326 INFECTIONS OF THE DIGESTIVE TRACT 



this has, I think, been done in some recent researches. 

 There is, however, no doubt that in cases where there is 

 a failure of the stomach to secrete free hydrocholric acid 

 the careful prolonged mastication of the food much 

 diminishes the opportunity for stagnation in the stomach, 

 while it subsequently makes it less likely that undi- 

 gested proteid will appear in the large intestine to be 

 attacked there by putrefactive anaerobes. The fine 

 subdivision of the food before it is eaten is often very 

 helpful, especially in persons whose teeth do not permit 

 full mastication. I question, however, whether the com- 

 minution of meat outside the body is a real substitute 

 for its equally fine subdivision through the mastication 

 by the patient, since in the latter case there is the ad- 

 vantage of an ultimate admixture with the enzymes 

 of the saliva. In most cases benefit is derived both 

 from a fine subdivision of meats outside of the body 

 and from their further subdivision through prolonged 

 mastication. The tolerance for meats as measured by 

 clinical phenomena is often greatly increased by insisting 

 that the patient give due attention to mastication. 



The avoidance of chemical and mechanical irritants 

 assumes much importance in some instances of chronic 

 excessive intestinal putrefaction. Among the chemical 

 irritants may be mentioned the use of condiments such 

 as pepper and mustard, and the use of free acids such as 

 vinegar and lemon juice, and indulgence in an excess of 

 salt, this being an error often committed by neurasthenic 

 patients suffering from putrefactive disorders. The ex- 

 cessive use of salt is stated by some investigators to be 



