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144  PANCREATIC  EMULSIONS. 
young  chemist,  an  emulsion  of  beef-fat,  with  the  pancreatic  juice, 
was  adopted  as  the  most  eligible  preparation.  This  was  supplied 
to  the  patients,  who  were  ordered  to  take  it  stirred  in  milk.  The 
emulsion  could  be  mixed  readily  with  the  milk  and  in  the  propor- 
tion of  half  an  ounce  to  a  breakfast-cupful  of  milk,  formed  a  drink 
that  was  not  unpleasant.  Twenty-four  patients  of  the  thirty-three 
treated  with  the  emulsion,  were  discharged  after  eight  weeks,  in 
an  improved  condition  with  respect  to  their  general  symptoms. 
The  emulsion  disagreed  with  three  patients  only,  whereas  cod-liver' 
oil  disagreed  with  eleven  out  of  the  twenty-four  to  whom  it  was 
administered.  A  second  series  of  cases  were  afterwards  treated 
with  the  pancreatic  emulsion  of  fat,  or  with  a  pancreatic  emulsion 
of  lard  oil,  and  similar  satisfactory  results  were  obtained.  Mr. 
Heathorn  being  prevented  by  his  other  engagements  from  pre- 
paring the  emulsions  in  sufficient  quantity  to  meet  the  increased 
demand  produced  by  many  medical  men  prescribing  them,  Dr. 
Dobell  sought  and  obtained  the  valuable  assistance  of  Mr. 
Schweitzer,  the  scientific  chemist  in  the  establishment  of  Messrs. 
Savory  and  Moore,  and  these  preparations  are  now  made  by 
this  celebrated  firm.  The  principal  preparations  are:  1. 
Pancreatic  emulsion  of  solid  fat.  2.  Pancreatic  emulsion  of  cod- 
liver  oil.  3.  Pancreatic  emulsion  of  lard-oil.  The  first  of  these 
appears  to  be  the  favorite  remedy  with  the  medical  profession.  It 
is  a  white  paste  of  the  consistence  of  thick  Devonshire  cream. 
It  remains  good  for  a  long  time,  though  the  pancreatic  juice, 
unmixed  with  fat,  rapidly  undergoes  decomposition.  The  dose 
is  from  one  to  three  teaspoonfuls,  once  or  twice  a  day,  in  a  cup 
of  milk,  to  which  a  little  brandy  may  be  added.  It  is  to  be  taken 
two  hours  after  a  full  meal.  A  fourth  preparation,  recommended 
by  Dr.  Dobell,  is  Pancreatine  in  capsules  or  globules,  but  up  to 
the  present  time,  Messrs.  Savory  and  Moore  have  been  unable 
to  find  a  suitable  material  for  the  capsules  which  will  resist  the 
action  of  the  agent. 
According  to  Claude  Bernard,  the  great  French  physiologist, 
the  pancreatic  juice  is  the  most  important  secretion  of  the  di- 
gestive organs,  and  possesses  the  property  of  emulsifying  fats, 
of  transforming  starch  into  sugar,  and  of  acting  on  albuminous 
substances.  Some  physiologists  do  not  adopt  Bernard's  view,  but 
