Extracted from the American Journal of the Medical Sciences for October, 1882. 
THE DIGESTIVE POWER OF COMMERCIAL PEPSIN 
IN ARTIFICIAL DIGESTERS AND 
IN THE STOMACH. 
BY 
Professor of Physiology in the Woman's Medical College of New York; Physician tq the Class of 
Nervous Diseases, Northeastern Dispensary; Member of American Neurological 
Association,; of American Academy of Medicine, etc. 
C. L. DANA, A. M., M. D., [Extracted from tlie American Journal of the Medical Sciences for Oct. 1882.] 
THE DIGESTIVE POWER OF COMMERCIAL PEPSIN IN ARTIFICIAL 
DIGESTERS AND IN THE STOMACH. 
C. L. DANA, A.M., M.D., 
Professor of Physiology in the Woman’s Medical College of New York; Physician to 
the Class of Nervous Diseases, Northeastern Dispensary; Member of American 
Neurological Association; of American Academy of Medicine, etc. 
Pepsin in most respects resembles a true chemical ferment, i. e., it acts 
in minute quantity without great loss to itself. It will only digest in 
acidulated solutions, the amount of acidity varying between .1 per cent, 
and 1 per cent, of free HCI (see later on). Pepsin acts almost exclu- 
sively upon albuminous matters. Its action in a given solution ceases 
after a certain time. Addition of acid or withdrawal of digested products 
prolongs the action, but it will eventually stop not to be renewed, the 
ferment being either decomposed or used up. 
Pepsin exists in the gastric juice in extremely minute proportion. The 
exact per cent, is not known. The pure ferment has never been obtained 
in sufficient amount for accurate analysis. It seems to have something of 
the composition but none of the reactions of a proteid. Prepared pepsins 
are mixed normally with peptone and other albuminous matters; com- 
mercial pepsins are generally mixed with starch, sugar, etc. 
Investigations into the value of pepsins artificially obtained have been 
made by Sieveking,1 in 1857, by Pavy,2 in 1863, Guibourt,3 in 1865, 
Tuson,4 in 1870. Since then by a great many persons, e.g., A. Petit,4 
Dowdeswell,5 Golowatschon,® Ewald,7 Lees,8 See,9 and Langley.10 In this 
1 Med. Times and Gazette, 1857. 2 Journal de Pharm. et de Chem., 1865. 
3 Lancet, Aug. 1870. * Same, Jan. 1880. 
6 Zur Lehre iiber den Process des Magens. Inaug. Dissert., Moskau, 1880. 
1 Lectures on Digestion, Berlin, 1878-9. 
5 Practitioner, 1880. 
8 Brit. Medical Journal, March and April, 1880. 
9 Journal de Ther., viii. 4, p. 125,1880. See also F. Kessler, Inaug. Dissert., Dor- 
pat, 1880, and Schmidt’s Jahrbuch., clxix. p. 234. 
10 Journal of Physiology, Jan. 1883. 2 
country Mr. E. Sheffer first studied it systematically.1 He was fol- 
lowed by J. S. Hawley,2 Kretzschmar,3 Wreen, Squibb,3 Lankford and 
others. 
It would seem that the working power of pepsin ought to be very ex- 
actly known. This is not the case, however, practically, and it must be 
remembered that many of the above experimenters only attempted to 
cover special grounds. The standard adopted by the British Pharmaco- 
poeia is: one grain of pepsin should dissolve one hundred grains of coagu- 
lated egg-albumen in six hours at a temperature of 100° F. 
According to a report made to the American Pharmaceutical Associa- 
tion,4 from five to ten parts of pepsin should dissolve at least one hundred 
and twenty parts of egg-albumen at a temperature of 104° in five or six 
hours. Petit, Dowdeswell, and most of the German experimenters found 
that the majority of pepsins came up nearly to the British standard.5 
My own and other experiments show, however, (1) that different brands 
have different strength; (2) that the same brand may vary in strength at 
different times; (3) and that there are a number of details connected with 
the process of artificial digestion by which the power of the pepsin can be 
greatly modified. Thus a pepsin can be made to do four times its usual 
work by keeping the temperature at 50° C. (Petit) ; much more work can 
be done by increasing the amount of pepsin, by finely mincing and con- 
stantly stirring the albumen, by digesting in a large broad vessel, acces- 
sible to air, by occasionally adding acid, and by removing digested pro- 
ducts. We have no official standard test covering all these points, 
although such a thing is much needed. 
As a rule, the declarations upon labels regarding the power of the pep- 
sin are utterly unreliable. The results claimed will not be obtained 
unless special precautions be taken and not always then. 
I made a series of experiments with the following objects ; 
Ist. To test the comparative value of various pepsins. 
2d. To test their absolute value (outside the stomach) under conditions 
not so artificial as those sometimes employed. I wished to find, not how 
much pepsin could do, but what it would do under ordinary conditions. 
I did not, therefore, mince the albumen in all cases, since it is in no such 
condition in the stomach ; but cut it into thin slips or small pieces, or 
chewed it and then spat it into the digesting bottles. In nearly all cases 
I tested a number of pepsins at the same time. The solutions were put 
in receptacles of about the same size and shape, and were stirred at 
intervals of a half or one hour. The solutions 'were acidulated with hy- 
1 Am. Journ. of Pharmacy, Feb. 1883. 
3 Proc. of Med. Soc. of Co. of Kings, Aug. 1878. 3 Ibid., May, 1880. 
4 A Medical Formulary, by L. Johnson, M.D., 1881, p. 290. 
8 In the practical manufacture of peptones Chapoteaut finds that one part of pepsin 
digests fifty parts of raw, lean, minced beef in fourteen hours at a temperature o/113° 
to 123° F. 3 
drocliloric acid to the extent generally of .5 per cent, of the concentrated 
acid.1 Sometimes the amount was increased to 1 per cent. The latter is 
more favourable to artificial digestion, but the former is nearer the normal 
acidity of the gastric juice. Different amounts of pepsin, of acidulated 
water and of albumen were employed. To determine the actual work of 
the pepsin I took out all the undigested matter at the end of a certain 
number of hours and dried it. It was then partially dried, weighed, and 
compared with the original amount. Such a method does perfectly well for 
comparative experiments and to test the practical working of the ferment. 
It assumes that all the dissolved matter is digested. This I believe to be 
essentially the case, for reasons which will be shown further on. Ido not 
mean to assert, however, that the dissolved matter is all peptone. 
I used in all cases as a test the ordinary digestive one. The test of 
pepsin by its power to coagulate milk is of no value. Similarly the 
chloride of sodium test is, I believe, not a reliable one.2 
Experiments. 
Series I. No. 1 Took water acidulated with HCI.S per cent., sss. 
Pepsin (American), gr. v. 
Coagulated albumen, cut into small strips, gr, xx. 
Kept at temp. 80° to 100° F. for 12 hours. 
Result—Slight disintegration with gelatinous appearance on the edges 
of the strips. 
No. 2—Same result. 
No. 3 Substituted raw beef for albumen. About same result. 
No. 4 Substituted cooked chicken, white meat, for albumen. Same 
result. 
The water was not sufficient, nor the temperature high enough to make 
these results of value alone. 
No. 6 R. Lean beef cut into fine strips, gss. 
Pepsin (Keesby and Mattison’s), gr. x. 
Acidulated with HCI .5 per cent., 
M. Kept at temp. 100° F. for 4 hours. 
No. 7—Same. 
No, B—Same, but substituted Fairchild’s pepsin (old preparation). 
Result—The strips of meat swelled up, became somewhat gelatinous, 
but no absolute disintegration. 
Series ll—Took pepsin of various kinds, gr. x. 
Water acidulated with HCI, cone. .5 per cent., §ij. 
Albumen coagulated, cut into long and narrow strips, gr. 
XXX. 
Put at temp. 100° F., shaken every hour, kept in 8-9 hours. 
1 There would be a slightly less amount of the free acid. 
2 See discussion on this subject, Proc. of Medical Soc. of Co. of Kings, Aug. 1878. 4 
Results—At the end of 4 hours considerable changes; swelling, soften- 
ing, some disintegration. 
At end of 8 hours there was left of dried albumen (which contains about 
one-half as much water as coagulated albumen) the following amounts : 
Dried Albumen. 
(а) In solution containing Hawley’s pepsin, gr. j. 
(б) “ “ “ Merck’s (not pure) pepsin, gr. j. 
(c) “ “ 11 Bouclauldt’s u “ gr. ij. 
(d) “ “ “ Merck’s (pure) “ gr, v. 
(e) “ “ “ Fairchild’s, in scales (old pre- 
paration) pepsin, gr. j. 
(jQ “ u “ Wyeth’s pure pepsin, gr. vij. 
(</) “ “ “ Lacto-peptin, gr. xv. 
Special Preparations. 
(hi) R. Fairchild’s essence of pepsin, su* 
Aquae, ad 
Albumen coagulated, gr. x. 
M. At temp. 100° F. 8 hours. 
Result A slight amount of softening only. 
(f) R. Caswell & Hazard’s lime juice and pepsin, sij. 
Aquae, ad 3vj* 
Coagulated albumen, gr. x. 
M. At temp. 100° F. 8 hours. 
Result.—None apparent. 
(Ic) R. Lacto-peptin, gr. x. 
Albumen, gr. xl. 
Aquae acidulated with HCI .5 per cent. syj. 
M. Temp. 100° F., 8 hours. 
Result Slight diminution in bulk apparent. 
(I) R. Fairchild’s pepsin (old preparation) ixx scales, gr. iij. 
Albumen, finely cut, gr. x. 
Aquae acidulated with HCI .5 per cent., svj* 
M. Kept at temp. 100° F. 8i hours. 
Result.—Albumen all dissolved. 
(m) R. Wyeth’s purified pepsin, gr, j. 
Albumen, gr. x. 
Aquae acidulated with HCI .5 per cent., 
M. Temp. 100° F. 4 hours. 
Result—Dried albumen, gr. ij. 
The above expexdments gave less than standard results. This was 
partly due to the albumen being cut up, not mashed or minced finely, and 
not stirred frequently. 5 
They show (1) that only slight results can begotten from pepsins unless 
every precaution is carried out. (2) That the different pepsins have dif- 
ferent values. (3) That lacto-peptin and the so-called essences and 
elixirs of pepsin are feeble preparations. 
Series 111. No. 1 Took coagulated finely cut albumen, gr. xxx. 
Aquas acidulated with HCI.S per cent., §yj. 
M. At temp. 100° F. 6 hours. 
Pepsin (Hawley’s), gr. xx. 
No. 2—The same, with gr. iij Boudauldt’s pepsin, instead of gr. xxx 
of Hawley’s. 
Results In (1) gr. vj dried albumen. 
(2) gr. xv “ “ 
The above experiments were to see whether an increased amount of 
acidulated water or pepsin would increase the effect. As far as they go 
they show that more water does not increase the result much, while more 
pepsin does. This latter agrees with the results of others. The effect of 
increased dose is not greater in the same ratio, however. 
Supplementary At same time with above, tests were prepared in 
strict accordance with a label. 
(a) R. Pepsin (Sheffer’s), gr, x. 
Albumen (coagulated and finely cut), gr, 140. 
Aquae acidulated with HCI 1. per cent., §j. 
M. Kept at 100° F, for 6 hours. 
Results—Almost nothing ; hardly any change perceptible. 
(b) Same as (a), but reduced albumen to gr. xx. 
Result In 6 hours albumen partly dried, gr. x. 
(c) Same as (a), but increased acid. aq. to giv. 
Decreased pepsin to gr. v. 
Result In 6 hours albumen partly dried, gr. xl. 
To test effect of larger dose and more acidulated water:— 
(d) R. Aquae acidulated HCI .5 per cent., siv. 
Pepsin (various kinds), gr. xl. 
M. Kept at 100° F. 6 hours. 
Coag. albumen, gr. 120. 
Sheffer’s, Boudauldt’s, Wyeth’s, and Merck’s were equally mixed. 
Series IY—R. Pepsin, of various kinds, gr. x. 
Result.—Albumen partly dried, gr. 80. 
Aquae acidulated with HCi .5 per cent., §ij. 
Albumen (finely chopped), gr. 120. 
M. Kept at temp. 100° F, 5 hours. 
1. Result—With Sheffer’s pepsin albumen, partly dried, weighed, 
gr. 40. 6 
2. Result With Keasby & Mattison’s, gr. 60. 
3. Result With Fairchild’s old preparation, gr. 50. 
Series Y.—Took eight different kinds of pepsin and made a mixture as 
follows: 
Pepsin, gr. x. 
Aquae acidulated with HCI .5 per cent., §iij. 
Albumen coag. (chewed and then spat out), 5y- 
Kept at a temp. 110° F. for 6 hours, stirred q. 1 hour. 
The albumen left was then put on a filter paper, dried, and weighed, 
with the following results : 
In mixture with Beal’s pepsin, gr. viij. 
“ “ “ Boudauldt’s pepsin, gr. xij. 
u “ “ Sheffer’s “ gr. xxv. 
“ “ “ Merck’s* “ gr. xxi. 
“ (( u Frinzuber* u gr. x. 
4< “ “ Fairchild’s* (new) pepsin, gr. xxiv. 
“ “ “ Hawley’s pepsin, gr. xxv. 
“ “ “ Witte’s* “ gr. xix. 
In those marked * the dose is, gr. 1-3, and they are called “pure.” 
The claims of all are that gr. j to gr. x will digest gr. 150 to gr. 225, 
or even gr. 500 of albumen in 4-6 hours. 
From the above experiments it seems possible that most could do it if 
the albumen were minced finely, frequently stirred, and the HCI was in 
proportion of 1 per cent. 
Supplementary trials of Fairchild’s and Witte’s pepsin, for which much 
is claimed :—• 
(1) R. Fairchild’s pepsin (new), gr. x. 
Acidulated water with HCI 1. per cent., §v. 
Coagulated albumen, finely cut, gr. 240. 
M. At temp. 100°-110° F. 8 hours, stirred quietly 1 hour. 
Result—About gr. 60 dried albumen left. 
(2) R. Witte’s pepsin, gr. x. 
Aqute acidulated with HCI 1 per cent., Jiv* 
Coagulated albumen (diewed), Jij* 
Result In 3 hours at 100°—110° F. about gr. 60 dried albumen 
(3) Same as (1), only the albumen was chewed. 
Result—Gr. x partly dried albumen. This was the best result ever 
obtained. 
(4) Took Fairchild’s pepsin scales, gr. v. 
Acid, hydrochloric. .5 per cent. 
Aqum, sv. 
Lean mutton cut and chewed, gr. 120. 
Coagulated egg albumen cut and chewed, gr. 380. 7 
(5) Same mixture, except that Sheffer’s pepsin was used. 
Kept both at temp, of 102° to 110° F. for five hours, and stirred 
about every half hour. 
Result.—ln experiment (4) gr. 420 of partly dried residue; in expe- 
riment (5) gr. 480 of partly dried residue. 
(6) Took Hawley’s pepsin, gr. x 
HCI .5 per cent. 
Aquae, §v. 
Broiled tenderloin, cut and finely chewed, gr. 480. 
Kept 4 hours at 102° to 110° F., occasional stirring. 
Result—Weight of partly dried residue, gr. 440. 
Series Yl—Test of Extract of Pancreas (Fairchild’s). 
Took gr. x pancreatin. 
“ aquae with HCI 1. per cent. 
“ gr. x Fairchild’s pepsin. 
M. Kept at temp. 100° F. for 2 hours, then neutralized fluid with 
sodse bicarb., and added siij to Jivmilk. Did this with three 
samples. Kept the milk and pancreatin mixture at temp. 
100° F. for 7 hours. No evidence of peptonization. 
A few other special experiments were made to test the action of pepsins 
on lean meat, and the comparative value of two preparations used in later 
experiments. In mixtures made according to label in four experiments, 
using Hawley’s and Boudauldt’s pepsins, lean meat, cut into strips of mode- 
rate size, wras swollen and softened, but hardly at all dissolved in five hours. 
The above experiments appeared to me to show that ten grains of ordi- 
nary commercial pepsin will generally digest ten or tioelve times its own 
weight of coagulated egg-albumen, finely minced in four to six hours. It 
has, however, a very little effect upon lumps of albumen or upon boluses 
of lean or cooked meat. 
This is the case outside the stomach. If it does no better when given 
medicinally, or even if it does considerably better, its power as a remedy 
must be very slight. 
Doubts regarding the efficacy of pepsin are quite prevalent among medi- 
cal practitioners.1 But on the whole, the clinical evidence is in favour of 
it, as shown by the immense demand, and by the many testimonials in 
text-books and journals.2 I have certainly had cases under my personal 
observation which showed that it had positive value. The great variation 
in the quality of pepsins, and the ignorance of the proper w7ay in which 
to give them, will explain some of the failures in its use. 
I wished, howrever, to discover if possible, by actual observation, 
1 See especially Wood’s Mat. Medica and Therapeutics, 3d ed., Art. Pepsin. 
2 Dr. Sanford furnished some positive clinical evidence of its value in a discussion 
before King’s Co. Med. Soc. Vide Proc., Aug. 1878. 8 
whether pepsin, given medicinally, has not a much greater power than 
would be inferred by its action in digesters. There are physiological 
reasons for supposing that it has. But, after all, a physiological hypo- 
thesis is a poor substitute for a demonstration. This latter is what I have 
sought. 
I therefore took a large number of dogs, fed them upon certain fixed 
quantities of food, giving pepsin with the food to some, but only the food 
to others. They were then killed, and the condition of the food noted. 
I am aware of the opportunities for error in such experiments, and will 
discuss them and show that they were as nearly as possible met. 
First, the experiments were on dogs, not human beings. But man is 
more of a carnivora than omnivora. Stomach digestion in the dog, as 
compared with intestinal, is of somewhat greater importance than it is in 
man. The ratio of the length of man’s intestine to his body is about 1 
to 6; of dog’s Ito 5-6 ;of herbivora’s Ito 12-28.1 The ratio of the 
superficial area of stomach to that of intestine in man is 20 to 100; in 
carnivora 19-28 to 100.2> 3 The dog’s stomach is relatively a little larger 
than man’s therefore. But the gastric glands and juice are essentially of 
the same character. Digestion reaches its height in about two hours4 in 
the dog, it then gradually declines. Gastric digestion in the dog is on 
the whole a little slower than in man, and of a little more relative import- 
ance. But the difference is not great. 
Second. The experiments would have value only in one direction. If 
no results were obtained, no positive inference either way could be laid 
down. Positive results, however, would have a real value, being obtained 
against serious obstacles. 
Third. The individual results would depend upon the size, health, age, 
etc., of the different animals. The dogs., therefore, were carefully chosen, 
were of about the same size, and were deprived of food for twenty-four 
hours. 
Fifth. The experiments were made on animals with healthy stomachs. 
But if pepsin shows an extra activity here, we can justly infer that it 
would do the same in dyspeptic stomachs. However, I performed some 
control experiments upon animals with a presumably artificial dyspepsia 
produced by morphine. 
Fourth. The same pepsins would have to be used. This was done. 
As food, coagulated egg-albumen and lean meat were used. After the 
animals were killed, the contents of the stomach were carefully collected, 
pressed upon filtering paper, weighed, and the weight compared with that 
of the original amount. 
IJ, Munk. Physiol, des Menschen und Saugethiere, p. 140. Berlin, 1881. 
2 In a dog weighing twelve pounds I found the small intestine twelve feet long, the 
large intestine one foot and a half. Capacity of stomach, §xiij. 
3 Custor, J., Marhiirger. Sitz. Ber. No. 7, Oct. 1879. 
4 Schmidt-Mulheim, A. Archiv fur Anat. and Phys., 1879, p. 39. 9 
I should add that the animals were all condemned to he drowned, so 
that no cruelty or unnecessary loss of life was involved. 
From the following table it will be seen— 
(1) That in 21 dogs to whom were given 5 84 of albumen and lean 
meat, and gr.'i4o of pepsin, there were digested 563 gr. 17, or about 
four-fifths of the whole, or on an average s''j gr. xij for each dog, within 
one and three-quarters to three and a half hours. 
(2) That in 10 dogs of Series I. Y. VI., to whom were given 5 40 of 
albumen and meat with gr. 130 of better pepsin, there were digested 
5 34 gr. 27, or about seven-eighths of the whole, or an average of shj gr. 50 
for each dog. 
(3) That in 15 dogs, to whom were given 5 60 of meat and albumen, 
with no pepsin, there were digested 521 gr. x, or a little over one-third 
or about 5j gr. vj for each dog. 
This gives a difference of from 126 to 158 grains in favour of the 
pepsin for each trial. Furthermore, the digestion was all done within 
three hours, or three and a half in a few cases. It is to be remembered, 
also, that the albumen was not cut up, and was only coarsely broken by 
the dog’s teeth. The meat was in a solid mass. 
Now it is impossible for any commercial pepsins in ten or fifteen grain 
doses to digest the above amount of unminced albumen, outside the 
stomach, except possibly after twenty or thirty hours. Even if minced, 
it could not do it within three hours. 
The above dose of pepsin will make hardly any impression on beef, rare 
or cooked, when given as above, in three or even six hours. 
I think it can be fairly inferred, therefore, that I have demonstrated 
an extra activity of medicinal pepsins when in the stomach. 
It is not easy to produce by statistics the impression made by personal 
observation of the stomachs. I often saw the mucous membrane, in the 
vicinity of the pepsined meat, of a fiery-red colour, but never saw it so 
marked about the non-pepsined food. 
In my second and third series the pepsin action seemed to have become 
much less. It finally occurred to me that the pepsin, though of the same 
brand, might not be so active as at first, especially upon meat. I changed 
the pepsin and at once got such marked results that it seemed unnecessary 
to make further experiments. I have, therefore, for the first, fifth, and 
last series, made a separate estimate. 10 
Tabular Record of Experiments to Test the Activity of Commercial 
Pepsins in the Stomach. 
Series. 
No. of 
dogs 
(full 
grown) 
with 
weight. 
Kind and 
amount 
of food. 
Time 
allowed 
for 
diges- 
tion. 
Kind and 
amount 
of pepsin. 
Contents 
of 
stomach, 
aside 
from the 
food and 
pepsin. 
Weight 
When 
given 
with 
pepsin. 
of food at 
Amount 
digested. 
end of dig 
When 
given 
without 
pepsin. 
estion. 
Amount 
digest’d 
No. 
lbs. 
g>'- ij 
r 
1 
10 
Coagu- 
3 hrs. 
Hawley’s 
Empty 
(almost 
gr. 238 
lated egg, 
gr. x 
gone) a 
album. 
few “ floe- 
gss 
culi.” 
2 
10 
it 
U 
il 
Siij (not 
gr. 60 
much 
apparent 
I.-! 
change) 
3 
15 
“ 
5iij “ 
gr. 60 
4 
12 
“ 
g»-- nj 
gr. 237 
0 
15 
U 
“ 
gr- ij 
gr. 238 
6 
12 
Hair and 
gr. xl 
gr. 200 
foreign 
substance 
7 
12 
a 
2} hrs. 
Some 
Si 
gr. ISO 
bread 
r 
8 
12 
a 
o 
(hardly 
any per- 
cept. ch) 
9 
12 
it 
Empty 
0 
meat gss 
(hardly 
any per- 
cept. ch.) 
10 
12 
Coag. egg 
Only 
gr. 240 
alb. gss 
traces 
-(flocculi) 
11 
10 
Raw lean 
“ 
gr. 240 
meat gss 
12 
8 
Coag. egg 
5iv 
0 
alb. gss 
(hardly 
any 
change) 
13 
15 
Siiss 
gr. 90 
14 
12 
it 
li 
“ 
5ij 
gr. 120 
Id 
15 
i t 
Siy “ 
0 
16 
10 
Raw lean 
2f hrs. 
“ 
Hairy 
Siij (much 
gr. 60 
meat gss 
masses 
foreign 
matter) 
17 
12 
(C 
11 
5ij 
gr. 160 
hi.h 
18 
12 
it 
“ 
“ 
Empty 
No traces; 
vomited? 
19 
20 
12 
it 
“ 
“ 
“ 
Sj-gr. xij 
gr. 168 
21 
10 
it 
11 
t( 
5j-gr. 1 
gr. 130 
' 
22 
16 
t i 
3 hrs. 
gr. 1 
gr. 190 
23 
16 
“ 
H 
it 
gr 1 
gr. 190 
24 
12 
12 lum- 
5y 
gr. 120 
IV.i 
bricoid 
worms 
25 
20 
“ 
U 
Empty 
gr. xx 
gr. 220 
26 
15 
2 hrs. 
“ 
Siij 
gr. 60 
27 
15 
“ 
li 
Siij-gr.xl 
gr. 20 
28 
10 
Bou- 
il 
5j-gr. xx 
gr. 160 
vJ 
dauldt’s 
gr. xv 
29 
9 
ti 
“ 
“ 
gr. xv 
gr. 225 
30 
15 
a 
2f hrs. 
Also gr. f 
U 
gr. xlv 
gr. 195 
morph. 
sol. 
31 
9 
li 
it 
it 
32 
9 
a 
it 
li 
il 
Sij 
gr. 120 
33 
8 
a 
“ 
“ 
“ 
Only 
gr. 240 
VI. -j 
traces 
34 
8 
a 
it 
Mass of 
51-gr.xiij 
gr. 167 
foreign 
matter. 
35 
12 
a 
No mor- 
Empty 
Sij- 
gr. 102 
phine 
gr.xvj 
36 
15 
a 
If hrs. 
Keasby & 
gr. xl 
gr. 200 
Mattisou’s 
gr. x 11 
In conclusion : A physician in giving a dose of good pepsin may believe 
that it will have a value two or three times greater than that exhibited 
under ordinary artificial conditions, i. eit will digest twenty or thirty 
times its own weight. This conclusion is in harmony with much clinical 
experience, that good pepsin has a real though not a great medicinal value. 
Points of practical importance are, that large doses should be given, 
even of so-called pure pepsins. The physician should always know how 
much pure pepsin there is in the saccharated preparations. Acid should 
generally be given immediately before, and the pepsin after meals. THE AMERICAN JOURNAL OF THE MEDICAL SCIENCES. 
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ical Department and its Quarterly Summaries, to keep its subscribers informed as to all subjects 
of professional interest from every quarter. 
THE MEDICAL NEWS. 
A Weekly Journal of Medical Science. $5.00 per annum, in advance. 
Is published weekly, commencing January 7th, 1882, and contains from 28 to 32 large quarto 
double-columned pages of reading matter, contributed by the most prominent lecturers of the 
day, divided into the following departments: First, “Original Lectures,” occupying the 
opening pages, and inserted by special arrangement with their authors; Second, “ Original 
Articles,” of a brief and practical nature, (the pages of the “American Journal of Medical 
Sciences ” being reserved for articles of a more elaborate character); Third, “ Hospital Notes ; ” 
Fourth, the “Progress op Medical Science;” Fifth, the “Editorial Department,” which 
will be made a special feature of this Journal; Sixth, “Reports op Medical Societies;” 
Seventh, “News Items,” which will represent the results of a system of special correspondents 
resident throughout the civilized world. New Publications, new Instruments and new Pharma- 
ceutical Preparations will receive due notice; and a column will be devoted to “ Notes and 
Queries.” In a word the 11 News” will seek to combine the characteristics of a medical 
periodical and a professional newspaper; its scope will be cosmopolitan and its character national. 
As stated above, the price will be five dollars per annum in advance, when taken, 
however, in connection with the ‘‘AmericanJournal of the Medical Sciences,” the price per annum, 
in advance, will be for both periodicals, Nine Dollars ($i9.00,) a rate unprecedented in Medical 
Journalism. 
Remittances can be made by Bank Draft, P. O. Money Order, or Registered letter at the risk 
of the undersigned. 
HENRY C, LEA’S SON & CO., 
TOO <fc 708 SANSOM ST., PHILADELPHIA.