AVa°rUT,mr  }  Pancreatic  Emulsions  of  Solid  Fats.  109 
hoi  are  added,  both  being  added  very  carefully  ;  when  all  the  water 
and  alcohol  has  been  taken  up,  enough  oil  of  cloves  is  added  to  impart 
a  pleasant  flavor. 
From  my  experiments  made  before  the  publication  of  my  first  ar- 
ticle in  the  "Journal,"  Dec,  1873,  I  was  led  to  suppose  that,  con- 
trary to  the  views  of  eminent  physiologists,  pancreatin  has  no  power 
of  decomposing  fat.  These  views  were  expressed  at  that  time,  and 
the  following  facts  elucidated  by  the  practical  management  of  the 
above  process  will  serve  as  further  illustrative  of  the  facts  there  men- 
tioned. 
The  first  is  that  the  pancreatized  fat  obtained  by  evaporation  of  the 
^therial  strata  before  mentioned,  when  acted  upon  by  plumbic  oxide, 
yields  lead,  plaster  and  glycerin.  This  certainly  shows  that  the  fatty 
acids  are  still  held  in  combination  with  the  oxide  of  glyceryl,  although 
the  fat  be  pancreatized  and  emulsified. 
Second,  the  aqueous  solution  left  after  the  decantation  of  the  ethe- 
rial  strata  contains  no  glycerin.  This  proves  the  absence  of  even 
partial  saponification  upon  the  mixing  of  the  fat  in  the  first  instance 
with  the  pancreas. 
A  sample  of  the  emulsion  of  solid  fat,  prepared  as  above,  was  pre- 
sented our  late  esteemed  Prof.  Procter,  who  regarded  it  with  much  favor, 
and  spoke  at  length  upon  it  in  connection  with  the  sample  of  pancre- 
atic emulsion  of  cod-liver  oil  which  is  here  exhibited,  both  of  which 
samples  were  exhibited  to  the  class  upon  the  occasion  above  referred 
to,  which  was  the  evening  of  his  death. 
The  emulsion  prepared  by  this  process  should  have  an  acid  reaction 
to  litmus  paper,  and  should  not  separate  upon  standing.  Much  care 
is  necessary  in  the  manipulation  to  prevent  this. 
When  added  to  a  small  quantity  of  water,  and  stirred  until  com- 
plete mixture  is  effected,  the  whole  has  the  appearance  of  milk,  and 
any  quantity  of  water  may  be  added  without  disturbing  in  the  least 
the  appearance  of  the  emulsion.  This  I  now  show  you,  and  you  will 
notice  how  perfectly  the  fat  is  emulsified. 
A  superior  method  of  administering  the  emulsion  is  to  add  it,  little 
by  little,  to  milk;  to  those  persons  having  an  antipathy  to  milk  it  is 
easily  given  in  a  mixture  of  arrowroot  and  water.  This  proves  an 
excellent  method,  as  the  pancreatic  emulsion,  as  well  as  the  pancreatin 
itself,  has  a  decided  action  upon  amylaceous  matter,  changing  it  to 
