large  proportion,  renders it foetid in a few
days; whereas the pure gastric  juice will keep for
many months,  without becoming foetid.
   The gastric  juice does not accumulate  in the ca-
vity of the stomach, until alimentary  matter  be re-
ceived, and excite its vessels to discharge  their con-
tents, for the  immediate  purpose of  digestion.   It
then begins to  exude from its proper vessels, and in- 
86
PRELIMINARY
 creases in proportion to the quantity of aliment na-
 turally required, and received.   A definite proportion
 of aliment, only, can be perfectly digested in a given
 quantity of the fluid.  From experiments on artificial
 digestion, it appears that  the  proportion of juice to
 the ingestEe, is  greater than  is generally supposed.
 Its action on food is indicative of its chemical cha-
 racter.   Like other chemical  agents, it  decomposes,
 or dissolves, and combines with, a fixed and definite
 quantity of matter, when its action ceases.   When
 the juice  becomes saturated, it  refuses  to dissolve
 more; and, if an  excess  of food have been taken,
 the residue remains in the  stomach, or passes into
 the bowels, in a crude state, and frequently becomes a
 source of  nervous  irritation, pain and disease, for a
 long time ; or until the vis  medicatrix natures restores
 the vessels of this  viscus to their natural and healthy
 actions—either  with or without the aid of medicine.
   Such are the appearance and  properties  of the
 gastric juice ; though it is not always to be obtained
 pure.   It varies with the changing condition  of the
 stomach.   These variations, however, depend upon
 the admixture of other fluids, such as saliva,  water,
 mucus, and sometimes bile, and, perhaps, pancreatic
juice.  The special solvent itself—the gastric juice—
 is, probably, invariably the same substance.    De-
 rangement of the digestive  organs, slight febrile ex-
 citement, fright, or any sudden affection of the pas-
 sions, cause material alterations in its appearance.
Overburthening  the stomach  produces acidity  and
rancidity in this organ, and retards the solvent action
 of the gastric juice.  General febrile irritation seems 
OBSERVATIONS.
87 -
entirely to suspend its secretion into the gastric ca-
vity ; and renders the villous coat dry, red and irri-
table.  Under such  circumstances, it will not re-
spond to the call of alimentary stimulus.   Fear and
anger check its secretion, also:—the latter causes an
influx of bile into the stomach, which impairs its sol-
vent properties.
  When food is received into the stomach, the gas-
tric vessels are excited by its stimulus to  discharge
their contents, when  chymification commences.   It
has been a favourite  opinion of authors, that food, af-
ter it  has  been received into  the stomach, should
" remain there a  short  period before it undergoes
any  change ;"* the  common estimate is one hour.
But this is  an erroneous conclusion, arising from in-
accuracy of observation.   Why should it  remain
there, unchanged ?  It has been received into the or-
gan which is to effect an important change upon it
—the gastric juice is ready to commence its work of
solution soon after  the first mouthful is swallowed;
and, certainly, if we admit that the gastric juice per-
forms the office of a chemical  agent,  which most
physiologists allow, it is contrary to all  our notions
of chemical  action,  to  allow it one moment to rest.
It must commence its operation immediately.   That
it does so, is distinctly manifested by  close observa-
tion of its action on food, in the healthy stomach.
   But Paris is not alone in this opinion.  It appears
to have been a favourite doctrine; and has been regu-
larly handed down, from one physiologist to another,
as a sort of  heir  loom to the profession.  The suc-
* Paris On Diet, p. 39. 
88
PRELIMINARY
cessors in the physiological sciences  seem to have
been compelled to receive it with the legacy of their
predecessors,  without any  doubt of its legitimacy;
when,  with  a little  rational examination of the sub-
ject, it  would have been found a fair subject of rejec-
tion.   It  will be seen, by the following experiments,
that it has not the slightest foundation in truth; and
to them I refer the reader.
   It has been said, that when one meal  follows an-
other  in  quick succession—or,  in other words,
when a subsequent meal is taken before the previous
one is digested—that it some how disturbs the process
of digestion. This is generally true; and it allows of a
definite solution.  It is because  more is received into
the stomach, in the aggregate, than the gastric juice
can dissolve.  And this disturbance will result, as well
when too much food has been taken at once, as when
too much  has been  received  in rapid succession.
But if the quantity be moderate, no ill effect will ensue.
Many children are in the habit of eating as often as
once an  hour through the  day, in small quantities,
without experiencing any bad consequences.  Cooks
are, also, accustomed to the practice of constantly
tasting of the various articles of food which they are
preparing for the table;  and yet I am not aware that
they suffer any inconvenience from the habit.  From
these,  and other facts, as well as from direct experi-
ment, I think it is perfectly apparent  that digestion
must progress as well before as after  the expiration
of an hour.  If, as has been suggested, the ingestion
of food, in  addition to the  delay to itself, retards or
stops the chymification of that which  had been pre- 
OBSERVATIONS.
89
viously received, aliment, as it relates to those chil-
dren who eat hourly, would  be  constantly accumu-
lating ;  and there would remain in the  stomach at
night the whole  quantity taken through  the  day:
a supposition not  to be credited, even by those dis-
posed to make the  most of a favourite opinion or
doctrine.
  Doctor Wilson Philip, in  his Treatise on Indiges-
tion," says, " the layer of food lying next to the sur*
face of the stomach, is first digested, and in propor-
tion as this  undergoes the proper  change, and is
moved by the muscular action of the  stomach, that
next in turn succeeds,  to undergo the same changei"
That chymification commences on the surface of the
food, I have no doubt; but  I apprehend this to be
the case as it respects each individual portion, and
not the whole mass. I have frequently taken out por-
tions from the stomach, a few minutes after they had
been received into that organ, when  they  appeared
to have  received  a  full  supply of gastric juice for
perfect  digestion, when  submitted to the artificial
mode.  When  a  due and moderate supply of food
has been received, it is probable that the whole quan-
tity  of gastric juice for its  complete solution,  is se-
creted, and mixed with it,  in a short time.  When
an unusually full meal has been eaten, the necessary
quantity for its complete  solution, is not so readily
supplied.  If a tenacious mass of food be  used, the
external portion of the whole quantity is first acted
on, digested, and succeeding portions presented, &c.
There is no ground for the opinion inferred, that the
gastric juice never leaves the parietes  of the  sto- 
90
PRELIMINARY
mach, except as it chymifies food.  It is a thin fluid,
and is governed by the same laws that other thin flu-
ids  are.  From numerous examinations of the sto-
mach, I feel warranted  in  saying, at least in the hu-
man subject,  that there is a perfect  admixture  of
gastric juice and food—that the particles of food are
constantly changing their relations with each other—
and that they are mixed with a quantity of fluid, the
gastric juice, liquids that have been taken during the
meal, and (as there has  generally been  observed  a
large proportion of fluid, even after a dry and solid
meal,) I have been led to suspect a  synthetic forma-
tion of water, from  its elements.   This mixture is
perfectly heterogeneous  at first, and  is kept in con-
stant agitation, by the churning motions  of the sto-
mach.   If the contents of the  stomach be taken out
in from thirty minutes to an hour after eating,  it will
be found to be composed of perfectly formed chyme
and particles of food, intimately mixed and blended;
sometimes in larger and sometimes  in  smaller pro-
portions, according to the vigorous or enfeebled state
of the digestive organs,  or the quantity or qualify of
aliment taken.  Most commonly, if the meal have
been moderate, the process of digestion will continue
in the portion taken out, when placed on the bath at
a proper temperature,  and the motions of the sto-
mach imitated.
  From  the  circumstance  that the introduction of
sponge, tubes, pebbles, xc. by Spallanzani and oth-
ers, excited the  discharge of the gastric juice, and
from the fact that the gum-clastic tube, in my experi-
ments, produced the same effect, when the stomach 
OBSERVATIONS.
91
was empty and healthy, I infer, that the first effect
of aliment on the stomach, is one of irritation of the
gastric papillae; thus exciting the discharge of the
gastric juice, and stimulating the muscular fibres of
the stomach. The vermicular motions, being excited
by mechanical irritation, not only carry the ingestce
into all parts of the stomach, and diffuse its mechani-
cal influence throughout the whole inner surface of
this organ;  but, by this means,  they uniformly  mix
the aliment with the gastric juice, which is constant-
ly being secreted, in proportion  to  the quantity of
food received into the stomach, (unless that be too
much for the wants of the economy,) until chymifica-
tion be completed.  Some stimulus seems to be ne-
cessary to continue the motions of the stomach, after
chymification  is accomplished, in order to effect its
complete discharge into the lower bowels.  And it
appears highly probable that the compound fluid of
gastric juice and aliment, or chyme, by its acquired
acid properties, affords this stimulus, and propagates
the contractile motions of this organ, even after the
mechanical irritation of the crude food ceases.  This
fluid  acquires new chemical  properties,  becomes
more acid and stimulating, as chymification advan-
ces, until it  is completed.  When it is all transferred
to the duodenum, the motions of the stomach cease.
   From a number of experiments on rabbits, by Doc*
tor Wilson Philip^ with the view of ascertaining the
process of digestion, this gentleman has brought his
mind to the conclusion, that when food has been ta-
ken at different times," the new is never mixed with the
  t On Digestion 
92
PRELIMINARY
 old food."  With every feeling of respect for so valu-
 able and indefatigable a contributor to physiological
 science, I must beg leave, however,  to dissent from
 this opinion.  In many of his experiments, the rabbits
 were killed soon after the  introduction of a fresh
 quantity of food, and, generally, of a very different
 kind.   The result was,  that it was found  separate
 from the old food, which was in an  advanced stage
 of digestion.   It was in the  centre of the old food,
 and surrounded by it.  This is precisely where a new
 bolus would be received, and  retain its shape and
 consistence, in some measure, until disturbed, and
 broken u , by the motions of  the stomach.  By al-
 lowing sufficient time for the  action of this organ, it
 is probable that the line of separation would not have
 been perceived.  Indeed the  Doctor  concedes that
 when the second quantity of  food  was  of the same
 kind as the first, and the rabbit had been left to live
 for some time, the line of separation was very indis-
tinct.   It appears that he fed  rabbits on  oats, and af-
ter making them fast for sixteen or seventeen hours, ho
fed them as much cabbage as they chose to eat, " and
killed them  at different periods, from  one to eight
hours after they had eaten it;" when the line of sepa-
ration between the new food and that which had been
eaten from eighteen  to twenty-five hours before, was,
no doubt, quite distinct.  I confess I know very little
about the habits of these animals, as it respects their
modes of digestion ; but I should be inclined to think
 that if the " line of separation" between the two por-
 tions of food were not sufficiently distinct, it was not
for want of time.  In man, one fifth of the  time would 
OBSERVATIONS.
93
have been more than sufficient to have disposed of
any reasonable quantity of food.
  Comparative physiology, as well  as comparative
anatomy,  is undoubtedly, very useful; but, at the
same time, it will not do to make it of general appli-
cation. The rabbit is a ruminating animal; and is it
not probable that  the '■ new food," found  in the
" small curvature," if it  be  in fact retained there, is
detained for the purpose of regurgitation and re-mas-
tieation, before it is digested ?   If the circumstance
be true, and there be  no deception in the case, I
think this  must be  the design of the contrivance.
  Arguments from analogy may be very plausible,
and are certainly very  allowable, when the subject
presents no  other  mode; but  they  are not conclu-
sive.  We cannot judge of the mode of digestion in
the human stomach by that of animals, particularly
the granivorous and ruminating animals.   Carnivo-
rous animals most  resemble man in their digestive
apparatus.  One thing is certain, and it is  capable of
demonstration in the stomach of the subject of these
experiments, that old and new food, if they are in the
same state of comminution, are readily and speedily
mixed in the stomach.
  On the subject of exercise or repose, during the di-
gestion of a meal, there has been some diversity of
opinion.   It has generally been conceded, however,
that a state of repose is most favourable to chymifi-
cation.  It has been said that  during the  digestion
of aliment, the energies of the  system were centred
on the stomach, and should not be withdrawn to any
distant part; that the stomach becomes a " centre of 
94
PRELIMINARY
fluxion," &c. &c.  I protest, again, against  the use
of terms which have no definite meaning.  1 believe
the benefits of science will be better subserved by
adhering to facts, and  the  deductions of experiment,
than by the  propagation of hypotheses  founded on
uncertain data.   From numerous  trials, I am per-
suaded that  moderate exercise conduces considera-
bly to healthy and  rapid digestion. The discovery
was the result  of accident, and contrary to  precon-
ceived opinions.  I account for it in the following
way.  Gentle exercise increases  the  circulation  of
the system, and the temperature of the stomach. This
increase of temperature is generally about one and
a half degrees.   Now, if the gastric juice be a sol-
vent, its action is similar to other chemical solvents,
and its rapidity is increased in  proportion to  the ele-
vation of temperature.  Of the reason, I  leave others
to judge.   The effect is  certain.  Severe  and fa-
tiguing exercise, on the contrary,  retards digestion.
Two reasons present themselves for this—the debili-
ity which follows hard labour,  of which the stomach
partakes;  and the  depressed temperature of the sys-
tem, consequent upon perspiration, and  evaporation
from the surface.
  Exercise, sufficient to produce moderate perspira-
tion, increases the  secretions from the gastric cavi-
ty, and produces an accumulation  of a  limpid fluid
within the stomach, slightly acid, and possessing the
solvent properties of the gastric juice in an  inferior
degree.  This is probably a mixed fluid,  a small pro-
portion of which is gastric juice. 
OBSERVATIONS.
95
  Bile is not essential to  chymification.  It  is sel-
dom  found in the  stomach, except under peculiar
circumstances.  I have observed that when the use
of fat or oily food has been persevered in for some
time, there is generally the presence  of bile in the
gastric fluids.  Whether this be a pathological phe-
nomenon, induced by the peculiarly indigestible na-
ture of oily food; or whether it be a provision of na-
ture, to  assist the  chymification of this  particular
kind of diet, I have not as yet satisfied myself.  Oil
is affected by the gastric juice with considerable dif-
ficulty.  The alkaline properties of the bile may ren-
der it more susceptible of solution in this fluid,  by
altering  its  chemical character.   Irritation of the
pyloric extremity of the stomach with the  end of the
elastic tube, or the bulb of the thermometer, general-
ly occasions a flow of bile into  this organ.   Exter-
nal agitation, by kneading  with the  hand,  on the
right side, over the regions of the liver and pylorus,
produces the same effect.  It may  be  laid down as
a general  rule,  however, subject to the  exceptions
above mentioned, that bile  is  not  necessary to the
chymification of food' in the  stomach.  Magendie
says, " I believe that, in certain morbid conditions,
the  bile is not introduced  into this organ," ( the sto-
mach ;)  inferring, that in  a healthy  state,  it is al-
ways  to be found there.   There can  hardly  be a
greater mistake.  With the exceptions that I have
mentioned, it is never found in the  gastric cavity, in
a state of health; and it is only in  " certain morbid
conditions"  that it is found there. 
9fj
PRELIMINARY
  VVhen bile is found with the gastric juice, the acid
taste is  diminished,  and the flavour of the bile pre-
vails, in proportion to the quantity in the mixture.
  The resulting compound  of digestion in the sto-
mach,  or chyme, has been described as " a homo-
geneous, pultaceous, greyish substance, of a sweet-
ish,  insipid taste,  slightly acid," &c.  In  its ho-
mogeneous appearance, it is invariable; but not in its
colour;  that partakes very slightly of the  colour of
the food eaten.   It is always of a lightish or greyish
colour; varying in its shades and appearance, from
that of cream, to a greyish, or dark coloured gruel:
It is, also, more consistent  at one time than at ano-
ther; modified, in this  respect, by the kind  of diet
used.  This circumstance,  however,  does not affect
its homogeneous character.  A rich and consistent
quantity is all alike, and  of the same quality.  A
poorer and thinner portion  is equally uniform in its
appearance;  Chyme from  butter, fat meats, oil, &c.
resembles rich cream.   That from farinaceous and
vegetable diet,  has more the  appearance of gruel.
It is invariably distinctly acid.
  The passage of chyme from the stomach is gradu-
al.  Portions of chyme, as they become formed, pass
out, and  are succeeded by other portions.   In the
early stages, the passage of the chyme into the duo-
denum, is more slowly effected than in the later sta-
ges.  At first, it is  more mixed with the undigested
portions of aliment,  and is  probably separated with
considerable difficulty, by the powers of the stomach,
In the later stages, as the whole mass becomes more 
OBSERVATIONS.
97
more chymified, and fitted for the translation, the pro-*
cess is more rapid; and is accelerated by a peculiar
contraction of the stomach,  a description of which
will be found in the next section.  It appears to bo
a provision of nature, that  the chyme, towards the
latter stages  of its formation, should become more
stimulating, and operate on the pyloric  extremity of
the stomach, so as to produce this peculiar contrac-
tion.
   After the expulsion of the last particles of chyme,
the stomach becomes quiescent,  and no more juice
is secreted, until a fresh supply of food is presented
 for its action, or  some other mechanical irritation is
 applied to its internal coat.
   Water and alcohol are not affected by the gastric
 juice.  Fluids, of all kinds, are subject to the same
 exemption, unless they hold in  solution or suspen-
 sion some animal or vegetable aliment. Fluids pass
 from the stomach very soon after they arc received,
 either by absorption, or through the pylorus.

   Since the general adoption of the theory  of a  spe^
 cific, solvent fluid, others have been proposed.
    M. Montegre, who, it is  said, had  the  power of
 vomiting at pleasure, performed a series of experi-
 ments on the fluids of the stomach, obtained in  this
 way, which induced him to come to a different con-
 clusion on the subject of digestion.   '" He conceives
 that what has been supposed to be  the gastric juice,
 is, in fact, nothing but saliva; that it possesses no
  peculiar  powers of acting on  alimentary matter;
  that the principal use of the gastric juice is to dilute
                           N 
98
PRELIMINARY
the food;  and that  the only action of the stomach
consists in '  une absorption  vitale et elective,' in
which the absorbent vessels, in consequence of their
peculiar sensibility,  take up certain parts of the food,
and reject others.*'*  A complete refutation  of the
conclusions drawn from the experiments of Monte-
gre, will be found in the fact, which has been tested
by more than two hundred examinations and experi-
ments, made  by me, on the gastric cavity, that there
never exists free gastric juice in the stomach, unless
excited by aliment, or other stimulants.  The  fluid
obtained by  Montegre  was, in all probability, a
mixture of saliva (which  had  been  unconsciously
swallowed) and the  mucus of the stomach.  Neither
of these secretions are capable of digesting aliment;
nor could  the peculiar  products,  generally obtained
from the chemical  analysis  of the gastric  juice, be
found in them.
  The hypotheses proposed by Professors Smith and
Jackson, of this country, are modifications of Monte-
gre's theory.
  The former of these  gentlemen supposes that di-
gestion is  performed " by the veins of the stomach,
and by the &W."  He contends, " that the first step in
the process of digestion is effected by capillary veins
originating in the villi  of the stomach, with absorb-
ing extremities, and terminating in the great branch-
es of the vena porta? ;"J that this action is continued
through the  small  intestines;  that  the absorbing
  * Note in  Bostock's Physiology, vol. 2,  p. 384
  I Essay on Digestion,  p. 63i 
OBSERVATIONS
99
 yeins take up the nutrient principles of the  food, and
 reject, as excrementitious, the innutritious part; that
 these nutrient principles are mixed with the return-
 ing blood within the cavity of the abdomen, and are
 carried into the liver, where the final processes of
 animalization  and  conversion into blood are com-
 pleted.
   Professor Jackson, in a recent work, has proposed
 a new  theory,  or  rather  revived,  in some  mea-
 sure, the theory of maceration.  His hypothesis, as
 nearly as can  be collected from his work, is as fol-
 lows :—He supposes  that digestion is performed by
 submitting food to the action of different fluids, each
 of which has "solvent  powers for different princi-
 ples;"*  that the nutrient  principles  exist already
 formed in food, and are released from principles that
 are not required for nutrition, by a species of solu-
 tion, or  maceration.  The different fluids, as saliva,
 mucus  from the  mouth, throat, stomach, intestines,
 the  bile and pancreatic juice, are the solvents of the
 different  innutritive  principles, and separate them
 from nutriment.   He attributes great importance to
the action of the saliva;  thinks it exercises a " very
energetic operation  on the food," &c. and denies, al-
together, the existence of a specific solvent fluid.
  It is unfortunate for the interests of physiological
science, that it  generally falls to the lot of men of vivid
imaginations, and great powers of mind, to become
restive under the restraints  of a tedious and routine
mode of thinking, and to  strike out into bold and ori-
  * Principles of  Medicine, founded on the Structure and Func-
tions of the Animal Organism, p. 354. 
100
PRELIMINARY
ginal hypotheses to elucidate  the operations of na-
ture, or to account for the phenomena that are con-
stantly submitted to their inspection.  The process
of developing truth, by patient and persevering inves-
tigation, experiment and research, is incompatible
with their notions of unrestrained genius.  The drudg-
ery of science, they leave to humbler, and more un-
pretending contributors.  The  flight of genius  is,
however, frequently erratic.  The bold and original
opinions of Brown,  for  a  long time unsettled the
practice of medicine; and the later opinions of Mon-
tegre and others, have had a like effect on the sister
science orphysiology.  It is, however, aright, which
men of ger ius possess, in common with others, to pro-
pose hypotheses, and to support them with such ar-
guments and deductions as they may have in their
power to bring.  Great caution and circumspection
ought, however, to be observed.  It is dangerous to
unsettle long established truths; for it is difficult to
limit the extent of error.  The gratification of a mor-
bid desire to be distinguished as the propagator of
new principles in philosophy, or as the head of a new
«ect, is  not the only result to be expected from such
heresies.  New  opinions or doctrines, whether true
or false, will have admirers and followers,  and will
lead to  practical results.  And the errors of one man
may lead thousands into the same vortex.
  These, of course, are designed as general remarks;
and I have no wish to apply them, so far as bad mo-
tives are inferred,  to the highly respectable gentle-
men mentioned above.  Honest objections, no doubt,
aro  entertained  against the doctrine of digestion by 
OBSERVATIONS.
101
the gastric juice.  That they are so entertained by
these gentlemen, I have no doubt.  And I  cheerful-
ly concede to them  the merit of great ingenuity, tal-
ents and learning, in raising objections to  the com-
monly received hypothesis, and ability in maintaining
their peculiar opinions.  But we ought not to allow
ourselves to be seduced by the ingenuity of argument
or the blandishments of style.  Truth, like beauty,
when " unadorned,  is adorned the most;"  and in
prosecuting these experiments and inquiries, I believe
I have been guided by its light.  Facts are more per-
suasive than arguments, however ingeniously made,
and by their eloquence, I hope I have been able to
plead for the support and maintenance of those doc-
trines, which have had for their advocates  such men
as Sydenham, Hunter, Spallanzani, Richerand  Ab-
ernethy, Broussais, Philip, Paris Bostock, the Hei-
dleburgh and Paris Professors, Dunglison, and a host
of other luminaries in the science of physiology. 
 
SECTION VI.
Of the Appearance op the Villous Coat, and Of
         the  Motions  of  the Stomach.
  THE inner coat of the stomach, in its natural and
healthy state, is of a light, or pale pink colour,  vary-
ing in its hues, according to its  full  or  empty  state-
It is of a soft, or velvet-like appearance, and is con-
stantly covered with a very thin, transparent,  viscid
mucus, lining the whole interior of the organ.
  Immediately beneath the mucous coat, and  appa-
rently incorporated with  the villous membrane,  ap-
pear small, spheroidal, or oval shaped, glandular bo-
dies, from which the mucous fluid appears to be se-
creted.
  By applying aliment, or other irritants, to the  in,
ternal  coat of the stomach, and observing the  effect
through a magnifying glass, innumerable minute lu-
cid points, and very fine nervous or vascular papillae,
can be seen arising from the villous membrane, and
protruding through the mucous coat, from which dis-
tills a pure,  limpid, colourless,  slightly viscid  fluid.
This fluid, thus excited, is invariably distinctly  acid.
The mucus of the stomach is less fluid, more  viscid or 
104
PRELIMINARY
albuminous, semi-opaque, sometimes a  little saltish*
and does not possess the slightest character of acid'
ity.  On applying the tongue to the mucous coat of
the stomach, in its empty, unirritated state, no acid
taste can be perceived.  When food, or other  irri-
tants, have been applied to the  villous membrane,
and the gastric papillas excited, the acid taste is im-
mediately perceptible.  These papilla:, I am convin^
ced, from observation, form a part of what is called
by authors, the villi of the stomach.  Other vessels,
perhaps absorbing as well as secretory, compose the
remainder.  That some portion of the villi form the
excretory ducts of the vessels, or glands, I have not
the least doubt, from innumerable, ocular examina-
tions of the process of secretion of gastric juice.  The
invariable effect of applying aliment to the internah
but exposed part of the gastric membrane, when in a
healthy condition, has been the exudation ofthe sol-
vent  fluid, from  the  above  mentioned  papillae.—
Though the apertures of these vessels  could not  be
seen, even with the assistance  of the  best micros-
copes that could be obtained; yet  the points  from
which the  fluid issued  was clearly  indicated by the
 gradual appearance of innumerable, very fine, lucid
 specks, rising through the transparent mucous  coat,
 and seeming to burst, and discharge themselves up-
 on the very points ofthe papilke, diffusing  a limpid,
 thin  fluid over the Avhole interior  gastric surface.
 This appearance is conspicuous only during alimen-
 tation, or chymification.  These lucid points, I have
 no doubt, are the termination of the excretory ducts
 of the gastric vessels  or glands, though the closest 
observations.               10j
and most accurate observation may never be able to
discern their distinct apertures.
  The fluid, so discharged, is  absorbed by the ali-
ment in contact, or collects in small drops, and trickles
down the sides ofthe stomach, to the more depend-
ing parts, and there mingles with the food,  or what-
ever else may be contained in the gastric cavity.
This fluid, the efficient cause of digestion—the true
gastric juice of Spallanzani,  I have no doubt—has
generally been obtained, for experiment, by  mechan-
ical  irritation  ofthe  internal coat of the stomach,
produced by the introduction  of a gum-elastic tube,
through which it has been procured.
   The gastric juice never appears to be accumulated
in the  cavity of the  stomach  while fasting;  and is
seldom, if ever,  discharged from its proper secern-
ing vessels, except when excited by the natural stim-
ulus of aliment, mechanical irritation of tubes,  or
other  excitants.   When  aliment is  received,  the
juice is given out in  exact  proportion to its require-
ments for solution,  except when  more food  has
been taken than is necessary for the wants of the
system.
   When mechanical irritation by  a non-digestible
substance, as the elastic tube, stem of the thermom-
eter, &c. has been used, the secretion is probably less
than when the irritation has been produced by such
substances, as are  readily  dissolved in the gastric
juice.   Alimentary stimulus, when taken into the sto-
 mach, is diffused over the whole villous surface, and
 excites the gastric vessels, generally, to excrete their
 fluids copiously; whereas the irritation of tubes, &c< 
106
PRELIMINARY
is  local,  and produces only a partial excitement of
the vessels, and a  scanty flow of the gastric juice.
Hence, the slowness in obtaining the clear fluid from
the empty stomach, through the tube.  I have never,
on numerous trials, been able to obtain, at  any one
time, more than one and a half, or two ounces of this
fluid, after the stomach had disposed of its alimenta-
ry matters, however long the period of abstinence
had been.  The discharge of this small quantity has
generally been excited by  the  introduction of the
tube.  Ten, fifteen, or more minutes, were necessary
to collect even this small  quantity.  Whenever fluid
was obtained in larger quantity, as was sometimes
the case, it invariably contained more than the usual
quantity  of mucus.
  On viewing the interior ofthe stomach, the pecul-
iar  formation of the  inner coats are distinctly exhi-
bited.  When empty,  the  rugae appear irregularly
folded upon each other, almost in a quiescent state,
of a pale pink colour, with the surface  merely lubri-
cated with mucus.  On the application of aliment,
the action of the  vessels is  increased ; the  colour
brightened; and the vermicular motions excited. The
small gastric papillae begin to discharge a clear, trans-
parent fluid, (the alimentary solvent,) which contin-
ues abundantly to  accumulate, as aliment is  received
for digestion.
   If the mucous covering ofthe villous coat be wiped
off, with a sponge or handkerchief, during the  period
of chymification,  the membrane appears roughish,
of a deep pink colour at first; but in a few  seconds,
the follicles and fine papillae begin to pour  out their 
OBSERVATIONS.
107
respective fluids, which, being  diffused over the
parts abraded of mucus, restore to them their pecul-
iar soft and velvet-like coat, and  pale pink colour,
corresponding with the undisturbed portions of the
membrane; and the  gastric juice goes on accumu-
lating,  and trickles down the sides of the stomach
again.
   If the membrane be wiped off when the stomach
is empty, or during  the period of fasting, a  similar
roughness, and  deepened colour appear, though in
a less  degree;  and the mucous exudation is more
slowly restored.   The follicles appear to swell more
gradually.  The fluids  do not accumulate  in quantity
sufficient to trickle down, as during the time of chy-
mification. The mucous  coat only, appears to be
restored.
   The foregoing, I  believe to be the natural appear-
ances of the internal coat of the stomach, in a healthy
condition ofthe system.
   In disease, or  partial derangement of the healthy
function, this membrane presents various, and essen-
tially different  appearances.
   In febrile diathesis,  or predisposition, from whate-
ver cause—obstructed perspiration, undue  excite-
ment by stimulating liquors, overloading the stomach
with food—fear,  anger, or whatever depresses or dis-
turbs the nervous system—the villous coat becomes
sometimes red and dry, at other times, pale  and
moist, and loses its smooth and healthy appearance;
the secretions  become vitiated, greatly diminished,
or entirely suppressed; the  mucous coat scarcely
perceptible; the  follicles flat and flaccid, with secre^ 
108
PRELIMINARY
tions insufficient to protect the vascular and nervous
papillae from irritation.
   There are sometimes found, on the internal coat
ofthe stomach, eruptions, or deep red pimples; not
numerous, but distributed, here and there, upon the
villous membrane, rising above the surface of the mu-
cous coat.  These are at first sharp pointed and red;
but frequently become filled with white purulent mat-
ter.  At other times, irregular, circumscribed, red
patches, varying in size or extent, from half an inch
to an inch and a half in circumference, are found on
the internal coat.  These appear to be the effect of
congestion in  the  minute blood vessels  of the sto-
mach.  There are, also, seen at times, small aphthous
crusts, in connection with these red patches.  Abra-
sions of the lining membrane, like the rolling up of
the mucous coat into small  shreds or strings, leaving
the papilla? bare, for an  indefinite space, is not an
uncommon appearance.
   These diseased appearances, when very slight, do
not always affect, essentially,  the gastric  apparatus.
When  considerable,  and, particularly, when  there
are corresponding symptoms of disease,  as dryness
of the mouth, thirst, accelerated pulse, &c. no o-as-
tric juice can be extracted, not even on the applica-
tion of alimentary stimulus.  Drinks received, are
immediately absorbed, or otherwise  disposed of;
none remaining in the stomach ten minutes after be-
ing swallowed.  Food, taken in this condition  of the
stomach, remains undigested for twenty-four or forty-
eight hours, or more, increasing the derangement of 
OBSERVATIONS.               109
the whole alimentary canal, and aggravating the ge-
neral symptoms of disease.
  After excessive eating or drinking, chymification
is retarded; and, although the appetite be not al-
ways impaired at first, the fluids become acrid and
sharp, excoriating the edges ofthe aperture; and al-
most invariably produce aphthous patches, and  the
other indications of a diseased state of the  internal
membrane, mentioned above.  Vitiated bile is also
found in  the stomach under  these  circumstances;
and flocculi of mucus are much more abundant than
in health.
  Whenever this morbid condition of the stomach
occurs, with the usual accompanying symptoms of
disease, there is generally  a  corresponding  appear-
ance of  the tongue.  When a healthy  state ofthe
stomach  is restored, the  tongue invariably becomes
clear.

  Motions of  the Stomach.—With the anatomy of
this organ, I have, at present, nothing to  do.  It does
not come within the limits which I have prescribed
to myself.  Its motions, as comprising a  part of the
process of digestion, I have endeavoured to observe
as accurately as practicable, and I give the result.
  The human stomach is furnished with muscular
fasciculi, so arranged as to shorten  its  diameter in
every direction.  By, the alternate contraction and
relaxation of these bands, a great variety of motion
is induced on this organ, sometimes transversely, and
at other times  longitudinally.   These alternate con-
tractions and relaxations, when affecting the trans-; 
110               PRELIMINARY
 verse diameter, produce  what are called vermicular
 or peristaltic motions.   The effect of the contraction
 ofthe longitudinal fibres, is to  approximate the sple-
 nic and pyloric extremities.  When they all  act to-
 gether, the  effect  is to lessen the cavity of the sto-
 mach, and to  press upon the contained aliment, if
 there be any in the stomach.   These  motions not
 only produce a constant disturbance, or churning of
 the contents of this organ, but they compel them, at
 the same time, to revolve around the interior, from
 point to point, and from one extremity to the  other.
 In addition to these motions, there is a constant agi-
 tation of the stomach, produced by the respiratory
 muscles.
  These contractions and relaxations of the muscu-
 lar  fasciculi, do not observe  any very exact mode.
 Their motions are modified by various circumstan-
 ces, such as the stimulant or non-stimulant property
 of the ingestas, the healthy or unhealthy state of the
 internal coat ofthe stomach; by exercise, and by re-
 pose, &c. &c.
  The ordinary course and direction of the.revolu-
 tions of the food, are first, after passing the oesopha-
geal ring, from right to left,  along the small arch;
thence, through the large curvature,  from  left  to
right. The bolus, as it enters the cardia, turns to the
left; passes the aperture ; descends into the splenic
extremity;  and follows  the  great curvature towards
the pyloric end. It then returns, in the course ofthe
smaller  curvature, makes its  appearance ao-ain at
the aperture, in its descent into the great curvature*
to perform similar revolutions. 
OBSERVATIONS.
Ill
  Such I have ascertained to be the revolutions of
the contents ofthe stomach, from being able to iden-
tify particular portions of food,  and from the fact,
that the bulb of the  thermometer, which has been
frequently introduced during chymification, invaria-
bly indicates the same movements.  These revolu-
tions are completed in from one  to three minutes.
They are probably induced, in a great measure, by
the circular or transverse muscles ofthe stomach, as
indicated by the spiral motion ofthe stem of the ther-
mometer, both in descending to the pyloric portion,
and ascending to the splenic.t   These motions are
slower at first than after chymification has consider-
ably advanced.               ,
  While these  revolutions of the contents of the
stomach are progressing, the trituration or agitation
is also going on.  There is a perfect admixture of
the whole ingests, during the period of alimentation
and chymification.   There is nothing of the distinct
lines of separation  between old and new food, and
peculiar central or peripheral situation of crude, as
distinguished from  chymified aliment, said to have
been observed by Philip, Magendie and others, in
their experiments on dogs and rabbits, to be seen in
the human stomach; at least in that of the subject of  *
these experiments.   The whole contents of the sto-
mach, until chymification be nearly complete, exhi-
bit  a heterogeneous mass of solids and fluids; hard
  t  The terms " descending" and " ascending," are used here, as
well as in many other places, relatively ; because the examina-
tions were generally made while the man was lying on his right
side. 
112
PRELIMINARY
and soft; coarse and fine; crude  and  chymified;
all intimately mixed, and circulating promiscuously
through the gastric cavity, like the mixed contents
of a closed vessel, gently agitated, or turned in the
hand.
  If a mouthful of some tenacious food be swallow-
ed, after digestion is considerably advanced, it  will
be seen passing the opening, to the great curvature;
and in the course of about one and a half or two mi-
nutes, it will reappear, with the general circulating
contents, more or less broken to pieces, or divided
into smaller pieces; and very soon loses its identity.
This agitating motion has the effect, and is undoubt-
edly designed, to break up the bolus,  as  well as to
separate the  external and chymified portion  ofthe
particles of food, and allow the undigested portions
to come in contact with the gastric juice, their pro-
per solvent.   If the motions were simply revolution-
ary, the central portions would retain their situation,.
until  the outer, or chymified part, had passed into
the  duodenum, in successive parcels; which, it is
evident, would very much retard the process of di-
gestion.
  As the food becomes more and more changed
from its crude to its  chymified state,  the acidity of
the gastric fluids is considerably increased; more so
in vegetable than animal diet; and  the general con-
tractile force ofthe muscles of the  stomach is aug-
mented  in  every direction;  giving  the  contained
fluids an impulse towards the pylorus.
   It is probable, that from the very commencement
of chymification—from the time that food is received 
OBSERVATIONS.
113
stomach—until that organ becomes empty, portions
of chyme are constantly passing into the duodenum,
through the pyloric orifice, as the mass is presented
at each successive revolution.  I infer this, from the
fact that the volume is constantly decreasing.   This
decrease of volume, however, is slow at  first; but is
rapidly accelerated towards the conclusion of diges-
tion, when the whole mass becomes more  or less
chymified.  This accelerated expulsion appears to
be effected  by a peculiar action of the transverse
muscles, or  rather of the transverse band, as descri-
bed by Spallanzani, Haller, Cooper, Sir E. Home,
and others, in their experiments on animals.  This
band is situated near the commencement ofthe more
conically shaped part ofthe pyloric extremity, three
or four inches from the smaller end.  In attempting
to pass a long glass thermometer tube,  through  the
aperture, into the pyloric portion of the stomach, du-
ring the latter stages of digestion, a forcible contrac-
 tion is first perceived at this point, and the bulb is
stopped.  In a short time, there is a gentle relaxation,
 when the bulb passes without difficulty, and appears
to be drawn,  quite forcibly, for three or four  inches,
 towards the pyloric end,  It is then released,  and
 forced back,  or  suffered to rise again; at the same
 time, giving  to the tube  a circular, or rather spiral
 motion, and frequently revolving it completely over.
 These motions are distinctly indicated, and strongly
 felt,  in holding the end of the  tube  between the
 thumb and finger; and it  requires a pretty forcible
 grasp to prevent it from slipping from the hand, and
 being drawn suddenly down to the pyloric extremity. 
114
PRELIMINARY
 When the tube is left to its own direction, at these5
 periods of contraction, it is drawn in, nearly its whole
 length, to the depth often inches : and when  drawn
 back, requires considerable force,  and gives to the
 fingers the sensation of a strong suction power, like
 drawing the piston from an exhausted tube.   This
 ceases as  soon as the relaxation occurs, and the
 tube rises  again, of its own accord, three  or four
 inches, when the bulb seems to  be obstructed from
 rising further; but if pulled up an inch or two, through
 the stricture, it moves freely in  all directions  in the
 cardiac portions, and  mostly inclines to  the  splenic
 extremity, though not disposed to make its exit at the
 aperture.
  Above the contracting band, and towards the sple-
nic portion of the stomach, the  suction or grasping
motion is not perceptible; but when the bulb is push-
ed down to this point, it is distinctly felt to be grasp-
ed, and confined in its movements.
  These peculiar motions and contractions continue
until the stomach is perfectly  empty, and not a par-
ticle of food or chyme remains; when all becomes
quiescent again.
  If the bulb of the thermometer be suffered to  be
drawn down to the pyloric extremity, and detained
there for a short time, or if the experiment be repeat-
ed too frequently,  it  causes  severe distress,  and a
sensation like  cramp, or spasm, which ceases  on
withdrawing the tube; but leaves a sense of sore-
ness and tenderness at the pit ofthe stomach.
  These peculiar contractions and relaxations, men-
tioned above, succeed eaeh other, at irregular inter- 
OBSERVATIONS.
11/3
 vals, of frorife two to four or five minutes.  Simulta-
 neously with !the contractions, there is a general
 shortening ofthe fibres of the stomach.   This organ
 contracts upon itself in every direction;  and its con-
 tents are compressed with much force.   The valvu-
 lar portion ofthe stomach  is firmly thrust into the a-
 perture;  closing the orifice ; preventing the egress of
 aliment; and obstructing .the  view of the  interior.
 During the intervals of relaxation, the ruga; perform
 their vermicular actions, the undulatory motions of
 the fluids continue, and the alimentary and chymous
 mass  appear,  revolving  as before,  promiscuously
 mixed, through the splenic and cardiac portions.
   All these facts, taken together, will, I think, ration-
 ally  admit ofthe following explanation.   The longi-
 tudinal muscles ofthe whole stomach, with the assist-
 ance of the transverse ones ofthe splenic and cen-
 tral  portions, carry the contents into  the pyloric ex-
 tremity.  The  circular or transverse muscles con-
 tract progressively,  from  left  to  right.   When the
 impulse arrives at the transverse band, this is excited
 to a more forcible contraction,  and, closing upon the
 alimentary matter and fluids, contained in the pylo-
 ric end, prevents their regurgitation. The muscles of
 the pyloric end, now contracting upon the contents
 detained there,  separate and expel some portion of
 the  chyme.  It appears that  the crude  food  ex-
 cites the contractile power of the pylorus, so as to
 prevent its passage  into the duodenum, while  the
thinner, chymified portion  is  pressed through  the
valve,  into the  intestine.  After the contractile im-
pulse is carried  to the pyloric  extremity, the circu- 
116
PRELIMINARY
lar band, and all the transverse muscles^ become re-
laxed, and a contraction commences in a reversed di-
rection, from right to left, and carries the contents a-
gain to the splenic extremity, to undergo similar re-
volutions.
  It  would  "appear, then,  that the discharge of
the chyme from the stomach, is effected by mechanic-
al impulse.  But, I confess, I  do not like to give an
opinion.   I state the circumstances as they have oc-
curred.  The idea of mechanical force, I admit, is
liable to objection; but, perhaps, not more so than
that of the selecting power of the pylorus.  Whatever
bias I may have in favour ofthe former  method, has
been forced upon me by the deductions of experiment
and observation. 
SECTION VII.
Of  Chymification, and Uses of the Bile  and
              Pancreatic Juice.
  AS food becomes chymified by the gastric juice,
the contractile motions ofthe stomach send it into
the duodenum, to receive further changes, preparato-
ry to its  assimilation  to the circulating fluids  of
the system, by the lacteal absorbents.  It is at first
slowly received into this  organ  from the stomach;
but during the later stages of chymification, its trans-
mission becomes more accelerated.  The duodenum
is so constituted, that  the  passage of the chyme
through it, is considerably retarded; and, hence, in
some pathological conditions  of the  system, the
pressure on that organ from repletion, is considera-
ble; and  frequently produces  great pain and dis-
tress.
   The vermicular motions of this and the other in-
testines, are propagated  from the stomach, and are
continued, after this organ has discharged all its con-
tents, by the contained fluids,  until the whole be-
comes assimilated.  They are  more or  less rapid,
varying at different sections of  the canal; of which 
118
PRELIMINARY
  it is not necessary to particularize.   These motions
  are excited by the stimulus ofthe chyme, and occur
  at intervals,  on the introduction of each  quantity
  passed through the pylorus.
    The chymous mass is not changed until it arrives
  at, or passes the mouth of the ductus cholodochus,
  when the liver and pancreas are excited to discharge
  their respective fluids.   These mix with the  chyme,
  and produce an  essential  alteration  in  its sensible
  and chemical properties.  At this point, the lacteal
  absorbents commence.
   That the  change from a chymous to a chylous stage
 is effected by the operation of the bile and pancreat-
 ic juice, there can be no  doubt.  Of the nature of
 this change,  there is some diversity of opinion.—
 Chyle is  generally described as " a  white, opaque
 substance, considerably resembling cream in its  as-
 pect and  physical properties ;"* though  it is said to
 vary slightly, according to the kind of aliment which
 had been  used.   It is my impression, however, that
 pure chyle, taken from the  lacteals of a healthy sub-
 ject, and produced by natural food, is invariably the
 same substance in the  same individual.  Changes
 that have  been observed, must be reckoned as the ef-
 fect of a pathological state  ofthe system,  or the ab-
 sorption of a non-digesting substance.   Medicines
 and other substances, which are not capable of di-
gestion, are sometimes taken up by the lacteal ab-
sorbents, and may produce  an alteration in the phy-
sical and chemical properties of chyle.  It is possible

  * Bostoclc's Physiology,  vol, 2d,  p. 392.                :j 
OBSERVATIONS.               H9
that a small proportion of oil may escape the action
of the digestive apparatus, be absorbed by the lac-
teals, and  produce the opaque, white colour, men-
tioned by authors, as sometimes appearing.   Coun-
tenance is given to this suggestion, by the fact, that
the more opaque coloured parts of chyle  are found
floating on the surface;  and that it is always disco-
vered after the ingestion of  oily food.  At  other
times, it is uniform  in  its  colour and consistence,
whatever colouring matter may have been contained
in the food.
  I wish to be understood to say, that every species
of aliment produces the same kind of nutrient princi-
ciples. With the view of attempting an investigation
of this subject, as has been previously mentioned,  I
instituted some imperfect experiments and examina-
tions.  For the result, see Experiments, Second Se-
ries, from 47th to 56th.  By the addition of bile and
dilute  muriatic acid, and subsequently pancreatic
juice, to chyme formed in the artificial  way, as well
as in the stomach, it separated into  three  distinct
parts,  a  reddish  brown sediment  at  the  bottom, a
whey coloured fluid in the centre, and a creamy pel-
licle at the top.   Each repetition of the experiment
produced a similar result; though not exactly alike in
all.   The central portion, I suspect to be imperfect-
ly formed chyle.  The sediment, from its appearance,
and the coarseness of its particles, I judge, is inca-
pable of being acted on, or taken up, by the absorb-
ents : the creamy or oily pellicle is not only liable to
the same objection, but is in too small proportion to
the ingesta.  The fluid part is fitted, by its fluidity, 
120               PRELIMINARY
for the ready-action ofthe absorbents; and is, more-
over, in sufficient  quantity for the purposes of nutri-
tion.  The change of colour and consistence is, pro-
bably,  effected  in the  lacteal  glands  and vessels.
The sediment and pellicle, I apprehend, are both ex-
crementitial.  The " irregular filaments," attached
to the valvular conniventes, mentioned by Magendie,
and which he concluded  to be imperfectly  formed
chyle, were, undoubtedly, portions ofthe creamy pel-
licle, found in the experiments referred to.
   But what is the nature of the changes effected in
the duodenum ? Aliment, after being introduced in ■
to the stomach, is dissolved in the gastric juice, and
forms a new compound  with  this fluid.  The con-
stituent elements  of food are various.   When com-
pounded with the gastric juice, they may, neverthe-
less, be said to form a simple compound, or a gastrite
of aliment.  I am  indifferent about terms ; and this
will as well convey my meaning as any other. When
this gastrite  is introduced into the  duodenum, and
 mixed with the hepatic and pancreatic fluids, are  we
 not warranted, from all the facts that have been ob-
 served, in saying, that there is a general play of che-
 mical affinities in that organ, separating the nutrient
 principles, and forming various new compounds from
 the elements of each ?  The chymous mass changes
 its colour, and loses its acidity.   There is a sensible
 extrication of gas, as observed  by Magendie, and
 others.*   In the stomach, oxigen  is  found  mixed
 with a small proportion of hydrogen.  In the intes-
   * The escape of gas  is generally observable in mixing these
 fluids with chyme, in my experiments. 
OBSERVATIONS.
121
tines, an increased proportion  of hydrogen  exists,
with carbonic acid, nitrogen, &c.;  but  no oxygen.
Does not the acid ofthe chyme unite with the alkalis
ofthe bile, and form new compounds? And do not
other equally important changes take place ?  This
subject, I confess, is obscure, and perhaps will not
admit of a  very perfect investigation.
  The constant agitation which is maintained in the
intestines,  preserves  the chyle in a state of perfect
admixture with the other fluids, until absorption has
taken place.  By standing at rest, the separation,
mentioned above, is evident and perfect.
  It has been supposed that the mucus ofthe intes-
tines has some agency in the  formation  of chyle.
But I am disposed to think, with Professor  Dungli-
son, and others, that the use  ofthe  mucus  is to lu-
bricate the internal coat of the intestines, and, per-
haps,  to dilute their contents.
  It has been suggested that digestion can be  per-
fected in the duodenum and lower bowels, when the
food has not been submitted to the action of the sto-
mach and its fluids.  In two experiments by Magen-
die, one failed, and the other was attended with  par-
tial success.  Too much reliance ought not  to be
placed on experiments, that require such severe  and
cruel vivisections, as were resorted to in these cases.
It  is  possible,  as suggested by Dunglison,  that the
presence of crude aliment in the duodenum, may ex-
cite the discharge of gastric juice in  the stomach, its
expulsion into the duodenum, and its consequent ac-
tion on the food, before it is affected by the bile  and
pancreatic juice.  Or, it may be that the upper part 
122               preliminary
ofthe duodenum is furnished with vessels, which se-
crete a fluid similar to gastric juice,
  Experiments have  also been instituted with  the
view of ascertaining, whether chyle  can be  formed
without the admixture of the hepatic and pancreatic
fluids, with various results.  Brodie ascertained, by
tying the  ductus  communis cholodochus in young
cats, that the process ofchylification was prevented,
and that no chyle was found in the intestines.  Ma-
gendie, Leuret and  Lassaigne, on tying this duct,
discovered matter of" a  rosy yellow colour," which
afforded, on analysis, the same  constituents of chyle,
although the  animals, which  were  the subjects of
the operation, had been kept some time  without food.
There is certainly an apparent discordance in these
reports.  But, it  is possible, they may be explained,
and reconciled. It is well known that the absorbents
are active during  a protracted fast,  (as in these last
experiments) and are constantly taking up the cellu-
lar substance, for the purpose of supplying the blood
vessels with  these broken up  solids of the system.
Emaciation is the effect of absorption.  The lacteals,
like  other absorbents, have, undoubtedly, their ap-
propriate stimulus; but if that be withholden, they
will feed on other substances, the cellular and other
solid parts, within their reach.   If such be the case,
it will account for the rosy coloured fluid) found u>
the lacteals, by Magendie and others.
i 
                 1ND







OBSERVATIONS  6l<* 
* 
EXPERIMENTS, fit€:
FIRST SERIES.
                    'Experiment I".

   August 1, 1825.  At 12 o'clock, M., I introduced
 through the perforation, into the stomach, the follow-
 ing articles  of diet, suspended by a silk string, and
 fastened  at proper distances, so as to pass in  with-
 out pain—viz. :—a piece of high seasoned a la mode
 beef; a piece of raw, salted, fat pork ;  a piece of raw,
 salted, lean beef; a piece of boiled, salted beef; a piece
 of stale bread ; and  a bunch of raw, sliced cabbage ;
 each  piece  weighing about two drachms; the lad
 continuing his usual employment about the house.
   At 1 o'clock, P. M., withdrew and  examined them
 —found the cabbage and bread about half digested:
 the pieces of meat unchanged.  Returned  them into
 the stomach.
   At 2 o'clock, P. M., withdrew them again—found
 the cabbage, bread, pork, and boiled beef, all cleanly di-
 gested,! and gone from the string; the other pieces of

  t These  Experiments are inserted here, as they were original-
ly taken down in my Note Book,  with  very little alteration  of
pBraseology, and  none of the  sense.  Subsequent experiments
have sometimes convinced me of errors in former ones.  When
this,has been the case, I have generally made the corrections in.
the.,way of remarks, or observations, as in this experiment. 
 126             experiments and

meat  but very little  affected.  Returned them into
the stomach again.
  At 2 o'clock, P. M., examined again—found the a
la mode beef partly digested: the raw beefv/as slight-
ly macerated on  the surface, but its general texture
was firm and entire.  The smell  and taste of the
fluids  ofthe stomach  were slightly rancid; and the
boy complained of some pain and uneasiness at the
breast.  Returned them again.
  The lad complaining of considerable distress and
uneasiness at the stomach, general debility and lassi-
tude, with some  pain in his head,  I  withdrew the
string, and found the remaining portions of aliment
nearly in the same condition as when last examined ;
the fluid more rancid and sharp. The boy still com-
plaining, I did not return them any more.
  August 2.   The distress at the stomach and pain
in the head continuing, accompanied with  costive-
ness, a depressed pulse, dry skin, coated tongue, and
numerous white spots, or pustules, resembling coa-
gulated lymph, spread over the inner surface ofthe
stomach, I thought it advisable to give medicine;
and, accordingly, dropped into the stomach, through
the aperture, half a dozen calomel pills, four or five
grains each; which,  in about three hours, had a
thorough cathartic effect, and removed all the fore-
going symptoms, and the diseased appearance of the
inner coat of the stomach.  The effect of the medi-
cine  was  the  same  as when administered in the
usual  way, by the mouth and oesophagus, except the
nausea commonly occasioned by swallowing pills.

    This experiment  cannot  be  considered  a
fair test of the powers of the gastric juice.  The
cabbage, one of the articles which  was, in  this in-
stance, most speedily dissolved, was cut  into small,
fibrous pieces, very thin, and necessarily exposed, on
all its surfaces, to the action of the gastric juice. 
OBSERVATIONS.
127
The stale bread was porous, and, of course, admit-
ted the juice  into all  its interstices; and probably
fell from the string as soon as softened, and before it
was completely dissolved.  These circumstances will
account for the more  rapid disappearance of these
substances, than ofthe pieces of meat, which were in
entire solid pieces when put in.  To account for the
disappearance ofthe fat pork, it is only necessary
to remark, that the fat of meat is always resolved in-
to oil, by the  warmth of the stomach, before it is di-
gested.   I  have generally  observed that  when he
has fed on  fat meat or butter, the whole superior
portion of the contents of the stomach, if examined a
short time  after eating, will be found covered with an
oily pellicle.  This  fact may account for the disap-
pearance of  the pork from the string.   I think, up-
on the whole, and subsequent experiments have  con-
firmed the  opinion,  that fat meats are less easily di-
 gested than lean, when both have received the same
 advantages  of comminution.  Generally  speaking,
 the looser the texture, and the more tender the fibre,
 of animal food, the easier it is of digestion.
   This  experiment is  important,  in a  pathological
 point of view.  It confirms the opinion, that undiges-
 ted portions of food in  the 6tomach  produce all
 the phenomena of fever;  and is calculated to warn
 us ofthe danger of all excesses, where that organ is
 concerned.  It also admonishes us ofthe  necessity
 of a perfect comminution ofthe articles of diet.

                   Experiment 2.
    Aug. 7. At 11 o'clock, A. M., after having kept the
 lad fasting, for seventeen hours, I introduced the glass 
 Ho             EXPERIMENTS AND

 tube of a Thermometer (Fahrenheit's) through the
 perforation, into the stomach, nearly the whole length
 Of the stem, to ascertain the natural warmth  of the
 stomach.   In  fifteen minutes, or less, the mercury
 rose to 100°, and there  remained stationary.  This
 I determined by marking the height of the mercury
 On the glass, with ink, as it stood in the stomach, and
 then withdrawing it, and placing it on the gaduated
 scale again.
   I now introduced a gum-elastic (caoutchouc) tube,
 and drew off one ounce of pure gastric liquor, unmix-
 ed with any other matter, except a small  proportion
 of mucus,  into a  three ounce vial.  I then took a
 solid piece  of boiled, recently salted beef, weighing three
 drachms, and put it into the liquor in the vial; corked
 the vial tight, and placed it in a saucepan, filled with
 water, raised to the temperature of 100°, and kept at
 that point, ort a nicely regulated sand bath.  In forty
 minutes digestion had distinctly commenced over the
 surface ofthe meat.  Infifty minutes the fluid had be-
 come quite opaque and cloudy ;  the external texture
 began to separate and  become loose.   In sixty mi-
 nutes, chyme began to form.
   At 1 o'clock, P. M., (digestion having progressed
 with the same  regularity as in the last half hour,) the
 cellular texture seemed  to  be  entirely  destroyed,
 leaving1  the  muscular fibres loose and unconnected,
 floating about in fine small shreds,  very tender and
 soft.
  At 3 o'clock, the muscular fibres had  diminished
one half, since last examination, at 1 o'clock.
  At 5 o'clock, they were nearly all  digested;  a few
fibres only remaining.
  At 7 o'clock, the muscular texture was completely
broken down;  and only a few  of the small  fibres
 floating in the  fluid.
  At 9 o'clock, every part of the meat was complete-
ly digested.
  The gastric juice, when taken from  the stomach? 
OBSERVATIONS.
129
 was as clear and transparent as water.  The mixture
 in the vial was now about the colour of whey.   After
 standing  at rest a few minutes,  a fine sediment, of
 the colour ofthe meat, subsided to the bottom of the
 vial.
                  Experiment 3.

   At the same time that I commenced the foregoing
 experiment, I suspended a piece of beef, exactly simi-
 lar to that in the vial, (Ex. 2d)  into the stomach,
 through the aperture.
   At 12 o'clock, M., withdrew it,  and found it about
 as much  affected by  digestion as that in the vial;
 there was little or no difference in their appearance.
 Returned  it again.
   At 1 o'clock, P. M., I drew out the string; but the
 meat was  all completely digested,  and gone.
   The effect  of the  gastric  juice on the piece of
 meat, suspended in the stomach, was exactly similar
 to that in the vial, only more rapid after the first half
hour, and  sooner Completed.  Digestion commenced
 on, and was confined to, the surface entirely, in both,
situations.  Agitation accelerated the solution in
 the vial, by removing the coat that was digested on
 the surface; enveloping the remainder ofthe meat in
 the gastric fluid ; and giving this fluid access to the
 undigested portions.

                  Experiment  4.

  Aug. 8.   At 9 o'clock, A. M., I  drew off an ounce
 and a half of gastric juice, into a three ounce vial; sus-
pended two pieces of boiled chicken, from  the breast
and back, into it, and  placed it in the  same situation
 and  temperature as in the  second experiment;  ob-
serving the same regularity and minuteness.
  Digestion commenced and  progressed much the
same, as in the second experiment, but rather slower;
the fowl appearing to  be more difficult of digestion
 than the flesh.  The texture of the chicken being clo-
                      R 
130             EXPERIMENTS AND
ser than that of the beef, the gastric juice appeared
not to insinuate itself into the interstices of the mus-
cular fibre, so readily as into the beef; but operated
entirely upon the outer surface, dissolving it as a
piece of gum arabic is dissolved in the mouth, until
the last particle was digested.
   The colour ofthe fluid, after digesting the chick-
en, was of a greyish white, and more resembled a
milky fluid than whey, which was the colour ofthe
chyme from the beef.
   The  contents of both vials, kept perfectly tight,
remained free  from any foetor, acidity, or offensive
smell or taste, from the time of the experiments,
(7th and 8th August,) to the 6th of September ; at
which time, that containing the solution of boiled beef,
became  very  offensive  and putrid; while that  con-
taining the chyme from the boiled chicken, was per-
fectly bland and sweet.   Both were kept in  exactly
similar situations.

   It is, perhaps, unnecessary to make any comments
on the result of the above experiments.  Each one
will make up his opinion from the facts.   These de.
monstrate, at least, that  the stomach secretes a
fluid which possesses solvent properties. The change
in the solid substances is effected too rapidly to be
accounted for on the principle of either maceration
or putrefaction.   I shall be able to show, in some of
the  following  experiments, that aliment undergoes
the same changes in the stomach,  as is effected in
the  mode here adopted.

   The young  man, who was the subject of these ex-
 periments, left me about this time, (September, 1825)
 and went to Canada, the place of his  former resi-
 dence.  The  experiments were consequently sus-
 pended, 
EXPERIMENTS,  &C
              SECOND SERIES.


               Fort Crawford, Upper Mississippi,
                            June 20th, 1829.
  Alexis St. Martin having returned from Canada,
after an absence of nearly four years, with his sto-
mach in the same, or very similar condition, as when
he left me in September, 1825, I continued to prose-
cute the gastric experiments, which were commenced
before he left me.

  With a view to ascertain  the variations of tempe-
rature, if any there were, in the interior  of the sto
mach, under different circumstances and conditions
of the system, and vicissitudes of the atmosphere, I
instituted the following experiments.

                  Experiment 1.

   Dec.  6, 1829.  At 9 o'clock, A. M., I introduced
 the glass tube  of a  Thermometer  (Fahrenheit's)
 through the artificial opening into the stomach, in
 a  healthy and  empty condition,  nearly the  whole
 length of the stem. In six or eight minutes, the mer- 
132
experiments  and
  cury became stationary, at 94°.  Weather cloudy,
  damp, and almost raining—ground wet, muddy and
  thawing.  Wind S.  and mild.  Thermometer, in a
  North oxposure, 63°.  Commenced raining at 11 o'-
  clock, A. M., and continued all day, with oppressive
  atmosphere.

                  Experiment 2.

   Dec. 7.  Introduced Thermometer  at  the  same
  hour as yesterday—circumstances of stomach the
  same.  Mercury at 96°.  Weather cloudy—Atmos-
  phere damp—Wind N. W. and light—Th: 27°.

                  Experiment 3.

   Dee. 8.  Introduced Thermometer at 9 o'clock,
 A. M.—circumstances of stomach same as yester-
 day.   Mercury stationary at 99°.  Weather  clear—
 Atmosphere dry—Wind S. W. and light—Th: 13°.

                  Experiment 4.

   Dee.  9.  Introduced Thermometer  at 9 o'clock,
 A. M.—circumstances similar.  Mercury stationary
 at 99°.  Weather clear—Atmosphere dry—Wind W.
 and light—Th: 10°.

                 Experiment  5.

   Jan. 24,  1830.  Introduced Thermometer at 3 o'-
 clock, P. M.  Weather clear and cold—Th: 8° be-
 low o.—Wind N. W. and light—stomach empty, and
 coats  healthy.  Mercury stationary at 100°

                 Experiment  6.

  Jan. 25.  Introduced Thermometer at 8 o'clock,
A. M.   Weather clear—Wind S. W. and light__Th ;
2°—Stomach empty.   Mercury  stationary at 100°. 
                   OBSERVATIONS.             133

   At 10  o'clock,  A. M., (one hour after eating a
 breakfast of pork and bread,) introduced Thermome-
 ter again.  Mercury stationary at 100°, as at 9  o'-
 clock, before eating.

                  Experiment  7.

   March 17.  At 10 o'clock, A. M., introduced Ther-
 mometer.  Weather rainy and foggy—Wind S. W.
 and light—Th: 38°—Stomach  empty, having eaten
 nothing since 7 o'clock last evening.  Mercury sta-
 tionary at 99°.

                  Experiment 8.

   March 18.   At 8 o'clock, A.  M., introduced Ther-
 mometer.  Mercury  stationary at 100°.   Weather
 clear—Wind N.  W.—Th : 6°.
   At 9 o'clock, breakfasted on meat, biscuit and but-
ter, with coffee.  Temperature ofthe stomach, im-
mediately before eating,  100°:  thirty minutes after
finishing breakfast the temperature had risen to 102".
 Digestion rapidly advancing.

   It appears,  from the above  experiments, that the
 variations of the atmosphere  produce effects upon
the temperature of the stomach; a dry atmosphere
increasing, and a humid one diminishing it.   What
would be the effect of copious perspiration, in warm
weather, on the temperature ofthe stomach ? Would
that of the interior of this organ be lessened by eva-
poration ? I regret that sufficient experiments  have
not been made, fully to satisfy these inquiries.  From
one or two experiments, it would seem, that the heat
ofthe stomach was increased during the active pe-
riod of digestion.   This, however, was probably ow-
ing to exercise, immediately after eating, though not 
134
EXPERIMENTS AND
particularly observed and noted at the time.  Sub-
sequent experiments have not shown this result. On
the contrary, the temperature has been found to be
the same, in its full and empty state.
  The ordinary temperature of the healthy stomach,
may be fairly estimated at 100°, Fahrenheit.  Some
allowance ought, probably, to be made, in these ex-
periments,  for imperfect instruments.  It  appears,
from subsequent examinations, that there is probably
some  difference of temperature in different regions
ofthe  stomach, it being higher at the pyloric than at
the splenic  end.   See subsequent experiments and
observations.
  To ascertain  whether the Gastric Juice be accu-
mulated in the stomach, during periods of fasting,  or
even from the immediate and direct influence of hun-
ger, I made the following experiments.

                  Experiment 9.

  Dec. 5, 1829.  At  8 o'clock,  A.  M.,  after twelve
hours abstinence from either food or drinks, I  intro-
duced, at the perforation, a gum-elastic tube, and
drew off a drachm or two only ofthe gastric juice.__
There was no accumulation in the stomach.

                 Experiment 10.

  Dec. 12.  At 3 o'clock, P. M.,  introduced tube-
could procure two or three drachms only—this was
secreted on the irritation of the tube.  Stomach con-
tained none in a free state. 
OBSERVATIONS.
135
                 Experiment 11.

  Dec. 14.  At  10 o'clock, P. M., after  eighteen
hours fasting, introduced tube, and drew off one and
a half ounces of gastric juice.  It was clear, and al-
most transparent;  tasted  a little saltish and acid,
when applied to  the tongue, similar to thin mucilage
of gum arabic, slightly acidulated with muriatic acid.
There was no accumulation in  the stomach when
the tube was introduced.

                  Experiment 12.

  March 13,  1830.  At 10 o'clock, A. M.—stomach
empty—introduced tube;  but  was unable to obtain
any gastric  juice.  On the application of  a  few
crumbs of bread to the inner surface of the stomach,
the juice  began slowly to accumulate, and flow
through the tube.   The crumbs of bread adhered to
the mucous coat, soon became soft, and began to
dissolve and digest,  On viewing the villous  mem-
brane before applying the bread crumbs, the mucous
coat  and subjacent   follicles only, could be  ob-
served ; but  immediately afterwards, small, sharp pa-
pillae, and minute lucid points, situated in the intersti-
ces of, and less than, the  mucous  follicles, became
visible; from which exuded a clear, transparent li-
quor.   It then began to run through the tube.

                  Experiment  13.

   March  18.  At 6 o'clock, P. M., after fasting from
 8 o'clock, A. M., introduced tube—obtained one and
 a half ounces gastric juice, after having kept up the
 irritation, by moving the tube from point to point, for
 twelve or fifteen minutes.   No accumulation  of free
 juice in the stomach. 
136
EXPERIMENTS awd
                 Experiment 14.

  Jan. 26, 1831.  At 9 o'clock, A. M— stomach emp-
ty—extracted one ounce gastric juice, slowly through
the tube, with the usual admixture of mucus.  Intro-
duced food, and it began directly to flow more free-
ly through the tube.

                 Experiment 15.

  Jan. 27.   At 8 o'clock, A. M.—stomach empty—
introduced  elastic tube, and obtained one and a half
drachms of gastric juice,  by very slow distillation.
Applied crumbs of bread to the villous coat, and the
juice  began immediately to  flow freely through the
tube.

                 Experiment 16.

  March 6.  At 8 o'clock, A. M., extracted two oun-
ces gastric juice, and added it to two ounces of Ma-
deira  wine.   No  visible change was produced—no
coagulae formed.   They united,  like pure water and
wine.   Heat produced no other effect

                 Experiment 17.

  March 7.  At G o'clock P. M.—stomach empty-
extracted one and a half ounces of juice, and  mixed
it with the same quantity of Jamaica spirits.   Effect
same as with wine.

                 Experiment 18.

  March 8.   At 8 o'clock, A. M.—stomach empty-
extracted one and a half ounces of gastric juice.

                 Experiment 19.

  March 12.  At 9 o'clock, A. M.—stomach empty-
extracted one and a half ounces of gastric juice.  Put
this in a bottle. 
OBSERVATIONS;
137
                   Experiment 20.

   March 13.  At 11 o'clock, A. M.—stomach empty
 —extracted two ounces of juice.

                  Experiment 21.

   March 14.  At 12 o'clock, M.—stomach empty-
 extracted two ounces of juice.

                  Experiment 22.

   March 15.  At 4 o'clock P. M.—stomach empty—
 extracted one and a half ounces gastric juice.

                   Experiment 23.

   March 16.  At 5 o'clock P. M., introduced tube—
 could  obtain  no clear gastric juice.  A little  acrid
 fluid and frothy mucus, only, could be extracted.  Vil-
 lous membrane red and dry.  St. Martin complained
 of some head ache, pain and distress about the scro-
 biculus cordis, lassitude and loss of appetite.  Direct-
 ed him to take half an ounce of tincture of aloes and
 myrrh, at 9 o'clock, P. M.  This moved his bowels
 several times next morning.  Little or no change was
 apparent in the appearance ofthe inner coat ofthe
 stomach; if any, it was a little more moist, and a
 shade paler, after the operation of the tincture.  Gas-
 tric juice could  again be  obtained, but in less than
 usual quantity.

  It would  seem,  from the preceding experiments,
that the stomach contains no gastric juice, in a  free
state, when aliment is not present.  Any digestible
or irritating substance, when applied to the internal
coat, excites the  action ofthe gastric vessels. Hence,
I infer that the fluid, in these experiments, was inci- 
138
EXPERIMENTS AND
ted to discharge itself by the irritation  of the tube
used in extracting it.
  If, as is contended for by some, a part of the fluid
be discharged into  the stomach during a fast, I see
no  reason why nature  should withhold the other
part.  If we may  be allowed to argue, independent
of more certain data, one great objection to the o-
pinion that the stomach contains gastric juice, in a
free state, when food is withholden from it, exists in
the danger of its passing out through the pyloric ori-
fice ; and thus depriving the succeeding meal of the
benefit of its solvent action.   It is probable that the
pyloric orifice opposes  no resistance to its egress ;
but is obedient to its summons.  In this way we may
account for its admitting chyme, which is an admix-
ture, or  rather, combination, of gastric  juice and
food, to  obey the expulsive motions  ofthe stomach,
and pass out.   They both appear to excite  the pe-
culiar contraction ofthe pyloric end ofthe stomach,
mentioned in  a former part of this work.   Besides,
there would be  danger of the gastric juice being
weakened, by the introduction of large quantities of
 water, or other fluids, in the intervals  of eating, and
 thus lose its energy, and concentrated solvent pro-
 perties.
    The last experiment has considerable pathologi-
 cal importance.   In febrile diathesis,  very little or
 no gastric juice is secreted.  Hence, the importance
 of withholding food from the stomach in febrile com-
 plaints.  It can afford no nourishment; but is actual-
 ly a source of irritation to that organ, and, conse-
 quently, to the whole system.  No solvent can be se- 
observations:
139
creted under these circumstances; and  food is as
insoluble in the stomach, as lead would be under or-
dinary circumstances.
 ' The following, and most ofthe subsequent experi-
ments  of this series, were instituted with the view
Of ascertaining the relative difference between natu-
ral  and artificial digestion ; to demonstrate the per-
formance of digestion out of the stomach, by the  gas-
tric juice; and, also, the  continuation of the natural
process, when taken  out during the period of chymi-
fication.

                  Experiment  24.

  Dec. 14, 1829.  At 1  o'clock, P. M., I took one
and a  half ounces  of gastric juice, fresh from the
stomach, after eighteen hours fasting, into an  open
 mouthed vial—put  into it twelve drachms  recently
salted  beef, (boiled) and  placed it in a basin  of
water,  on a sand bath, and kept it  at about 100°
(Fahrenheit,) with frequent, gentle agitation. Diges-
tion commenced, in a short time, on the  surface of
 the meat, and progressed in  that manner uniformly
 for about six hours,  when  its solvent action seemed
 to  cease.  The  meat was at this time, nearly half
 dissolved;  the  texture of the central portion consir
 derably loosened and tender, resembling the same
 kind of aliment when ejected,  partly digested, from
 the stomach, some hours after being swallowed, as
 frequently seen in cases of indigestion.
    The vial, continuing in the same situation, its con-
 tents varied  considerable in their'sensible qualities.
 In twenty-four hours, the digested portion separated 
140
experiments and
  into a reddish brown precipitate, and whey coloured
  fluid.
    I now separated the undigested from the chymous
  portion, by  filtration, through thin muslin.   When
  squeezed dry, it weighed five drachms, two scruples,
  and  eight grains, which,  deducted from the twelve
  drachms of  meat put in at first, leaves six drachms
  and twelve grains, digested in twelve  fluid-drachms
  of gastric juice.
   This experiment was conducted with as much pre-
  cision and integrity  of observation  as possible, with
  the temperature of the digesting  bath kept as near
  blood heat as  was practicable to regulate and con-
  tinue  artificial  warmth—the Thermometer varying,
  during the time, from 90° to  100°.

   In this experiment, it appears, that it took twelve
 drachms  of  gastric  juice to  digest six drachms and
 twelve grains  of aliment.  No certain  rule can, how-
 ever, be given.  Allowance must be made for the puri-
 ty ofthe fluid, or its admixture with mucus and other
 secretions; for it is  altogether probable that there
 are great variations in it, in this respect, as well as in
 all the other secretions of the  system.  It is probable,
 also, that different kinds of diet require different pro-
 portions of gastric juice for their solution.  That its
 action is similar to that of other chemical agents I
 have no doubt,   A given quantity of the fluid acts on
 a definite proportion of aliment, when it becomes sat-
urated, and is inadequate to produce any further ef-
fect.  There  is always disturbance ofthe stomach
when more food has been received than there is gas-
tric juice to act  upon it. 
OBSERVATIONS.
141
                   Experiment 25.

    Dec. 16. At 2 o'clock, P. M.—twenty minutes after
  having eaten an ordinary dinner of boiled, salted beef,
  bread, potatoes and turnips,  and drank  a  gill only of
  pure water, I  took from his  stomach, through the ar*
  tificial opening, a gill of the contents, into an open
  mouthed vial.  Digestion had evidently commenced,
  and was perceptibly progressing, at the time.  This
  vial and contents were immediately placed in a basin
  of water, on  the sand bath, at 90° or 100°, and con-
  tinued there for five hours.
   The digestion of the  contents  continued to pro-
  gress, until all was completely chymified.
   At 7 o'clock—five  hours after eating his dinner—
 I took out a gill of pure chyme; no particles of undi-
 gested food appearing in the mixture.
   Very little  difference was perceptible between this
 last parcel  and that  in  the vial, digesting on the
 bath.   The stomach had digested a little faster and
 more perfectly than the vial.

   In this  experiment, it seems, that a quantity of ali-
 ment, taken out of the stomach twenty  minutes  after
 having been eaten, had a sufficient admixture of gas-
 tric juice to ensure its perfect digestion  when placed
 on the bath.   An ordinary moderate meal, taken in-
 to a healthy  stomach, is sooner  disposed of  than
 most physiologists are aware of; and in this case, it
 is probable that a sufficient  quantity of gastric juice
 had  been secreted in  twenty minutes, to digest the
 whole quantity of aliment in the stomach.   When a
 larger quantity has been received, though the powers
 of the stomach may be sufficient, ultimately to dis-
pose of it, it would undoubtedly be found that a por-
tion  taken from the stomach a few minutes after ha* 
142
experiments and
ving been eaten, would not contain a sufficient quan-
tity of gastric juice to digest it perfectly.  It is possible
that the portion presented at the perforation may be
in a more advanced stage of digestion, than the rest of
the mass, and consequently lighter, and float on the
surface ofthe more solid portions  of the food.  In
ordinary cases, such would be found to  be the case;
but when much fat meat or oily food has been used,
the oil always maintains an ascendency in the gastric
cavity.

                  Experiment 26.

  Jan. 11,1830.  At 3 o'clock, P. M., dined on bread
and eight ounces of recently salted, lean beef, four ounces
ofpotatoes,  and four ounces ofturnips, boiled.  Inffteen
minutes,took out a portion ofthe contents of the sto-
mach. The meat made its appearance, in an incipient
stage of digestion.
  At 3 o'clock, 45 minutes, took out another portion.
The meat  and bread only appeared, in a still more
advanced stage of digestion.
  The texture of the meat was,  at this time, broken
into small  shreds, soft and pulpy, and  the fluid con-
taining it had become more opaque, and quite gruel-
like, or rather, glutinous, in appearance.
   I put this second  parcel in a vial, and placed it in
water,  on  the sand bath, at the temperature of the
stomach,  (100° Fahrenheit,)  as indicated by  the
thermometer immediately preceding its extraction,
 and continued it there.
   At 5 o'clock, took out another  quantity.  Diges-
 tion had advanced in about the same  ratio as from
 the first to the second time of extracting;  and when
 compared with the second parcel, contained in the
 vial on the bath, little or no difference  could be per-
 ceived in them; both were  nearly in the same stage 
OBSERVATIONS.
143
of digestion.  That contained in  the vial had ad-
vanced regularly and rapidly ; nearly all the particles
of meat  had disappeared,  become chymified,  and
changed into a reddish brown sediment, suspended
in the more fluid parts, with small particles, resem-
bling loose, white coaguloe, floating about near the
surface.
   On taking out the  third parcel,  small pieces of ve-
getables appeared, in a  partial stage  of digestion.
This was also put into a  vial, and placed on a bath,
with the second parcel, and  the  same uniform tem-
perature (100°) kept up,  with frequent, gentle agita-
tion.
   At 6 o'clock, P. M., digestion  had progressed  c-
 qually in both.  The only difference to be seen, was
 the particles of vegetables, in a less advanced stage
 than the meat.
   The contents of both  vials, kept on  the bath, and
 nearly in the same temperature, until the next morn-
ing, were  completely digested, except the few small
 particles of vegetables,  which remained almost en-
 tire.
    The contents of the vials, at this time, were of the
 consistence of thin jelly, and of a lightish brown co-
 lour ; tasting peculiarly insipid, saltish and acid. Af-
 ter standing at rest awhile, the brownish sediment
 subsided towards the bottom, while small particles
 of whitish coloured, loose coagulas floated about in
 the fluid above.  The undigested particles of vege-
  tables settled to the bottom.

    In the Preliminary Observations, I have endeavour-
  ed to maintain the proposition, that chyme is homo-
  geneous in its properties.  It would seem  from this
  and some other experiments, that it contains a sedi-
  ment.   This, however, it is believed, does not mili-
  tate against its homogeneous character.  Many sub-
  stances, that are generally  acknowledged to possess 
144             EXPERIMENTS AND
  this character, deposit a sediment, dn standing. ThO
  heavier parts subside, of course.  It is not necessary
  to cite examples.  It is possible, also, that mixed food
  contains some adventitious, indigestible substances,
  which are not affected by the gastric juice.
    This Experiment (26th) demonstrates the com-
  parative digestibility of animal and vegetable diet.   In
  extracting two  parcels,  one in fifteen minutes and
  the other in three quarters of an hour, the meat only
  made its appearance, partially digested.  In taking
  out a third portion, at 5 o'clock, two hours after ha-
  ving eaten, small particles of vegetables made their
 appearance.  This experiment  appears to confirm
 the opinion, pretty generally entertained by medical
 men, that vegetables are less  easily disposed  of by
 the gastric organs, than animal or  farinaceous sub-
 stances.  With  dyspeptics this is undoubtedly true,
 as  experience every day teaches  us ; and as their
 stomachs have the same organization as  others, are
 governed by the same general laws, and are only mo-
 dified by  debility or disease, the conclusion is natu-
 ral, that they should act on aliment in the same man-
 ner, in proportion to their strength, that the healthy
 stomach does.

  It may be inferred from this experiment, that  the
 more perfectly chymified portions of food rise to the
superior part ofthe stomach, as suggested in a pre-
vious  observation, and are consequently exposed at
the perforation, from whence parcel are taken  for
experiment and examination. 
OBSERVATIONS.
145
                 Experiment 27.

  March 17.  At 12 o'clock,M.—drank half a pint of
milk.  In fifteen minutes, took a portion out of the
stomach, in a fine, loosely coagulated condition, per
fectly white, and  suspended in  a semi-transparent,
whey coloured fluid.  I placed this on the bath, and
it continued to  digest for eight hours, when the  co-
agulas were completely taken up.   A very small pro-
portion of light coloured sediment, settled loosely to
the bottom of a cream coloured, sweetish fluid.
  At the same  time that he drank the milk, I put one
drachm of gastric juice, warm from the stomach, into
two drachms of milk, and placed it on the bath, at the
natural temperature, (100° Fahrenheit.)   In five mi-
nutes, pure, white coagulas formed, which, in fifteen
minutes, exactly resembled that taken out of the sto-
mach.  In twenty minutes, the same fine, loose coa-
gulaa were  suspended  in a similar liquid.  These
two drachms of milk, mixed with one drachm of pure
gastric juice, out of the stomach, gave the same result,
and exhibited  the  same appearance,  in nearly the
same time,  as  that which was swalloived, and taken
from the stomach.  Scarcely a shade of difference could
be  perceived in four hours.
  Two drachms  of milk, coagulated by acetous acid\,
produced coagulae very similar to the other ; but the
wheyey  part bore  no resemblance, except in mere
fluidity ; that formed from the gastric fluid being of
an  opaline,  slightly yellowish  cast, and the other
thin, transparent and watery.
  The coagulae  formed by the gastric  juice, contin-
ued to digest regularly  in their fluid, for about eight
hours, when they were completely taken up, and con-
 verted into chyme.
   The coagulae formed by the vinegar, remained in
 the same condition for forty eight-hours,  with no
 other change except, mere subsidence below the wa-
 tery fluid.
                        T 
146
EXPERIMENTS AND
   It is well known, and this experiment was not ne-
 cessary to prove it, that milk is coagulated before it
 receives the solvent action ofthe gastric juice.  But it
 has some degree of importance  in  demonstrating
 the  fact,  that a degree of solidity is  necessary for
 the  operation of  this  agent.   And  it is a strong
 argument  against the doctrine of digestion  by
 the veins of the stomach.   It  has been maintained
 by some, that the veins take up the nutritious parts
 ofthe food, immediately on their  introduction into
 the stomach.  If so, it strikes me that they should do
 so, as it relates to this kind of aliment, while they are
 in a fluid state, and more susceptible of absorption by
 their mouths; and not wait till they have become so-
 lidified.  Wine, spirits, water and other fluids, which
 conduce nothing towards alimentation, are neither
 coagulated, nor  otherwise  affected by  the gastric
juice.  These fluids are not digested; and probably
 enter the circulatory system without much change.
   It  will be  seen,  by  succeeding experiments, that
 other fluid, nutritive substances, particularly the albu-
 men of eggs, are coagulated before they receive the
solvent action of the gastric juice.

                  Experiment 28.

  Jan. 25, 1831.  At 1 o'clock, P. M.,he ate a full din-
ner of roast beef, potatoes, beets and bread, and kept ex-
ercising about his usual  employment, as house  ser-
vant.
  At 5 o'clock, 25 ms., I took out a portion ofthe con-
tents ofthe stomach.  Digestion of the different ar-
ticles of food had  commenced, and  considerably
advanced. The bread, reduced  to a pultaceous con- 
OBSERVATIONS.
147
 dition, appeared floating about in a reddish brown
 fluid, of a glutinous  consistence.  A few small par-
 ticles  of the meat could also be seen in the fluid.
 None  of the vegetables were discernible at this time.
 The fluids tasted slightly acid, giving the flavour pe-
 culiar to dilute  muriatic acid, and very slightly  bit-
 ter.  A few grains of carbonate of soda, thrown into
 a drachm or two of this fluid, produced a slight effer-
 vescence.
   At 4 o'clock, 20 mins.—took out another portion, a
 shade or two darker than the first.  This dark  co-
 lour of the chyme, I  attributed to  his  having  taken
 with his dinner, some ofthe outside, scorched pieces
 ofthe beef.
   No  distinct parts of the food could be seen at this
 time.  Upon the surface of both parcels of fluids,
 floated a layer, of an  oily or lardaceous consistence,
 which probably was the remains ofthe fat pork which
 he had eaten for his breakfast. The first parcel con-
 tained much  more of this  oily fluid than the last;
 which leads me to think that a considerable portion
 of an imperfect chyme, formed from the pork  taken
 at about 10 o'clock, for breakfast, remained in  his
 stomach when he  ate his  dinner; and then mixed
 with this aliment, in an imperfect state of digestion.
  At 5 o'clock, 30 mins.—tried to extract another por-
 tion—could obtain nothing, except a little gastric
juice.  The chyme formed from his dinner appeared
 to have all passed from the stomach.

                  Experiment 29.

  March 6. At 9 o'clock, A. M.—breakfasted on veni-
 ison steak, cranberry jelly and bread, and drank a pint
 of coffee.
  Twenty minutes after eating, I took a portion from
 the stomach, in an incipient stage of digestion.  Pla-
 ced this on the bath.
  At 9 o'clock, 45 ms.-took out another portion, in an 
148
EXPERIMENTS AND
advanced stage of digestion—very few small particles
of food were discernible.
  At 10 o'clock,10 mins.—took out another portion,
completely chymified.
  At 10 o'clock, 35 mins.—the stomach was entirely
empty and clean—no chyme or aliment to be found in it.
The breakfast,  eaten at 9 o'clock, was all  digested,
and had passed through the pylorus, in one hour and
thirty-five minutes.

  This is an example ofthe great rapidity of diges-
tion in some instances.  This rapidity depends upon
various circumstances—principally upon moderation
in quant ty, and  the  digestible properties of the
food used.  From  various trials, I am confident, ge-
nerally speaking, that venison is the most digestible
of any diet ofthe fibrinous kind.   In a few instances,
it will be  perceived, that other articles of diet were
disposed of in a shorter period, than the venison  was
in this experiment.

                  Experiment 30.

  March 7.  Mixed two  drachms  of albumen  of a
fresh egg, with two drachms of gastric juice, warm
from the  stomach, and placed it on the bath, at the
natural temperature.  The  juice and  the albumen
were  so much  alike in their appearance, when first
mixed, that the change was not perceptible ; but in
ten or fifteen minutes, small, white flocculi began to
appear, floating about; and the mixture became of
an opaque and  whitish  appearance.  This continued
slowly and uniformly to increase, for three hours, at
which time, the fluid had become of a milky appear-
ance ; the small flocculi, or loose coagulae, had most-
ly disappeared,  and a little  light coloured  sediment
subsided to the bottom. 
OBSERVATIONS.
149
  At  the  same time of the above experiment, he
swallowed the white of two eggs, unmixed with any
other food.  The stomach was perfectly empty at
the time.
  In thirty minutes, I took out and examined a por-
tion.  It exhibited a similar appearance to that mix-
ed out of the stomach, in the  vial on the bath, only
more rapid in its progress.
  In one hour and thirty minutes, I examined the cavity
ofthe stomach, and found nothing but  a little pure
gastric juice.  The albumen was  completely digest-
ed, and disposed of.

                 Experiment 31.

  March 9.  At 8 o'clock, A. M.—stomach empty—
temperature 98°—took out two ounces gastric juice.
Divided this into two equal parts, and put them into
separate vials—to each of which,  I put equal quan-
tities of roasted beef—placed one of them  on the
bath, at 99°, and the other in the open air, at 34°.
  I then put the same quantity of the meat  into an
equal quantity  of clear  water, and placed  it with
the cold ga-tric juice and meat in the open air, at the
same temperature.
  At 9 o'clock, he had  finished breakfasting on the
same kind of meat, with the addition of warm, light
biscuit, butler, and a pint  of coffee.   Temperature of
the stomach, immediately before  eating, 100°.  In
thirty minutes after eating, the temperature rose to
102°.*  Digestion rapidly advancing.
  At 10 o'clock—took out a portion, partially digest-
ed ; the biscuit the most so of any part ofthe break-
fast.  Placed this on the  bath.
   The meat, contained in the vial of gastric juice on
the bath,  was, at this time, in about the same condi-
tion as that taken from the stomach; very little dif-

  * Probably the effect of exercise, but not noticed at the time, 
150
EXPERIMENTS AND
ference could be perceived.   The biscuit which he
had eaten with his breakfast occasioned the only dif-
ference ;  that being reduced to a soft pulp.
  The meat in the  cold gastric juice  was, at this
time, much less  advanced, than either that in  the
warm juice,  or in the  portion taken from the sto-
mach.
  That contained in the vial of water was merely
macerated, and had no more appearance of diges-
tion than what was effected by its being masticated,
and mixed with the  saliva, as  were the other pieces
of meat, before they were put  into the gastric juice.
  At 10 o'clock, 45 mins. I examined the stomach, but
could find no distinct particles of food, and but very
little chyme.  His breakfast appeared to have been
completely digested, and had left the stomach. Tem-
perature  100°.
  At 2 o'clock, P. M., the several  parcels of meat
placed in the gastric juice, on the bath, being about
half digested, and appearing not to progress, I drew
off twelve drachms of gastric  juice from  the empty
stomach, and added four drachms to each, including
the parcel taken  from the stomach, at 10 o'clock, A.
M.,that being in about the same state of chymifica-
tion with the others on the bath.
■  I continued  the two on the bath, at 100°, and the
others, (cold gastric and aqueous fluids) on the shelf,
at 34°.   Digestion  evidently  recommenced in  the
parcels on the bath, and again regularly progressed,
after the addition of the second portions of the gas-
tric juice; and more rapidly in the vial containing the
meat digesting in the gastric juice, taken out ofthe
stomach  first, than in  the one containing the chy-
mous portion, taken  out at 10  o'clock, A. M.,  one
hour after having eaten.  This parcel, however, con-
tained  a solid piece of meat, which appeared to have
been swallowed without being masticated; and con^
sequently did not readily yield to the solvent action
of the  gastric juice.  The juice was, also, in  too
small proportion  completely to digest it. 
OBSERVATIONS.
151
  The vials containing the cold aqueous and gastric
portions, placed  on the shelf, were, at  4 o'clock, P.
M., but very little changed, and much alike.
  These four parcels,  after standing for twenty-four
hours, and  all suffered to get cool, exhibited the fol-
lowing appearances.
  The portion taken from the stomach at 10 o'clock,
A. M., one hour after having eaten, was the most
perfectly digested,  and completely  converted into a
thick pultaceous mass, of  a  reddish brown colour,
with the exception ofthe piece of unmasticated meat,
which remained entire and undigested,  This  emit-
ted a sharp, rancid smell, and was  slightly bitter.
The vial containing the meat digesting in the gastric
juice  first  taken  out  of the stomach, exhibited ap-
pearances  very similar to the last, though the contents
were less perfectly digested.  It was not of so thick
consistence; but gave the same sharp smell and bit-
ter taste, with the addition of an empyrcumatic and
slightly foetid flavour.   The empyreuma, I attributed
to a portion ofthe meat being  a little dry and scorched
when first  put in; and the foetor, to  the temperature
of the bath having been accidentally raised consider-
ably above 100°, during the experiment.
  The cold gastric and aqueous portions very nearly
resembled  each other; both macerated, but not digest-
ed; differing essentially from the other two, in not ex-
hibiting any appearance of chyme.   The cold gastric
juice  had very little, if any,  more effect  on the  meat,
than  the water; and retained its peculiar taste.  Its
colour was darki.sh  brown, while the latter was of a
reddish grey.   At  9 o'clock, A. M., of the  10th, I
placed both of them on the bath, and continued them
for twenty-four hours,  at  the  natural temperature.
An essential difference in the gastric liquor was pro-
duced, after  being  placed on the  bath.  Digestion
evidently advanced ;  the colour became lighter and
lighter; the meat diminished; and a thin, light, paste-
like liquor formed,  as in  the  other  two portions, at
first  placed on the bath.  The aqueous portion ex- 
152
EXPERIMENTS AND
hibited no other appearance than that of simple ma-
ceration in warm water.  At the end ofthe last twen-
ty-four hours, on the bath, appearances of incipient
putrefactive fermentation began to be manifested, as
the evolution of small bubbles of foetid gas, and a
change of colour from a reddish to a greenish shade.
   A difference in the degrees of chymification be-
tween the several parcels,  was now very evidc.it.
   The gastric portion, or that taken from  the sto-
mach, an hour after breakfast, was the most diges-
ted.
   The artificial, or that portion of the gastric juice
and meat, first placed on the warm bath, was next,
and nearly  as  much digested; though a difference
was observable.
   The third, or  portion of gastric juice  and meat,
first placed in a cool situation,  after having been on
the warm bath for six or eight  hours, v.as the next,
but considerably less digested than the second.
   The fourth, or aqueous portion, exhibited no ap-
 pearance of chymification.

   It would seem, from this  experiment, that a cer-
 tain degree of heat is necessary to the action ofthe
 gastric juice.  One parcel of the  meat,  after  being
 exposed to  the cold gastric  juice for  twenty-four
 hours, exhibited very little change ; but being placed
 on the bath, at  the end of this time, digestion com-
 menced, and advanced, regularly, as  in the other
 parcels. It also  appears, that after the process of
 digestion has ceased, for want of a sufficient quanti-
 ty of gastric juice, it will recommence on the addi-
 tion of a fresh supply.   It was necessary to add an-
 other quantity, even to  that portion taken out of the
 stomach, to ensure its  perfect  digestion.  This, I
  think, is an evidence, that the fluid is discharged in- 
OBSERVATIONS;
153
to the stomach gradually and progressively, accordr
ing to the requirements ofthe aliment.  If the por-
tion left in the stomach had received, at the time the
parcel was taken out, the whole quantity it was des-
tined to receive, it must have been imperfectly digest-
ed, and have remained in the stomach, precisely in
the situation of that which was taken  out, and sub-
mitted to artificial digesiton; which is proved not to
have received its full  supply  for perfect digestion.
But subsequent  examination demonstrated that  it
was perfectly digested,  and had nearly all passed out
ofthe stomach, in two hours. Hence, the conclusion
is irresistible, that it received an additional quantity
after the portion was  taken from the 6tomaich, one
hour after eating.

                 Experiment 32.

   March 12.  At 8  o'clock, A. M.,  extracted one
ounce of gastric juice.
   At 9 o'clock, he breakfasted on fat pork, bread and
potatoes.   One hour afterwards, examined contents of
stomach—found  a heterogeneous  mixture, resem-
bling thick porridge.
   At 1 o'clock, P. M.—four hours after having eaten
—took out a portion,  in a complete chymous state,
without any entire particles of food to be seen.  It
was of a milky, or rather thin, gruel-like consistence^
and considerably tinged with yellow bile; a circum-
stance which I had but once before observed in my
experiments upon him. And this I supposed to have
been the effect of violent anger, which occurred about
the time of taking out this parcel.

   This experiment shows the effect of violent passion
 on the digestive apparatus.  The  presence of bile*
                        U 
154
EXPERIMENTS AND
 in this instance, was believed to be the effect of anger-;
 Ih a healthy state of the stomach,  and an  equable
 frame of mind, this substance has seldom been found
 in the stomach.  When so  found,  except under pej
 culiar circumstances of diet, it may generally be re-
 garded as an indication of either mental or corpo-
 real disease; and may be  considered a foreign and
 offending substance in that organ.  I believe its ef-
 fect is to change the properties of chyme, (as it wilt.
 be seen that it does, in subsequent experiments,) al-
 ter its homogeneous quality, and retard, or otherwise
 disturb its due egress into its destined receptacle, the
 duodenum.

                  Experiment 33.

   March 13.  At 1 o'clock, P. M.—dined on roasted
 beef, bread and potatoes.  In half an hour, examined
 contents of stomach—found what he had eaten re-
 duced to a mass, resembling thick porridge.
   At 2 o'clock, examined  again—nearly all chymi-
 fied—a few distinct particles of food, still to be seen.
   At 4 o'clock, 30 mins., chymification complete.
   At 6 o'clock, examined stomach—found nothing
 but a little gastric juice, tinged with bile.

                 Experiment  34.

   March 14.  At 8 o'clock. 15"mins.—introduced two
ounces of rare, roasted beef, suspended by a string, in-
to the  stomach;  and at the  same   time, put  one
drachm of the same  kind  of meat  into  twelve
drachms of gastric juice, contained in a vial, and put
it into his bosom.   The piece  in his stomach, exa-
mined  every  hour, till  12 o'clock, M.,  exhibited an
unifoi'm, but very slow process of digestion, confined 
OBSERVATIONS.
155
 entirely to the surface of the meat.  In four  hours,
 about half of it, only, was dissolved and gone. That
 in the bosom, at the same time, digested still slower,
 owing, probably, to the circumstances, that the fluid
 in the vial had been taken out when the stomach was
 in a morbid condition, and had been permitted to
 get cold, even to the freezing point.  This  last  cir-
 cumstance,  however, was probably, of less imporr
 tance than the other.  The meat in the  stomach
 was too much confined by the string; was  not per-
 mitted to move about freely in the gastric  fluids by
 the natural motions ofthe stomach; and consequent-
 ly did not digest so fast as it otherwise would have
 done  Another circumstance or two, may also, have
 contributed to interrupt the progress of digestion,
 such as anger and impatience, which were manifest-
 ed by the subject, during this experiment.

  This experiment shows the necessity of a perfect
 comminution of the articles of diet.  The gastric
juice acted very slowly on.  a large,  solid  piece of
meat.  Digestion or solution was confined entirely to
 the outer surface.   This, in  addition to the other
 causes, mentioned above, produced the delay in di-
gestion.

                 Experiment 35.

  March 14.   At 12 o'clock, M.—ate a pint of milk,
and four ounces of bread.  Examined stomach in thirty
minutes—found the milk coagulated,  and the  bread
reduced to a soft pulp, floating in a large proportion
 of fluid.
  At 10 o'clock,  30  mins.—took out, and examined a
 portion—found it a thick pultaceous mass of bread,
 coagulae and fluid, of a  milky colour, slightly  bitter
 taste, and acid smell.   Placed it on the bath, where
 it continued to become more and more milky for an 
156
EXPERIMENTS AMD
hour, when every particle seemed to be reduced to
a rich fluid mass, resembling milk porridge.
  The portion taken out thirty minutes after having
been eaten, and kept on the bath,  retained the ap-
 earance ofthe gastric fluid, with distinct flocculi of
 read and coagulae, floating about, and suspended in
the fluid, and a little coarse precipitate at the  bot-
tom, after standing at rest a while.
  At 2 o'clock—examined stomach—found it nearly
empty.  The bread and milk appeared to have been
disposed of, and were gone from the stomach.

  In this experiment, it took two hours for the digesn
tion of a meal of bread and milk; something shorter
than the  usual time for the disposal of an ordinary
meal.   For  those who have healthy and unsophistica-
ted stomachs, milk appears to be one ofthe best ar-
ticles of diet we possess.  It is less stimulating than
flesh, and more nutritious than vegetables. For per-
sons who are disposed to pyrexial complaints,  and
who are not obliged to perform hard and exhausting
labour, it is  the most appropriate diet.  Bat the sto-
mach is a creature of habit.  It can become accus-
tomed to any kind of diet; and sudden changes are
liable to derange  its healthy actions.  To those ac-
customed to what is called high living, such as strong
pieats,  strong drinks, and high seasoned  food, of all
kinds, the transition to a milk diet, which contains a
considerably lowered stimulation, would probably be
 an imprudent change.  When necessary, the change
 should  be so gradual, that the stomach should by de-
 grees, become accommodated to it. 
OBSERVATIONS.
157
                  Experiment 36.

  At 2 o'clock, 30 mins.-dined on fresh beefand vege-
table soup, and four ounces of bread.
 At 3 o'clock,  20 ms., examined contents of stomach
—found a pulpous mass, of the consistence of thick
gruel, and  of  a  semi-gelatinous appearance.  The
soup appeared to have had its  more  fluid parts ab-
sorbed ;  for it was, at this time, much more consist-
ent than when eaten.  It was even thicker than the
contents ofthe stomach usually are, after eating more
solid food.   Placed this on the bath.
  At 5 o'clock, topk out another portion, of a whitish
colour, and more'paste-like consistence, mixed with
a little thin, transparent yellowish  fluid, of an acid
taste.  The thick part had the flavour of bile, but not
the colour.

  Here the uniform laws with respect to liquid diet,
appeared to govern the action of the gastric juice.
The soup could not be digested until it was formed
into a harder mass, by the absorption of the watery
part.  There was a less quantity of fluid than is usual
after eating more solid food.   This is another  stri-
king  demonstration  of the laws that  govern the ac-
tion of the stomachic solvent.   If water were per-
mitted to remain in the stomach, it would render the
soup too liquid to be acted on by the gastric juice.

                  Experiment 37.

   March 15.   At 8 o'clock 30 mins. A. M.—break-
 fasted on fresh sausage, light pancakes, and a  pint of
 coffee.
   At 9 o'clock, 30 mins.—examined, and found the
 stomach full  of fluids, mixed with the aliment;  and
 a large portion  of clear oil floated  on the top, and
 presented itself at the perforation of thie stomach. 
158
EXPERIMENTS AND
   At 10 o'clock, 30 ms., I took out a portion—found
 the cakes and particles of meat about half digested,
 with some oil, pure, bland andiimpid, rising upon the
 top, untouched by digestion.  Placed it on the bath.
   At 12 o'clock, M.,  examined stomach—found no
 vestige of his breakfast—not a particle of oil was to
 be seen—nothing but pure gastric juice could be ex-
 tracted, of which, I took out twelve drachms.
   That portion of his breakfast, taken  out at 10 o'-
 clock and 30 minutes, was at this time, almost com-
 pletely chymified, a few small particles of oil only re-
 maining.  The chymous mass of a milky colour, and
 thick, gruel-like consistence.

                  Experiment 38.

   March 16.  At 8  o'clock, 30 mins. A. M.—break-
 fasted on fresh meat  and vegetable hash, bread, and a
 pint of coffee.
   At 1,0 o'clock, 30 mins.—examined—found but very
 few particles of his breakfast in the stomach—some
 oil, and a  few flocculi of a brown colour, run out
 with  a little thin fluid.
   At   11  o'clock—examined again—found nothing
 but a  little gastric juice.   Breakfast was gone,  and
 the, stomach clean.

   These experiments, (37th and 38thr) are continued
 proofs ofthe solvent action ofthe gastric juice.

                  Experiment 39.
   At  2 o'clock, P. M.—same  day—dined on recently
 salted,  lean beef, pork,  potatoes, carrots, turnips and
 bread.
   At 5 o'clock—examined—found the stomach clear
 of food, but containing a quantity of white, frothy
 mucus—villous coat inclined to  dryness, and deeper
pink colour.  St. M. complained of some head ache,
pain and distress at the pit ofthe stomach—dry skin 
OBSERVATIONS.
159
 and thirst.  Directed him to take  four drachms of
 tincture of aloes and myrrh at bed time. This operated
 two or three  times next morning,  and gave relief.
 The gastric juice, however, was not obtained in its
 Usual quantity and  quality, for twenty-four or thirty-
 six hours afterwards.

                  Experiment 40.

   March  18.  At 9 o'clock, A. M., he breakfasted on
 soused tripe and pig's feet, bread and coffee.
   At 9 o'clock, 30 mins.—took out, and examined a
 portion—found it in a half digested  condition, tripe,
 pig's feet and bread all reduced to a  pulp, floating in
 a large proportion of fluids.  Placed it on the bath.
   At 10  o'clock—examined stomach  again—tried
 to extract another portion—could find little or no
 chyme—a very little gastric juice, with a few small,
 fibrous particles  of tripe, and some coffee grounds.
 His breakfast appeared to have been digested,  and
 had passed  from the stomach, in one hour.
   The  portion first taken  out, and placed on tho
 bath, was also, at the end of one hour, reduced to
 nearly a complete chymous condition; a very few of
 the small  particles of tripe  and coffee grounds only
 left, as in the stomach.

  This is an example of astonishing  rapidity of gas-
trie solution; and that, too, of articles generally re-
garded  as rather  hard  of digestion.   That  there
could be.no mistake, I  infer from the fact, that a
portion taken out of the stomach, thirty minutes after
having been received, and submitted  to the artificial
mode, exhibited the same result.

                 Experiment 41.

  At 1 o'clock, P. M.—same day—he ate eight oun*
ces of calf"'s foot jelly, and iiothing else. 
160
EXPERIMENTS AND
  In twenty minutes, examined stomach, and took out
a portion of its contents, consisting of gastric juice,
combined with the jelly, nearly all of it in a fluid
form; a few particles only of entire jelly, suspended
in the fluids, with a few small, yellowish white coa-
gulae, floating near the surface, could be perceived.
  At 2 o'clock—examined again—extracted a little
fluid, but found no appearance of jelly.

  The operation of gastric juice on gelatine, is very
difficult to be detected.  Unlike albumen, it is unsus-
ceptible of coagulation ; and it is probable that the
gastric juice acts upon it, in its soft-solid state. This
was disposed of in a short period.  It was, however,
but a small quantity, and was much sooner  digested
than a full meal would have been.
  From various trials, I am  disposed to think that
gelatine, if not in too concrete a state, is a very di-
gestible article of diet.
  During the examination, at this time, St. Martin
swallowed part of a glass of water, and being situa-
ted in  a sfrong  light, favourable to an internal view,
through the aperture, I distinctly saw the water pass
into the cavity of the stomach,  through the cardiac
Orifice—a circumstance, perhaps,  never before wit-
nessed, in a living  subject.  On taking  repeated
draughts of water, while  in this  position,  it would
gush out  at  the aperture,  the instant  it passed
through the cardia.   Food,  swallowed in this posi-
tion, could be distinctly seen to enter the stomach.

                   Experiment 42.

   April 7.  At 8 o'clock, A. M.—breakfasted- on three
 hard boiled eggs, pancakes and coffct. 
OBSERVATIONS.
iei
  At 8 o'clock, 30 mins.—examined stomach—found
a heterogeneous mixture of the several articles eaten,
slightly digested.
  At 8 o'clock,  45 mins.—examined again—found
contents reduced in quantity, and changed in quality
—about half digested.
  At  10 o'clock, 15 mins., no part of the breakfast
remained in the stomach.

  This, and the four following  experiments, throw no
additional light on the subject of digestion, except so
far as relates to  the period of chymification.   This,
it will be perceived,  depends something upon the
quantity eaten.  The quality,  however,  is not to be
overlooked.

                  Experiment  43.

   At  11 o'clock, 15 mins., A. M.—same day—he ate
two roasted eggs and three ripe apples.
   In thirty minutes, examined  stomach—found a he-
terogeneous mixture, in an incipient stage of diges-
tion.
   At 12 o'clock, 15 mins., M.—examined again—
found the  stomach clear; no vestige of apples or
eggs.
                   Experiment 44.

   At 2 o'clock,  P. M.—same  day—dined on  roasted
pig and vegetables.
   At 3 o'clock—examined, and  found it about  half
 chymified.
   At 4 o'clock, very little remained in the stomach.
   At 4 o'clock,  30 minutes, nothing remained but a
 very little gastric juice.

                   Experiment 45.

    April 8.  At 2 o'clock, P. M.,he dined on wild goose,
    At 3 o'clock—stomach full of fluids, with a iavgti
                         X 
162             EXPERIMENTS AND
 portion of oil, floating on the surface; the goose flesh
 in small shreds, and soft; digesting rapidly.
 *   At 4 o'clock—contents of stomach two thirds gone
 —that remaining, chymified.
    At 4 o'clock, 30 mins., tho  stomach was empty
 and clean.

                   Experiment 46.

   April 9.  At 3 o'clock, P. M., he dined on boiled,
 dried codfish, potatoes,parsnips, bread, anddrawn butter.
   At 3 o'clock, 30 mins.—examined, and took out a
 portion, about half digested ; the potatoes the least
 so of any part ofthe dinner. The  fish was broken
 down into small filaments;  the bread  and parsnips
 were not to be distinguished.
   At 4 o'clock—examined another  portion.   Diges-
 tion  had regularly advanced.   Very few particles of
 fish remained entire.  Some of the potatoes were
 distinctly to be seen.
   At 4 o'clock, 30  mins.—took out, and  examined
 another portion—all completely chymified.
   At 5 o'clock—stomach empty.

   The preceding Experiments,  I think, plainly de-
 monstrate the solvent properties of the  gastric juice
 Wheh aliment is submitted to it, out ofthe stomach, its
operation is  rather slower than  when the process of
 digestion is  assisted by the natural warmth and mo-
tions of that organ.  One reason, probably is, the dif-
ficulty of maintaining a bath at  the exact, necessary
temperature; and another one may  present itself, in
the impossibility of perfectly imitating the motions
ofthe stomach.  With all these disadvantages, how-
ever,  chyme formed in this  way, presents  the same
uniform, sensible appearance, as that, which is form-
ed in the stomach, by natural process. 
OBSERVATIONS.
163
   That the cold gastric juice should not act at all, or
but very imperfectly, on aliment, is no proof, in my
opinion, that it does  not possess solvent powers,
even on the admission that it was a debatable ques-
tion.   There are but a few chemical combinations
that do not require caloric to effect their operations,
and  none, perhaps, that  are  not facilitated by it.
Some, and indeed,  many of them require an intense
heat.   I am under the impression, though I have ne-
ver fairly tested the truth  of  it, that gastric juice
would, in a sufficient length of time, act on aliment,
in a cold state.   But I  am not anxious to contend for
any  extraordinary or unnecessary  powers of this
fluid.    Nor is it  necessary to prove  that it  will
act on cold substances, or in cold  situations.  It is
perfectly  manifest, that  its  operation  is  that of
a  chemical agent; that it dissolves aliment out of
the stomach, when the warmth and motions of that
organ are imitated; and that it changes the various
and heterogeneous articles, submitted to its action,
toAan  uniform, homogeneous semi-fluid,  varying,
however, slightly in colour and consistence, accord-
ing to the aliment used.
  With a view to ascertain, if practicable, what ef-
fects were produced by  the  Bile and Pancreatic
Juice, when added to Chyme,  I instituted the follow-
ing Experiments.
  Not being able to procure human bile, in a  pure
state, I obtained some beefs gall, and for pancreatic 
164
EXPERIMENTS AND
juice, substituted diluted muriatic acid, (one scruple
acid to six ounces water.) I was induced to use this
acid, from a resemblance observed between its taste
and that ofthe pancreatic juice,  and not being able
to obtain any of that fluid at the time.
  These experiments  are certainly very imperfect
but such as they are, I  submit them to the public.
They may tend to pave the way to more perfect ex-
periments on these fluids.
                 Experiment 47.

  I divided the chyme, produced  in Experiment 24,
Second Series, (Dec. 14th, 1829,) into two  equal
parts, about five drachms each.   To one of which.
I added one drachm of the Ox  gal}.   Fine coagulae
were  immediately produced, of a slightly  yellowish
green colour.  To this, I then added one drachm of
dilute muriatic acid ; which immediately produced a
white balsamic mixture. This, after standing at rest
a few minutes, separated into three distinct parts ; a
clay coloured sediment at the bottom, a whey colour-
ed fluid above,  and a thin, oi}y, whitish pellicle on
the top.

                 Experiment 48.

   To an ounce ofthe chyme, formed in Experiment
25, (Dec. 16th,) I added one drachm ofthe Ox gall;
which immediately converted  it into a milky fluid,
very finery coagulated. To this, I added one drachm
of the diluted muriatic acid, which at first,  increased
the coagulae; but immediately  after, threw down a
brown precipitate.  This, on the addition of  more
bile and acid, varied in colour, according to the dif-
ferent proportions put in, from  a light clay  colour, 
OBSERVATIONS.
165
to a dark  brown, tinged with  green, without any
change  in  the colour or consistence  of the fluid
above.
  On standing at rest, it separated into three distinct
parts, a brown sediment at the bottom, a yellowish
or whey coloured fluid in  the  middle,  and a thin,
milky white pellicle on the top.

                 Experiment 49.

  Having procured some fresh  gall, from an Ox re-
cently slaughtered, I added twenty drops of it to four
drachms of the chyme formed in Experiment 26,
(Jan. 11th, 1830.)  A turbid, yellowish white fluid,
or rather, very fine, cream-coloured coagulae., imme-
diately formed ; which, after  standing a few minutes,
separated into bright, yellow coloured coagulae, sub-
siding towards the bottom, and a turbid, milk colour-
ed liquid above.
  By adding twenty drops more of the bile to this,
the coagulae  were increased,  more  collected toge-
ther, and changed in colour,  from a  yellow to  a
greenish hue.
  The addition of twenty drops more  of bile, (ma-
king, in the whole, one drachm,) concentrated a deep
grass green, jelly-like deposition at the bottom of the
vial.  The fluid above, became more milky in ap-
pearance ;  and the coagulae and sediment became
darker on the addition of bile.
  I now added twenty drops of the dilute muriatic
acid to other  four  drachms of the same kind of
chyme, without bile.  This produced no change in
the colour  or  consistence, but increased the saline,
acid taste, peculiar to the  gastric and pancreatic
juices, when uncombined with chyme.
   By adding bile to this, the same effects and ap-
pearances  were present as in the other similar experi-
ments ; viz. : a yellowish brown sediment at the bot-
tom, a whey coloured fluid in the middle, and a whits
pellicle on the top. 
166
EXPERIMENTS AND
   To observe the different effects produced between
 a combination of bile and muriatic acid in clear wa-
 ter, and that of the chymous mass, I mixed equal
 quantities of the gall and dilute acid, one drachm
 each, with two ounces of water.  This at first pro-
 duced an effect, and exhibited an appearance, simi-
 lar to that of their combination with chyme ; but
 gradually  changed to a bluish, green coloured, thin
 fluid, with  a  deep  green, jelly-like deposition at the
 bottom, without any ofthe milky  appearance  of the
 chymous mixtures, or white pellicle on the top.

                  Experiment 50.

   To four drachms of gastric juice, fresh from the
 stomach, I added forty drops of Ox gall, which pro-
 duced a turbid, yellowish green fluid, yielding no
 sediment.
   Forty drops dilute muriatic  acid, added to other
 four drachms ofthe gastricjuice, effected no change
 in its appearance.
   Equal parts ofthe bile and  muriatic acid, mixed
 together, produced a fluid of exactly the same  colour
 as the first; but was less consistent.
   On mixing the two first together, and adding two
 drachms of chyme from the stomach, very fine coagu-
 lae formed  in a milky fluid, throwing down a brown-
 ish sediment, from a whey coloured liquor, with the
 same milky pellicle  on the surface, as in the former
 experiments.
   To one  ounce of chyme, formed in a vial, on the
bath, I added two drachms of bile. A turbid, yellow-
ish white mixture formed, without sediment, or im-
mediate separation of any kind.
   To another ounce ofthe same chyme, I added two
drachms of the dilute acid.  No  change in  its ap-
pearance was perceptible.
  I then mixed them together, and the appearance
of both was changed.  Whitish coagulae formed, and 
OBSERVATIONS,
»67
let fall a brown sediment, leaving an opaque, wney
coloured fluid above, with a pelliclo or white flocculi
on the surface.

                 Experiment 51.

  Bile added to the third portion of chyme, taken
from the stomach one hour and ten  minutes  after a
breakfast of  venison  steak,  &c.,  Experiment 29,
(March 6th, 1831,) changed it from a brownish,  ho-
mogeneous paste, to a milky fluid, with small, white
flocculi, floating about,  or adhering to the sides of
the vial: and  a light brown sediment settled to the
bottom.
  The usual proportion of dilute muriatic acid, ad-
ded to this, produced no very essential  change in its
appearance, causing only a little more  deposition of
sediment, and slightly increasing the milky colour.

                 Experiment  52.

  Bile added to the chyme formed  from the eggs,
digested out of the stomach, Experiment 30, (March
7th, 1831,) produced a rich, milky fluid, with a small
quantity of fine, light coloured sediment, falling to the
bottom.
  The dilute acid, added to this, produced fine coa-
gulae, and formed a  milk white whey, or fluid, from
which, more of the light coloured sediment was pre-
cipitated.

                 Experiment 53.

  More minutely to observe the respective changes
by the addition of bile and muriatic acid, in the seve-
ral parcels of chyme formed in Experiment 31, (March
9th, 1831,)  and to note their difference, I put equal
quantities of each into glasses, and added a portiqn
of hog's gall. 
168
EXPERIMENTS AND
  In the first, (that taken from  the  stomach at 10
o'clock, one hour after having eaten,) fine, bright or-
ange coloured coagulae  were immediately  formed,
equally diffused through a fluid of the same colour,
exhibiting no perceptible sediment on standing at
rest; but  held  the  coagulae, uniformly suspended
throughout the fluid.  The dilute acid, added to this,
occasioned a copious sediment to fall to the bottom,
and with it, all the colour ofthe mixture,  leaving a
transparent, semi-gelatinous-like  fluid above, in the
proportion of about three-fifths of the whole; upon
the surface of which, floated a thin, white pellicle.
  The second portion, (that produced on the bath)
under the same  treatment, exhibited nearly the same
appearance, with the exception of the colour, which
was a shade or  two lighter.  The sediment was not
quite  so compact; the  fluid less gelatinous;  and
there was less ofthe white pellicle on the surface.
  The third portion, treated like the other two, dif-
fered about as much  from the  second, as  this did
from the first.  They all exhibited the same general
appearance.
  The fourth, or  aqueous portion, under the same
treatment, exhibited  a wide difference.  The same
proportion of bile added to this, produced a similar
coloured fluid, at  first, with a very little coarse coa-
gulae—not so uniformly  diffused through the liquid;
but inclining more to precipitation.  On adding the
acid, it  let fall a very  small quantity of yellowish
green sediment,  leaving  a thin, semi-transparent
fluid, in more than quadruple the proportion of the
other three.

                  Experiment 54.

   Bile and dilute muriatic acid, added to a portion
of the bread  and milk chyme, formed  in Experi-
ment 35, (March  14th,)  produced their usual coagu-
lation and precipitation, but of a lighter yellow ;  the
sediment  forming about one fourth ofthe mass.  Th« 
OBSERVATIONS.
169
small,  white  particles, forming  the  pellicle on the
top, were in greater proportion than in some of the
other experiments, especially those on lean meats.
The fluid part was in greater proportion to the sedi-
ment, and of a whey colour and consistence.
  To  another equal quantity of this same kind of
chyme, I added bile, as  in the other, and instead of
muriatic acid, I used pancreatic juice, fresh from a re-
cently  slaughtered  beef.  An appearance  exactly
similar to that produced  by the acid, was exhibited,
except that the precipitate was more slowly thrown
down,  and in  larger proportion; and the white pel-
licle on the surface was less.   The fluid and  sedi-
ment were a shade lighter, and in more equal pro-
portions.

                  Experiment 3&.

   Pancreatic  juice, combined  with  the chyme  of
roast beef, formed both in and out of the stomach,
increased its thin, paste-like consistence, and gave it
more of a cream colour.   Bile, added to this, produ-
ced fine  coagulae, suspended from the top to the bot-
tom, without depositing  any  distinct sediment.  Di-
luted  muriatic acid darkened the whitish colour, a
shade or two, threw down a more copious sediment,
and increased the white  pellicle on the top.

                  Experiment 56.

   Bile and pancreatic juice, added to the fresh meat
 and vegetable soup chyme,  Experiment 36, (March
 14th,  1832,) produced loose, cream coloured coagu-
 lae ; which, on standing, separated into three, about
 equal proportions; a  coarse, brownish sediment, a
 semi-transparent, whey  coloured fluid, and  a  thick,
 white pellicle at the top.
Y 
EXPERIMENTS,  fi&C
THIRD SERIES.
                       Washington, D. C. 1832,

                  Experiment 1.

   Dee. 4.  At 2 o'ck, 30 ms., P. M.—Weather cloudy,
damp and snowing—Th :  35°—Wind N.  W. and
brisk—the temperature under the tongue was 99°; in.
the stomach,  101°.   Dined, at 3 o'clock, 30 mins., on.
beef soup, meat and bread.  4 o'clock, 15 mins.—took
out a portion—particles of beef slightly macerated,
and partially digested.   5  o'clock, 15 mins.—took
out another portion—digestion more advanced—meat
reduced to a pulp; particles of bread and oil  floating
on the top.  Temperature of stomach, 100°.  6 o'-
clock, 45 mins.—digestion not completed—contents
considerably diminished.  7  o'clock, 45 mins.—sto-
mach empty—chyme all passed  out.
                  Experiment 2.

   Dec. 5.  At 7 o'clock, A. M., temperature of the
stomach, 100°; ofthe atmosphere, 30°.
   At 1 o'clock, P. M.—temperature of stomach, 100°
—atmosphere, 40°—he ate  eleven  raw oysters, and
three dry crackers ; and I suspended one raw oyster in-
to the stomach, through the aperture, by a string.
1 o'clock, 30 mins.—examined—stomach full of flu- 
OBSERVATIONS.
171
ids—digestion not much advanced.  The oyster on
the string appeared entire, though perhaps slightly
affected on the surface.  2 o'clock—examined,  and
took out oyster—about  one third digested, but  re-
tained its shape.  2 o'clock, 30 mins.—oyster gone
from the string, except  a  small  piece ofthe  heart.
Temperature  of the  stomach  1011°.  Fluids  less
considerable.   4 o'clock, 15 mins.-stomach empty.

                  Experiment 3.
  At 3 o'ck, 45 ms., P M., same day, he dined on roast
turkey, potatoes and bread.   1 o'clock, 30 mins.—ex-
amined, and took out a portion.  Turkey nearly all
dissolved—vegetables half reduced.  5 o'clock, 15
mins.—took out another portion, almost completely
chymified.   5 o'clock, 45 mins.—examined again—
stomach nearly empty.   6 o'clock—some chyme yet
remaining.   6 o'clock 15 mins.—stomach empty.

                  Experiment 4.
  Dec. 6.   At 8 o'clock, 30  mins., A. M., he break-
fasted on bread and butter, and one  pint of coffee.  9
o'clock, 45 mins.—examined—stomach full of fluids.
10 o'clock, 30 mins.—examined, and took out a por-
tion, resembling  thin gruel, in colour and consist-
ence, with  the oil of the butter floating on the top;
a few small particles of the bread,  and some mucus,
falling to the  bottom-—about  two thirds digested.
It had a sharp, acid taste.  Temperature of the sto-
mach, 100°—atmosphere,  38°.   11  o'clock, 30 mins.,
stomach empty.
                  Experiment 5.

  At 4 o'clock, 30 mins., P. M., same day—he dined
on sausage and bread; full meal.   5 o'clock, 30 miris.
—stomach full of fluids ; digestion  but very little ad-
vanced.  6 o'clock,  30 mins.—digestion considera-
bly advanced: few distinct particles of sausage and
bread to be seen entire.  7 o'clock, 30  mins,, sto-
maeh empty. 
172
EXPERIMENTS AND
                  Experiment 6.

  Dec. 7.   At 8 o'clock, A. M.,---examined stomach,
and took out, with considerable difficulty, an ounce
only, of gastric juice, and that not very pure.  Some
yellow bile came mixed  with  the  latter portions.
Temperature ofthe stomach, 99°—atmosphere 28°.
He breakfasted, at 9 o'clock, on corn and wheat bread,
butter,  and coffee.
  At 10 o'clock, 45 mins.—examined, and took out a
portion—food partly digested;  few small  particles
to be seen.  Stomach full of fluids, with a thin pelli'
cle of  oil  on the top.  Temperature  of the  sto-
mach,  100°.
  At 12 o'clock, M.—stomach full of fluids-.-diges-
tion not complete—particles of bread floating about
in a pulpous state—oil floating on the surface.
  At 12 o'clock, 30 mins., M.,—examined—contents
of stomach half diminished—distinct  particles of
oil on the surface.
  At 12 o'clock, 45 mins.—entire particles of bread,
yet to be seen—quantity of fluid diminishing.
  At 1 o'clock, P. M.—distinct particles of bread still
floating—fluid less.
  At 1 o'clock, 15 mins.—stomach empty.
   Some  indications of  gastric derangement  this
morning: small  aphthous  patches  on the mucous
membrane: juice acrid and sharp,  with  bile mixed
with it.

                   Experiment 7.

   At 3 o'clock, 30 mins., P. M., same day, he dined on
roasted mutton, bread and potatoes. 4 o'clock, 45 mins.
—examined—stomach full—digestion advancing.  5
o'clock, 45 mins.—contents of stomach  three quar-
ters reduced in quantity, and almost completely chy-
mified.  6 o'clock, 30 mins.—stomach nearly empty;
a little pulp of the bread only to be seen, floating in
p little milky fluid,   7 o'clock....stomach empty. 
OBSERVATION*.
173
                   Experiment 8.

   Dee. 8. At 5 o'clock, 30 mins., A. M....temperature
of stomach, 99°.  9 o'clock... .finished breakfasting on
fried sausage, dry toast, and a pint of coffee. 10 o'clock,
30 mins....stomach  full  of fluids....villous  coat red
and irritable, inclining to dryness....a thin, whitish coat
on the tongue, and a similar appearance on the pro-
truded portion of the stomach.  11 o'clock, 45 mins.
....stomach  full....oil  floating  on the top, and rancid.
Temperature of stomach,  99°....atmosphere, 46°.
Weather damp and cloudy.   ^
   This, and the  6th Experiment, show,  that when
there are  indications of disease on the coats ofthe
stomach, and on the tongue, digestion is consequent-
ly protracted; and,  also, that oil is particularly hard
of digestion.
                   Experiment 9.
   At 9 o'clock, A. M., same day, the vial containing
the bread and butter aliment, taken from the stomach
on the 5th inst. (Experiment 4,)  at half past 10 o'-
clock, A. M., was placed on the bath for four hours,
in the usual temperature, between 95° and 100°. Di-
gestion commenced, and advanced regularly, partial-
ly reducing the oil to a milky fluid.
   Dec. 9.   At 11 o'clock, A. M....added one ounce of
gastric juice, and continued  it on the bath for eight
hours, when the  oil became more, but not completely
 digested;  particles of the limpid oil being still per-
 ceptible.
   This affords an example of the re-commencement
 of digestion, after the operation had ceased, by the
 addition of a fresh supply of gastric juice.
                   Experiment 10.
    At 2 o'clock, 45 mins., P. M., same day, (Dec. 8,)
 I suspended a roasted outweighing, when raw, four 
i/4
EXPERIMENTS AND
 drachms, into the stomach, and he ate twelve of the
 same kind, each weighing about the same.
  At 4 o'clock, 30 mins....examined....oystcr remaining
 on the string, not half digested....fluid in the stomach
 rancid.  Complained of head  ache, lassitude, dull
 pains in the left side, and across the breast....tongue
 furred, with a thin,  yellowish coat, and inclined to
 dryness....eyes heavy, and countenance sallow.  The
 villous membrane of the protruded portions of the
 stomach, very much resembled the appearance ofthe
 tongue, with small aphthous patches, in several pla-
 ces, quite irritable and tender.
   I suspended observations,  and dropped into the
 aperture  at  night, six grains bluepill, and four aloetic
pills, (common size,) and sprinkled  on the  exposed
 surface of the stomach, five or six grains of calomel.
 Medicine operated early the next  morning ;  relieved
 the symptoms of indisposition; changed the appear-
 ance of the stomach  and tongue; and removed the
 aphthae.   On  the  9th, he felt  quite  well;  and  the
 coats ofthe stomach looked  healthy again.

                  Experiment 11.

  Dec. 13.  At 7 o'clock, A. M....temperature  100"
 ....villous membrane perfectly healthy, of a pale pink
 colour, and iiniforin....mucous coat smooth and even.
 Extracted  two  ounces of gastric juice.  It distilled
 more freely than common.  More could have been
 obtained.   I  had never before seen the pure juice
flow so freely.  He felt in perfect health : had taken
neither food or drinks since  9 o'clock, last evening.
  At 9 o'clock —breakfasted on broiled breast of mut-
ton, bread, butter, in usual quantity, and a pint of coffee,
and kept exercising.  Digested in three hours and a
half; stomach empty and clean.

                 Experiment 12.

  At 2 o'ck, P. M., same day—stomach empty—coats
cksan —he dined on three soft boiled eggs  and bread, 
OBSERVATIONS.
175
 and drank half a pint of water.  3 o'clock— digestion
 advancing.   4 o'clock—contents nearly gone from
 the stomach—yolk of eggs still  visible, with a few
 particles of oil.  5 o'clock—very little chyme in the
 stomach.  5 o'clock, 15 mins.—some still remaining.
 Complains of slight head ache—pulse full and crowd-
 ed—contents of stomach acrid—countenance rather
 sallow; eyes  languid; tongue a little coated with a
 thin, yellowish fur.  His bowels have not been mov-
 ed since yesterday morning, at 10 o'clock;  then in-
 clined to costiveness.
   N. B. After taking breakfast,  he exercised mode-
 derately.   About 12 o'clock, M.,  he walked about
 two miles very quick.  After his return to his lodg-
 ings, he threw off his coat, and went into the open
 air again.  Soon after which, he began to feel the
 pain in his head, &c.

                  Experiment 13.

   Dec.  At 7 o'clock, A. M.—stomach deeper colour
than ordinary, and inclined to dryness—some small,
aphthous patches, and spots of darker colour—mu-
cous coat not  uniform and even; some places thick-
er, a  little elevated,  and rolling up, like thin mem-
brane,  leaving a spot beneath, red and irritable. Ve-
ry little juice could be extracted.   I obtained a small
quantity of fluid, mixed with yellow bile.  It did not
yield the peculiar acid taste  of the  gastric juice.
Temperature ofthe stomach, 100°.   St. Martin did
not feel his usual appetite.
   At 9 o'clock,  he breakfasted on the same kind of
diet as yesterday—had less appetite, and was labour-
ing under some gastric derangement. He continued
quiet, most ofthe time in a recumbent position.  10
o'clock—stomach full—globules of oil floating about.
—appearance  of villous membrane, about the same;
no perceptible change.  11  o'clock—stomach still
fall—appearances  similar to those in last examina-
tion.   12  o'clock, M.—contents half diminished— 
176
EXPERIMENTS AND
particle* of bread, and coat of oil on the surface.   (
o'clock, P. M.—some fluid still in the stomach, and
a larger proportion of oil than at last examination.
Taste of the contents, more sharp and rancid ; fast
leaving the stomach.  At this time, I observed seve-
ral small, sharp pointed,  white pustules or pimples,
here and there dispersed over the  exposed portion
ofthe inner  coat.   1 o'clock, 30  mins.—stomach
clear and clean.
                  Experiment  14.
   At 2 o'clock, P. M., same day, he dined on  three
soft boiled eggs, bread and butter, and half a pint of wa-
ter, (same  as yesterday, 2 o'clock.)  Digested  in
three hours.
                  Experiment  15.
   Dec. 15. At 8 o'clock, A.M., I examined stomach
—temperature 100°.  Appearance of coats more na-
tural and healthy than  yesterday morning ;  less of
those small, white, pointed  pimples,  and aphthous
spots.   Very little gastric juice  could be obtained;
not  more than  one  ounce, and that mixed with  an
unusual quantity of mucus,  not so clear as common.
 Complained, as he frequently does, during this ope-
ration, of a  sense of sinking, and vertigo, after ex-
 tracting this quantity.   This feeling, however, sub-
 sided in a few minutes after rising.
   At 8 o'clock, 30 mins. he breakfasted on beef steak,
 bread and coffee.  At the same time, he  thoroughly
 masticated  four drachms ofthe steak, which  I  put
 into the gastric juice, just before taken from the sto-
 mach.   To another similar quantity of gastric juice,
 I put the  same quantity of the steak, unmasticated,
 and in one entire  piece.  I  placed  them both on the
 bath at 100°; and at the same time, I put the same
 quantity  steak into one ounce of simple  water, and
 treated it with the others on the bath.
    At 11 o'clock, I examined the stomach, and found
 his breakfast nearly digested,  and more than halt' 
OBSERVATIONS.              177
gone from the stomach. I took out an ounce of what
remained, which was almost completely chymified,
a few particles of the  bread, in a  soft, pultaceous
condition, only remaining.  Compared this with the
three parcels on the bath. It very nearly resembled
the masticated meat in the  gastric juice, but more
digested, and thinner,  and contained  particles of oil
(melted butter) and bread, which  were not  in the
masticated  food in the  vial.   The unmasticated
meat differed considerably.  It was not so thick and
gelatinous-like; was of  a darker  colour; and the
piece of meat retained its shape, and was not much
diminished  in size, the surface only a little wasted,
softened,  and covered  with  a cineritious coat.—
The contents of  the  vial of masticated  meat and
water, suffered very little or no change since  put in;
no more than had been effected simply by mastica-
tion,   Continued them all on the bath.
   The contents of the vial3,  continued on the bath
for twenty-four hours, exhibited the following chan-
ges.  The portion taken from the stomach at 11 o'-
clock, remained nearly the same as when extracted,
perhaps more completely chymified.   That which
was masticated, and put into the gastric juice, was
reduced to a thick,  pultaceous,  semi-fluid mass, but
retaining some distinct fibres ofthe meat, which, af-
ter standing awhile, subsided to the bottom of a yel-
lowish, whey coloured fluid.  These remaining par-
ticles  of aliment, I conceived to have  been  left for
 want of a sufficient  quantity  of  gastric juice; the
 quantity at first being too small to dissolve the whole
 of the meat put in.   That portion in the vial of wa-
 ter had undergone  no other change  than  that of in-
 cipient putrefaction,  which was very evident.  The
 unmasticated piece of  meat had undergone an evi-
 dent process of digestion.   It was about half dimin-
 ished, and the texture ofthe remaining part loose and
 soft.  The containing fluid had become of a greyish-
 brown colour, opaque, with a fine, brown sediment,
                        Z 
178
EXPERIMENTS AND
  settling to the bottom, similar to that ofthe mastica-
  ted meat in the gastric juice.   The  gastric juice,
  containing the unmasticated meat, when taken from
  the stomach, some sixty or seventy hours before, was
  not so pure as common; was mixed with yellow bile;
  and was in too small proportion to the meat.  The
  colour and  flavour ofthe other two portions were
  very similar, except that the one with the masticated
  meat was more sharp and  acrid.
   This experiment shows the necessity of mastica-
 tion ; and also demonstrates, that simple maceration,
 at the natural temperature, will  not effect digestion.
                  Experiment 16.
   A dinner of pork steak and bread, taken at 1 o'-
 clock, P. M., same day—digested in three hours, for-
 ty-five minutes.
                  Experiment  17.
   Dec. 16.  At 9 o'clock, A. M., he breakfasted on
 cold, pork steak, bread, and one pint coffee.  Digestion
 completed in three hours.  Two hours after having
 eaten, a pellicle of oil was  found floating on the top
 ofthe gastric contents.
   On  examining the stomach,  an hour after  the
 chyme had passed out, several red spots and patch-
 es, abraded ofthe mucous coat, tender and irritable,
 appeared spread over the inner surface. The tongue,
 too, had upon it a thin, whitish fur.  Yet his appetite
 was rather craving.
   At 2 o'clock, 30 mins., P.  M., he ate a full dinner of
 cold,  roasted pork,  (fresh) bread, and a piece of raw
 radish.  Digestion completed in seven hours.

                  Experiment 18.

   Dec. 17.   At 8 o'clock, 30 mins., A. M., I put two
drachms fresh, fried sausage in a fine muslin bag, and
suspended it into the stomach.  He immediately af-
ter breakfasted on  the same kind of sausage, and a 
OBSERVATIONS.
179
small piece of broiled mutton, wheat bread, and  a pint
of coffee.  11 o'clock, 30 mins., stomach half  empty
—contents  of bag about half diminished.  2 o'clock,
P. M.,  stomach empty and clean—contents of bag
all gone, except fifteen  grains, consisting of small
pieces of cartilaginous and membranous fibres, and
the spice of the  sausage; which last  weighed  six
grains; leaving only nine grains of the aliment  put in.
In consequence  of being  called out, I delayed the
last examination longer than was necessary.

                   Experiment 19.
   Dec.  18.  At 8 o'clock,  30 mins., A. M., I suspend-
ed two  drachms masticated, fried sausage, confined in
a  muslin bag, into the stomach, and he breakfasted
on the same kind of food, with bread and  coffee.  11
o'clock, 30 mins., stomach half empty—contents of
bag about half gone.  1  o'clock,  P.  M., stomach
nearly empty—very little left in the bag.  1 o'clock,
30 mins.,stomach clear, except the bag, which con-
tained a littleof the sausage: took this out, and it
weighed one drachm, spice and  all, of which there
was less than yesterday.  The bag, when drawn out,
came from near the pylorus, and was covered with
a coat of mucus  and yellow bile.  The contents of
the stomach have been unusually acrid since yester-
day morning, and he complains of unusual smarting
and irritation at the edges of the aperture : counte-
nance sallow ; tongue covered with a thin, yellowish
coat; and several  deep  red patches on the inner
coat of the stomach :  does not feel his usual appe-
tite.  9 o'clock—dropped  into the aperture, twelve
grains blue pill, and five cathartic pills—operated early
the next morning; removed the symptoms;  and re-
stored his healthy sensations and functions.

                  Experiment 20.
   Dec. 19,   At 8 o'clock, 45 mins., A. M.,  I suspend-
ed three drachms broiled bass, in a muslin bag, into the 
180
EXPERIMENTS AND
stomach, and he breakfasted on  the same kind of
fish, with bread, a small piece of sausage, and a pint of
coffee.  2 o'clock, P. M.—complains of smarting at
the aperture—I took out the bag—remaining contents
weighed  two drachms, having lost one drachm only
in five hours and a quarter.  Coats of the stomach
did not appear healthy—deeper red  than natural,
with patches of still  deeper colour, spread over the
protruded portion.   Mucous covering  abraded in
places, and rolled up; resembling shreds  of  epider-
mis, torn from a blistered surface.
   These three last experiments,  are examples ofthe
solvent or chemical action of the  gastric juice.  It
penetrated the muslin bags, dissolved the food, and
allowed the chyme to  strain out.  They also indicate
that irritating substances, (as, for instance, the mus-
lin bags, in these experiments,) produce a diseased
state  ofthe stomach.
                 Experiment 21.
  Dee. 20.   At 8 o'clock, 30 mins., A. M.—Coats of
stomach appear healthy—considerable fluid plainly
to be  seen.   It ran  out of the aperture  on  turning
him down ; was transparent,  and contained flocculi
of mucus.  Breakfasted  on broiled bass, toasted bread
and coffee.  Digested in five and a half hours.
                 Experiment 22.
   At  2 o'clock, P. M., he dined on boiled chicken, and
wheat bread.   Digested in four and a half hours.

                 Experiment 23.
   Dec. 21. At 8 o'clock,  30  mins., A.  M.—stomach
not perfectly healthy—several small, deep red patch-
es, on the exposed surface.  Extracted four drachms
gastric juice, tinged with yellow bile.   Masticated
one and a half scruples of the thigh of a boiled chick-
en, and half  a scruple  of bread: put them into this 
OBSERVATIONS.
181
gastric juice, and placed the vial in the axilla.   Into
the same quantity  of pure  water, warmed to 70°, I
put the same quantity and  kind of aliment, and pla-
ced them in the  same situation.  He breakfasted at
the same  time, on  the same kind of  diet.   1 o'-
clock, P.  M.—stomach empty.   At 2 o'clock, he
dined on same kind of food.  6 o'clock, 30 mins.—
stomach empty.
  The masticated portion put into the vial of gastric
juice, placed on the bath, and frequently agitated, di-
gested regularly  and uniformly until  about 2 o'clock,
P. M., when the particles were  all dissolved, except
a few fibres.  That in the vial of water, kept in the
same situation, had  not changed  its appearance
from the time it was put in.
  On separating the remaining particles of food, in
the gastricjuice, at evening, filtering on thin muslin,
and drying with paper, it weighed fifteen grains, and
left four drachms and a fraction, of an opaque, milky
coloured fluid.
  That in the. water, taken out  at the same time,
weighed forty grains, and left four drachms of a tur-
bid fluid, like water, with flour  stirred  in it, and had
a mawkish, insipid taste and smell.  The first had
the acid smell and taste, peculiar to  the gastric con-
tents.
                  Experiment 24.
  Dec. 22.  At 8 o'clock, A. M.—examined stomach
—temperature 100°.  Extracted about four drachms
gastric juice, pure, but not free.
  At 8 o'clock, 30 mins.,  he  breakfasted on bread
cheese and coffee.   9 o'clock, stomach full of fluids—
temperature 100°. 11 o'clock—stomach full, with
the cheese  in a fluid  form, floating  on the surface ;
bread reduced to a pulp—temperature 100°.  12 o'-
clock, M.—food still in the stomach; but consider-
ably diminished.   1 o'clock, 30 mins., P. M.—some
of the cheese yet remaining—stomach nearly empty.
2 o'clock—stomach empty. 
182
EXPERIMENTS AND
   The coats of the stomach have not appeared in
 their usual healthy condition, for several days past
 —the colour darker—mucous coat unequal—some
 patches of a purplish colour, with aphthous edges—
 sur/ace inclined to be  dry—very little secretion of
 gastric juice—digestion slower, and less perfect than
 usual—bowels inactive, nothing having passed them
 for sixty hours.

   It would seem from  this experiment, that cheese
 was difficult of digestion.  In addition to its close-
 ness of texture, it generally contains a large propor-
 tion of oil,
                  Experiment 25.

   Dec. 23.  At  6  o'clock, A. M.—temperature  of
 stomach, 100°—pulse 65 a minute.  9  o'clock—tem-
 perature of stomach, 100°—pulse 75.   Villous mem-
 brane inclined to dryness,  and  of a darker than
 natural colour; papillae small and sharp; mucous
 covering  scarcely  perceptible;   bowels  costive;
 tongue  coated with a yellowish fur,  and its edges
 pale.  I poured in, at the aperture, one ounce 01.
 Ricini, and sprinkled over the surface of the protru-
 ded coats, five  or  six grains of calomel.  He ate a
 light breakfast of corn bread and crackers, and drank
 a pint of coffee, immediately after.
   At 2 o'clock, P, M.—stomach empty—coats look
 healthier.   Medicine not having moved the bowels,
 I put in, at the aperture, twelve additional grains of
 calomel,  per se.
   At 5 o'clock, the stomach was in commotion—in-
 dications ofthe cathartic operation ofthe calomel:
slight nausea;  stomach full of a white, frothy fluid,
running out at the aperture, like fermenting beer from
a bottle; slight pain and motion in the bowels ; and
increased secretion of saliva.   No motion from  the
bowels.   Temperature of stomach, 101°.   Pulse 80
beats in a minute. 
OBSERVATIONS.
183
  At 8 o'clock, calomel had operated twice, co-
piously, commencing  at  7.   Temperature of sto-
mach, 100°.  Pulse 62, soft and mild,

                  Experiment 26.

  Dec. 25.  At 8 o'clock, A. M.—weather partially
cloudy—atmosphere dry, and  smoky—wind E. and
light—Th : 31°.  Temperature ofthe stomach, 100°
and  a fraction.  Pulse 55, in a recumbent position;
65, sitting erect.  A few small, red spots, on the
mucous surface.   The gastric secretions appear  as
healthy as usual.
  At 9 o'clock, he breakfasted on boiled, salted, fat pork,
corn  bread and coffee.  10 o'clock, the stomach  at the
same temperature as at 8 o'clock. Pulse 65 in a re-
cumbent, and 75 in an erect position.  Gastric cavi-
ty full of a heterogeneous mixture.
  At 11 o'clock, 30 mins.—just returned from Walk-
ing  moderately, about an  hour, a distance of two
and a half miles; not to produce  free perspiration,
but gentle diaphoresis.  Weather clear,  calm and
dry.   Th:50°.  Temperature of the stomach 101°.
Pulse 72, in a recumbent position; 82, sitting erect,
and regular.  Contents of stomach half reduced, and
nearly homogeneous.
  At 12 o'clock, 30 mins., M.—temperature of sto-
mach, 100£°.   Pulse 62, recumbent;  72 erect.  Con-
tents nearly gone.
  At 1 o'clock, 30 mins., P. M., stomach empty.
  At 9 o'clock,—weather cloudy—atmosphere dry
__no wind—Th : 42°—the  temperature of the sto-
mach was 99i°.  He drank half a  pint of water fif-
teen  or twenty minutes before examination.   Pulse
62, recumbent; 72, erect.

  This is an example ofthe increase ofthe tempera-
ture  of the  stomach on exercise.   See also, subse*
quent experiments. 
184             EXPERIMENTS  AND
                 Experiment  27.

  Dee. 26.  At 6 o'clock,  A.  M.--weather cloudy ,
atmosphere damp; wind N. E. and light; Th : 38°;
temperature ofthe stomach, 991°.  Pulse 55, recum-
bent ; 65 erect.   Respirations, in  a recumbent posi-
tion, 15, and in a sitting position,  18 a minute.
  At  8 o'clock,'; he returned  from a  walk of two
miles, but not to produce perspiration.  Weather
damp and raining lightly.   Th : 36°  Temperature
ofthe stomach, 101°. Pulse 65 recumbent; 85, erect.
Feelings of impatience here evidently accelerated his
pulse, in the erect position.  He was vexed at being
detained a few minutes from his breakfast.
  At  5 o'clock P. M.—weather rainy—wind N. E....
Th:41°—I  examined the  stomach.  Temperature,
99£°.   Pulse 60, recumbent; 70, erect.
  At 8 o'clock, the temperature ofthe stomach, 101°.
Pulse 50, recumbent; 60, erect.  Respirations, 15a
minute.
  His diet through the day had been confined prin-
cipally to farinaceous substances, wheat bread and
crackers, in moderate quantities.

                 Experiment 28.  .

  Dec. 27.   At 6 o'clock,  A. M.   Weather unplea-
sant.  Atmosphere damp.  Wind E. Th : 38°. Tem-
perature  of stomach,  99£°.  Surface  clean  and
healthy.   No dark red, or aphthous  patches,  nor
white, elevated points.  Mucous coat  uniform and
even, of the natural colour.  No excoriation or smart-
ing at the edges of the aperture.  I extracted one
ounce of gastric juice, slightly  tinged with yellow
bile.  This, I conceive to have been entirely acciden-
tal ; and occasioned by the regurgitation of the bile
through the pylorus, as he turned upon his back,
from right to left, to  favour the exit of the gastric
juice.  The same thing has happened  several times
before. 
                  OBSERVATIONS.               i 8.1

 ,  At 9 o'clock,  he breakfasted on  three ounces
 broiled breast of mutton, four ounces of wheat and corn
 bread, very thoroughly masticated, and a pint of cof-
fee.  At the same time, I put two drachms of same
 kind of food, equally well masticated, into the ounce
 of gastric juice, taken from the stomach at 6 o'clock,
 and the same quantity of same kind of food, masti-
 cated  in the same manner, into an ounce of simple
 water; placed them, both together, first in the axilla,
 and afterwards oh the bath, between 96° artd 100°.
   At 12 o'clock,  M., stomach nearly empty.   Was
just able to get out one ounce for comparison, almost
 completely dissolved; a few  small particles of bread
 only visible.  Temperature 100°.
   At 12 o'clock, 30 mins., no distinct particles of
 food to be seen.  All chymified, and passed from the
 stomach.   Nothing but a little frothy mucus remain-
 ing in the stomach.   Coats clean; colour, pale  pink.
 Temperature 100°.
  At 2 o'clock, P. M., he dined on the same quan-
 tity and kind of food that he had taken for his break-
fast, (broiled mutton and bread.)  Drank nothing since
 morning.   Temperature of stomach 100°.  Th:62°,
 Wind S.   Weather fair, since 12  o'clock.  2 o'clock,
 30 mins., stomach as full Of fluids as When he drank
 a pint immediately after eating.  No perceptible dif-
 ference in appearance.  6 o'clock, stomach empty
 and clean.   9 o'clock, temperature of the  stomach
 100°.  Weather same as at 2 o'clock.
  The changes effected in the contents of the two
 vials, mentioned above, and kept in  the axilla till 9
 o'clock, P. M., were as follows.
   In that containing the gastric juice, the food was
 about half dissolved, and loosely suspended towards
 the bottom of a reddish-grey coloured fluid.
   That in  the water exhibited no other appearance
 of digestion than what was effected by mastication,
 When first put in.  The masticated food had subsided
                       a A 
196
EXPERIMENTS AND
to the bottom of a transparent, watery fluid, as cleai!
as when first put in.
   At 8 o'clock, A. M. of the 28th, I added the two
drachms of gastric juice, taken from the stomach, at
that time, to the  vial containing the gastric juice -r
and the same  quantity of water to the watery mix-
ture ; and placed them in the axilla again.
   At6 o'clock, P.M., examined vials-digestion had
re-commenced, and advanced in the gastric juice, in
proportion to the quantity added.  The sediment had
become more dissolved, and the fluid part increased.
This sediment  taken out, filtered through muslin,
and pressed as dry as w hen put in, weighed forty-five
grains only, having completely dissolved one drachm
and fifteen grains; and produced  a gruel-like milky
coloured fluid.
   That in  the water, remained unchanged; and
when taken out, and pressed dry, through a piece of
muslin, like the other, weighed one drachm and thir-
ty-five grains.   This reduction, I  suppose,  was the
effects of mastication, and maceration in the water
for thirty-six hours.
   These two parcels, kept tight corked, in a temper-
ature between  50° and 70°, remained free from any
foetor for forty-five  days.  The  gastric  portion, at
the end of this  time,  emitted  a caseous flavour; and
the aqueous portion  smelt musty and sour.

   This is a comparison between solution by the gas-
tric juice, and  maceration in water.  These results
are interesting, not  only  as establishing physiolo-
gical principles on certain data; but they have an im-
portant practical application.  They have, conse-
quently, been frequently repeated.
   The fact, that the stomach contains a quantity of
fluid, soon after the ingestion of dry food, which was
alluded  to  in  the preliminary  essay, is here  per-
fectly demonstrated. 
OBSERVATIONS.
187
                  Experiment 29.
   Dec. 28. At 8 o'clock, A. M.  Weather clear.  At-
mosphere dry.  Wind N.  Th : 34°.  Temperature of
stomach,  100°.   Coats clean  and healthy.  Gastric
juice scarce; extracted two drachms only, and that
with considerable difficulty.
   At 9 o'clock, A. M., he breakfasted on same kind
of food as yesterday, in usual  manner, slightly masti-
cated, and swallowed fast, without regard to quan-
tity.   1 o'clock, P. M.,  a small portion still in the
stomach—nearly dissolved.   1  o'clock,  30 mins.
stomach empty.
                  Experiment 30.
   Dec. 29.   At 9 o'clock, A. M. Weather clear and
dry.  Wind N.  W. and light. Th: 34°. Temperature
of stomach,  100°.  Coats  clean  and healthy.  He
breakfasted on fiat pork, dry toast and coffee—full meal.
 1 o'clock, P. M., stomach  half full of a lardaceous
fluid—no particle of any thing else  but gastric fluids
to be  seen.  Temperature  100°.  2 o'clock, 30 mins.,
stomach  not empty.   3 o'clock, stomach empty and
clean.
   The protracted period of  complete chymification
 in this meal, I  conceive to have been principally ow-
 ing to the unusual quantity of food taken, being dis-
 proportioned to the  gastric secretions, and  more
 than was required to replenish the natural waste of
 the system.   The quality of the food had, undoubt-
 edly,  some effect.
                   Experiment 31.

    Dec. 30.  At 8 o'clock, A. M.  Weather clear and
  dry.  Wind N.  W. and light.   Th : 26°.  Stomach
  clean and healthy.   Temperature 100°.   Gastric
 juice  pure, and  distills more freely than  common
  Extracted one ounce, without any difficulty. 
;83
EXPERIMENTS AND
   \t 9  o'c!6-k,  he brenl-.'v^'^d  on U\<, and a L:.-If
 ounces of boi!:d,  recently sc  :■  , ■ / pork, three ounces
 of wheal bread, masticated in usual manner, and one
 pint of coffee.
   At the same time, I took two parcels, equal quan-
 tities, of the same kind of food, (pork and bread) half
 a drachm of each  kind,  both masticated in same
 manner : put one of them into the ounce  of gastric
juice taken from the stomach before eating; and the
other, into the same quantity of simple water, ofthe
temperature of the gastricjuice; and placed them in
the axilla.
   At 11 o'clock, I took out of the stomach, one and
a half ounces of its contents; put it into a vial, and
placed it in the axilla, with the other two.   The dif-
ference between this taken out of the stomach, and
that in the gastric juice, was quite perceptible.   The
particles of aliment contained in the last, appeared
more nearly dissolved, very few  remaining distinct.
That taken from  the  stomach contained a larger
proportion of the entire food and floating oil.  The
colour of the middle  portions, as well as the smell
and  taste, were  very similar.  That from the sto-
mach was rather more rancid and sharp than that in
the gastric juice  in the  vial.  Both possessed the
peculiar gastric, acid flavour.
   At 1 o'clock, 30 mins., the stomach was empty and
clean, and probably was  so at 1 o'clock; but owing
to accident, I did not examine at that time.  He be-
came intoxicated in the  afternoon, and interrupted
the experiments.
   On the 2d of January, 1833,1 added  half an ounce
of fresh gastric juice to. the parcel of  chyme taken
from the  stomach at 11 o'clock, in the above experi-
ment, which, at this time, contained a large propor-
tion of undigested lardaceous matter, floating on the
surface.  Put the vial in the axilla.
   On the 3d, I added  three drachms more of fresh
gastric juice, to the above. 
OBSERVATIONS.
189
   On the 6 ;\ I added three drachms gastric juice to
 the al>ove, and placed it on the bath.
   On the addition of each of these portions of gastric
 juice, chymification recommenced,  an 1  the larda-
 ceous portion ofthe aliment continued to be reduced
 for several hours, till the solvent power became ex-
 pended, when its action would cease.

                  Experiment  32.

   Dec.  31.   At 7 o'clock, A.  M.  Weather cloudy.
 Atmosphere  damp and chilly.  Wind S.   Th : 30°.
 Temperature ofthe stomach. 100'°—colour darker
 red than natural, and arid.  Mucous coat  abraded
 in spots, and rolled in small shreds;  more  irritable
 than usual.
   At 8 o'clock. 30 mins., breakfasted on same quan-
 tity and kind  of food as yesterday, (pork, bread, &c.)
 At 11 o'clock, took out one and a half ounces con-
 tents from the stomach, in appearance half digested.
 12 o'clock, M., took out another portion, more com-
pletely dissolved.  Stomach nearly empty.  1 o'clock,
stomach empty.
   At 1 o'clock, 30 mins.,  he dined on salted, boiled
beef, potatoes, parsnips and bread,  full  meal,  without
regard to quantity or mastication.   4  o'clock,  30
 minutes, stomach perfectly empty.
   The  one  and  a half ounces, taken from the sto-
 mach at 11 o'clock, A. M., very nearly resembled the
contents ofthe vial of gastric  juice and masticated
 food of the 30th, (yesterday,) in almost every particu-
lar.   That taken out at 12 o'clock, M., had  more of
the lardaceous, and less ofthe distinct fibrous parti-
cles of aliment.

   The diseased appearance ofthe stomach at this
examination,  was probably the effect of intoxication
the day before. 
19l)
EXPERIMENTS AND
                 Experiment 33.
  Jan. 1,  1833.   At 8 o'clock, A. M. Weather dark
and  rainy.  Wind  S.  Th: 50°.   Temperature of
stomach, 100°, healthy and clean. Extracted half an
ounce of gastric juice.
  At 9 o'clock, 1 took two scruples salted, lean beef,
(boiled,) chopped very  fine, with a knife: put  one
scruple into the half ounce of gastric juice, and the
other scruple into  half an ounce  of simple water;
and placed them together in  the axilla. At the same
time,  he breakfasted  on two ounces of boiled, salted,
lean beef, bread, and a pint of coffee.
  At 12 o'clock,  M., I took from the stomach  one
ounce of its contents, not fully digested; bread princi-
pally remaining, reduced to a pulp.   Compared with
the gastric juice and food in the vial, the particles of
meat seemed rather more dissolved. Stomach about
half empty.
  At 1 o'clock, P. M., stomach empty and clean.
  At 8 o'clock, 30 mins., A.M, on the 3d, I added one
drachm fresh gastricjuice to the vial of gastric juice
and chopped beef, and one  drachm of water, to the
watery mixture, and placed them  together  in the
axilla.
  On the 4th, the beef in the gastric juice not being
completely dissolved, I added  two drachms fresh
gastric juice to it; and two drachms of water to the
aqueous mixture.   Continued them on the bath, or
in the axilla.  The watery  portion began now to
smell quite foetid.
  At 8 o'clock, on the 5th,  the  meat in the gastric
juice  was completely dissolved, and a fine, reddish
grey sediment had fallen to the bottom of an opaque,
gruel-like fluid, with a pellicle of greyish white par-
ticles on the top.  The aqueous portion had become
more foetid.   The particles  of meat were the same
as when first put in,  only a little macerated,  and
paler—the fluid transparent, but becoming darker,
and a little greenish—no appearance of solution. 
OBSERVATIONS.
191
  On the  10th, the contents of the aqueous portion
Were quite foetid. The gastric portion was perfectly
sweet and bland.

                 Experiment 34.
  At 1 o'clock, 30 mins., P. M. same day, he dined
on  lean, salted beef and bread.   Digested in three
and a half hours.

                   Experiment  35.
  Equal parts of alcohol and gastric juice, mixed toge-
ther  and  agitated, produced a turbid, milky white
fluid; which, after  standing at rest, raised a thin,
white coat of fine, loose  coagulae on  the surface.
When the juice and alcohol were first put together,
and before agitating, the gastric juice settled to the
bottom, and the alcohol remained  on  the top, indica-
ting that its specific gravity was less  than the fluid.
                   Experiment  36.
  Jan. 2.   At 8 o'clock, A. M.—stomach empty—ex-
tracted half an ounce of gastric juice.   8 o'clock, 30
mins., he breakfasted on dry bread and a pint of coffee.
11  o'clock, stomach nearly full of a  pulpous, semi-
fluid mass, resembling thick gruel.   12 o'clock, near-
ly empty.   12 o'clock, 30 mins., empty and clean.
                  Experiment 37.

   At 2 o'clock, P. M., he dined on boiled potatoes,
a small piece of bread, and drank  a glass of water.
4 o'clock,  30 mins., stomach full of fluids, and quite
acrid, of a  whitish colour, with particles of potatoes
floating about.   6 o'clock, stomach empty.
                   Experiment  38.

   Jan. 3.   At  8 o'clock,  30 mins., A. M.  Weather
 pleasant, smoky and clear.  Th: 38°. Temperature
 ofthe stomach, 101^°, immediately after  a walk of
 two miles, producing free perspiration, and colour in
 the face.   Extracted half an ounce of gastric juice. 
 192              EXPERIMENTS AM.'

   At  9 o'clock,  30 mins., he  breakfasted  on cold
 broiled breast of veal, boiled potatoes, and bread.   At the
 same, or within fifteen minutes  of the time, I sus-
 pended into the  stomach,  at the aperture,  twenty
 grains of masticated lean veal, contained in a muslin
 bag.
   At 12 o'clock, M., contents of stomach half dimin-
 ished.  1 o'clock, P. M., stomach nearly empty.   1
 o'clock, 30 mins., all gone  from  the stomach, except
 the muslin bag and contents. The contents appeared
 to be about half diminished.
   At 2 o'clock, I  took out the bag of veal, and press-
 ing it as dry as I could, without forcing the remaining
 particles of meat  through the cloth, it weighed ten
 gains, having  lost  ten grains by digestion,  in four
 and a half hours.  The veal, when first put in the bag,
 and suspended in the  stomach, was  of a  clay, or
 greyish white colour; but when taken out and weigh-
 ed, was of  a palish red, or  light flesh colour, and of
 a glutinous appearance.
                  Experiment 39.
  At  3 o'clock, P. M.,  same day, dined on broiled
 veal and bread, and drank half a  pint  of water.   Di-
 gested in two hours.
                  Experiment 40.
  Jan. 4.  At 8 o'clock, A. M.—Stomach  healthy.
 Extracted two drachms gastricjuice—came ptirc^but
 very slow.
  At 9 o'clock, breakfasted  on broiled veal, bread and
coffee.  11 o'clock, stomach full—Oil floating on the
surface, acrid and sharp, excoriating the edges of the
aperture and skin.  12 o'clock, M., chyme passing
out.   Stomach two thirds empty.   1  o'clock,  P.  M.,
stomach empty.

                  Experiment 41.

  At 2 o'clock, P. M., same day, he dined on breast of
broiled veal  and bread, and drank  a tumbler of water,' 
OBSERVATIONS.
193
5 o'clock, 30 mins., stomach nearly empty. 6 o'clock,
examined stomach—chyme of a milky white  colour.
6 o'clock, 30 mins., chyme still remaining.  7 o'clock,
stomach not empty.  Took out half an ounce of con-
tents.  It was a  milky white fluid, with  a peculiar
smell, and slightly acid and bitter taste.  7 o'clock,
15 mins., stomach empty.
                 Experiment 42.

  Jan. 5.  At 8  o'clock, A. M.—Stomach healthy
and clean.  Extracted half an ounce of gastric juice.
Put it into a vial, and immersed in it fifteen grains of
firm tendon of young beef, in  a solid piece.   Kept it
either in the  axilla, or on the bath, for twenty-four
hours, when all was completely dissolved.
  At 8 o'clock,  45 mins., he breakfasted on broiled
veal, bread and coffee, and kept exercising. 12 o'clock,
M., stomach about half empty.   Took out half an
ounce, completely dissolved—no distinct particles of
food to be seen.   12 o'clock, 30  mins., M., all gone.

  This affords an example ofthe digestion of tendon.
Hard, solid substances require a  greater quantity of
gastric juice than more tender fibre, and take a lon-
ger time for their complete solution.
                 Experiment 43.

  At 1 o'clock, P. M., same day, dined on broiled veal
and bread, and drank half a pint of water.  Digestion
completed in four and a half hours.
                 Experiment 44.
  Jan. 6.  At 8 o'clock, A. M.—Examined stomach.
Coats generally  healthy—few small, erythematous
patches, on mucous surface.  Secretions pure.  Ex-
tracted one and a  half  ounces  clear gastric juice,
containing less than the usual  quantity of mucous
flocculi. "it ran more freely than common through
the tube.  More  could  have been obtained; but a
                      2B 
194
EXPERIMENTS AND
sensation of faintness,  and  sinking at the  pit of
the stomach, being  felt  and complained of, I desist-
ed.  This sensation has almost uniformly occurred,
whenever the gastric juice has flowed more freely
than usual, and has been suffered to run out  to the
quantity of one and a half, or two ounces;  followed
by dimness of vision, and vertigo, on rising.  These
feelings, however, subside in a few minutes, and  he
feels as usual, and  eats  his  meals  with a good ap-
petite.
  At 9 o'clock, he  breakfasted on  broiled veal and
bread again, as yesterday, and  kept exercising.   1
o'clock P, M., stomach nearly empty—several small
spots of dark, grumous blood, exuding from the pa-
pillae of the inner coats,  made their  appearance.   2
o'clock, some appearance of the  breakfast  still in
the stomach.  2 o'clock, 15 mins., stomach empty.
                  Experiment 45.
  At 2 o'clock, 30 mins., P. M., same day, he dined
on one pint of barley gruel, sweetened with  molasses.
4 o'clock, 30 mins., stomach empty—none ofthe bar-
ley gruel to be seen.
  Several small, sharp pointed, white pustules made
their appearance on the inner  surface  of the sto-
mach, at this time;  and the surface,  generally, was of
a paler colour, and more flaccid, than usual.
                 Experiment 46.
  Jan. 7.   At  8 o'clock, A. M.—Weather  cloudy,
damp, and disagreeable. Th: 48°. WindN.E. Tem-
perature of stomach, 100°.  Less  of the  small pus-
tules and red  patches  than yesterday.   Colour of
the coats natural again ; but little secretion  of gastric
juice this morning.   Could obtain only a drachm or
two.
   At 9 o'clock, A. M.— Temperature  of stomach,
100°.  He breakfasted on soft boiled rugs,  soft toast,
. and coffee.  12 o'clock, M., stomach  empty. 
OBSERVATIONS.               195
                  Experiment 47.
  At 12 o'clock, 30 mins., M., same day, he dined
on three  hard boiled eggs  and bread.   3 o'clock, 30
mins.,  stomach  half empty.  Remaining  contents
acrid.  Edges  of the  aperture  excoriated.  Some
pimples,  and erythematous patches on the surface
ofthe inner coats.  4 o'clock, 30 mins., stomach and
contents in nearly the same condition as  at last ex-
amination—very acrid and sharp—coats red.  6 o'-
clock, stomach empty.

  These three or four last experiments demonstrate,
that a diseased  state  of  the stomach retards  di-
gestion.
                  Experiment 48.

  Jan. 8. At 8 o'clock, 30 mins., A. M.—Examined
stomach.   Coats healthy.  None of those white pus-
tules, and erythematous patches, observed yesterday
and the day before, to be seen this morning. Colour
ofthe lining membrane rather paler than common.
Surface moist.   Extracted half an ounce of gastric
juice, without difficulty.  A  slight and momentary
vertigo was felt  in rising up.  No faintness or sense
of sinking at the scrobiculus cordis, at this extraction.
I divided these four drachms of gastric juice into two,
equal parts, and put them into separate vials.  In a
third vial, I put two drachms of simple water.  To
each of these three vials, I added eleven grains ofthe
muscle of a sheep's heart, in an entire piece.  Kept
one  ofthe vials of gastric juice and meat in the axilla,
and  placed the other, with the aqueous vial, in a cool
place, at about 46°, agitating them alike frequently.
  At 7 o'clock, P. M., the piece in the warm gastric
juice was half digested; the fluid of an opaque, red-
dish brown colour.   That in the cold gastric juice
was  a very little affected, the surface being covered
with a thin, glutinous coat, and the fluid a little tur-
bid.  That in the water was not in the least affected. 
 196             EXPERIMENTS AND

 The water was perfectly  transparent, as when first
 put in.
  At 9 o'clock, A. M., ofthe 9th, these  several pie-
 ces of muscle exhibited the following results.  That
 in the warm gastric juice, when taken out and press-
 ed dry, as when put in,  weighed seven  and a half
 grains.  That in the cold gastricjuice, treated in the
same manner, weighed twelve and a half grains, hav-
 ing gained, by the absorption of gastric juice, one and
 a half grains. And that in the simple water, weighed
 eleven grains, the same as when  put in, having nei-
 ther lost nor gained.
  The three and a half grains, that remained in the
 first vial, were in one entire piece, ofthe same shape
 as when first put in; but very soft and tender, hardly
 able to sustain sufficient pressure to be raised by the
finger and thumb.  It was a mere pulp.
  The meat in the second vial was increased a little
in size ; appeared swollen, soft, slimy and tender; but
 had  sufficient firmness of texture to resist considera-
 ble pressure, when taken up.  It was not dissolved.
  That in the  water  retained its firmness,  and was
unaltered  in appearance, except  a  paleness of sur-
face, occasioned by maceration.
  At 8 o'clock, next morning, (the 10th,) the follow-
ing appearances were evident.
  The first piece, in the warm gastric  juice, weigh-
 ed one and a half grains, having lost in the last twen-
ty-three hours, two grains only. It retained the same
shape, and was of about the  same consistence as
yesterday.  A reddish brown sediment subsided to
the bottom of a  rich, whey-coloured fluid.
  The second piece, in the cold gastricjuice, weigh-
 ed nine grains  and  a fraction,  having lost about
 three and  a half grains.
  That in the water, was unaltered, and weighed the
 sanle as when put in—eleven grains.
  It  may be proper to remark, that  the two pieces
in the cold gastric juice and water, were moved from
their first position in a, temperature of about  46°, and 
OBSERVATIONS.
197
placed for the last twenty-three hours on the mantle-
piece, over the  fire, in my room, in a temperature of
about 60°.
   The loss ofthe two and a half grains of meat, in
the cold gastric juice, was evidently the effect of di-
gestion,  occasioned,  no  doubt, by the increase of
fourteen or fifteen degrees of temperature.
   On the 10th,  I added to the vial, containing the
warm  gastric juice and muscle, one  fourth  of a
drachm of fresh gastric juice, warm from  the  sto-
mach.  Continued it in  axilla, and,in five  hours it
was dissolved to a mite, scarcely perceptible.
   The piece in the cold gastric juice,  kept on  the
mantle-piece, in a temperature between 50° and 60°,
till 9 o'clock, A.  M.,  of the  11th, weighed seven
grains, retaining the same shape as yesterday, and a
similar texture.  The fluid had become more opaque
and milky, and the  sediment had increased at  the
bottom.
   The piece in the water at this time, remained unal-
tered, and  weighed precisely  the same as at first—
eleven grains.
   At 9  o'clock, A. M., I placed both these  in  the
axilla.
   At 9 o'clock, P. M.,  the piece remaining in  the
second vial of  gastric  juice,  placed in the axilla
this  morning, was nearly all dissolved, one grain on-
ly remaining—a soft pulp.
   The piece in the water remained unaltered, and
weighed the same as at first;  but began to emit a
strong foetid odour, and in a few days became very
putrid.  This was, however, almost entirely correct-
ed, by the addition of three drachms of fresh gastric
juice on the  21st.  The meat still continued its ori-
ginal shape  and size,  and  no  doubt,  its weight,
though too putrid to handle, or take out, before the
addition ofthe gastric juice.   Placed it on the bath,
and it began to digest, and soon became chymified—
lost its foetid smell, and acquired a sharp acid, or ra-
ther, acrid taste. 
198
EXPERIMENTS AND
  The result of this experiment is interesting, in de-
monstrating the  solvent  properties of the gastric
juice.  Maceration alone will not dissolve food, nor
separate its nutritious parts.  It appears,  also, from
this  experiment, that gastric juicc corrects the pu-
trid  tendency  of aliments; and  that  food is more
readily dissolved after that tendency has occurred.

                  Experiment 49.

  Jan. 11.  AC 8  o'clock, A. M.—Weather clear
and dry.  Wind S. W. Th: 15°. Temperature ofthe
stomach, 100°.  Coats healthy.  Extracted one ounce
of gastric juice, clear and transparent—few flocculi
of mucus—taste distinctly acid.  Complains of the
usual sense of distress at the pit ofthe  stomach, and
vertigo.
   At 9 o'clock, 30  mins., he breakfasted  on pork
and bread.  Digested in four hours and a half.
                  Experiment 50.

   At 9 o'clock, 30 mins.  A.  M., same  day, I took
three vials, and put  into  each  two drachms pure
gastric juice, fresh from the healthy stomach.  To
one, I added one drachm of'albumen—white of egg—
to the second, half a drachm  of the yolk—and  to
the third, another  drachm of albumen.  Put the two
first, in axilla, and the other on the  mantle-piece.
   At 9 o'clock, P. M., the albumen in the warm gas-
tric juice, in the axilla, had become  quite opaque,
with loose, light coloured sediment at the  bottom.
The albumen in the cold gastric juice remained un-
altered.  That containing the yolk, exhibited the ap-
pearance  of a mere mixture of fine yellow coagulae,
resembling sulphur and milk,  mixed together.
   On the 12th, at 8 o'clock, P. M., both vials having
been continued   on  the bath, or in  the  axilla,
through the day,  the difference observed last even- 
OBSERVATIONS.
199
ing, between the  cold and warm vials  of albumen,
was very little increased.
  The yolk was considerably altered from  a loose
coagulae, generally diffused through the gastric juice,
to a fine compact  body of coagulae, rising upon the
top of a perfectly clear, transparent fluid, free from
a particle of sediment.
                  Experiment 51.
  At 8 o'clock, 30 mins., A. M.—Stomach  healthy.
Extracted one ounce of gastric juice, a little tinged
with yellow,  whether from bile or tobacco, it  was
difficult to  determine.  He had taken some tobacco
into his mouth, an hour and a half previous to the ex-
amination, and the fluid was not perceptibly  bitter.
There was a larger portion of  frothy  saliva,  and
flocculi of mucus, than common.
  At 10 o'clock, 15  mins., he breakfasted on boiled,
salted codfish,  bread and coffee.  Digested in two hours
and a quarter.
                  Experiment 52.
  Jan. 13.   At 8 o'clock, A. M.—Weather overcast,
dry and smoky.  Light wind.  Th : 12°.  Tempera-
ture of stomach, 100° and a fraction.   Pulse  60, in
a recumbent, and  70,  in an erect position.  Coats
not perfectly healthy—general surface  rather paler
than usual—some red spots and  pimples to be seen.
Extracted  three drachms  of  gastric juice, slightly
acid— not  so much as usual—less  mucus, and more
saliva than  common.   Neither  tinge  nor  taste of
bile.
   xVt 9 o'clock, he breakfasted on boiled, fat pork and
bread.
   At 12 o'clock, M.—Stomach two thirds empty.—
 Temperature, 100° and a fraction.
   At 2 o'clock, P. M. —Stomach nearly empty—very
 little pulp  of bread, and lardaceous fluid to be seen.
 Has just returned from walking two miles or more,
 Temperature of stomach, 100|°. 
200
EXPERIMENTS AND
   At 1 o'clock, 30 mins., stomach empty. Tempera-
 ture, 101°.
                  Experiment 53.
   Jan. 9.  At 2 o'clock, P. M. same day,  he dined
 on boiled,fat pork, boiled cabbage and bread, and drank
 a tumbler of icaler.  Digested  in five hours.   9 o'-
 clock, temperature 100°.

                  Experiment 54.
  Jan. 14.   At 8 o'clock, 40 mins., A. M.—Weather
 clear, dry and serene.  Wind N. W. and light.  Th:
 28°.   Stomach healthy.  Coats clean.   Tempera-
 ture of stomach, 100°.  Extracted nine  drachms  of
pure gastric juice—distinctly acid—few flocculi  of
mucus,  and a little appearance of frothy saliva.  A
slight sense of faintness and vertigo ensued, as usual,
 on rising, after this quantity.
   At 9 o'clock, breakfasted on  boiled, fat pork and
bread. 12 o'clock, M., stomach about half full. Tem-
 perature, immediately  after walking two and a half
 miles, 101 \.  1  o'clock, P.  M., stomach  empty and
 clean.   Temperature 100°.
                  Experiment 55.

   At 2 o'clock, P. M., same day, he dined  on boiled,
fat pork and bread.  Digested in three hours.
                  Experiment  56.
   Jan. 14.  At  9  o'clock, A.  M., I put a solid piece
 of rib bone, of an old hog, weighing ten grains, into  a
 vial, containing three drachms of pure gastricjuice,
taken from the stomach this  morning.  Placed it in
the axilla, and continued it there for twelve hours ;
then placed  it on the shelf, in a cool place, till next
 morning.
   — 15.  9 o'clock, A. M., surface of bone evident-
 ly dissolved.  Fluid  quite  opaque.   Took out the
piece; and when wiped, and  dried with blotting pa-
per, as dry as when put  in, it weighed just nine  grains. 
OBSERVATIONS.               201
Immersed it again in the same juice, and placed it on
the sand bath at 100°.  Continued it in that tempera-
ture  for twelve hours, frequently agitating it; then,
as yesterday, placed it on the shelf, until next morn-
ing.
  — 16.  9 o'clock,  A.  M., appearance similar to
yesterday morning.  Juice a little more turbid. Bone
covered with  a thin, cineritious  coat.  Taken out
and wiped, the piece weighed eight and a half grains.
Immersed again  in  same fluid, and  continued on
bath twelve  hours ;  then set on  shelf again until next
morning.
  — 17.  9 O'clock, A.  M.,  very little alteration
since yesterday.  Bone taken out and wiped, weigh-
ed eight and a  half grains.   Put in  again, and con-
tinued on bath  fifteen hours.
  — 18.  12 o'clock, M., no change  effected since
last  examination.   Bone  taken  out and wiped,
weighed precisely same  as  yesterday, eight and  a
quarter grains.   Conceiving the solution ofthe bone
had ceased from a deficiency of the gastric solvent,
I now added one drachm fresh gastric juice, and con-
tinued it On the bath again, for  eight hours.
  — 19.  12 o'clock, M., bone taken out, and wiped,
as usual, weighed eight  grains.  Returned to bath,
and continued  twelve hours, it  weighed seven and a
half grains.  Returned, and continued on bath thir-
ty-six hours, and frequently agitated, between
   —20th and 25th, no visible change was  effected.
Weight same as on  the 19th, seven and a half grains.
The solution  having  ceased again, I added three
drachms more  of gastric juice,  and continued  it on
the bath twenty-four hours.
   __27.  10 o'clock, A. M., laminae of bone separa-
ted, and opening on one  edge.  Fluid more opaque,
with a little fine, brown sediment, precipitated to the
bottom of the  vial.  Weight of bone, five and a half
grains. Added two  drachms  of gastric juice, and
continued it on the bath  for eighteen hours.
                        2C 
 202             EXPERIMENTS ANL

   — 28.  10 o'clock, A. M., laminae of bone opened^
 Weight, four  grains.  Returned, and continued on
 bath twelve hours.
   — 29.  10 o'clock, A. M., laminae of bone entire-
 ly separated,  thin as paper, and elastic as horn.—
 Weight, three and a quarter grains. Returned to bath
 twelve hours.
   — 30.  10  o'clock, A.  M., opacity of fluid, and
 fine sediment, increased.   Weight of bone, two and
 three fourths grains.  Continued on bath.
   — 31.  10 o'clock, A. M., no change since yester-
 day.  Weight of bone, two and three fourths grains.
 Added half a drachm of gastric juice, and continued
 it on bath twelve hours.
   Feb. 1.  10 o'clock, A. M., laminae  very  thin and
 elastic.   Weight of bone  two and a half grains.—
 Took out the pieces of bone, and put them into one
 drachm fresh gastric juice, in a  separate  vial, and
 continued on bath six hours.
   — 2.   10 o'clock, A. M., weight of bone, two and
 a quarter grains.  Continued on bath six hours.
   — 3.   10 o'clock,  A. M., weight  of bone, two
 grains.  Continued on bath till the 5th.
   — 5.   10 o'clock, A. M., no change since the 3d.
 Weight of bone same. Added two drachms gastric
juice, and continued on bath twelve hours.
   — 6.   10 o'clock, A. M., bones nearly all dissolv-
 ed—three fourths of a grain only remaining.
   — 7.   Weight of bone, half a grain, very thin and
 transparent.  The solution not  being  quite  com-
 pleted, I added two draehms  more of gastric juice,
 and continued it on bath twelve hours.
   — 8.   10 o'clock, A. M., all dissolved to a mite—
 quarter  of a grain, or less.
   After the solution of the bone, the menstruum was
 a greyish white, opaque fluid, nearly of the colour
 and consistence of clear, thin gruel, with considera-
 ble fine  brown sediment at the bottom of the vial, af-
 ter standing at rest  awhile; and had a peculiarly 
OBSERVATIONS.
203
insipid, sweetish taste, and smell—not the least fee-
tor or rancidity.

  It will be seen, in this experiment, that the piece
of bone was dissolved in proportion to the quantity
of gastricjuice applied, and that the solution ceased
at longer or shorter intervals, as a larger  or smaller
quantity was added.  When the juice became satu-
rated, as well as when the vial was removed from
the bath to a low temperature, the  solution ceased.
It appears that it took fourteen and a  half drachms
of gastric juice to  dissolve ten grains of solid bone.

                  Experiment 57.

   Jan. 15.   At 8  o'clock, A.  M.—Weather cloudy
and dry.  Wind N. E. and light.  Th : 35°.  Tempe-
rature ofthe stomach, 100°. At 9 o'clock, A. M., he
breakfasted on fat pork and bread.   2 o'clock, P. M.,
stomach empty and clean.  Temperature, 101°.

                   Experiment 58.

   At 2 o'clock, P. M., same day, I put fifteen grains
of raw beef steak, divided into small pieces, into threa
drachms of gastric juice; and fifteen grains of broiled
beefsteak, into other  three drachms of gastric juice.
At the same time, I put  the same quantity of broiled
steak, divided like  the others,  into three drachms of
saliva, fresh from the mouth.  I then placed them, all
together, alternately in the  axilla and on the bath,
and kept frequently agitating them.
   At 4 o'clock, the meat in the saliva exhibited the
appearance of simple  maceration; the  other two
parcels, in the gastricjuice, were considerably dimin-
ished and  partially dissolved, the fluid of an opaque,
whitish colour; the cooked piece, rather the  most
dissolved. 
204
EXPERIMENTS AND
   At 6 o'clock, the salivary portion was not much
changed in appearance; the other two  about  half
dissolved ;  the cooked meat in advance ofthe raw.
   At 9 o'clock, the salivary portion began to smell
slightly foetid, and  to change  colour.   The other
two were perfectly bland, and of a sweetish flavour—
the meat about three fourths dissolved, with a fine,
brownish red sediment at the bottoms  of the vials.
Took them all off the bath, and placed them on the
shelf till next morning.
   At 7  o'clock,  A. M., on the 16th, I placed them
again on the bath  till 9 o'clock, when the salivary
portion had become foetid, and was of a greenish co-
lour.  The fibres of the  meat  retained their shape
and size ;  and  had  become pale  on  the  surface.
Light, loose coagulae had fallen  to the bottom, leav-
ing a reddish green  coloured fluid above.  The gas-
tric portions were almost completely dissolved; the
cooked meat still in advance.
   At 12  o'clock, M.,  the salivary portion was very
foetid.  The remaining portions of aliment, taken
from the  three vials, filtered through thin muslin, and
dried with blotting.paper, weighed as follows :—the
broiled meat, in  gastric juice,  one grain; the raw
meat, in  the same, two and a half grains; and that
in the saliva, twelve grains.
   This experiment demonstrates that saliva does not
possess the properties of a solvent; but facilitates
putrefaction.  See, also, subsequent experiments. It
also shows, that raw meat is susceptible of digestion
by the gastric juice,  though in a  less  degree than
cooked meat.

                  Experiment 59.
   Jan. 17.  At  9 o'clock, A.  M.—Weather clear,
and  dry.  Wind N. W. and light.  Th :  19°.  Tem-
perature  of stomach, 100°. Coats clean  and healthy.
Extracted ten drachms of gastric fluid;  not so clear 
OBSERVATIONS.
20S
and limpid as  usual; some streaks of yellow  bile,
and more appearance of saliva than common—acid
not so perceptible as usual.  I divided this into three
equal parts, three and one third drachms each.   To
one part,  I put fifteen grains firmly coagulated albu-
men, (white ofegg)—to  the other, fifteen  grains of
the soft coagulae of the same—and to the  third,  fif-
teen grains raw albumen—and placed them  on the
bath and in axilla, alternately.                    ,
  At the  same time, he breakfasted on three hard
boiled eggs, bread and coffee.
  At 11 o'clock, examined—stomach full. Tempera-
ture, 100°.  Some small red spots.  Contents acrid.
  At 12  o'clock,  M.—just returned from walking
one mile, and  back again.  Weather clear, dry and
serene.  Wind N. W. and light.  Th : 23°. Tempera-
ture of stomach, 102°—nearly empty.  Took out one
ounce, almost  completely chymified;  a little pure oil
floating on the surface.  Put this on the bath.
  At 12 o'clock, 30 mins.,  stomach empty.
  At 9 o'clock, P. M., examined the parcels of albu-
men, placed in the vials of gastric juice this morning,
at 9  o'clock.   Of the  firm coagulae,  there remained
one  and a quarter grains ; of the  soft, none; of the
raw, three fourths  of a grain, in loose,  white co-
agulae.
                 Experiment 60.

  Jan. 17.  At  12 o'clock, 30 mins., M. I put twenty-five
grains  lean, broiled mutton,  divided  into small pieces,
into  five drachms of gastric juice, and same quan-
tity into five drachms of gastric juice and fresh saliva,
mixed togetlr , and placed them  on the bath.
  At 9 o'clock, P. M., the meat remaining in the gas-
tric juice, taken out and dried with paper, weighed
just twelve grains; that in the mixture of gastricjuice
and saliva, weighed eighteen and three fourths grains.
The texture of the first was considerably more dis-
solved and tender than the second.  Returned them
into their respective vials again. 
206             EXPERIMENTS  AND
   At 12 o'clock, 30 mins., M. of the 18th, examined
them again.  The meat remaining in the gastric
juice, weighed  five  and three fourths grains; was
soft, glutinous, and of a dirty brown colour.   That
in the gastric juice and saliva, weighed thirteen and
a quarter grains; the texture was quite firm, and re-
tained its fibrous form, and reddish, bloody colour.
Put them in the bath again.
   At 4 o'clock, P. M.,  of the 19th, the meat  in  the
"gastric  juice weighed two grains.  Consistence and
colour of fluids, same as yesterday.  The meat in
the gastricjuice and saliva, weighed nine and a half
grains.   Fluids  of a reddish brown colour, and less
precipitate.
   In ten days, the salivary mixture became very pu-
trid ; but the gastric portion was perfectly sweet, and
so continued for thirty days, or more.
                  Experiment  61.
   Jan. 18.  With a view to ascertain the antiseptic
properties of the gastric juice,  I  took a portion of
very putrid  animal matter, and added to it a quantity
of gastric juice.  The fcetor  was at once almost com-
pletely  corrected, leaving  only  a slight putrescent
smell, with the usual flavour ofthe gastricjuice.

                  Experiment 62.

   At 9 o'clock, A. M.,  same  day, extracted one and a
half drachms of gastric juice,  and added it to two
and a half drachms of milk.  The whole was formed
into loose, white coagulae, in less than five minutes.
At 1 o'clock, P. M.,  remaining coagulae, after filter-
ing through muslin, weighed  thirteen grains.   Re-
turned  it into the vial, and placed it on the bath a-
gain. At 9  o'clock, no coagulae remaining—all com-
pletely dissolved.
                  Experiment 63.
   Jan. 9.  At 9 o'clock, A. M., coats of stomach
 perfectly healthy and clean.   No appearance of mor- 
OBSERVATIONS.
207
bid action—tongue clean—and every indication of
perfect health.  There was no free  fluid in the gas-
tric cavity, until after the elastic tube was introduced,
when it began slowly to distill from the end of the
tube, drop by drop, perfectly transparent, and dis-
tinctly acid.  I obtained about one drachm of this
kind, and then gave him a mouthful of bread to eat.
No sooner had he swallowed it, than the fluid com-
menced flowing more freely from the tube, and I ob-
tained two drachms, less pure, however, with saliva
and mucus mixed with it,  and slightly tinged with
yellow bile.   The surface of  the protruded portion
of the villous coat at this time became covered with
a limpid fluid, uniformly spread over its whole sur-
face, distilling  from myriads of very fine papillary
points, and trickling down the sides.  After letting
him rise and walk  about two or three minutes, I a-
gain introduced the tube, and obtained about  two
drachms more of very pure gastric juice, making, in
the whole, five drachms.
   Breakfasted on boiled pork and bread.   Dined and
supped on the same.
                  Experiment 64.

   Jan. 20. At 8 o'clock, 30  mins., A. M., examined
stomach—appearances healthy.    Extracted three
drachms gastric fluids, coloured with bile, slightly
acid and bitter.  It ran more  freely than  yesterday.
   At 8 o'clock, 45 mins., he swallowed four ounces
of pure gelatine, (ichthyocolla,) prepared with boil-
ing water, transparent, and of a tremulous consist-
ence.
   At 9 o'clock, stomach appeared nearly  as full as
usual after eating his  ordinary meals ; fluid, clear,
and of the consistence  of the  albumen of eggs.  It
appeared to be the gelatine, dissolved, or diffused in
the gastric juice.   The juice  and the liquid gelatine
so much resembled each other, that I could not dis-
tinguish them apart. 
208
EXPERIMENTS AND
   At 9 o'clock, 45 mins., examined again—found the)
 Btomach almost entirely empty—was just able to ob-
 tain two drachms of fluid.   It appeared to be a mix-
 ture of gelatinous chyme, gastric juice  and flocculi
 of mucus, more opaque  and ropy than the gastric
 juice alone, and more acid than the fluids of the sto-
 mach immediately before the gelatine was swallow-
 ed.   Not the least appearance of bile or yellow col-
 our in the gastric cavity, or fluids,  after taking the
 gelatine: considerable vertigo  followed the extrac-
 tion of this last fluid.  It soon passed over, however,
 and he  ate his breakfast, (pork and bread)  with his
 usual appetite.

   The process  of the solution of gelatine, is difficult
 to ascertain.  It is not subject to coagulation; and
 the action of the gastric juice is not easily perceived.
 It is no doubt dissolved by the gastric juice, in the
 same manner as other aliment is.  See subsequent
 experiments.
                   Experiment 65.
   To ascertain whether the sense of hunger would
 be allayed without the food being passed through the
 oesophagus, he  fasted from  breakfast time, till 4 o'-
 clock, P. M., and became quite hungry.  I  then put
 in at the aperture, three and a half drachms  of lean,
 boiled beef.  The sense of hunger immediately sub-
 sided, and stopped the borborygmus,  or  croaking
 noise, caused by the motion of  air in the stomach
 and intestines, peculiar to him since the  wound, and
 almost always observed when the stomach is empty.
   This experiment proves that the sense of hunger
 resides in the stomach, and is as well  allayed by put-
ting the food  directly into the stomach, as when the
previous steps have  been gone through with.   Not
that I would deny the utility of the previous process-
es, in ordinary cases.   Even the sense of taste is es- 
OBSERVATIONS.
209
isentiaL   It is placed as a sentinel, to prevent impro-
per articles from being introduced into the stomach.
See, also, subsequent experiments.
                 Experiment 66.
  Jan. 21.  At 8 o'clock, A. M.—Examined stomach.
Could obtain but few drops of gastric  juice.  Sent
him to exercise in the open air for half an hour.  Se-
cretions  increased—gastric juice flows  pure,  and
more freely.  Extracted three drachms.
  At  8 o'clock, 30  mins., he breakfasted on bread
and coffee, and a small piece of lean pork.
  At  2 o'clock, P. M., stomach  empty.  Extracted
two drachms of gastric juicc, tinged with yellow
bile ;  and then one drachm of  pure,  transparent
juice, distilling, by drops, from the end of the tube.
  At 2 o'clock, 30 mins., I put ten grains of raw suet
into two  drachms of gastric juice, tinged with bile,
and ten grains  of the same, into two  drachms of
pure gastricjuice.   Placed them both on the bath.
  At  9 o'clock, the  piece  of suet in the juice that
was tinged with  bile, was considerably more dis-
solved than that in the clear gastricjuice ; and when
examined with the  compound microscope, the glo-
bules appeared more numerous and much smaller^
This  appearance  was, also, clearly perceptible to
the naked eye,  as the mixtures stood in the vials.
  At  10 o'clock, the piece in the yellow juice was all
dissolved—the  other, not entirely.
  This, with other subsequent experiments, indicate
that oily  or fatty food is sooner digested when there
is a small admixture of bile with the gastric juicc.
  Exercise, it seems, promotes the  discharge ofthe
gastric juice, as well as digestion in the stomach.
                 Experiment 67.

  Jan. 22. At  8 o'clock, 30 mins., A. M.—Stomach
clean and healthy.   Extracted five drachms  of very
                       2D 
210
EXPERIMENTS AND
clear, pure gastric juice.  The first  three drachms
ran out quite freely; the other two drachms distilled
by drops.   It was not the least tinged with bile, and
tasted distinctly acid.  Breakfasted on beef  steak,
bread and coffee.
  At 1 o'clock, P. M., stomach empty.

                 Experiment  68.

  At 9  o'clock, P. M., same day, St. Martin having
eaten nothing since 2 o'clock, and feeling quite hun-
gry, I put into the stomach, at the  aperture,  eight
ounces of  beef and barley soup, introduced gently
through a tube, with a syringe, lukewarm.  It caus-
ed no unpleasant sensation, but allayed the sense of
hunger.  It satisfied the appetite ;  and he said he had
no desire to eat.
  At  10 o'clock, he said he felt a little hungry again,
and ate eight ounces more ofthe same kind of soup,
which had a similar effect as the other.

                 Experiment 69.

  Jan. 23.  At 9 o'clock, A. M.—Weather rainy.—
Wind N. E. and light.   Th: 39°.   Stomach empty,
clean and healthy.  Temperature of stomach, 100|°.*
Breakfasted on sausage, bread and coffee.
  At 10 o'clock—Aspect  of weather same as at 9
o'clock.  Th : 40°.   Stomach full of fluids—temper-
ature 101 a°.  The spirit became stationary at that
point, after keeping the tube in the aperture eight or
ten minutes : after which, it did not  vary for  ten
minutes, when it was taken out.
  At 12 o'clock, M., he returned from a walk of two
miles.  Stomach nearly empty.  Temperature  101 j°
—stationary  after  being  continued  five minutes in
the stomach.
  At 12 o'clock, 30 mins., stomach empty.

  * In this, and the subsequent experiments, I used a spirit Ther-
mometer, taken from Pool's Barometer, which varied half a de-
cree from those formerly used. 
OBSERVATIONS.
211
                 Experiment 70.
  Jan. 21. At 8 o'clock, A. M., Weather cloudy and
damp. Wind N. and moderate.  Th : 39°.  Stomach
empty, clean and healthy—temperature, 100|°.  Ex-
tracted four drachms gastric juice, very little tinged
with yellow.
  At 9 o'clock, he returned from a short walk. Tem-
perature of stomach,  the same.   Breakfasted on
bread and coffee.  12 o'clock, stomach empty.
  Temperature of the  stomach, after walking two
miles or more, 1014°.
                 Experiment 71.
  At 1 o'clock, P. M., same day, St.  Martin com-
plaining of being quite hungry, I put into the stomach
at the aperture, twelve  raw  oysters, more than  mid-
dling size.  The sensation was allayed, and the ap-
petite satisfied, the same as if  swallowed.  He was
not hungry again till half after 4 o'clock, when he
ate a dozen more of the same kind of oysters, with
bread.
  At 10 o'clock, P. M., stomach empty and clean.
Weather damp and rainy.  Wind N. E.  and brisk.
Temperature  of  the   stomach,  99£°.   He had
been covered in bed,  and  sleeping, for two and  a
half hours, from which 1 awoke him to introduce the
Thermometer.  He  fell asleep again during the ex-
amination—only awoke while putting in and taking
out the glass tube.
                  Experiment  72.
  Jan. 25.   At 6 o'clock, A.  M.—Wind Southerly,
and li<rht.  Th : 36°.  Examined stomach before ri-
sing from his bed.   Temperature 99°.  Extracted fif-
teen drachms  gastric fluid.   It flowed out unusual-
ly free ; was rather more opaque, and  contained less
flocculi of mucus than  common for the quantity.
 Particles ofthe bread eaten with his oysters at 4 o'-
 clock, 30 mins., yesterday, were distinctly to be seen
 in this  parcel ofthe juice. 
212             EXPERIMENTS AND

  At 8 o'clock, 30 mins.—Temperature of the stor
mach, 100|°.  Coats clean and healthy.  Th : 38°.
  At 9 o'clock, he breakfasted  on raw oysters and
bread.  11 o'clock, temperature of stomach, 101°.
12 o'clock,  M., he returned  from a  walk of two
miles.  Stomach empty.  Temperature, 102°.

                 Experiment 73.
  Jan, 26.  At 8 o'clock, A. M.—Weather clear and
cold.  Wind N. W. and  light.   Th : 30°.  Stomach
healthy, empty and clean. Temperature, 100|°. Ex-
tracted  one drachm gastric juice, containing more
than usual flocculi of mucus.
  At 9 o'clock, he breakfasted on sausage, bread and
coffee.  10 o'clock, Th : 34.  Temperature of the sto-
mach, 100 3-4°, and full of a heterogeneous fluid.  12
o'clock, M., returned from a walk.  Stomach empty
—temperature, 101° and a fraction. Weather clear
and pleasant.   Th : 39°.  Wind N. W. and mode-
rate.
  From this, and other experiments, it may be clear-
ly  inferred, that in the most natural  and healthy
states of the stomach, there are little or no fluids, of
any kind, in the gastric cavity, until excited by ali-
ment or other  irritants ; and  that  digestion,  under
this condition,  is the most rapidly and perfectly per-
formed.
                  Experiment 71.

  At 2 o'clock, P. M., same day, he dined on raw
oysters and bread.   5 o'clock, stomach empty.
  At 6 o'clock, 40 mins., immediately after drinking
a tumbler of water ofthe temperature of  55°, intro-
duced  Thermometer—spirit rose  very slowly, and
did not become stationary at the  natural tempera-
ture until the tube had stood in  the stomach for
thirty-five minutes.  12  o'clock  at night, tempera-
ture 99 1-2°, after sleeping  in bed three hours. 
OBSERVATIONS.
213
                  Experiment 75.

   Jan. 27.   At 6 o'clock, A. M. -before rising from
his bed—Weather cloudy and dry—calm—Th: 32°—
Stomach  empty,  clean and healthy—Temperature
99 1-2°, spirits stationary in ten minutes- he swal-
lowed a gill of water at the temperature of 55°,
which immediately diffused itself over the interior of
the stomach, and discharged some at the aperture,
by the side of the stem of the Thermometer,  which
had not been withdrawn.  The spirit immediately
fell to 70°; stood at that point one  and a lialf or two
minutes;  and then  began again very slowly to rise.
Thirty minutes elapsed after taking the water, before
the spirit regained the 99th degree.  Before the end
of that time, there was no appearance of water in the
gastric cavity.
   At 9 o'clock, 30 mins., he ate a full breakfast of
fresh, broiled beef, mostly fat, bread and  coffee, and
continued unusually smart exercise, walking for two
hours, till he became  fatigued,  and perspired  freely.
   At 11 o'clock, 30 mins.—Weather clear.  Th : 43°.
Just  returned from walking.   Stomach contained
considerable  chyme  and oil.  Aliment about two
thirds gone.   Temperature, 101°.
   At 12 o'clock, 20 mins., M.—Stomach nearly emp-
ty ; a small portion of the fluid remaining, reduced
to a more perfect chymous condition,  with  less oil,
and that in much finer globules.   Appeared tinged
with yellow, and tasted bitter.
   At 1 o'clock, P. M., chyme gone.  Very little off
remaining.
   At 2 o'clock—Weather unchanged.  Tempera-
ture of stomach, 101i°.   No chyme to be seen.  A
few particles of oil  still remaining, floating on the
surface of a small quantity of fluid, exhibiting consi-
derable spumous froth and mucus.
   A circumstance occurred here, not before observed
in my experiments, which it may not be unimportant
to mention, i. e,—the  variations of the the tempera^ 
214
EXPERIMENTS AND
turc observed in moving  the  Thermometer up or
down in the stomach.  The spirits in the tube varied
proportionably to the length of the stem introduced.
When the bulb sank down to the pyloric  portion of
the stomach, to the depth of six or eight inches, the
spirit rose to 101 1-4°: when only immersed two or
three inches, it would stand at 100  1-2°,  making a
difference of three fourths of a degree.   These va-
riations were uniformly observed at every thermomc-
trical examination.

  Perhaps  the difference  of indication of the ther-
mometer, may result from a more complete envelope-
ment ofthe stem in the. gastric cavity, at the pyloric
examination, and a less one at the splenic.  I  give
the reader possession ofthe fact, without pretending
to account  for it, with certainty.

                 Experiment 76.
  At 2 o'clock, 30 mins., P  M., same day, he dined
on raw oysters and bread.  4 o'clock, 30  mins., sto-
mach not empty.  Food  about half  gone.  Small
pieces of heart of oyster, and pulp of bread, to be
seen, floating in a thin, pultaceous fluid, quite acrid
and sharp—no bitter taste, or yellow colour.  Tem-
perature  101 1-2°.
  A striking peculiarity in the movement ofthe spi-
rit in the Thermometer was observed  in this experi-
ment.  It rose from about 68° to its stationary point,
100 1-2°, in less than five minutes after the bulb was
put into  the stomach.  At last examination, 2 o'-
clock, it  was fifteen minutes  in making  the same
range.   Sometimes it has been twenty-five or thirty
minutes before it became stationary,  and under no
appreciable difference  of circumstances.  He had
been moderately  exercising, (walking) immediately
before the last examination.
  At 5 o'clock, he returned from walking.  Tempe-
rature  of stomach, J 01 1-2°.  Spirit  rose,  and be- 
OBSERVATIONS.
215
came stationary, at that point, in less  than three
minutes—food almost completely chymified, and half
gone. Took out one ounce of thick, pultaceous, por-
ridge-like fluid, with some small pieces ofthe hearts
of the oysters, reduced to a jelly-like appearance—
plainly acid—and slightly bitter;  and had  the  fla-
vour of the oysters.
   At 6 o'clock,  15 mins., stomach empty and clean.
   At 6 o'clock, 30 mins., he ate a  full meal of cold,
boiled beef (considerable fat) and bread.   10  o'clock,
30 mins., stomach empty.
                  Experiment 77.
   At 9  o'clock, A. M.,  of the 27th, I mixed  one
drachm of the clear  decoction  of coffee with three
 drachms  of fresh gastric juice, with a view to ascer-
 tain whether it would destroy the flavour ofthe cof-
 fee.  It had no perceptible effect.  The flavour of
 coffee remained for ten hours, as distinct as at first.
 Added half a drachm  of loaf sugar  to  the  mixture,
 and placed it on the bath.  It remained there forty-
 eight hours:  no different effect  was produced on the
 flavour ofthe coffee. It remained the same as at first.

   It is probable that  the decoction of coffee, like
 many other artificial drinks, does not admit of diges-
 tion ; possesses no nutritive principles; and is carried
 into the circulatory system without much change.
                   Experiment 78.

    At 1 o'clock, 30 mins. P. M., ofthe 27th, I put fif-
 teen grains firm beef cartilage into three  drachms of
 gastric juice, and placed on bath.
    At 10 o'clock, A. M., of  the 28th, took  out  and
 wiped dry, it weighed six and three fourths grains.
    At 10 o'clock, A. M., of the 29th, it weighed one
 grain.
    When put in, the  cartilage was cut into different
 sized pieces : these retained their original  forms till 
216
EXPERIMENTS AND
 completely dissolved—the largest  pieco  being the
 last digested.
                  Experiment 79.
   Jan. 28.  At 6 o'clock,  30 mins., A. M.—before
 rising.—Weather clear and dry.  Wind S. W.  and
 light.  Th : 35°.  Stomach empty, clean and healthy.
 Temperature  100° and a fraction—spirit stationary
 in five minutes.  No gastric juice could be procured.
 Extracted about half a drachm of fluids, principally
 mucus.
   At 8 o'clock, 45 mins.—Temperature of the sto-
 mach 100 1-4° when Thermometer was  put three or
 four inches only into the splenic portion; but rose to
 101° when the bulb was let down, eight or nine inch-
 es, towards the pyloric extremity.
   A circumstance occurred here which I had not nc
 ticed before.   On  settling the stem down into the
 stomach, a strong contraction of  the muscular fibres
 was indicated, when the bulb had descended near to
 the pyloric end, by a sudden and  peculiar movement
 ofthe tube, communicated to  the thumb and finger
 that guided  it, and also felt by St. Martin  himself.
 The stomach appeared to contract at that point for-
 cibly, and grasp the bulb, giving it a sudden impulse
 downwards, so much so as to  require a  quick com-
 pression by the thumb  and finger to prevent it from
 slipping suddenly into the pyloric end. This grasping
 sensation  would continue for  half a minute or more,
 and then appear to relax again.  This action occur-
red every time the bulb passed this point, either up or
down. When the bulb was below this point, the spirit
rose three  fourths of a degree ; when raised above, it
fell the same.  Sometimes the suction  motion  was
stronger  than  at  others, and  when the stem  was
released from the fingers, it would be drawn down
towards the pyloric end, its whole length, ten or ele-
ven inches, occasioning considerable  distress, verti-
go, and a sense of sinking  at the scrobiculus cordis. 
OBSERVATIONS.
217
 ,  At 9 o'clock,  he breakfasted as yesterday,  and
 kept quiet, most ofthe time in a recumbent position,
 on a couch.
   At 11 o'clock—Aspects of weather same as in the
 morning.   Th : 46°. Contents of stomach about  two
 thirds diminished.  Temperature, 100 3-4,° at three
 or four inches deep, and a fraction less than 101 1-2°,
 when sunk to the pyloric extremity, varying propor-
 tionably to the  length ofthe stem introduced.
  At 12 o'clock, 30 mins., M., stomach nearly empty.
 Temperature, 101°.
  At 1  o'clock, 30 mins.,  stomach empty.  Temper-
 ature, 100 3-4°,splenic end—101 1-2°, at pyloric end.

                  Experiment 80.
  At 2 o'clock, P. M., same day, he dined the same
 as yesterday, on raw oysters and bread.  Temperature
 of stomach, immediately before eating,  101 1-2°, at
 pyloric extremity—100 3-4° at splenic end.
  At 4 o'clock,  30 mins., stomach half empty.  Tem-
perature  101 1-2° at pyloric extremity—rose quick.
Took out one drachm ofthe chyme. Digestion nearly
complete—a few particles of bread and oyster to be
seen.
  At 5 o'clock, 30 mins., stomach nearly empty.—
Temperature 101 I-2°, pyloric extremity—rose quick.
  At 6 o'clock, stomach still contained alimentary
fluids —quite acrid and sharp.
  At 6 o'clock,  40 mins., stomach empty.
  At 7 o'clock, he supped on boiled beef and bread.

                  Experiment 81.
  Jan. 29.   At  6 o'clock, A. M.—before rising-
Weather clear and dry.  Wind N. E. and brisk. Th:
28°.   Stomach  perfectly healthy, empty and clean.
Temperature 100°, at  pyloric extremity, and 99° at
the other.   No gastric secretion.   Could not extract
ten drops of either gastricjuice, mucus or saliva.
  At 8 o'clock, 30 mins.—Stomach empty—coats
perfectly healthy, and  free?from  any appearance of
                       2E. 
218
EXPERIMENTS AND
 aphthae, pustules  or red  spots,  The mucous coat
 was even and uniform, soft and smooth.  Tempera-
 ture from 100 1-4° to 100 3-4°—rose quick. Extract-
 ed three and a half drachms pure gastric juice, con-
 taining some flocculi of mucus, but no bile.
  At 9 o'clock, he breakfasted on sausage and bread,
 and kept exercising—walking smartly for two hours.
 Returned from walking at 11 o'clock, 30 mins.  Sto-
 mach  two thirds  empty.  Temperature, 102° and
 a fraction, at pyloric end, and 101 1-3° at the other—
 rose quick.  12 o'clock,  30 mins., M., stomach al-
 most empty.  Temperature, 101 1-2° and  100 3-4°
 —rose moderately. 1 o'clock, P. M., stomach empty.

                  Experiment 82.
  At 1 o'clock, 30 mins., P. M., same day,  he dined
 on stewed oysters and bread, and kept still.   5 o'clock,
 P. M., stomach empty.  Extracted  three and a half
 drachms pure gastric juice.   At 6 o'clock, 45 mins.,
 stomach empty.  Temperature 101 1-2° and  100 3-4°
 —rose moderately.
                  Experiment 83.
  Jan. 30.  At 6 o'clock, 30 mins., A. M.—Weather
 eloudy and damp.   Wind N. E. and light.  Th : 39°.
 Stomach empty, clean and healthy.  Temperature,
 immediately before rising, 99  1-2° and 98 3-4°—rose
 slowly.
  At  9 o'clock, temperature of stomach, 101 1-2°
 and 100 3-4°—rose quick.   Extracted three drachms
 gastric juice.  It came slowly ; the last mixed  with
 yellow bile.  He breakfasted on beef steak, bread and
 coffee.
  At 11 o'clock, stomach almost empty.  Tempera-
ture  101 1-4° and 100 1-2°.  When the bulb of the
 glass tube descended towards the pyloric extremity,
 the  stomach evidently contracted upon it, and drew
it forcibly down.   If left free to its own motions, the
 tube would sink to the pylorus, the whole length ofthe
 stem, ten or eleven inches, and then rise again of its 
OBSERVATIONS.
219
own accord.   When drawn above this point of ap-
parent contraction, into the  splenic end ofthe sto-
mach, towards the  perforation, the  motion of  the
bulb was reversed, in a direction towards the fundus
of the stomach, not inclining, however  to make its
exit at the perforation ;  but took a sort of irregular
motion, revolving the tube from right to left, so as to
turn it completely around, in the space of ten or fif-
teen seconds.  This motion was not always present,
nor constantly continuous when present; but inter-
rupted, and alternate with  the  appearance of con-
traction  at  the pyloric end ; and distinctly evident
only from about one and a half to  three hours, or
more, after eating, and at the time when the chyme
was most rapidly leaving the gastric cavity.
   At 12 o'clock,  30 mins., M., he returned from a;
smart walk—had been all the morning, since break-
fast, hard at work, wheeling coal, an unusually se-
vere exercise.   Temperature,  102°  and  100 3-4°—
rose quick.  Stomach empty.

                   Experiment 84.
   Jan. 29.  At 9 o'clock, 30 mins., A. M.—To  two
drachms of gastricjuice, I put one small, raw oyster,
weighing one drachm;  and to another two drachms
of gastric juice, I added one drachm  of stewed oyster.
Set them on the bath, and  agitated them frequently.
   At 5 o'clock, 30 mins., P. M.,  the  residue of the
raw oyster weighed four grains—that of the stewed,
weighed eight and three fourths grains.   Continued
them on bath.
   At 9 o'clock, A. M.,  of the 30th,  the raw oyster
was completely dissolved; not a particle left, except
a trace of dirty brown sediment, the excrementitious
part.  A grain only ofthe heart of the stewed oys-
ter, was left, with a trace of the same kind of sedi-
ment, as in the raw one. The flavour ofthe oysters
was retained to  the last, and even the chymous mas«
partook of it, 
 —0            EXPERIMENTS AND

   In the article here submitted to the action of tin
 gastricjuice, cooking hardens the fibre, and renders
 it less susceptible  of digestion than the raw.  This
 is what  we should, a priori, judge,  from the known
 properties of this solvent.
                  Experiment 85.
   Jan. 30.   At 10 o'clock, A. M., I put 10 grains of
 boiled, lean beef, ten grains of raw lean beef, each piece
 whole and undivided, and  ten grains boiled, lean beef,
 chopped  fine, into three drachms fresh  gastric juice,
 and placed them on the bath, frequently agitating, as
 usual.
   At  12 o'clock, M., of the  31st, examined  and
 weighed them.  The raw piece weighed the same
 as when first put in—the lean boiled beef weighed
 eight  grains—the  chopped,  three  grains.   Added
 two drachms gastric juice.
   At  10 o'clock, A. M.,Feb. 1st, balance of chopped
 meat  weighed one grain;  boiled  piece, five grains;
 raw, ten grains.

                  Experiment 86.
   Jan. 29.  At 10  o'clock, A. M., I put three equal
 parts  of cabbage,  one part raw, another boiled, and the
third,  shaved fine, (raw) and  macerated in vinegar, ten
grains each, into three drachms of gastric juice, and
placed them on the bath.
   At 5 o'clock, 30 mins., P. M., I took out and press-
ed  dry  the  respective  parcels.  They weighed as
follows : the shaved, three and three fourths grains;
the raw, five and a  half grains;  the boiled, six and a
 quarter grains.
   At  10 o'clock,  A. M., of the 30th, took out and
 examined—the  raw  weighed  five  and a  quartet
 grains;  the shaved, three and a half grains;  and the
boiled, the same as yesterday evening,  six  and a
quarter  grains.   I added two drachms gastric juice,
and oontinued them on bath. 
OBSERVATIONS.
221
  At 12  o'clock,  M., of the 31st, the raw iveighed
two grains ; the shaved, one and a  half  grains;
boiled, five grains.  Added one  drachm  of gastric
juice.
  Feb. 1.   Raw,  weighed  one  grain;  shaved, one
grain ; boiled, two and a half grains.
                 Experiment  87.
  Jan. 30.  At  2 o'clock,  P. M., he dined on  raw
oysters and bread, and kept still.   5 o'clock, 30 mins.,
stomach empty. Temperature 101 1-4,° and 100 1-2°,
spirit rose moderately.  6 o'clock, 45 mins., he sup-
ped on raw oysters and bread;  10 o'clock, stomach
empty.

                 Experiment 88.
  Jan. 31.  At 6 o'clock,  A.  M.—before rising.—
Weather rainy.  Wind N. E.-and light.   Thermom-
eter 45°.  Stomach empty, clean and healthy.  Tem-
perature  100° and  98 1-2°—rose moderately.  No
fluids in the gastric cavity.   Could obtain but half a
drachm.  The peculiar contraction and  relaxation
or suction and  pulsion  motion,  were evidently ex-
cited this morning by the introduction  of the ther-
mometer, but not near so strong as during chymifi-
cation.   When the bulb is  sunk  down  low into the
stomach,  and suffered to remain there  a minute or
two, it gives severe pain and distress at the pyloric
extremity, like the cramp, or, the sensation frequent-
ly described by  persons  suffering from undigested
food in the stomach, and leaves a sense of soreness,
if repeated a few times,  as was very  evident this
morning.
  At 9 o'clock—temperature of stomach 101 1-2*—
he breakfasted on two and a half ounces of beef steak,
four and a half ounces soft toast, and coffee.
  At 9 o'clock,  30  mins., he laid himself down on
his pallet, and I set  the  Thermometer into  his
stomach,  and  continued   faithfully  and constant-
ly to  observe  its  motions  and  variations,  one 
2*2£             EXPERIMENTS AND

hour anc forty minutes, until ten minutes past elev-
en, (two hours and ten minutes after  eating.)  At
first the stomach was full  to overflowing, of hetero-
geneous fluids, in much commotion, as  indicated by
the movement of the aliment, and of that part of the
stem left out of the aperture, nearly four  inches. --
This commotion continued about half an hour, to
ten.o'clock.  It then seemed to subside ; the gener-
al muscular action became less, as indicated by the
stem of the thermometer, and motion of the fluids,
until half after ten o'clock, when a  different motion
appeared to commence, indicating considerable for-
cible contraction upon the bulb of the tube, now a-
bout six isches from the aperture towards the pylo-
rus. An irregular turning and twisting ofthe stem, and
a simultaneous downward movement, was succeeded
by an apparent relaxation and expulsion motion.These
alternate motions and appean.ncejc 2> .tinued to recur
every two or three minutes—not i rr'formiy,  but at
irregular intervals.   A sense of distress  and uneasi-
ness wasfelt at the point wJkereihe *>ulb  lay, every
time these contractions reeurred,  no ns to occasion
involuntary manifestations of pain, expressed  in the
muscular motions of his  face.  The Thermometer
did not perceptibly vary,  during alf this time, from
the usual standard temperature ofthe interior of the
stomach.  It was 101 1-4°, at the pyloric extremity,
and 100 1-2° in  the  splenic  end, and continued  so,
during the whole time, ranging between these two
points, according as it  was  moved higher or lower
in the gastric cavity.   At  this  time, 11  o'clock, 10
mins., the stomach was about half empty—and chy-
mification  rapidly advancing.
  At 12 o'clock, 30 mins., M., the stomach was emp-
ty and clean.  Temperature 101 1-4° and 100 1-2°.
Extracted  two and a half  drachms gastric juice.
                 Experiment 89.
   Feb. 1.   At  6 o'clock, A.  M.—before rising—
Weather clear.   WindN.W.   Th: 28°.  Stomach 
OBSERVATIONS.
22X
empty, clean and healthy.  Temperature 100"  and
99  ]-4°—rose moderately. No gastric juice secreted.
  At 8 o'clock—Weather clear, and growing cold.
Th: 26°.   Temperature of  stomach,  immediately
before going out,  101°  and 100°.   Returned in 30
minutes.  Temperature of stomach the sane.   Ex-
tracted four drachms gastric juice.
  At 9 o'clock, he breakfasted on bread, savsage and
coffee, and kept exercising.   11 o'clock,  30 mins.,
stomach two thirds empty.  Aspects of weather si-
milar.   Th: 29°.   Temperature of stomach,  101
1-2° and 100 3-4°.   The same  appearance of con-
traction and dihtation, and alternate piston motions
were distinctly observed  at this examination.   12
o'clock, 30 mins.,  stomach empty.

                  Experiment 90.
  At 2 o'clock, P.  M., same day, he dined onpotaloet
and meat.   5 o'clock,  weather clear and pleasant.
Wind N. W. and light.   Th: 32°.   Stomach nearly
empty.   Temperature 102° and 101 1-2°, after walk-
ing.  5 o'clock, 30 mins., stomach empty.
                   Experiment 91.
  Feb. 2.   At8 o'clock, 30 mins., St. Martin finished
breakfasting on full meal of two and a half ounces fried
sausage, seven and a  half ounces  warm corn bread,
and a pint of coffee.   Kept gently exercising for one
hour, and then increased his exercise to severe walk-
ing, two or  three miles, for two hours.   Stomach full
when he started, at 9  o'clock, 45 minutes.
   At 12 o'clock, M., returned from  walking.  Stom-
ach not entirely empty.  Oil and bread perceptible.
 12 o'clock 30 mins., considerable fluid  in the stom-
 ach, tinged with yellow bile.  No  distinct  particles
 of food to be distinguished.   1 o'clock, P. M., stom-
 ach empty and clean.   Extracted two drachms  pure
 gastric juice.

   Severe exercise, in this instance, is supposed  to 
324
EXPERIMENT* ANB
 have retarded digestion, as well as the peculiar km J
 of food eaten.
                  Experiment 92,
   At 1 o'clock, 30 mins., P. M., same day, he dined
 on four ounces of fresh, boiled beef, (cold) and five
 ounces  bread, and continued walking  smartly, for
 three and a half hours, till 4 o'clock, 45 mins., P. M.
 Stomach nearly empty.   Dinner almost completely
 chymified.  5 o'clock, stomach empty.
                  Experiment 93.
   Feb. 3.   At 8  o'clock  45  mins., extracted  four
 drachms gastricjuice.  He breakfasted on full meal,
 two and a half ounces boiled beef,  seven and a half
 ounces bread, and one pint of coffee; and kept  per-
 fectly still.  12 o'clock,  30 mins., M., stomach not
 empty.   I o'clock, P. M., stomach empty and clean.
 Extracted one and a half drachms gastric juice.
   This indicates that a complete state of repose is
 unfavourable to speedy digestion.
                  Experiment 94.
   At 1 o'clock., 30 mins., P. M., same day, he dined
 on four ounces fresh, boild beef, five ounces of bread,
 andpatatoes.  (J o'clock, stomach not entirely empty ;
 but none ofthe meat remaining.  6 o'clock 15 mins.,
 very  little of the bread and potatoes to be seen.  6
 o'clock, 30 mins.,  stomach empty.

                  Experiment 95.
   Feb. 3.  At 12 o'clock, M., I put two equal and en-
 tire pieces of parsnip, ten grains each, one  boiled,
 and the other raw ; the same kinds and quantities of
carrot; and the same of  potato—into four drachms
of gastricjuice, and placed them on the bath.
   At 12 o'clock, M., on the 4th, the vegetables taken
©ut and wiped or filtered as dry as when put in, shew-
ed the following result: 
OBSERVATIONS;
225
    The piece of raw parsnip, weighed three grains;
 the boiled, one grain.   Raw carrot, three  and one
 fourth  grains ;  boiled, half a  grain.  Raw potato,
 eight and a half grains ; boiled, no entire particle
 could be distinguished—a  fibrous  and  farinaceous
 residuum of six grains remained on the filter.
   At 12 o'clock, M., on the 5*h, the pieces  of  pars-
 nip and  carrot were almost  entirely dissolved,  a
 grain or two of the raw carrot, and fibrous centre
 of the parsnip,  only remaining.  About a grain of
 the roughish white farina  of the boiled potato, re-
 mained.  The raw potato was  a little softened  and
 wasted on the surface, but weighed the same as at
 last examination, eight and a half grains.
   This is an illustration of the necessity of tender-
 ness and susceptibility of division of the  articles of
 diet, for  speedy solution by the gastric juice.  The
 raw potato retained nearly its weight, after  the oth-
 er articles were dissolved.

                  Experiment 96.

   At 3 o'clock, P. M., same day, I took two  equal
 quantities, two drachms each, of saliva, acidulated
 to about the flavour of gastric  juice—one with ace-
 tic, and the other with muriatic acid—and put into
 each, two pieces of parsnip, and two of carrot, one
 of each boiled, and the other raw ; each weighing
 ten grains ;  and placed them on the bath.
  At 3 o'clock, P. M., on the 4th, the carrot in the
saliva and muriatic acid,  had lost nothing—the pars-
nio, only two grains. In the  acetous menstruum,
both kinds remained the same as when put in.   The
fluids of both were unaltered in their sensible quali-
ties and appearances.
  After continuing them  on the bath, with frequent
agitation, for twenty-four hours longer, the parsnip.
in the muriatic  menstruum,  had  lost four grains—
 the carrot nothing.  The parsnip in the acetic mix-
                      2 F 
226
EXPERIMENTS AND
ture, had lost six grains, and the carrot four grams,
but appeared to have been  rather macerated and
diffused, than dissolved or digested.
  I now  mixed them all together,  and  continued
them on the bath, for  twenty-four hours  longer;
at the end of which time, the whole remaining mass
of vegetable  matter, weighed twelve  grains.   The
fluid appeared now a little more chymous, and was
rather turbid.
   This is an example of a  species of solution, per-
formed  by chemical  agents, having  some  resem.
blance to digestion.  It is not at all probable,  how-
ever, that this mixture was in a state of preparation
for the action of the pancreatic  and hepatic fluids ;
but if placed in the stomach, would require the same
action of the gastric juice, as other diet would.
                  Experiment 97.
.   Feb. 4.  At 9 o'clock, A. M., he breakfasted on
two and a half ounces  of boiled beef, six ounces  of
bread, and one pint of coffee.  Exercised smartly  for
three hours.   At 12 o'clock, 30 mins., M., chymifica-
tion complete.  Stomach empty.

                  Experiment 98.

   Feb. 5.  At 9 o'clock, A. M.,  he breakfasted same
 as yesterday, and  kept still.   11 o'clock,  stomach
 nearly full.  12 o'clock, M., considerable yet in  the
 stomach;  oil and  bread plainly to  be seen.  12 o'-
 clock, 30 mins., contents of stomach not yet  gone.
 1 o'clock, P. M., stomach almost empty.  1 o'clock,
 15 mins., stomach empty.

                  Experiment 99.
   Feb.l.  At 8 o'clock, 30 mins., A. M., I put twen-
 ty grains boiled codfish into three drachms gastric
 juice, and placed them on the bath. 
OBSERVATIONS.
227
  At 1 o'clock,  30 mins., P. M., fish in the gastric
juice, on the bath, was almost dissolved, four grains
only remaining—fluid opaque, white, nearly the col-
our of milk.  2 o'clock, the fish in the vial, all com-
pletely dissolved.

                  Experiment 100.
  Feb. 7.   At 9 o'clock, A. M., breakfasted on boiled
codfish and bread.  Digested in four hours and a half.
                  Experiment 101.
  Feb. 8.  At 10 o'clock, 30 mins., A. M., I put two
parcels, ten grains each, of strong cheese,  one mas-
ticated, and  the other an entire piece,  into three
drachms gastric juice.   At 6 o'clock, P. M., the mas-
ticated portion was  all completely digested, scarcely
a trace left on the filter.  The entire piece had lost
four and three fourths  grains—five and one fourth
grains remaining undissolved, and ofthe same shape
as when put in, having lost its superfiees only.  This
 !)iece continued gradually to diminish, for twenty four
 lours, when it was completely dissolved.
                  Experiment 102.

   Feb. 12.  At 1 o'clock, 30 mins.,  P. M., he dined
on mutton, and  barley soup and  bread.  Digested  in
three and a quarter hours.
                  Experiment 103.
   Feb. 13.   At 2 o'clock, 15 minutes P. M., he dined
 on mutton  and barley soup   and bread.   Digested  in
 three and a quarter hours.

                   Experiment  104.
    Feb.  14.   At 9 o'clock, A. M., I took forty grains
 masticated,  broiled beef steak, divided into two equal,
 parts—put one into four drachms gastric juice, and
 the other,  into four drachms  of a mixture of dilute
 muriatic and acetic acids, reduced with water to the
 flavor of the gastric fluid, as nearly as practicable— 
228
EXPERIMENTS AND
three parts ofthe muriatic to one part of the acetic,
Placed them together on the bath.  At 6 o'clock, P.
M., the meat in the gastric  juice  was all dissolved ;
that in the dilute acids, when filtered, left a residu-
um of nine grains, of a jelly-like consistence.  The
fluids, also, differed  in appearance.  That from the
gastricjuice was opaque, and of a lightish grey col-
our, depositing a brown sediment on standing.  • The
other was also opaque,  and  of a reddish brown col-;
our, but deposited no sediment.

  This was an attempt to imitate  the gastric  juice.
It was not satisfactory.  Probably the gastric  juice
contains some principles inappreciable to the senses,
or to chemical tests, besides the  alkaline  substan-
ces already discovered in it.

                  Experiment 105.
  At the same time of  the above  experiment,  (104)
I put the same quantities of pure  dry  gelatine,  (ich-
thyocolla) into exactly  similar quantities and kinds of
fluids, and placed them all together on the bath.
  At 6 o'clock, P. M., the gelatine in the gastricjuice
was all completely dissolved—that in  the dilute a-
cids, after being placed on the filter, left a residuum of
tliree grains of a jelly-like  substance.   These two
fluids differed in appearance. That from the gastric
liquor was of an opaque, whitish  colour, with little
fine, brown sediment—that  from the acid menstruum
was also opaque, but of a reddish brown colour, and
of a thin, mucilaginous consistence, with  no  sedi-
ment.
   One drachm of infusion of nutgalls, added to the
gastric solution,  immediately afforded a rich, cream-
like fluid, and slowly precipitated a fine, compact
sediment.  The same  quantity of infusion of galls,
added to the other, immediately  formed the whole
mass into a coarse, brown  coagulum.  After stand-
ing a while, it afforded a large, loose,  brownish 
OBSERVATIONS.              229
sediment, and a light coloured fluid, which, on stand-
ing,  became white as milk;  and the sediment bo-
came compact and remained so.
  The  precipitates, after the  addition of the  ton
taken out and filtered, weighed as follow.'—that in
the gastric solution, eighteen grains ;  the other, for-
ty grains—the difference of weight being about e-
qual to the quantity of gelatine  put in.

                  Experiment 106.

  Feb. 15.   At 9 o'clock, 45 mins., A.M., repeated
the last  (105th) experiment, with  gelatine, and the
gastric  juice, and  dilute acids,  in the same  propor-
tions.
  At 3 o'clock, 15 mins., P. M.,  the gelatine  in gas-
tric juice, all dissolved, to a mere mite—that in acid
mixture, nearly so, six grains only,  remaining on the
filter, of a  jelly-like consistence.   The  fluid  of the
gastric portion had a bluish  white colour, and the
other, yellowish, or about the colour of dry gelatine.
  At 6 o'clock, the gelatine in the  acid menstruum,
all dissolved.  Fluids of both, nearly similar.
  One drachm infusion  of nutgalls. added to each,
instantly formed loose, lightish  coloured  coagulae in
both ; threw down a compact sediment in the gas-
tric solution, and left an opaque, milky fluid.   The
coarse coagulae in the acid  menstruum, continued
suspended throughout the mass of fluids, for  a long
time, gradually subsiding.   At the  end of forty eight
hours, it had become precipitated to the bottom into
a compact mass, and exhibited distinct  particles of
the entire, undissolved gelatine, mixed with  a  dirty
white coloured,  curd-like substance.

                 Experiment 107.

  Feb.  15.  At 1 o'clock 30 mins., P. M.. he dined on
boiled codfish and bread.  Digested in four hours and a
half 
230
EXPERIMENTS AND
                 Experiment 108.
  Feb. 16.  At 1 o'clock, 45 mins.. P. M., he dined on
mutton soup and bread—6 o'clock stomach empty.  Di-
gested in four hours and a quarter.
                 Experiment 109.
  Feb. 19.  At 9 o'clock, A, M.,  I put twenty grains
of boiled fat pork,  cut fine,  into  three  drachms
of clear gastric juice, and the same kind and quantity
into three drachms of gastric juice, strongly tinged
with yellow bile,  with a view to  ascertain whether
there be any difference  in their solvent effects upon
fat meats.  Placed both on axilla.   At  1 o'clock, P.
M., the pork  in the gastric juice,  tinged with bile,
dissolved to less than one grain—that remaining un-
dissolved, in the clear juice, weighed two grains  and
a half.
                 Experiment  110.
  Feb. 20. At I o'clock, 30 mins., P. M., I put three
parcels, ten grains qach, of boiled codfish,  into three
separate portions of gastricjuice, one pure, another
containing bile, and the third, a clear, limpid, slightly
acid fluid, taken from the stomach after active exer-
cise and  profuse perspiration,  in  more abundant
quantity than usual.  Placed them  all on the bath.
  At I o'clock, 30  mins., P. M„  of the 21 st, I took
out and weighed  the  three  parcels of fish.   The
result was as follows : that in the pure  gastric juice
weighed two and a half grains ; that in the yellow,
three grains ;  and the other, six grains.
  This shows that other than oily food is retarded
by the admixture of bile in the gastricjuice.
                  Experiment 111.

  Feb. 23.  At 9 o'clock, 45 mins., P. M., I took out
two parcels, one drachm each, of gastric juice, one
pure, and the other ofthe clear, limpid fluid, extract-
ed under  the  circumstances mentioned in the last
experiment, and put eight grains of lean beef, finely 
OBSERVATIONS.
231
out, into each ;  and placed them on the bath togeth-
er.   After being treated alike on the bath for six or
eight hours,  the residuum in the pure gastric juice,
Weighed three grains ;  and that  in  the  limpid fluid,
six grains and a half.

                  Experiment 112.
  Feb. 21.  At 9 o'clock, 30 mins., A  M., having
extracted gastric  juice,  containing a large propor-
tion of yellow  bile,  I  put twenty  grains  of" strong
cheese, cut small,  into two drachms of  it; and the
same quantity and kind of cheese, into two drachms
of pure gastric juice :  placed them together on the
bath.
  At 9 o'clock, P. M., residuum in the yellow juice,
weighed five grains; that in the clear juice six grains.
Returned them to the bath.
  At 9 o'clock, A. M., ofthe 25th, the cheese in the
yellow juice, all dissolved; of that in the clear juice,
two  grains remained.
                  Experiment 113.

  March 26. At 8 o'clock, 15 mins.—Weather clear.
Stomach empty and  healthy.  Introduced Thermo-
meter (Pool's glass) three fourths the length  of its
tube, eight or ten inches, and continued it live min-
utes.  Spirit stationary at 100 1-2°.
   At 9 o'clock, suspended, through the aperture, into
the  stomach, enclosed in a muslin bag, forty grains
of broiled,  fresh codfish, previously  masticated,  and
imbued with saliva ; and  he immediately afterwards
breakfasted on  the  same kind offish, a small quan-
tity  of bread,  and coffee, and kept exercising mode-
rately.
   At 11 o'clock,  stomach full  of fluids.  2 o'clock,
 P. M., chymification complete.  Bag empty.

                  Experiment 114.

  March 27. At 9 o'clock, 15 mins., A.M., he breakfasted
on fresh, broiledfish(Fbunder) bread and coffee, and kept 
 *3-           .  .EXPERIMENTS  ASD

 exercising  moderately-.   11  o'clock, stomach  half
 ♦unpty—pulp of bread only  appeared.   11  o'clock.
 30 mins., particles of fish and bread still to be seen
 in the stomach.  1 o'clock, P. M,.  stomach entirely
 clear of food.  Temperature 101°.

                  Experiment 115.
   I took dilute muriatic acid, reduced it to the strength
 and taste of the gastric juice, as nearly as practica-
 ble, three drachms ; dilute acetous acid, to about the
 same  flavour, one  drachm—mixed  them  together,
 and put into this mixture, one scruple of broiled steak,
 cut fine ;  and the same quantity and kind of meat in-
 to four  drachms  of  gastric juice.   Placed them
 both on the bath.   In six hours and three quarters,
 the meat in the gastric juice, taken out and filtered,
 weighed ty.o grains only—that in  the  acid mixture,
 treated in the  same  way, was not dissolved;  but
 had lost its fibrous form; and was converted  into a
 tremulous, jelly-like  mass, too tenacious  to pass
 through the filter, and weighed more  than when first
 put in.  It did not appear like chyme, nor  resemble
 that in the gastric juice.
   After digesting eight hours longer, on the bath, ths
 contents of the acid mixture  had become nearly dis-
 solved or diffused, and when  run through the  filter,
 left only a very little of the jelly-like mas;-, so  abun-
 dant in the first examination.  The liquid was now
 more liko, though not  exactly similar, to that of  tlv*.
 gastric portion ; this being opaque, and of a  light-
 ish grey colour, affording a dark brown sediment on
 standing ; that from the  acid menstruum,  was also
 opaque, of reddish  brown colour, but deposited  i:o
 sediment.
   Two drachms of  the infusion of nutgalis,  added
 to the gastric portion,  threw  down a fine,  reddish
 brown precipitate, and afforded an opaque fluid, of
similar colour.  Two drachms ofthe infusion, added
to the acid mixture, threw down a more copious pre-
cipitate, and left a  clearer and thinner  fluid, of a
yellowish colour, and nearly transparent. 
OBSERVATION'S.
233
                  Experiment  116.
   A drachm of the concentrated, disinfecting solu-
tion of chloride of soda, prepared according to the
formula of Labarraque, was added to a drachm of
an extremely putrid mixture of beef, macerated in
water—the putridity speedily disappeared ; but not
more so than when a drachm   of pure gastric juice
was added to a similar quantity of the same putrid
mixture.
       MICROSCOPIC  EXAMINATIONS.


   The  following  Microscopic examinations, were
made with Jones' compound Microscope, in presence
of Professor Dlwglison and of Capt. H. Smith, of the
Army.  They afford,  however, very little informa-
tion on the  subject of digestion, and  show that no
very satisfactory results are attainable from  Micro-
scopic examinations of Chyme.

   I.  Pure gastric juice, exhibited the appearance of
water, except that there were perceptible, a very few
minute globules.
  II.  The chymous product of the gastric juice and
unmasticated, lean beef,  exhibited globules of various
sizes, resembling those of the blood, having a trans-
parent centre, and opaque margin, with various very
fine filaments, of apparently undigested fibrine.
  III.  Product of gastric juice and albumen—exhibit-
ed appearances resembling, considerably, those pre-
sented by the gastric juice alone—no distinct globu-
lar arrangement.
   IV.  Chyme from gastric juice and tendon of veal—
exhibited numerous minute, apparently fleshy, par-
tick s—no globular appearance.
                        2G 
234
EXPERIMENTS AND
   V.   Chyme from gastric juice and fowl and bread
—In the comparatively clear portion, (taken without
shaking the vial) exhibited a few undissolved parti-
cles, and very few globules.  A  portion taken  after
shaking the vial, exhibited considerably more parti-
cles, and a greater number of globules.
   VI.   The product  of the same kind of aliment,
(foicl and bread) macerated in  water, exhibited nu-
merous undissolved particles, with  few globules ;—
the globules not so regularly formed, as in the fore-
going experiment.
   Vif.   Product of gastric juice, and soup, made from
fresh beef exhibited globules  extremely  numerous,
and distinctly formed, far more so,  than in any of the
preceding  experiments—and  a few  particles  of
meat.
   VIII.  Impure gastric juice, or that with an admix-
ture of green bile, when taken from  the stomach, ex-
hibited numerous  amorphous   particles,  with  few
globules.
   IX.   Chyme,  artificially  formed, from pork  and
bread, exhibited numerous globules  of different sizes,
apparently oily.
   X.   Chymous product of gastric juice and fat pork,
formed in the stomach, exhibited  a beautiful appear-
ance of large transparent globules, of different sizes,
evidently oily.
   XI.   Fat pork, macerated in pure water, presented
appearances of globules precisely  similar to those
in the products of digestion. 
EXPERIMENTS,  &©
FOURTH SERIES.
                     Plattsburgh, N. Y. 1833.
  The following Gastric Experiments, and Exami-
nations of the stomach, have been made since  the
manuscript of the  previous part of this  work was
prepared for the press.

Examinations  of the Temperature and  Appear-
     ance of  the  Interior of  the  Stomach.

  I.  July 9.  6 o'clock, A.  M.  Weather cloudy
and damp.   Wind  W., light.  Stomach empty  and
clean.   Introduced glass thermometer, at the aper-
ture, bulb nine inches down towards the pylorus-
temperature 100°, Fahrenheit, before rising from his
bed.
  II.   Jnhf 10.  6  o'clock,  A. M.  Weather  clear.
Wind  W., brisk.  Th :  63°.  Stomach empty  and
clean.   Temperature 100°, before rising.   9 o'clock,
P.M.   Weather clear and calm.  Th : 75°.  Stom-
ach empty.  Temperature I 01°,  after moderate ex-
ercise in open air.
   III.   July II.  6 o'clock, A. M.  Weather cloudy.
WTind N. E., brisk.  Th  : 65°.  Stomach empty and
 clean.  Temperature 100°, before rising.   8 o'clock, 
-JD            EXPERIMENTS  AND

30 mins.  Weather clear and dry.   Wind S., brisk.
Temperature of stomach 101°, after exercise.  9 o'-
clock 30 mins.. P. M.   Weather hazy.  Wind S. W„
light.  Th: 75°. Temperature 101°.
  IV.  July 12.  6 o'clock, A. M.  Weather clear.
Wind W., brisk.  Th :  70°. Stomach empty.  Tem-
perature 100  1-2°, after going out into the open air.
9 o'clock, P. M.  Weather clear.  Wind W., light.
Th:76°.   Temperature 101 3-4°.   Stomach empty.
  V.   July 13.  5 o'clock, 30 mins., A. M.   Weath-
er clear, serene and calm.  Thermometer 69°.   Sto-
mach empty,  healthy and clean.  Temperature 99
1-2°, before rising from his bed.  6 o'clock, 30 mins.
Weather  same as at  last examination.  Stomach
empty. Temperature 100 3-4°, after rising and walk-
ing out in open air, twenty or thirty minutes. 6 o'clock,
45 mins.  Returned from  a smart walk, exercising
so as to produce gentle perspiration.  Temperature
101 3-4°.
  VI.  July 14.  5 o'clock, 30 mins., A. M.  Weath-
er variable—heavy thunder shower, during the night.
Wind S., moderate.   Th : 75°.  Stomach empty.—
Temperature 100° on rising from bed—100 3-4° af-
ter walking out into the open air, and immediately
back.  9  o'clock,  P.  M.  Weather rainy—atmos-
phere oppressive.   Th:  79°.  Wind S., light. Tem-
perature of stomach  102°.  St. Martin has been in
the woods all day,  picking whortleberries,  and has
eaten no other food since 7 o'clock  in the morning,
till 8 at evening.  Stomach full of berries and chym-
ifying aliment, frothing and foaming like fermenting
beer or cider—appears to have been  drinking liquor
too freely.
  VII.  July 15. 5 o'clock, 30 mins., A. M. Weath-
er clear.   Wind W., light—air damp—ground  wet.
Th:  74°.   Stomach empty.  Temperature 100°, be-
fore rising. 7 o'cb;k/,30 mins.  Weather, wind,
&c. same as at last  examination.   Th : 74°.  Stom-
ach empty.  Temperature 102°,  immediately after
smart exercise.  1 o'clock, 30 mins., P. M.  Weath- 
                 observations.               237

er clear and pleasant, since 8 o'clock, (till within fif-
teen minutes,  in which interim, has fallen a light
shower of rain.) Wind W., light.  Th :  74°.  Stom-
ach  empty.  Temperature  100 1-2°—has been at
manual exercise for four hours.  9 o'clock, P. M.—
Weather and wind, same.  Th : 72°. Temperature
1013-4°.  Stomach full of chymous fluid, oil, and
pulp of  bread and cakes, eaten for supper, two
hours previous to examination.
   VIII.  Julij 16. 7 o'clock, 30 mins., A. M.  Weath-
er cloudy. 'Wind W., light.  Th: 73°.  Stomach
empty.  Temperature 101°,  after rising and before
exercising.  9  o'clock, P.  M.   Weather cloudy,
damp and chilly.  Th :  70°.  Temperature 101 1-2°.
   IX.  July 28.  9 o'clock, A. M.  Weather  clear.
Wind N. W.,  brisk.  Th: 66°.  Stomach empty-
not healthy—some erythema and  aphthous patches
on the mucous surface.  St. Martin has  been drink-
ing ardent spirits, pretty freely, for eight or ten days
past—complains of no pain, nor shows symptoms of
any  general  indisposition—says he feels well and
lias a good appetite.
   X.   August  1.  8 o'clock, A. M.  Examined stom-
ach before eating any thing—inner membrane mor-
bid—considerable erythema and  some  aphthous
patches on the exposed surface—secretions vitiated
—extracted about half an ounce of  gastric  juice-
not clear and pure as in health—quite viscid.
   XI.  August 2.   8 o'clock, A. M.   Circumstances
and appearances very similar to  those of yesterday
morning.   Extracted one ounce of  gastric fluids—
consisting of unusual proportions of vitiated mucus,
saliva, and some bile, tinged slightly with blood, ap-
pearing to exude from the surface of the erythema,
and aphthous patches, which were tenderer and more
irritable than  usual.  St.  Martin complains  of no
sense of pain, symptoms of indisposition, or even of
impaired appetite.  Temperature of stomach  101°.
   XII.  August 3.  7  o'clock, A.  M.  Inner  mem-
brane of stomach unusually morbid—the  erythema- 
238
experiments and
tous appearance more extensive, and spots more liv-
id than usual ; from the surface of some of which,
exuded small drops of grumous blood—the aphthous
patches larger and more numerous—the mucous co-
vering, thicker than common, and the gastric secre-
tions much more  vitiated.  The gastric  fluids  ex-
tracted this morning were mixed with a  large pro-
portion of thick ropy mucus, and  considerable mu-
co-purulent matter, slightly tinged with blood, resem-
bling the discharge from the bowels in some cases of
chronic dysentery.  Notwithstanding this diseased
appearance of the stomach, no very essential aber-
ration of its functions was  manifested.  St. Martin
complains of no symptoms indicating any  general
derangement of the system, except  an uneasv sen-
sation, and a tenderness at the pit of the stomach,
and some vertigo, with dimness and yellowness of
vision, on  stooping down and  rising again—has a
thin, yellowish  brown coat on his tongue,  and his
countenance is rather sallow—pulse, uniform  and
regular ;  appetite good ; rests  quietly, and sleeps as
well as usual.
  XIII.  August 4.  8 o'clock, A. M.. stomach emp-
ty ; less of those aphthous patches than yesterday ;
erythematous appearance more extensively diffused
over the inner coats, and the surface inclined to bleed;
secretions vitiated.  Extracted  about an ounce of
gastric fluids, consisting  of ropy mucus,  some bile,
and less of the muco-purulent  matter, than yester-
day ; flavour peculiarly foetid and disagreeable ; al-
kalescent and insipid ; no perceptible acid ;  appetite
good ; rests well,  and no indications of general dis-
ease or indisposition.
  XIV.  August 5.  8 o'clock, A. M., stomach emp-
ty ;  coats  less morbid  than yesterday;  aphthous
patches mostly disappeared; mucous surface  more
uniform, soft, and  nearly of the  natural, healthy col-
our ; secretions less vitiated.  Extracted two ounces
gastric juice, more clear and pure, than that  taken
for four or five days last past, and slightly acid;  but 
observations.
239
containing a larger proportion of mucus,  and more
opaque than usual, in a healthy condition.
  XV.  Augusts.   8 o'clock, A. M.,  stomach emp-
ty ; coats clean and healthy  as usual ;  secretions
less vitiated.   Extracted two ounces gastric juice, of
more natural and healthy appearance, with the usu-
al gastric acid flavour :  complains of no uneasy sen-
sations, or the  slightest symptom of indisposition ;
says he feels perfectly well,  and has a voracious ap-
petite ; but not permitted to indulge it  to  satiety.—
He has been restricted from full, and confined to low
diet, and simple, diluent drinks, for the last few days,
and has not been allowed to taste of any stimulating
liquors, or to indulge in excesses of any kind.
  Diseased appearances, similar to those mentioned
above, have frequently presented themselves,  in the
course of my experiments  and  examinations,  as the
reader will have perceived.  They  have  generally,
but  not   alwavs, succeeded  to some appreciable
cause.  Improper indulgence in eating and drinking,
has been the most  common precursor of these dis-
eased conditions of the coats of the stomach.   The
free use  of ardent  spirits, wine, beer, or  any  intoxi-
cating liquor, when continued for some days, has in-
variably  produced these  morbid < hanges.   Eating
voraciously, or to excess ;  swallowing food coarsely
masticated,  or too fast; the  introduction of solid
pieces of meat, suspended by  rords, into the stom-
 ach;  or of muslin  bags of aliment,  secured  in the
 same way ; almost  invariably produce similar effects,
 if repeated a number of times  inclose succession.
   These morbid   changes and conditions are, how-
 ever, seldom indicated by any ordinary symptoms, or
 particular  sensations described or complained of,
 unless when in considerable excess,  or  when there
 have been corresponding symptoms of a  general af-
 fection ofthe svstem.  They could not, in fact, in most
 cases, have been anticipated from any external symp- 
210
EXPERIMENTS and
 toms ; and their existence was only ascertained by
 actual, ocular demonstration.
   It is interesting to observe to what extent the sto-
 mach, perhaps the most important organ  of the an-
 imal system,  may become diseased, without mani-
 festing any external symptoms of such disease, or
 any evident signs of functional aberration.  Vitiated
 secretions may also take place, and  continue for
 some time, without affecting the health, in any sen-
 sible degree.
   Extensive active  or chronic disease may exist in
 the membranous tissues of the stomach' and bowels,
 more frequently  than has been generally  believed ;
 and it is possible that there are good grounds for the
 opinion advanced by a celebrated teacher of medi-
 cine,  that most febrile complaints are the  effects of
 gastric and enteric inflammations.  In the case ofthe
 subject of these experiments,  inflammation certain-
 ly does exist, to a considerable extent, even in an ap-
parent state of health—greater than could have been
 believed to comport with the due operations of the
 gastric functions.
                 Experiments, &c.

                  Experiment 1.
  Sept. 18.  At 8 o'clock, 45 mins., A. M., St. Mai
tin breakfasted on four ounces of fresh salmon trout,
fried, tliree ounces of bread, and drank half a pint of
water.  The coats of the stomach were not perfect-
ly healthy ; some aphthous  patches and dark red
spots to be seen  on  the mucous surface ;  gastric
juice slightly viscid;  acid taste distinctly percepti-
ble.  At 10 o'clock, 15 mins., stomach entirely  emp-
ty.  Breakfast completely chymified and  gone; no-
thing but a little gastricjuice and flocculi of mucus.
remaining in the stomach. 
OBSERVATIONS.
241
                   Experiment 2.
  Sepi. 18.  At 2 o'clock, P. M., he  dined on  six
ounces of boiled fresh, salmon trout, three  ounces of
bread, and a potato, and  drank half a pint  of water.
Continued at work, sawing  and splitting wood.   He
had eaten nothing from the time  he took his break-
fast ;  had been hard at work all the time ; looked,
and said  he felt quite  fatigued.
  At  3 o'clock, 40 mins., stomach about half full of
a nearly homogeneous semi-fluid,  of a rich milk or
cream colour, and about the consistence of fine corn
meal  gruel—a  few small particles of the  fish, and
some  ofthe potato, could be distinguished.  4 o'clock,
15 mins., stomach empty and clean.
                   Experiment 3.
  Sept. 20.  At 1 o'clock, 15 mins., P. M., he dined
on three  ounces fat pork, and one pint of corn and
beans, (green,) two ounces of bread, and half a pint of
water ; and kept exercising.  Digested in three hours
and three quarters.
                   Experiment 4.
  Sept. 21.  At 8 o'clock, A. M., he breakfasted on
eight ounces  of beefs  liver, broiled, two  ounces of
bread, and drank half a pint of water.  Continued us-
ual exercise.  9 o'clock 30 mins., stomach  full of
partially chymified food, considerable oil, (melted
butter,) floating on the surface ;  black pepper min-
gled with it, and emitting  a strong aromatic odour
of the spice.   10 o'clock, 30 mins.,  stomach empty
and clean.  Extracted two drachms of gastricjuice,
                    Experiment  5.
   At 1 o'clock, 30 mins., P. M., same day, St. Martin
dined on one pint of rich beef and vegetable soup<> made
of the joint, marrow  bone  and muscle of the leg of
an ox, three ounces of bread, and continued moder-
ate exercise.  3  o'clock, 15 mins., stomach  nearly
full of thick, greyish white, porridge-like  semi-fluid.
2H 
242
EXPERIMENTS AND'
with a thick pellicle  of oil floating on  the  surface.
4 o'clock, P. M., stomach empty.
                  Experiment 6.
   Sept. 30.   At 7 o'clock, 30 mins., A. M., he break-
fasted on bread and milk, and continued his usual ex-
ercise.   8 o'clock, 30  mins., stomach nearly full of
milky fluid,  pulp of bread and coagulae.   9  o'clock,
contents of stomach considerably diminished since last
examination—took out a portion, nearly chymified ;
very little fine coagulae perceptible;  bread  in small
particles, reduced to a greyish, soft pulp ; the men-
struum of a whitish, whey-colour and  consistence.
9 o'clock, 30 mins., chymification complete.  Stom-
ach empty and clean.
   The portion taken out of the stomach, at 9 o'clock,
into a vial and continued in the axilla, till 12 o'clock,
M., was almost completely chymified; small pulpous
particles of bread only, discernible;  the  fluid  of a
rich whey, or gruel colour and consistence; a little
loose, light coloured sediment fell to the bottom, on
standing.
                   Experiment 7.
   Oct. 1.  At I o'clock,  30 mins., P.  M.,  St. Martin
dined on boiled, fresh, lean beef,potatoes and bread, and
continued his usual exercise.  4 o'clock, 15 mins.,
stomach empty.
                  Experiment 8.
   Oct. 2.  At 1 o'clock, 30 mins., P. M., he dined on
same kind of food as yesterday,  lean,  boiled beef,  po-
tatoes and bread, dressed  with a liberal  quantity of
strong mustard and vinegar, and  continued the same
e -ercise.  3 o'clock, 30 mins., stomach  nearly  full
of heterogeneous mixture.  4 o'clock, 30 mins., sto-
mach still contains chyme and some undissolved food;
fluids taste and smell quite strongly of the "mustard;
complains of more smarting at the edges of the  ap-
erture, than  usual ; some  slight  morbid appearance'
on the mucous surface.   5 o'clock, stomach empty. 
observations.
243
   These two last experiments were made under al-
most exactly similar conditions of the stomach, with
a  view to notice  the effects of this kind of stimu-
lating  condiment.   The result  was, that it appa-
rently retarded the process of digestion; no  other
appreciable cauSe existed,  for this difference of re-
sult.  The stomach presented the usual healthy ap-
pearance immediately previous  to the ingestion  of
the meal.  Nothing occurred to interfere with, or in-
terrupt the digestive  functions.   The slight  morbid
appearance on the mucous  surface,  towards the
close of chymification, I conceive to have been more
the effect ofthe over excitement of the mustard than
any other cause.
   It would seem then, that stimulating condiments,
instead of being used with impunity,  are actually
prejudicial to the healthy stomach.   They can only
be required, and taken with benefit, when the gastric
apparatus is languid and relaxed, and requires stim-
ulants to excite the tone and action of its vascular
tissues.
                  Experiment 9.
   Oct. 3.   At 2  o'clock, 35 mins., P. M., St. Martin
ate nine ounces of raw, ripe, sour apples.  3 o'clock,
30 mins., stomach full of fluid  and  pulp of apples ;
quite acrid, and irritating the edges of the aperture,
as  is  always  the  case  when he  eats acescent
fruits or vegetables.   4 o'clock, stomach not empty ;
contents  more sharp and  acrid; pulp of apple still
to be seen.  4 o'clock, 40 mins.,  stomach  empty *
morbid appearance of the gastric surface consider-
ably increased.
                  Experiment 10.
   Oct. 7.   At  8  o'clock,  A. M., he  breakfasted on
bean soup, made with fresh beef and bread.  Digested
in three hours.   And at  2  o'clock, P.  M., he dined
on the  same,  which was  digested in three and a
quarter hours. 
244
EXPERIMENTS AND
                  Experiment 11.
  Oct.  10.  At  8 o'clock, A. M.  Weather fair.—
Wind W., light.  Th:  61°.   Stomach  empty  and
healthy.  Temperature 101°,  after moderate  exer-
cise.  Breakfasted on baked potatoes and bread.  10
o'clock,  stomach nearly empty :  a little  chymous
fluid to be seen ; quite  .acrid.  Temperature 101 J°,
after usual exercise.  10 o'clock, 45 mins., stomach
empty.   Temperature 1011°.

                  Experiment 12.
  At 2 o'clock,  P. M.,  same  day.  Weather hazy.
Wind S., moderate.  Th:  61°.   Stomach  empty
and healthy.   Temperature  101 3-4°, after exercise.
Dined on roast beef, bread, potatoes and boiled cabbage.
4 o'clock.  Wind S. W., brisk—raining.   Th :  61°.
Stomach half full of heterogeneous mass of acrid
fluid, oil, beef and cabbage.  Temperature 103°; had
been smartly  exercising for two  hours.  7 o'clock,
30  mins., wind and weather same as at 4  o'clock.—
Th : 63°.  Stomach empty.  Temperature  102.—
Exercise continued moderately till this  examination.
   In this experiment,  the temperature  of  the stom-
ach rose to 103°, one degree higher than I have ev-
er  before observed it to rise ; and chymification was
protracted.
   Whether these two circumstances were  occasion-
ed by  unusually increased exercise, and the conse-
quent fatigue of the  system, or from the nature  of
the aliment eaten, and the  unusual fulness  of the
 meal, I am not able positively to say ; but  am in-
 clined to think, from previous observations, that they
 are attributable to the  latter—as the usual  morbid
 appearances, consequent on too full  alimentation,
 followed this meal in  the course of twenty four  or
 thirty six hours—as may be seen by the two subse-
 quent experiments.
                   Experiment 13.
    Oct, 11.  7 o'clock, 30 mins., A. M.  Weather fair. 
OBSERVATION.
245
Wind N. \V., brisk.  Th : 32°.  Stomach empty.—
Temperature 100|°, after moderate exercise in open
air.  8 o'clock, 45 mins., wind and weather,  same.
Th: 38.  Stomach empty.   Temperature 102°—
had been smartly exercising, shovelling dirt, for an
hour or more, and was quite warm.   Breakfasted on
stewed veal and bread.  11 o'clock, stomach not emp-
ty.  Temperature 102°—continues exercise.  12 o'-
clock, stomach contains a very little  chymous fluid,
and a trace of the muscular fibres of the veal.  12
o'clock, 30 mins., stomach empty.

                 Experiment 14.
   At 2  o'clock, P. M., same day, he  dined on  fried
veal and bread, and continued moderate  exercise.—
6 o'clock, 30 mins., stomach empty.  Temperature
 101 3-4°.   Some morbid appearance on the mucous
surface.
   At 8 o'clock, 30 mins., weather fair and calm. Th:
 3G°.  Stomach empty ;  slightly  morbid, with few
 aphthous spots.  Temperature i01£° ; had been still
 and quiet for three or four hours.
                   Experiment 15.
    Oct.  12.  At 7 o'clock. 30 mins., A.M.  Weather
 hazy.  Wind S., light.   Th:  3G°.   Stomach empty
 —coats not entirely healthy—some  erythema and
 aphthous  patches.  Temperature 101°,  after  usual
 morning exercise.  8 o'clock—circumstances  same
 as at last examination.   Temperature 101°. Break-
 fasted on fresh beef, fried dry, and bread.  10 o'clock,
 stomach full of fluids ; particles of beef, bread and
 oil, distinctly to be  seen.  Temperature 101°.   12
  o'clock, stomach empty.
                   Experiment 16.
    Oct. 13. At 7 o'clock, A. M. Weather rainy. W.,
  N. E., brisk.   Th: 42°. Stomach empty.  Temper-
  ature  101°, after  morning exercise.   9  o'clock, tem-
  perature same.  Breakfasted on old, salted pork, fat
  and lean together, (fried) four ounces of bread, and 
246
EXPERIMENTS AND
  the yolks of six eggs,  fried hard  with the  pork.,
  11 o'clock, contents of the stomach heterogeneous;
  distinct particles of lean pork, egg and oil to be seen;
  fluid sharp and acrid. Temperature 101°.  12 o'clock,
  M., oil and egg still to be seen, floating in a  milky,
  chymous fluid; the oil, or lard on the  surface, and
  the egg, in firm coagulae, diffused through the fluid.
  Temperature 101°.   1 o'clock, 15 mins., P. M., stom-
  ach empty and clean.   Temperature 101°—was qui-
  et and inactive during this experiment.
                  Experiment 17.
   At 2 o'clock 20 mins., P. M. same day,  St. Martin
 dined on six ounces of the spinal marrow of an ox,
 steam-cooked, and seasoned with a little butter, vine-
 gar, salt and pepper, and three ounces ofbread.   4 o'-
 clock, P.  M., contents of stomach a perfectly milk-
 white,  semi-fluid  pulp.  Temperature  102°.   5 o'-
 clock, 10 mins., stomach empty and clean.
                  Experiment 18.
   At  6 o'clock P.  M.,  he ate  a full meal of boiled
 rice, simply cooked in  water, and  seasoned  with  a
 little salt.  7 o'clock, stomach empty and clean; not
 a vestige of the rice to be seen.
                  Experiment 19.
   Oct. 14.  At  9 o'clock, A. M.,  he breakfasted on
 the albumen of six  eggs, fried hard, in pork fat.  12
 o'clock 15 mins.,  M., all chymified—stomach empty.
                  Experiment 20.
  At 1 o'clock, P.  M., same day, he dined on eight
 ounces, boiled beefs brains, seasoned with salt, and a
small piece of bread.  2 o'clock, stomach full of milk-
 white, pulpous,  or  porridge-like semi-fluid;  slightly
acid taste, and of a bland, insipid flavour. 2 o'clock,
30 mins.,  stomach  almost empty ; scarcely  any of
the white, pulpous mass to be  seen.   Temperature
 102°   3 o'clock 15mins., P. M., stomach empty and
clean. 
OBSERVATIONS.            247
                  Experiment 21.
   At 3 o'clock 30  mins., P. M., same day, St. Martin
ate a small head of raw cabbage, weighing ten ounces;
5 o'clock, 45 mins., not a particle of the cabbage in
the stomach;  little albuminous, or greyish, chymous
fluid, only remained.
                  Experiment 22.
   At 6 o'clock, 30 mins.,  P. M., he  ate six ounces
boiled leg of fresh mutton, rare done, dressed with a lit-
tle melted butler and vinegar, and two ounces of bread
8 o'clock, stomach empty and clean.
                  Experiment 23.
   Oct. 15.   At 8 o'clock, 45 mins., breakfasted on
three fresh eggs, softly coagulated, by being broken
and put raw into boiling water,  and three  ounces of
dry bread.   \ 2 o'clock, M. stomach empty.
                  Experiment 24.
   At 1 o'clock, 30 mins., P. M.. he dined  on apple
dumplings, made of wheaten dough and sweet apples,
boiled, one and a half pounds.   4 o'clock, all chymi-
fied, and stomach empty.
                  Experiment 25.
   Oct. 16.   At 8 o'clock, 45 mins., A. M., he break-
fasted on broiled, salted pork and bread.   12 o'clock,
M., all chymified, and gone from the stomach.
                  Experiment 26.
   At 1 o'clock, P. M.,  same day, he dined oh raw,
salted pork, cut thin, and eaten with dry bread.  Di-
gested in three hour's.
                  Experiment 27.
   \t 4 o'clock, 30 mins.,  same  day, he ate half a
pound of raw cabbage,  cut fine, and macerated in
rineaar.  5 o'clock 45 mins., stomach entirely empty,
not a  vestige of cabbage  to be found.  Extracted
four drachms  of gastric juice, mixed with a very little
greyish white, chymous fluid. 
248             EXPERIMENTS  AND
                 Experiment 28.
  Oct.  17.  At 9 o'clock, A. M., he breakfasted on
stswed,  salted pork, potatoes and bread.   Digested in
three hours.  Extracted gastric juice.
                 Experiment 29.
  At 2 o'clock, 30 mins., P. M., same day, he dined
on boiled mutton, recently  salted, squash, potatoes and
bread.  Digested in three hours.
  Some morbid spots begin to make their  appear-
ance on the mucous surface again;  grurnous blood
exuding from several small  points of the membrane ;
tongue slightly coated; countenance rather  sallow;
dull pain across the forehead, and through the eyes;
appetite not impaired ; at bed-time, put in  through
the aperture four drachms of tinct. of aloes and myrrh,
diluted with water.  This had the effect of  correct-
ing the morbid appearance of  the  stomach, and re-
moved the pain in the head, etc.

                  Experiment 30.
  Oct.  18.  At  9 o'clock, 45 mins., A. M., he break-
fasted on boiled carrots, and nothing else—full meal,
12 o'clock, M.,  examined stomach ; considerable
yellowish,  pultaceous semi-fluid, remaining.  I  o'-
clock P. M., stomach empty.
                 Experiment  31.
  At 7 o'clock, P.M., he ate three large roasted pota-
toes,  with a little salt—nothing else.  9 o'clock  ,30
mins., stomach  empty.

                  Experiment 32.
  Oct. 19.  At 9 o'clock A. M.,  he  breakfasted  on
broiled mutton and pancakes.   Digested in three hours
and  forty minutes.
                  Experiment  33.
  At 2 o'clock, 15 mins., P. M.. he dined on stewed
mutton and pancakes.  Digested in  three and a half
hours. 
OBSERVATIONS.
241)
                 Experiment 31.
   Oct. 20.   At 9 o'clock, 45 mins., A. M., he break-
 fasted on one pint  of sago, boiled, thick  and rich,
 sweetened with sugar.   11 o'clock, 30  mins., stom-
 ach empty and clean.
   There was no acrimony  of the gastric contents,
 or smarting of the edges ofthe aperture, during the
 chymification of this meal, as is usual in most veget-
 able and farinaceous aliments; it seemed peculiarly
 grateful to the surface ofthe stomach; rendering the
 membrane soft, uniform and healthy.
                  Experiment 35.
  At 12 o'clock, M., he ate four  eggs,  roasted hard,
 without any thing else.   3  o'clock P.  M.,  stomach
 empty; no trace of the eggs to be seen.
                  Experiment 36.
  At 4 o'clock 30 mins., P. M., he dined on  roasted
 duck  and fried onions.   8  o'clock, 30 mins., stomach
 not empty —distinct particles of food to  be seen.—
 9 o'clock, stomach empty.
                  Experiment 37.
  Oct. 21.   At 9 o'clock,  A. M., St. Martin  break-
fasted on one pint of sago, boiled and sweetened with
 suo-ar.  10  o'clock, 45 mins., stomach empty and
 clean ; no vestige of the sago remaining;  no acri-
 mony ofthe gastric contents, or smarting of the edg-
 es of the aperture, during the chymification  of this
 meal.
                 Experiment 38.
   Oct. 22.   At 12 o'clock, M., he  ate four fresh eggs,
 roasted hard.   3 o'clock, P. M., stomach empty ; no
 trace of the eggs to be seen.
   At 4 o'clock, P. M.,  he  dined on roasted duck, (do-
 mesticated,) dressed with onions.  8 o'clock, stomach
 empty.
                    Experiment 39.
   Oct. 24.   At 2 o'clock, P. M., he ate a pint of soft
 custard, and nothing else.  5 o'clock, 15 mins., stom-
 ach empty and clean.
                        2 I 
250
EXPERIMENTS AND
   At 6 o'clock,  he ate three ounces of strong old
 cheese, and a piece of bread.   9  o'clock, 30 mins.,
 stomach empty.
                  Experiment 40.
   Oct. 26.  At  9 o'clock,  A. M., ho breakfasted on
fricasseed chickens, bread and coffee.  11 o'clock,  45
 mins., stomach empty and clean.
   At 12 o'clock, M., he dined on  roast chicken, bread
 and potatoes.  4 o'clock, P. M., stomach empty.

                  Experiment 41.
   Oct. 27.  At  8  o'clock,  A. M.,  he breakfasted on
 broiled chicken, bread and  coffee.  11 o'clock, all  di-
 gested, and stomach empty and clean.
   At 12 o'clock, M., he dined on chicken  soup,
 with rice.   3 o'clock, stomach  empty.
   At 5 o'clock, P. M., he ate a meal  of oyster soup
 and crackers.   8 o'clock, 30 mins., stomach empty.
                  Experiment 42.
   Oct. 26.  10  o'clock A. M.,  stomach empty,  heal-
 thy and clean.  I suspended through the aperture, in-
 to St.  Martin's stomach,  thirty  grains precisely, of
 each  of the following articles  of diet,  severally
 masticated and separately contained in small muslin
 bags, viz :—Fricasseed breast of chicken; liver and giz-
 zard of do. ;  boiled, salted  salmon ; boiled potato,  and
 wheat bread; and he kept moderately exercising.  At
 3 o'clock, P. M., took out and  accurately examined
 the several parcels.   The breast  of chicken was all
 digested and gone from the bag, to a mere atom, less
 than half a grain.   The  liver  was almost  as com-
 pletely dissolved as the breast, half a grain only, re-
 maining—ofthe bread, about the same ; less than a
 grain.  The  residuum  of  the gizzard,  consisting
 principally  of  tendinous   fascia,  weighed  seven
 and a half grains.  The salmon,  twelve grains, and
 the potato, six  grains.  The bags,  containing these
 several articles, were  attached to a siring, at equal
 distances from each other, about an inch apart; and 
OBSERVATIONS.
251
1 allowed length enough for  them to move freely
through the stomach, and pass even to the pylorus.
They were  attached in the following order:—1st, the
breast  of  chicken—2d,  liver—3d,   gizzard—4th
bread—5th, salmon, and 6th, patato.  When I with-
drew them, they appeared to be retained  quite forci-
bly at the pyloric end, requiring considerable  force
to start them  at first, but after being drawn two or
three inches, they came easily.  The bags too, ap-
peared to have been  compressed,  in proportion as
they had been settled into the pyloric extremity, and
were emptied in about the same proportion, with the
exception of those containing the bread and potato,
which, though above, had less remaining than that
containing the gizzard.  This, however, may be ac-
counted  for, from the more  difficult  solubility or di-
gestibility of the tendinous parts ofthe gizzard. The
bags seemed to have been  as forcibly pressed, as if
they had been firmly grasped in the hand.  The four
first on the string, (counting from the lower end up-
wards) more so, than the other two ; and the fourth
 more than the third.  These circumstances coincide
 with the apparent contractions of a band, or circular
 muscle of the stomach, indicated  by the motions of
 the  glass tube, observed in former  experiments.   In
 comparing the length of the string,  and situation of
 the  bags,  with the  stem and bulb  of  the tube,  it
 brought the fourth bag to that point in the  stomach,
 where the contraction upon the  bulb  of the ther-
 mometer has invariably been observed to take place;
 the third bag just below, and the  fifth and sixth, a-
 bove it.  The sensations expressed by St. Martin,  on
 the extraction of these bags, were also  indicative of
 the same  facts.   When I  first commenced  pulling
 the string, ho complained of a sense of pain and dis-
 tress at the  pit of the stomach, and towards the py-
 lorus, which increased while the  bags were with-
 drawing,  and particularly  at this  extremity, for the
 first three or four inches, till they  had passed the
  band, into the splenic end./ 
2,02             EXPERIMENTS AND

  The effects of this experiment, upon St.  Martin's
feelings and appearance, were very manifest, and af-
ford interesting and important subjects of patholog-
ical consideration.  He had not eaten or drunk any
thing, that morning, and felt and looked in perfect
health, when the bags were  introduced ; continued
moderately exercising, and ate nothing but a  small
piece of dry bread, till they were taken out.
  Soon after they were suspended in the  stomach,
he felt a sense of weight and distress at the scrobi-
culus cordis ; slight vertigo  and dimness of vision.
These continued to increase and become  quite se-
vere, accompanied, at the latter part of the time, by
slight pain in the forehead and through the eyes, and
a'sense of  tightness or stiffness across  the  breast.
His countenance had changed from a florid, healthy,
to a sallow, sickly appearance,  during the time of the
experiment, and a soreness  at the pit of the  stom-
ach continued after the extraction  of the  bags,  for
eight or ten hours, and had not entirely subsided the
next morning.
   Morbid  action of the  inner membranes was evi-
dent next day, with considerable erythema and aph-
thous appearance.
   The first, second and third bags were covered with
 a thick mucous coat, tinged with  yellow bile ;  the
 others had very little or none of this appearance.—
 This circumstance I conceive to have been owing to
 the irritation of the bag,  at  the pyloric  extremity,
 inviting the bile from the duodenum to the stomach,
 in the latter part of this experiment.  Hence the pa-
 thological indications which ensued.  The same ap-
 pearance  and  circumstances have before occurred
 during these experiments.


   The following experiments  on artificial digestion,
 were instituted with  a view of ascertaining more par-
 ticularly,  the relative digestibility  of many of the
 different kinds of aliment used in the foregoing gas- 
OBSERVATIONS.
253
trie experiments, on  natural  chymification,  and to
test the correctness of the results.  They are mi-
nutely detailed for the purpose of showing the  man-
ner, progress and operation of the gastric solvent,
on the alimentary substances, subjected to its action.
How far they may illustrate these subjects, the  read-
er will judge for himself.    '
  The gastric  juice was taken out ofthe stomach
in different states of purity and put into vials;  when
food was submitted to its  action, it was placed in a
temperature between 96° and  100°, Fahrenheit, and
kept either in the axilla,  or on a sand bath, and fre-
quently, though not  constantly, agitated.
   The discrepance of results in some similar exper-
iments will generally be found to arise from the vari-
able degrees of purity ofthe gastric juice, or differ-
ent circumstances of the experiments.
                  Experiment 43.
   Sept. 18.  At 8 o'clock, 45 mins., A. M., I put one
drachm of fresh salmon trout, fried, and masticated,
and one drachm of wheat bread, into two  ounces of
aastric juice, taken from the stomach yesterday and
this morning.   The juice was not perfectly clear, but
contained some viscid mucus.   Placed them  in the
axilla and kept moving.  10 o'clock, 15 mins., residu-
um of aliment taken out, filtered and pressed as dry
as when put in, weighed one drachm and five grains.
The  menstruum,  after  filtering,  was white and
 opaque, about the colour and  consistence of rich
 True!.  Mixed the residuum and fluid together again
 and placed  the vial on the sand bath, and kept it con-
 stantly agitated  for one  hour.  Taken out, filtered
 and dried as  before, the undissolved  residuum now
 weighed just thirty grains.  The fluids had become
 thicker, and richer in colour and consistence.  Put
 them together again into the  vial,  and continued
 them on bath and in axilla, another hour, though not
 «o constantly  agitated, as during the last hour.  The
 residuum, treated in the same manner as before, now 
254
EXPERIMENTS ANK>
weighed  twenty four grains.  Mixed together and
continued in axilla two hours more, the  residuum
weighed twelvegrains.   After continuing  three hours
longer in the axilla, the undissolved portions of ali-
ment, consisting principally of particles of fish skin;
weighed four grains, which became gradually dimin-
ished during its continuance an hour longer in the
axilla.
  The menstruum at this time, was of a rich gruelly
colour and consistence, slightly tinged with a reddish
cast, or colour ofthe fish.  Set this  aside for thirty
eight or nine hours.
  ^Srpt 20.  9 o'clock,  A. M., food almost entirely
reduced to chyme, of a rich, lightish coloured, gru-
el ly appearance ;  some few particles of the skin of
the fish remaining undissolved, with some small, ap-
parently foreign  and indigestible substances, which
were probably adventitiously mixed with the food.
  To observe the effect produced on this chyme, by
die addition of  bile, and having very opportunely ob-
tained some, from tiie human stomach, by the opera-
tion of  an emetic, 1 added one drachm of this pure,
albuminous, orange coloured bile, to six drachms of
.the chyme.   The first apparent change, was in the
colour,iwhich partook  of the bile; then a slight ef-
fervescence was  perceived, and very fine coagulae
were  formed.   The fluid  became richer in appear-
ance, and less opaque.  The foreign or indigestible
particles, were  more perceptible, and small,  bright
particles, resembling very  minute scales, or skin of
fish, were also quite plain to be  seen.
  I now divided this into two equal parts ; to one of
which, I added half a drachm of dilute muriatic acid,
and set it by to subside.  Examined at 10 o'clock,
;nc 21st.  The vial containing the mixture  of chyme,
bile and muriatic  acid, exhibited the following ap-
pearance :  It had a thick, dense sediment, of a yel-
lowish  green colour,   which occupied   about  one
quarter, of the space.  The fluid above, was of the
cpk'i" cf whey, and about the consistence.   The vial 
OBSERVATIONS.
255
containing the mixture of chyme and bile only, show-
ed the following appearance:   The  sediment, was
not so dense, and its colour, as well as the supernat-
ant liquid, was rather more yellow.  Standing at rest
a few days, the sediment, at the bottoms of both vi-
als, became more   compact; that in the muriatic
mixture, more so than the other, and was of a deeper
green colour; the   fluid continued of a  rich, whey
colour and consistence,  and a  very thin  pellicle, or
small whitish flocculi, rose on the top, or adhered to
the sides of the vial.
                  Experiment 41.
  Sept. 20.  At 1 o'clock, 15 mins., P. M., I put one
drachm of boiled, green  corn and beans, into  twelve
drachms of gastric juice, and kept the vial in the ax-
illa, or on the bath, as usual, frequently agitating it,
till 7 o'clock, P. M.  The residuum, at this time, tak-
en out, weighed twenty eight grains, consisting wholly
of the hulls or cuticular parts of the broken kernels.
and one entire  bean and a kernel of corn ; the first oi
which weighed thirteen, and the other eleven grains,
leaving four grains of the skins of the broken,  dis-
solved grain.   The two entire kernels, (the bean and
the corn) were designedly put in whole, to test  the
effect of the gastric juice upon them,  in the  entire-
state.  The other portion of the grain was mashed
soft before put in.   The pulpous portion of the brok-
en kernels was all dissolved, and appeared complete-
ly chymified. The fluid was nearly as white as milk,
and of the consistence  of clear rich gruel.
   The gastric juice used in this experiment, was con-
 siderably vitiated   when taken  from the  stomach,
 some thirty six or forty eight hours previously, and
 was  quite  foetid  when used.  This fcetor was, in  a
 great measure, corrected after chymification of the
 food  had commenced ; the sharp, acid  flavour, so
 peculiar to forming chyme, was increased.
                 Experiment 45.
    Sept. 21.  At 8 o'clock. 15 mins.,  A. M.,. 1 pal 
256
EXPERIMENTS AND
 thirty grains of fresh beef steak and  thirty grains of
fresh beefs liver,  (broiled, and masticated) contain-
 ed loosely in separate muslin bags, into one ounce of
 fresh gastric juice, and kept them in axilla.  At 9 o'-
 clock, 45 mins.,  the two parcels of aliment, taken
 out and pressed as dry as when put in, weighed as
follows :  The steak, seventeen grains ; the liver, e-
leven grains.  Put into the vial again, and continued
•in the axilla, till 1 o'clock, P. M.  The steak weigh-
ed fourteen, and the  liver eight grains.  Put into the
 vial again and continued in axilla for four  hours ; no
 further change was  effected.   They  both weighed
 the same as at last  examination.  The solvent ac-
 tion having ceased, I added one ounce more of gas-
tric juice, and continued in  axilla, two  hours and
 thirty minutes.  The beef weighed five grains, and
 the liver, four; the residue of the liver consisted
 mostly, of membranous particles, like sections of the
 hepatic blood vessels, of which I conceived them to
he portions.
   I now mixed them both together, in one bag, and
continued them in axilla, three hours, when the whole
Were completely  dissolved  and chymified,  and the
hag empty ;  with  scarce a trace of aliment left on
the inside.  The fluid was of a greyish white, gruel-
ly appearance.  A brownish sediment was deposited
'■on standing.

                  Experiment 46.
   Sept. 22.   At 12 o'clock,  30 mins.,  I  put thirty
.grains of new cheese, (masticated) into three drachms
of  gastric juice, and placed it in  the axilla, eight
hours and thirty minutes, when five grains  of the
cheese remained undissolved, or rather unchymified,
as the residuum was in nearly a liquid form, consist-
ing, principally, of oil, combined with a soft caseous
substance, floating  on the  surface of a rich, milky
fluid.  A little very fine, white, compact sediment, at
the bottom of the vial.  At this time, it had acquired
a strong  acid, or peculiar acrid taste, and  emitted  a 
OBSERVATIONS.
*.itong, caseous smell, even stronger than the cheese
itself presented, when put in.
                 Experiment 45.
   At 12 o'clock, M., I put one drachm of sago, boiled
so as to leave some of the grains whole  and entire,
but soft and gelatinous, into three drachms of gastric
juice and kept it in the  axilla.  When first mixed,
they were so  much alike, that they could only be dis-
tinguished from each other by the globular forms of
the grain.   But by these, however, the gastric juice
could distinctly be perceived to dissolve the grains of
sago, till they had all disappeared.
  The fluid had now become more opaline and whit-
ish, and in two hours and twenty minutes, no trace of
the sago could be discerned.  At this time  the  fluid
had become more opaque and milky.  No sediment
was deposited on standing for twenty four hours.  A
slight acid was perceptible.
                 Experiment 46.
  At 1 o'clock, P. M., I took three vials, the first con-
taining two drachms  of gastric juice ; the  second,
two drachms of common vinegar;  and the third,
two drachms of  simple water.  Into each of these,
I put ten grains of raw albumen of a fresh egg.—
When first put together, they presented the following
appearances  :  The albumen put   into the gastric
mice, at a temperature of about 76°, produced loose
coagulae in a few minutes, generally diffused  through
the juice,  but soon  collected into a more  compact.
mass, and subsided towards the bottom  of  the vial.
That'put into the vinegar, produced  similar coagu-
lae and loose  mass, and fell down.   That in  the vial
of  water  produced loose,  light coloured  flocculi,
equally suspended through the water, but not inclin-
ing to collect together, like the other two.
  *These three parcels, kept in the axilla, and agitat-
ed for two hours, presented the following appearan-
ces •   The coagulae in the  gastric juice, was  half
dissolved, and the menstruum of a milky appearance. 
256
EXPERIMENTS AND
  Those in the  vinegar  and water, remained the1
same, and their fluids unaltered.   In five hours, that
in the gastric juice was entirely dissolved, and tha
fluid more opaque and white; the other two remain-
ed of the same appearance as at last examination  ;
the coagulae in the vinegar, taken out, weighed  nine
grains—that in the water was too loose and frothy
to be collected and weighed.
                 Experiment 47.
  Sept. 25.  At 7 o'clock, A. M., I put twenty grains
of light sponge cake into  three  drachms  of gastric
juice, and kept it in axilla.   It was all dissolved and
chymified, in seven hours.  The fluid was rich, yel-
lowish white, or cream colour, and  of the  consist-
ence of gruel, with a little loose, brown sediment at
the bottom of the vial, after standing.

                  Experiment 48.
   At 9 o'clock,  A. M., 1 put two purple fox grapes,
one skinned and the other entire, into six drachma
of gastric juice, and kept them in axilla, six hours,
with very little  alteration  in their appearance ; the
skinned grape, weighing, when first put in, thirty four
grains,  weighed now, thirty  grains, retaining its
shape and texture.  The  whole grape  was not af-
fected in the least, either in shape,  colour or texture.
It weighed fifty four grains when put  in,  and the
same now.  Continued  in axilla, twelve hours, they
remained unaltered, and weighed exactly the same
as at last examination.   Added one ounce  of fresh
gastricjuice, and continued them in axilla,  twenty
four hours, unaltered.  The texture  of the  skinned
grape, was as firm and hard as when first put in ; and
the fluid was unchanged in its appearance, except
 a slight fcetor, perceptible at the end of three or four
days.
   This, I think, is a fair  specimen of the indigestible
 nature of this kind of fruit. 
OBSERVATIONS.               259
                 Experiment 49.
  Sept. 26.  At 10 o'clock, A. M., I put thirty grains
of ripe, mellow peach, and  thirty grains of ripe, hard
apple, into one ounce of gastric juice, and kept them
in axilla, till 8 o'clock, P. M.   At this time the re-
siduum of the peach, weighed eighteen grains—the
apple, twenty  four  grains.  They were  neither of
them mashed or  masticated,  but  cut  into small,
square pieces, strung on a string, and suspended in-
to the juice in a vial.
   At 10 o'clock, A. M., ofthe 27th, after having been
continued in  axilla, six hours  longer,  the peach
weighed ten grains and the apple  the  same  as at
last examination,  twenty four grains.  The peach
had now become soft and pulpous, and fallen from
the string.  Eight hours longer  continuance in ax-
illa, completed the digestion of the peach ; but the
apple remained  nearly the same.
                  Experiment  50.
   Sept. 27.   At 2 o'olock, P. M., I put one drachm of
albumen of egg  into  four drachms of gastric  juice,
fresh from the healthy stomach.  At first, the albu-
men fell to the bottom of the vial;  but on being agi-
tated, it was diffused through  the juice, and in a few
 minutes, loose coagulae formed, and remained sus-
 pended near the bottom of the fluid.   Raised the
 temperature to  100°, and placed the vial in the axilla.
   At the same time, I put one drachm of albumen in-
 to four drachms of simple, water, at  the same tem-
 perature, and placed it with the other in the axilla.
 When first put together, the albumen was diffused,in
 loose, light flocculi, through the water, not coagulat-
 ing and collecting like that in the gastric juice, and
 subsiding to the bottom, but adhered to the sides of
 the vial, or rose to the surface.
    When both vials were smartly agitated, a white,
 frothy mass, formed  on the top of the water, filling
 the two ounce vial in which it was  contained.  The
 vial of albumen and gastric juice exhibited the co- 
«60
EXPERIMENTS AM)
agulae, broken into small particles, falling  towards
the bottom again.  Kept in the axilla and frequently
agitated, for one and a half hour, the gastric mixture
had become semi-opaque and the coagulae consider-
ably diminished  in quantity.  The aqueous mixture
remained unchanged ; the frothy portion on top, and
the fluid, perfectly limpid and clear, below.  No ap-
pearance ofthe albumen in any shape, could be seen,
except  the floating froth.  Indeed,  the   albumen
seemed to have  clarified the water, and rendered it
clearer than at first.  At 6 o'clock, P.  M., the  albu-
men in the gastric juice was completely dissolved ;
the fluid was white and milky, with a little very fine,.
dirty  white precipitate falling  to the  bottom, on
standing at rest.   That  in the  water was strikingly
different in appearance.  The agitation had beaten
up the albumen completely into beautiful white froth,
and it lay like a snow ball or bunch of clear, raw
cotton, on the surface of the water, now transparent
as crystal, without the least particle of sediment to
be seen.
  At  7  o'clock,  I added two  drachms of gastric
juice  to the vial containing the water  and albumen,
and continued it  in axilla..  In two hours, the solvent
effect of the juice, upon the frothy  mass, was  very
evident.  The white froth upon the top, was almost
entirely diminished and gone.  Neither could agita-
tion re-produce  it  as at  first; small white coagulae,,
like those seen in the other vials, were now distinctly
visible;  the fluid had become  opaque and whitish,
like the other, and a little fine sediment settled to the
bottom, on standing.  Continued in the axilla,  two
hours longer, it resembled almost exactly, that in the
other vial, in every particular.
                Experiment 51.
  At  2  o'clock,  P. M., I put one drachm of yolk of
rgs into four drachms of gastric juice,  and another
drachm  into four drachms of simple water, and kept
them, as usual, in the axilla ; no difference at  first 
OBSERVATIONS.
261
could be perceived between the gastric juice and a-
queous mixtures ; each exhibited a yellow  mixture,
like the egg, simply beat up with any white or wate-
ry menstruum.  Six hours  continuance of this treat-
ment, produced little difference in the appearance of
the two, and effected a slight modification in the gas-
tric mixture only ;  this seems to have  been convert-
ed into a very fine coagulae, of a rich cream colour
and consistence, and of a paler yellow than the oth-
er.   In twelve hours more, a striking  difference wfcs
manifest—that in the  water remained the  same as
when first put together—a dull, yellow coloured sed-
iment, in the proportion of about one fifth of the
space  occupied by the whole, had subsided to the
bottom of a thin fluid, of the same colour, and now
emitted a foetid odour.  That in the gastric juice had
become more cream-like and lighter coloured, sepa-
rating, on standing, into  three distinct portions—a
loose, coagulated,  yellow  mass, rose to the top, oc-
cupying more than half the upper space—a clear,
whey-coloured fluid below, with a dirty, yellow sedi-.
ment at the  bottom, in about the proportion of one
twelfth of the whole ; not  the least  foetor was per-
ceptible.
                 Experiment 52.

   At 1 o'clock, 30 mins., P. M., I mixed one drachm
of Olive oil  with three drachms of gastric juice, and
kept, frequently  agitated in axilla, for  eight hours.—
When first put together and shaken, the mixture re-
sembled water and oil, precisely; after continuing
in the axilla, four or five hours, the oil had percepti-
bly diminished and chyme began to be formed, ren-
dering the juice opaque and milky.  At 10 o'clock,
P M.?the  oil was about one  sixth diminished, the
menstruum nearly the colour and consistence of milk.
   S»pt 30.   8 o'clock, A. M., continued  in the same
manner, in the  axilla for twelve hours,  the oil was
proportionally diminished, and the opacity and milk-
 incss. gradually increased. 
262
EXPERIMENTS AND
  Oct. 1.  At 8 o'clock, A. M., I added  one drachm
of gastric juiee—not clear, but considerably vitiated,
Continued in axilla fourteen hours.   Similar propor-
tional decrease of the oil,  and change of the colour
of the fluid, were produced,  and a slight foetor was
perceptible.  This last circumstance, no doubt was
attributable to the vitiated juice added.
  Oct. 2.   10 o'clock, A. M., added three drachms
of pure  gastric juice, and  continued  in axilla,  ten
hours.   This addition corrected the foetor in a great
measure.  The stratum of oil was not much dimin-
ished in bulk, but considerably changed  in appear-
ance, having become quite white and frothy, exhib-
iting myriads of minute globules; and the colour and
consistence of  the fluid, were more rich and milky.
   On the 3d at  10 o'clock, A. M., I  divided the con-
tents of the vial into two equal  parts,  and put them
into two separate vials.  To  No.  1,  I added  two
drachms of pure gastric juice; and to No. 2, two
drachms of fresh extracted  gastric juice, containing
a large proportion of yellowish green bile, and con-
tinued, as usual, in  axilla.  The following changes
were produced :  The portion in No. 2 vial, which
had received the yellow  gastric juice, at first par-
took of the yellow colour of the juice added, gener-
ally diffused through the whole  mass—a separation
then took place ; the  bile seemed  principally to
unite with the oil, breaking it down and reducing it
to very minute and almost  imperceptible globules ;
 and after remaining in the axilla, ten hours, and then
 standing at rest a few minutes, the  under surface of
 the supernatant stratum of  oil exhibited  a milky or
 creamy appearance, and small, white flocculi, resem.-
 bling coagulated milk or albumen ; these soon be-
 came dissolved, and increased the richness ofthe flu-
 id below—No  sediment to be seen.  The portion in
 No. 2 vial, to which the  clear gastric juice was ad-
 ded, at the end of ten  hours,  had  undergone some
 change.   The pellicle of oil on the surface, was re-
 duced  to minute globules, of a whitish  colour.  The 
OBSERVATIONS.
253
same appearance of white floccuh, or coagulae, were
exhibited upon the under surface of the supernatant
stratum of oil, as in the other, but  not so abundant,
and the fluid was not so rich in colour and consist-
ence.
   Oct. 4.  At 9 o'clock, A. M., I added two drachms
more of each kind of juice, to their respective par-
cels, and continued them as usual, in axilla, for elev-
en hours.  The difference between the two parcels,
was now considerably  increased.   The fluid in No.
2 vial, was of a rich cream  colour and consistence ;
the supernatant stratum of oil was  converted into
a light yellowish mass, resembling a mixture of ge-
latine and coagulae; few of the globules  of  the oil
could be distinguished ; yellow  flocculi  adhered to
the sides of the vial, above  the fluid,  after being ag-
itated.  When suffered to stand at rest a short time,
loose yellow flocculi rose  on the surface,  occupying
more than twice the space of the oil, before the last
 addition of gastricjuice—no sediment subsided.
   The parcel in No.  1 vial, had regularly progress-
 ed  in  chymification,  in  ratio  proportional  to the
 juice added; the supernatant, oily stratum  was di-
 minished, in thickness, nearly One third, since the last
 addition of gastricjuice; had changed from its oily
 appearance, into a white,, semi-gelatinous mass, in-
 termingled with milk white  flocculi ;  the fluid of the
 same milky appearance ; a little  white sediment at
  the bottom.
    Oct. 5.   At 10 o'clock, A. M., I added six drachms
  pure gastric juice, and six drachms of fresh  extract-
  ed juice, containing about the same proportion cf
  yellow bile as the other, to their respective vials, and
  put them on the  bath,  and kept them  continually
  agitated for five hours. The effect was palpable and
  plain.  The supernatant stratum, in No.  2 vial, was
  now completely broken down, and not a globule re-
  mained ; a thin, yellow pellicle, or loose flot culi, roso
  upon the surface, on standing, and the fluid  was of a
  rich, cream colour and consistence, slightly tinged
  with bile—no sediment perceptible. 
264
Experiments and
  The contents of No. 1 vial, had undergone consid-
erable change ; the oily pellicle on the surface, was
diminished but little in  volume, but changed in ap-
pearance ;  had become converted into a  white se-
mi-gelatinous, or rather saponaceous consistence,
and the milky richness of the fluid was increased.
  This experiment is minutely and accurately detail-
ed, with a view to demonstrate the slow, but certain
digestibility of oils, and the manner they  are acted
upon  by the gastric juice.   It may be tedious, from
its  prolixity,  but I considered its  communication
might be of some importance and usefulness to phy-
siological science, the interests of which have been
of paramount consideration with me, in all these ex-
periments.
  It very clearly appears, by this experiment  alone,
that bile accelerates the  solution of oil, by the  gas-
tric juice; and I have no doubt, it facilitates the  chy-
mification of all fatty and oily aliments ;  and is re-
quired, and necessarily called into the stomach  only
for that purpose.  This has been frequently indicat-
ed in the course of these experiments, by  the effect
which it has produced on fatty or  oily  aliments,
when adventitiously mixed with the gastric juice.
                 Experiment 53,
  Sept. 29.   At 1 o'clock, P. M., I mixed one drachm
of sweet cream, with three drachms of clear gastric
juice, and placed them in the axilla.  When first put
together, the juice fell to the bottom of the vial, and
remained distinctly separate from the cream, till agi-
tated, when they united, but exhibited no  other im-
mediate change of appearance.   When the temper-
ature was raised to above  80°, the whole  gradually
formed into very fine, creamy coagulae.  Continued
in axilla  twelve hours, this coagulated mass  was
more than half diminished, and rising to the top of
an opaque  white, whey-coloured liquid.  Small glo-
bules  of oil were now  seen on the upper surface of
the supernatant coagulae—No sediment. 
observations.             2C.j
 ,Oct. 1.  10 o'clock, A. M., I added one drachm  of
 clear gastricjuice, and continued in axilla, ten hours,
 when the creamy coagulae were still more diminish-
 ed ; the  globules of oil on the surface, increased,
 and the liquor belOw, resembled clear, rich gruel, oc-
 cupying about one Sixth ofthe space of the whole.
   Oct. 2.   12 o'clock M., I added another drachm of
 gastric juice, and continued it in axilla, eight bourse
 The creamy coagulae were now reduced to about one
 fourth, and more"loose and white than at first.  The
 globules of oil were nbw much increased, and form-
 ed a complete pellicle over the whole upper  suface,
 inearly resembling soft butter, and emitted  a slight
 rancid flavour.  The richness of the chymous liquid
 below was proportionally  increased.  No sediment.
   Oct. 3.   12  o'clock, M., I divided the contents  of
 the vial into two equal parts, and put them into two
 Separate vials.  To No. 1, I added two drachms -of
 pure gastric juice;  and to  No. 2, two drachms  of
 fresh extracted gastric juice, strongly tinged with
 yellowish green bile, and  kept them in  axilla nine
 hours.  The changes effected,  after this addition,
 were strikingly evident, and different in the two par-
 cels.  That in No. 2, to which was added the yellow-
 ish green juice, exhibited a perfectly homogeneous,
 rich, gruel-like liquid, slightly tinged with the bile ;
 the creamy coagulae were  all dissolved, and not a
 globule ofthe oil to  be seen;  all appeared chymified
 —a little dirty white sediment fell to the bottom.
   The creamy coagulae of No. 1 vial, were not com-
 pletely dissolved, but reduced to a thin, loose-layer,
 and the oily pellicle was  scarcely perceptible;  th©
 <rlobules extremely minute and whitish, and of a sa-
ponaceous consistence.  The fluid below, was of a
lio-ht coloured, rich, gruelly  appearance.  No sedi-
ment deposited.  To complete the chymification of
the contents of No.  1, I added two drachms  more,
clear gastric juice, and continued it in axilla, twelve
hours longer:  at the end of this time, the coagukc
were reduced to a very thin layer ; the oily pellicle 
266
EXPERIMENTS AND
entirely dissolved, and  the  liquid of a rich gruelly
colour and consistence.  No sediment subsided ou
standing.
                 Experiment 54.
  Oct. 1.   Mixed four drachms of sweet, skimmed milk
with four drachms of gastric juice, and kept in ax-
illa.   The juice fell to the bottom, when first put to-
gether, as with the cream; but  when shaken, and
raised to 90° or 100° temperature* formed into loose
and coarser coagulae, than  the cream,  which were
diffused and suspended through the milky fluid. Con-
tinued in axilla eight hours, the coaguke were mora
collected, firm errand more than half diminished.—
The  fluid of a light whey, or thin gruel colour and
consistence, with  a few loose, white flocculi, and a
creamy pellicle on the top,
   Oct. 2.   Continued in axilla eight hojirs more, the
 coagulae were almost completely dissolved; fluid the
 colour of rich strained gruel; a few -light flocculi on
 the surface, but no creamy pellicle ; a little coarse
 ■ediment, or loose, white coagulae at the bottom.
                  Experiment 55.
   Oct. 3.   Put fifteen drops of gastric juice into three
 drachms of sweet milk, at the  temperature  of 65° ;
 a slight appearance of very fine coagulae, was first
 exhibited, but not so as to become distinctly separat-
 ed, till after the temperature was raised to 85° or 90°,
 when the whole mass gradually formed into  a trem-
 ulous, jelly-like curd, which, after cooling, and stand-
 ing  at rest a few hours, separated into two about e-
 qual parts ;  a soft, caseous substance, and a thin,
 light coloured whey.
                  Experiment 56.
    Oct. 3.  Put two drachms of the soft,  caseous sub-
  stance,  formed in the above experiment, (55)  into
  one ounce of gastric juice, and placed in axilla, six
  hours; at the end of this time, the curd, or caseous
  substance, waa nearly all dissolved ; the menstruum 
OBSERVATIONS.
267
of a white gruel-like appearance, with a thin pellicle
of loose,  white coagulae on the surface.   In  four
hours more, it was all dissolved; the fluid richer, and
perceptibly acid.                  >
                 Experiment 57.
   Oct. 13. 9 o'clock, A. M. Into one ounce of gastric
juice, I put one  and a half drachms of the medulla
spinalis of an ox, enveloped in its neurilema, boiled,
and placed it on the sand bath, or in axilla, six hours.
At 3 o'clock, P. M., examined—the medulla had fall-
en out of its envelope, and when taken  out and Sep-
arated from the  fluid, by the  filter,  weighed fifteen
grains ;  the neurilema, at the  same  time, weighed
eighteen grains.  Put these remaining  portions into
two drachms fresh  gastric juice, and   continued in
axilla six hours.  At 9 o'clock,  P. M., the remainder
of the medullary portion, weighed  eight grains, and
the neurilema,  nine  grains.  Continued in  axilla,
three hours longer, the medullary part weighed three
grains, and the neurilema, four grains.  The men-
 struum was now a rich,  milk white liquid, of nearly
 the consistence of cream.  A loose, light sediment
 fell to the bottom, on standing ; the fluid retained
 its rich, milky whiteness and creamy consistence.
                   Experiment 58.
    Oct. 14.  9 o'clock, A. M., put half a drachm of
 medullary substance, the  brain of an ox, boiled, into
 four drachms of gastric juice, and kept it on the bath,
 frequently agitated, six  hours,  when it was all  dis-
 solved, and had produced a rich milky fluid, with a
 loose, light sediment.
                   Experiment 59.
    Oct. 15.   Put twelve  grains of solid beef bone, bro-
 ken into small pieces, with the  periosteum attached
 to one side, into one ounce of fresh gastricjuice, and
 kept in axilla, twelve hours. At this time the perios-
 teum was nearly dissolved ; weight of the bone, ten
 grains.  Added six drachms of gastric  juice, con-
 siderably vitiated, and continued in axilla nine hours, 
268             EXPERIMENTS  AND
 and  the bone weighed nine, grams.  The menstru-
 um was now a whitish opaque fluid, about the con-
 sistence of clear, thin gruel, with a, little light brown
 sediment, settling to the bottom, on standing.  Ad-
 ded one ounce more.gastric  juice, and continued it
 in axilla, twelve hours.  The weight of the bone, at
 the end of this time, was six grains.   The  opacity
 and richness,  of the, fluid increased ; smell, slightly
 foetid.  Discontinued the experiment.
   The result of this, confirms the correctness  of
 some former  observations,  in similar  experiments,
 and sufficiently demonstrate the solubility of solid
 bone, in the gastricjuice of the human stomach.
                  Experiment -60.
  Oct. 17.   1  o'clock, P. M., I put  twenty grains of
 boiled mutton suet, cold, and divided into small piec-
 es, into six drachms of gastric juice, tinged with bile,
 and kept it in  axilla,  seven hours.  The undissolved
 residuum, separated by the filter, now  weighed ten
 grains ; and the fluid was as white as milk, and a-
 bout the consistence of thick gruel; there was no
 appearance of any oily particles;  it seemed to have
 been  coagulated,  and converted into  chyme, like
 milk or albumen ; the chymous  part very much re-
 sembled that formed  from medullary substance.—
 Continued onaxilla, three hours longer, it was all dis-
 solved, and the richness'of the fluid considerably in-
 creased.
                  Experiment 61.
  Oct, 25.   2 o'clock, P. M., put one drachm custard,
 into'one ounce of gastric juice, fresh from the stom-
ach, and placed it in axilla.  8 o'clock, 30 mins., all
dissolved and chymified;  fluid, as usual,  from such
 aliment, of colour and consistence of rich  gruel,
                Experiment 62.
  Nov. 1 ,*1833.  To one ounce of gastric juice, tak-
en from'the  stomach in Dec. 1832, (and which was as
pure as when first extracted,) I added thirty grains of
lean, boiled mutton,  masticated.  Kept in  axilla, six
hours, it dissolved sixteen grains. ^The fluid  exhib-
ited the usual'appearance of chyme. 
TABLE,
269
Showing* the mean, time of'digestion of thediffzte&t Arti-
  cles of Diet, naturally, in the Stomach, and artificially,
  in Vials, on a bath.
The proportion of gastric juice to aliment, in artifi-
  cial  digestion,  was  generally calculated  at  one
  ounce of the former to one drachm ©f the latter,
  the bath being kept as near as practicable at the
  natural  temperature,   100° Fahrenheit, with fre-
  quent agitation.
Articles of Diet.     Mean time of chymification
 Rice,
Sago,
 Tapioca,
 Barley,
 Milk,'
  Do.
 Gelatine.
 Pig's feet, soused,
 Tripe,    do.
 Brains, animal,
 Venison, steak,
 Spinal marrow, animal.
 Turkey, domesticated,
  Do.        do.
  Do.      wild,
 Goose,      do.
 Pig, sucking
 Liver,  beef's, fresh,
 Lamb, fresh,
 Chicken, full grown,
 Eggs,  fresh,
  do.
  do.
  do.
  do.
whipped.
   Do.
   Do.
.  Do.
   Do.
   Do.
 Custard,
 Codfish, cured dry,
broiled 1 35
 boiled
roasted
 boiled
roasted
  do.
  do.
broiled
  do.
fricas'd
h'rd bid
soft  bid
 fried
roasted 2 15
  raw  2 00
  do
 baked  2 45
 boiled 2 00l boiled
2 45
3 30
3 00
  30
do.
cut fine
h'rd bid
soft  bid
       raw
1  30 whipped
     baked 
270             TABLE, continued.
Articles of Diet,	Mean time of chymification.			
	In Stomach. | In ViaU.			
	prep. | h. m.| prep. | h. in.			
Trout, salmon, fresh,	boiled	I 30	boiled	3 30
Do. do.	fried	I 30		
Bass, striped, do.	broiled .	I 00		
Flounder, do.	fried	3 30		
Catfiish, do.	do.	J 30		
Salmon, salted,	boiled	1 00	do.	7 45
Oysters* fresh,	raw	2 55	raw,entir	7 30
Do* do.	roasted	3 15		
Do. do.	stewed	3 30	stewed	8 25
Beef, fresh, lean, rare,	roasted	3 00	roasted	
Do. do, dry	do.	3 30	do.	7 45
Do. steak,	broiled	3 00	mastic'd.	8 15
Do. do.	do.		cut fine	8 00
Do. do.	raw		do.	8 15
Do. with salt only,	boiled	3 36		9 30
Do. with must'd.&c.:	do.	3 10		
Do.» fresh, lean,	, do.		mastic'd.	
Do,	do,		entire p.	9 00
Do.	fried	4 00		12 30
Do. old, hard salted,	boiled	4 15		
Pork, steak,	broiled	3 15		
Pork, fat and lean,	roasted	5 15		
Do. recently salted,	boiled	4 30	mastic'd.	6 30
Do. do.	fried	4 15		
Do. do.	broiled	3 15		
Do. do.	raw	3 00	raw	8 30
Do. do.	stewed	3 00		
Mutton, fresh,	roasted	3 1.5		
Do. do.	broiled	3 00	mastic'd	6 45
Do. do.	do.		unmas'd	8 30
Do. do.	boiled	3 00		
Veal, fresh,	broiled	4 00		
Do. do.	fried	4 30		
Fowls, domestic,	boiled	4 0C	mastic'd	6 30
Do. do.	roasted	4 0C		
Ducks, domesticated,	do.	4 0C		
Do. wild,	do.	4 3C		
Suet, beef, fresh,	boiled	5 3f	| entire p	. 12 00
 
TABLE, continued.             271
Articles of Diet.	Mean time of chymification. \			
	In Stomach. | In Vials.			
| prep. | h. m.j prep. | h. m.				
Suet, mutton, ]~	joiled 14	301 divided 110 00		
Butter, - melted J3		30		
Cream, - 1			raw 125 30	
Cheese, old, strong,	raw 3	30mastic'd.| 7 15		
Do. do.			entire p. L8 00	
Do. new, mild,			divided 8 30	
Oil, Olive,			raw H30 0Q	
Soup, beef, veg. & br'd.	boiled 4	00	r i	
Do. marrow bones,	do. A	1 15		
Do. bean,	do. 3 00l			
Do. barley,	do.	I 30		
Do. mutton,	do.	3 30		
Green corn & beans,	do.	3 45		
Chicken soup,	do.	3 00		
Oyster soup,	do.	3 30		
Hash, meat & veg.	warmed	2 30		
Sausage, fresh,	broiled	3 20		
Heart, animal,	fried	4 00 entire p.		13 30
Tendon,	boiled	5 30jinastic'd.		12 45
Do.		jentire p.		24 00
Cartilage,	do.	4 15	mastic'd.	10 00
Do.		-	divided	12 00
Aponeurosis,	do.	3 00	boiled	6 30
Bone, beef's, solid,			entire p.	80 00
Do. hog's, do.			do.	80 00
Beans, pod, do.		2 30		
Bread, wheat, fresh,	i baked	3 3f	mastic'd.	4 30
Do. corn,	do.	3 IS		
Cake, do.	do.	3 001		
Do. sponge,	do.	2 3(	) broken	6 15
Dumpling, apple,	boiled	3 0(	)	
Apples, sour, hard,	raw	2 5(	) entire ps	18 00
Do. do. mellow,	do.	2 0i	) mastic'd	8 30
Do. sweet, do.	do.	1 3(	) do.	6 45
Parsnips,	boiled	2 31	) mashed	6 45
Do.	do.		entire p.	13 15|
Do.	raw		do.	18 00J
Carrot, orange,	I boiled	3 1	•) mashed	6 1.5
 
272            TABLE, continued. ,
Articles of Diet.	Mean time of chymification.			
	In Stomach- | In Vi,			(Is
	prep. | h. m | prep			h. m
Carrot, orange,		(entire p.		12 30
Do.		|raw, do.		17 15
Beets,	boiled	3 45		
Turnips, flat,	do.	3 30		
Potatoes, Irish,	do.	3 30	mashed | 8 30	
Do. do.			entire p.| 14 00	
Do. do.	roasted	2 30	i	
Do. do.	baked	2 39	|	
Cabbage, head,	raw	2 30	mastic'd 12 30	
Do. with vinegar,	do.	2 00	.shaved	10 15
Do.	boiled	4 30	boiled	20 00
Peach, mellow,			cutsmalljIO 00	
Do. do.			mashed	6 00
   The foregoing table is formed from all the experi-
 ments made upon St. Martin, since 1825,  taking the
 average from such as were generally performed un-
 der the naturally healthy  condition ofthe stomach,
 and ordinary exercise.
   The  mean times of artificial chymification, have
 been taken from such experiments as were generally
 made with the pure gastricjuice, or such as was too
 slightly  vitiated, to impair its solvent effect, in any es-
 sential degree.
   They exhibit the average, as near as practicable,
 for the digestion of one drachm of alimentary mat-
 ter, in one ounce of gastric juice, or in about that
 proportion, counting the time actually  kept on the
 bath, or in the axilla.
   Exceptions, however,  must be made for the bone,
oil, cream, and one or  two other articles, which
cbymify much slower and  more difficultly, than the
less concentrated aliments.
   Several experiments have been omitted, especial-
ly when  they wore ofthe same  kinds, and  produced
similar results. 
TABLE,
273
Showing  the temperature of the interior of the Hiomnch,
   in different conditions, taken indifferent seasons ofthe
   year, and at various times of the <:/,.:/, from 5 o'clock in
<rni,i<s. till 12 o'clock at night.
2M 
274              TABLE, continued.
17 enijmralure and condil'n of						sumach.	
1833.	Wmd t) Weather.	Th	Empty ', Durinz			Vi.yM'n.	
			Hrpost IU0 l-i	Exercise^ Hepn.ie.		txercise	
July 12	W [Clear	70		1013.4			
13	Cm (Clear	tifi 100 3-4		1013.4			
14	S IVanable	75J100		102			
15	VV |CI»ar W Clear	74JI00 74(100 l,i		102		101 3.4	
16	W Cloudy	7 a	101	101 12			
28	NW Clear	66	101				
Oct. 10	W |Fair	01	100	101 1-2		!0l 1-2	
	S 1 Rainy	61		101 3.4	102	103	
11	N W|Fdir	32	100	102		lOiJ	
11			101 3.4		101 34		
12	S |doudy	36	101		101		
13	N' E|ltainy		101		101	102	
      Abstract of  Temperature of the Stomach.
When empty, and in repose, highest, 100 3-4 > M    .nn. ,.
    ,        i        ii.  no   r mean, ioo 1-3
    do.      do.     do.    lowest,  93,   )     '
do.
do.
exercising, highest, 102,
   do.    lowest,  100,
Full, or during chym'n, in rep. highest, 102,  ,
  do.        do.      do.   lowest,  99, <
  do.  during chym'n, in exerc , highest, 103,
  do.        do.     do,  lowest, 100 1 2,
■ Mean, 101 1.2°.

Mean, 100 1-5."

' Mean, 101 1-2°.
  * At this, and  the subsequent examinations, the bulb of the
thermometer was placed three c>r four inches nearer the pylorus
than before, and exhibited an increase of temperature, indicating
a difference of three fourlhsoi'a degree, between  the splenic and
pyloric extremities.

   In all the observations previously to the 4th of De-
cember, 1832, the  examinations were made  with a
Mercurial Thermometer, (Fahrenheit's) and north
of latitude 43°.   Subsequently, and to March,  1833,
the examinations were made at Washington, D. C.
inLat. 38° 53', with the  Spirit Thermometer, from
Pool's  Barometer, which varied half a degree from
the mercurial one.  From July 9, to November, 1833,
I used Pool's Glass Chemical Spirit  Thermometer,
 (Fahrenheit's scale) at Plattsburgh, N. Y.,in latitude
 about 44° 40', N. 
INFERENCES,
  From the foregoing Experiments and Observations.
  1. That animal and farinaceous aliments are more
easy of digestion than vegetable.
  2. That the susceptibility of digestion does not,
however, depend altogether upon natural or chemical
distinctions.
  3. That digestion is facilitated by minuteness of di-
vision and tenderness offibre, and retarded  by opposite
qualities.
  4. That the ultimate principles of aliment are al-
ways the same, from whatever food they maybe ob-
tained.
  5. That the action of the stomach, and  its fluids
are the same on all kinds of diet.
  6. That the digestibility of aliment does not depend
upon the  quantity  of nutrient principles that it con-
tains.
  7. That the quantity  of  food generally  taken,  i3
more than the wants of the system require ; and that
 such  excess, if persevered in, generally produces,
not only functional aberration, but disease  of the
coats of the stomach.
   8.  That bulk, as well as nutriment, is necessary to
the articles of diet.
   9.  That oily food is difficult of digestion, though
it contains a large  proportion of the nutrient princi-
 ples.
   10. That the time required for the digestion  of
 food, is various, depending upon  the quantity and
 quality of the food, state  of the stomach, &c; but
 that the  time ordinarily required for the disposal of
 a moderate meal  of  the fibrous parts of meat, with
 bread, &c, is  from three  to three and  a half hours.
    11.  That solid  food, of a certain texture, is easier
 of digestion, than fluid 
                        275

   12. That samuhiting condiments are  injurious to
 the healthy stomach.
   13. Thai  the use of ardent spirits always produces
 disease ofthe stomach, if persevered in.
   U. Thai  hunger  is the effect  of distention of the
 vessels that  secrete the gastric juicc.
   15. That  the processes of notice:'ion, insalivation
 and  deglutition,  in an abstract point of view, do not,
 in any way, affect, the digestion of food ; or, in other
 words, when food is introduced directly  into the sto-
 mach, in  a  finely divided state,  without these pre-
 vious steps, it is us readily nnd  as perfectly digested
 as when they have been taken.
   16. That saliva does not possess the properties of
 an alimentary solvent.
   17. That the first stage of digestion is effected in
 the stomach.
   18. That the  natural temperature ofthe stomach is
>100° Fahrenheit.
   19. That the  temperature is  not elevated by the in-
 gestion of food.
  20. Th"!  exercise  elevates  the  temperature; and
 that.../' v  or rest, in a recumbent position, depresses it.
  21. That the  ascent of chymification is the Gastric
 Juicc.
  22. That it acts as a solvent of food, and alters its
 properties.
  23. That its action is  focilitatcd by  the  warmth
 and motions ofthe stomach.
"* 24.  That it contains free Muriatic Acid and some
 other active chemical principles.
  25.  That it is never  found free  in the gastric cav-
ity; but  is always excited to discharge itself by the
 introee/ ; ica of food, or other irritants.
  2(5.  "i hat it is secreted from  vessels distinct from
 the mucous follicles.
  27. That it is seldom obtained  pure, but is gener-
 rally  mixed  with mucus, and  sometimes  with saliva 
277
 When pure, it  is  capable of being kept for months,
 and perhaps for years.*
   28. That it coagulates albumen, and afterwards dis-
 solves the coagulw.
   29. That it checks the progress of putrefaction.
   30. That the pure gastric juice is  fluid,  clear and
 transparent; without odour ;  a little salt, and percep-
 tibly acid.
   31. That like other  chemical agents,  it commences
 its action  on food, as soon as it comes in contact with
 it.
   32. That it is capable of combining with a certain
 and fixed quantity of food, and when more aliment, is
 preseiiu-d  for its action than  it will dissolve, disturb-
 ance ol the stomach, or "indigestion," will ensue.
   33. That it becomes intimately mixed  and blended
 with the ingests; in the stomach, by  the motions of
 that organ.
   34.  That  it is invariably the same substance, modi-
 fied only by admixture with other fluids.
   35.  That gentle exercise facilitates the digestion of
 food.
   36. That bile is  not ordinarily found in the stomach,  ^
 and is not commonly  necessary  for the digestion of   •
 food;  but
   37.  That, when oily  food has been used,  it assists
 its digestion.
   38.  That chyme  is homogeneous, but  variable in its
 colour and consistence.
  39.  That towards the latter stages of chymification,
 it becomes  more  acid and  stimulating,  and passes
 more rapidly from  the  stomach.
  40.  That water, ardent spirits, and most other fluids
 are not affected by the gastric  juice, but pass from
 the stomach soon  after they  have been received.
  * 1 hav no>v (No-.-.  1, 1833) in my posse-sion, some  clear
eastiic juice, po scs-ing sill its original pioperties, un' hanged and
undiminished, which was taken  from the stomach in  Dec. 1832,
about eleven  months ago, and has  been kept tiglvly  corked in
vial*. 
                        278

    41.  That the inner coat ofthe stomach, is of a pale
 pink colour,  varying in its hues, according to its full
 or empty state.
    42.  That, in health, it  is constantly sheathed with
 a mucous coat.
    43.  That the gastric juice and mucus are  dissimi-
 lar in their physical and chemical properties.
    44.  Tnai. the appearance ofthe interior of the sto-
 mach, in disease, is essentially  different from that of
 its healthy state.
    45.  That the motions  of the stomach produce a
 constant  churning of its contents, and admixture of
 food and gastric juice.
    46.  That  these motions  are in two directions;
 transversely and longitudinally.
    47.  Thai the expulsion  of the chyme is assisted by
 a transverse band, &c.
    48.  That  chyle is  formed  in the  duodenum and
 small intestines, by the action of bile and  pancreatic
 juice, on the chyme.
    49.  That crude chyle is a semi-transparent, whey col-
 oured fluid.
    50.  That it is further changed by the action of the
 lacteals and mesenteric glands.  This is only an  inference
 from the other facts.   It  has not been the subject of
 experiment.
    51.  That no other fmid produces the same eflect on
i food that gostric  juicc does ;  and that it  is the only   ,
' solvent of aliment.

    I regret, exceedingly, that I have not been able to
  obtain returns from Professor Berzelius, to  whom I
 transmitted, about seven  months ago, a bottle of gas-
  tric juice for chemical examination.  I  could not,
  however,  consistently with  the  expectations and
  wishes of my friends, further delay  the  publication
  of the?e experiments. 
279
                   ERRATA.

Page 5—last line, for Spallanzzhi, read Spallanzani.
    67—9th line from bottom, for Mlimentaria, read
         alimentaria.
    97—1st line, before more read and.
   104—10th line from bottom, for ivas read were.
   109—14th  "       "     for clear read clean.
   113—1st line, before stomach, read into the,
   132—1st line, for 94° read 98°.
     "  -3d line, Ex. 2d, for 96° read 98°.
   175 —Ex. 13, 1st line, after Dec. read 14.
   201 — 15th line from top, for half "read quarter.
   206—Ex. 63, for Jan. 9, read Jan.  19.
   222— 17th line from top for expulsion read expulsive.
   228—2d par. 4th line, before alkaline read acid and.
   249—Ex. 39, 1st line, after 2 o'clock, read 30 mins.
   2(60—18th line from top, for clear read clean.
   262—4th line from bottom, for JYo. 2, read JYo. 1.
   264— 7th    "      "     for above read about.
   270—15th article of diet, (mean time of stomach-
            ic digestion) for 3, 36, read 2,45.
   " —16th  ""     " for 3, 10, read 3, 30.
   268—Ex. 60, last line but one, for  on read in. 
280
                  CONTENTS.
                                           PAGE,
 Preface,       .              .       .       .5
 Introduction,      ....      9
 Preliminary Observations,    .       .       .31
     Sec.  I. Of Aliment,     .       .       .33
      "   II. Of Hunger and Thirst,      .       53
      "   III.  Of Satisfaction and  Satiety,        63
      u   IV.  Of Mastication, Insalivation, and
               Deglutition,      .        .      67
      "   V.  Of Digestion by the  Gastric Juice,  73
      "   VI.  Of the Appearance  of the Villous
              Coat, and  of the Motions of the
              Stomach,       .       .        103
      "  VII.  Of Chylification,  and Uses of the
               Bile and Pancreatic Juice,      117
Experiments—First Series,      .       .      125
      "       Second Series,      .     .     131
      "        Third Series,      .      .       170
      "        Fourth Series,       .      .     235
Microscopic Examinations,       .       .      233
Table of mean time of Chymification.     .     269
  "   of Temperature of Stomach,    .       273
Inferences,       ....      275 
 
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