OF DIGESTION. 165 



heat of the stomach, and, with any species of oily food, resists for 

 a long time the action of the digestive organ and its fluids. It has 

 already been noticed above, that this sort of food generally requires 

 an admixture of bile to render it soluble. 



" Bulk is perhaps nearly as necessary to the articles of diet as 

 the nutrient principle. They should be so managed, that the one 

 of these qualities should be in proportion to the other. Too highly 

 nutritive diet is probably as fatal to the prolongation of life and 

 health, as that which contains an insufficient quantity of nourish- 

 ment." 



A commencing state of putrefaction, sufficient to render the mus- 

 cular fibre slightly tender, was found to increase the digestibility of 

 most kinds of flesh. This is a practice which every housekeeper 

 in this country adheres to, though without knowing the principle 

 on which it is founded. 



Some kinds of vegetable aliment, generally speaking, he dis- 

 covered to be slower and more difficult of digestion than animal. Its 

 solution in the stomach is greatly influenced, however, by division 

 and tenderness of fibre. Raw vegetables often pass through the 

 stomach in an undigested state, while other food is retained and 

 fully digested. 



The thorough mastication of the food is essential to healthy 

 digestion. " If aliment," remarks the author, " in large masses be 

 introduced into the stomach, though the gastric juice may act upon 

 its surface, digestion will proceed so slowly, that putrefactive 

 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 suffering great disturb- 

 ance." Consequently, eating too fast impedes digestion, by intro- 

 ducing food into the stomach in a state unprepared for the actions 

 of that organ and of its fluids. Also, if food be swallowed too 

 rapidly, more will in general be taken into the stomach, before the 

 sense of hunger is allayed, than can be digested with ease. 



Overloading the stomach with food is invariably found to inter- 

 fere w r ith the regular process of digestion ; a portion remaining for 

 a long time undigested. This very soon becomes rancid, or runs 

 into the acetous fermentation ; and if not rejected by vomiting, 

 causes pain and irritation of the stomach, and other distressing 

 symptoms ; or if it be permitted to pass into the intestines, its pre- 

 sence almost invariably gives rise to colic, flatulence, or even more 

 dangerous affections. 



