Cuap. XIIL DIGESTION. 303 
opened spontaneously after eleven days; a vestige of the meat 
was left, and the surface of the leaf was here blackened; the 
gelatine had all disappeared. 
Experiment 8.—A bit of half roasted meat (not measured) 
was placed on a leaf which was forcibly kept open by a clip, so 
that it was moistened with the secretion (very acid) only on its 
lower surface. Nevertheless, after only 224 hrs. it was sur- 
prisingly softened, when compared with another bit of the 
same meat which had been kept damp. 
Experiment 9.—A cube of J; of an inch of very compact 
roasted beef was placed on a leaf, which opened spontaneously 
after twelve days; so much feebly acid secretion was left on the 
leaf that it trickled off. The meat was completely disintegrated, 
but not all dissolved; there was no mould. The little mass was 
placed under the microscope; some of the fibrille in the middle 
still exhibited transverse striae; others showed not a vestige 
of strie; and every gradation could be traced between these 
two states. Globules, apparently of fat, and some undigested 
fibro-elastic tissue remained. The meat was thus in the 
same state as that formerly described, which was half di- 
gested by Drosera. Here, again, as in the case of albumen, 
the digestive process seems slower than in Drosera. At the 
opposite end of the same leaf, a firmly compressed pellet of 
bread had been placed; this was completely disintegrated, I 
suppose, owing to the digestion of the gluten, but seemed very 
little reduced in bulk. 
Huperiment 10.—A cube of 3 of an inch of cheese and 
another of albumen were placed at opposite ends of the same 
leaf. After nine days the lobes opened spontaneously a. little 
at the end enclosing the cheese, but hardly any or none was 
dissolved, though it was softened and surrounded by secre- 
tion. Two days subsequently the end with the albumen also 
opened spontaneously (i.e. cleven days after it was put on), a 
mere trace in a blackened and dry condition being left. 
Eaperiment 11.—The same experiment with checse and albu- 
men repeated on another and rather torpid leaf. The lobes at the 
end with the cheese, after an interval of six days, opened spon- 
taneously a little; the cube of cheese was much scftened, but 
not dissolved, and but little, if at all, reduced in size. Twelve 
hours afterwards the end with the albumen opened, which 
now consisted of a large drop of transparent, not acid, viscid 
fluid. 
Experiment 12.—Same experiment as the two last, and here 
gain the leaf at the end enclosing the cheese opened before the 
