1. That hunger is the effect of distention of the vessels that secrete the gastric juice.

2. That the processes of mastication, insalivation, and deglutition, in an abstract point of view, do not in any way affect the digestion of the food; or, in other words, when food is introduced directly into the stomach in a finely divided state, without these previous steps, it is as readily and as perfectly digested as when they have been taken.

3. That saliva does not possess the properties of an alimentary solvent.

4. That the agent of chymification is the gastric juice.

5. That the pure gastric juice is fluid, clear and transparent; without odour; a little salt; and perceptibly acid.

6. That it contains free muriatic acid, and some other active chemical principles.

7. That it is never found free in the gastric cavity; but is always excited to discharge itself by the introduction of food or other irritants.

8. That it is secreted from vessels distinct from the mucous follicles.

9. That it is seldom obtained pure, but is generally mixed with mucus, and sometimes with saliva. When pure it is capable of being kept for months, and perhaps for years.

10. That it coagulates albumen, and afterwards dissolves the coagulæ.

11. That it checks the progress of putrefaction.

12. That it acts as a solvent of food, and alters its properties.

13. That, like other chemical agents, it commences its action on food as soon as it comes in contact with it.

14. That it is capable of combining with a certain and fixed quantity of food, and when more aliment is presented for its action than it will dissolve, disturbance of the stomach, or “indigestion,” will ensue.

15. That its action is facilitated by the warmth and motions of the stomach.

16. That it becomes intimately mixed and blended with the ingestæ in the stomach by the motions of that organ.

17. That it is invariably the same substance, modified only by admixture with other fluids.

18. That the motions of the stomach produce a constant churning of its contents, and admixture of food and gastric juice.

19. That these motions are in two directions, transversely and longitudinally.

20. That no other fluid produces the same effect on food that gastric juice does; and that it is the only solvent of aliment.

21. That the action of the stomach and its fluids is the same on all kinds of diet.

22. That solid food, of a certain texture, is easier of digestion than fluid.

23. That animal and farinaceous aliments are more easy of digestion than vegetable.

24. That the susceptibility of digestion does not, however, depend altogether upon natural or chemical distinctions.

25. That digestion is facilitated by minuteness of division and tenderness of fibre; and retarded by opposite qualities.

26. That the ultimate principles of aliment are always the same, from whatever food they may be obtained.

27. That chyme is homogeneous, but variable in its colour and consistence.

28. That, towards the latter stages of chymification, it becomes more acid and stimulating, and passes more rapidly from the stomach.

29. That the inner coat of the stomach is of a pale pink colour, varying in its hues, according to its full or empty state.

30. That, in health, it is sheathed with mucus.

31. That the appearance of the interior of the stomach, in disease, is essentially different from that of its healthy state.

32. That stimulating condiments are injurious to the healthy stomach.

33. That the use of ardent spirits always produces disease of the stomach if persevered in.

34. That water, ardent spirits, and most other fluids, are not affected by the gastric juice, but pass from the stomach soon after they have been received.

35. That the quantity of food generally taken is more than the wants of the system require; and that such excess, if persevered in, generally produces not only functional aberration, but disease of the coats of the stomach.

36. That bulk as well as nutriment is necessary to the articles of diet.

37. That bile is not ordinarily found in the stomach, and is not commonly necessary for the digestion of the food; but,

38. That when oily food has been used it assists its digestion.

39. That oily food is difficult of digestion, though it contains a large proportion of the nutrient principles.

40. That the digestibility of aliment does not depend upon the quantity of nutrient principles that it contains.

41. That the natural temperature of the stomach is about 100° Fahrenheit.

42. That the temperature is not elevated by the ingestion of food.

43. That exercise elevates the temperature; and that sleep or rest, in a recumbent position, depresses it.

44. That gentle exercise facilitates the digestion of food.

45. That the time required for that purpose is various, depending upon the quantity and quality of the food, state of the stomach, &c.; but that the time ordinarily required for the disposal of a moderate meal of the fibrous parts of meat, with bread, &c.; is from three to three and a half hours.