26  Solution  of  Pepsin  and  Pancreatin,  {^''-AnXmT'' 
have  shown  above,  it  will  not  digest  the  oily  or  fatty  aliments  ;  failing 
thus  to  supply  the  system  with  the  substances  vitally  necessary  in 
strumous  diseases.  It  is  obvious  how  desirable  the  action  of  this  fluid 
will  be  as  an  addendum  to  the  use  of  cod-liver  oil. 
"  The  pancreatic  emulsion  has  never  seemed  to  me  the  nicest  or 
most  eligible  mode  of  effecting  what  is  desired.  It  is  nauseous  to  the 
taste  of  many,  and  often  keeps  badly  ;  the  quantity  of  mutton  suet 
employed,  which  may  be  supposed  to  be  all  the  fatty  matter  the  pan- 
creatine present  is  capable  of  emulsifying,  is  not  as  much  as  might  be 
desirable  in  many  cases.  In  some,  suet  at  all  may  not  be  the  most 
suitable  form  of  fat.  The  fluid  I  now  describe  is  very  palatable,  and 
will  keep  almost  any  time.  It  may  be  given  with  any  kind  of  food. 
My  experiments  were  made  with  fat  mutton-chops  and  rich  beef-steaks, 
as  typical  aliments,  with  most  satisfactory  results. 
"  The  first  experiments,  thrice  repeated,  were  made  with  muriatic 
acid,  water,  and  the  combined  solution,  to  represent  the  gastric  juice 
and  pancreatic  secretion.  The  second,  with  solution  of  pepsine  alone, 
with  acid  and  water,  followed  by  the  addition  of  the  plain  pancreatic 
solution  after  an  interval  of  two  hours.  Both  were  entirely  satisfac- 
tory ;  but  the  latter  were  peculiarly  interesting  in  a  physiological  point 
of  view,  as  stated  above,  and  tended  to  show  the  exact  part  played  by 
each  fluid  in  the  animal  economy.  But  as  the  administration  of  two 
fluids  in  succession  would  be  troublesome  in  practice,  and  be  scarcely 
attended  to  by  patients  (at  all  times  averse  to  trouble),  I  have  thought 
it  desirable  to  mix  the  two  in  one  fluid.  This  has  the  advantage  of 
being  quite  agreeable,  as  liquor  of  pepsine  always  is ;  while  the  taste 
of  the  liquor  of  pancreatine  is  entirely  concealed  by  the  former.  Some 
medical  friends  of  mine  reported  most  favorably  of  it,  after  trial  in 
practice. 
"  The  experiments  in  the  laboratory  were  as  follows  : — 
"No.  1. — Mutton  (fat  and  lean  about  equals  parts),  one  ounce; 
water,  one  ounce  and  a  half ;  muriatic  acid,  fifteen  minims ;  solution 
of  pancreatine  and  pepsine,  one  drachm.  Digested  at  100°  for  four 
hours,  this  was  converted  into  a  homogeneous  pulp,  and  then  diluted 
with  a  little  water,  presented  quite  a  chylous  appearance. 
"  No.  2. — Beef  (fat  and  lean),  an  ounce  and  a  half.  Treated  in  the 
same  way,  with  same  result,  the  pulp  being  much  deeper  in  color. 
Nos.  3  and  4. — I  then  operated  on  the  same  quantities  of  each, 
first  digesting  with  pepsine  solution  alone,  as  intimated  above,  and 
