196 MMiscellanies. 
of the Bile and Pancreatic Juice. ‘The remainder consists of four 
series of experiments upon various points connected with the appear- 
ance, temperature, motions, and secretions of the stomach, and with 
the changes which aliment undergoes when submitted to its action, 
amounting in the whole to almost two hundred and fifty, each of 
which occupied in its performance several hours, and many of them 
several days. 
The course which we shall adopt, is to state in the form of distinct 
propositions, without much regard to the order in which they are found 
in the work itself, a few of the most important principles which it con- 
tains, and to accompany them with the facts by which they are sup- 
ported. 
1st. There is a distinct fluid poured into the stomach, possessing 
peculiar and important properties: this fluid, Dr. Beaumont, follow- 
ing Spallanzani, calls the Gastric Juice. 
The proofs of the existence of this fluid are complete. Dr. 
Beaumont has obtained it, almost in a state of purity, in many hun- 
_ dred instances, by exciting the action of the vessels of the stomach, 
when empty, and after fasting. His account of the manner of doing it, 
isthis. ‘‘ The usual method of extracting the gastric juice, is by pla- 
cing the subject on his right side, depressing 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 upon the 
left side, until the orifice becomes dependent. Jn health, and when 
free from food, the stomach is usually entirely empty, and contract- 
ed upon itself. On introducing the tube, the fluid soon begins to flow, 
first in drops, then in an interrupted, and sometimes in a short con- 
tinuous stream. Moving the tube about, increases the discharge. 
The quantity of fluid ordinarily obtained is from four drachms, to 
one and a half or twoounces. Its extraction is generally attended by 
that peculiar sensation at the pit of the stomach, termed sinking, with 
some degree of faintness.” P. 21. 
The fluid thus obtained he describes as being, “a clear, transpa- 
rent fluid, inodorous, a little saltish, and very perceptibly acid. Its 
taste, when applied to the tongue, is similar to that of thin mucilagi- 
nous water, slightly acidulated with muriatic acid. It is readily diffu- 
sible in water, wine or spirits, and effervesces slightly with carbona- 
ted alkalies.” P. 85. 
No exact chemical analysis of this fluid has been effected. ‘The 
experiments upon it by Professors Dunglison, Emmett and Silliman, 
