The fourth series is a repetition of the third 
series. 
The results were as follows: Milk and cereal 
water in the strength used always yielded much 
finer curds tha?i milk and water * The curds in 
the first place being soft, firm and flocculent; 
and in the second, large, tough and cheesy. 
There was no qualitative difference in the action 
of HC 1 or rennet as a precipitant. There was no 
difference in the action of cereal waters made from 
the grains or from flours; there was no practical 
difference in the action of different kinds of gruels 
when made in the same strength. 
The dextrinized gruels in three instances gave 
the same results as the plain gruels ; in seventeen 
instances yielded a coarser and tougher curd, in 
four of the latter having no more action than 
water, and in thirteen being intermediate between 
water and plain gruel. This variation is due, I 
think, to the different degrees of action of diastase 
on the starch, the more complete the malting, 
the less the effect upon the curd. The results 
from test tube experiments were briefly — that 
cereal water was much better than water for our 
purpose , and dextrinized cereal water intermediate 
between the two. The next step was to test these 
results in the animal stomach. Cats and dogs were 
used for the experiments, being fed with the same 
mixtures as were used in the test tube experiments, 
then killed one-half hour later and the stomach 
contents removed and examined. The results were 
as follows: The difference between the action 
of barley water and water as diluents was 
more striking, if anything, in the stomach 
*See cut on Page 12. 
7 
