Miscellanies. 197 
as stated at p. 78 and 80, warrant the conclusion that it contains, in 
addition to animal matter soluble in cold, but insoluble in hot water, 
together with the Phosphates and Muriates of Potassa, Soda, Mag- 
nesta and Lime, a considerable amount of free murvatec acid, some 
acetic and a trace of sulphuric acid. 
It is hoped that a more perfect analysis may be obtained fe 
Professor Berzelius, to whom a quantity of it, was sent the last 
summer. 
The principal properties of this fluid are: it is insusceptible of 
putrefractive fermentation : it prevents the putrefaction of animal and 
vegetable substances: it coagulates animal and albuminous fluids 
and is a perfect solvent of most animal and vegetable substances. 
2. The gastric juice is secreted into the stomach only when some 
foreign body, especially alimentary matters, are brought into contact 
with its mucous coat. ‘The author’s account of this process as well 
as of the appearance of the villous coat of the stomach is perfectly 
satisfactory and highly interesting. 
“The inner coat of the stomach, in its natural and healthy state, 
is of a light, or pale pink color, varying in its hues, according to its 
full or empty state. It is of a soft, or velvet-like appearance, and is 
constantly covered with a very thin, transparent, viscid mucus, lining 
the whole interior of the organ. 
“Immediately beneath the mucous coat, and apparently incor- 
porated with the villous membrane, appear small, spheroidal, or oval 
shaped, glandular bodies, from which the mucous fluid appears to be 
secreted. 
** By applying aliment, or other irritants, to the internal coat of the 
stomach, and observing the effect through a magnifying glass, innu- 
merable minute lucid points, and very fine nervous or vascular papil- 
le, can be seen arising from the villous membrane, and protruding 
through the mucous coat, from which distills a pure, limpid, color- 
less, slightly viscid fluid. This fluid, thus excited, is invariably dis- 
tinctly acid. ‘The mucus of the stomach is less fluid, more viscid or 
albuminous, semi-opaque, sometimes a little saltish, and does not pos- 
sess the slightest character of acidity. 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 irritants, have 
been applied to the villous membrane, and the gastric papille exci- 
ted, the acid taste is immediately perceptible. ‘These papille, I am 
convinced, from observation, form a part of what is called by authors, 
