Cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne [pseud.].
- Date:
- 1911
Licence: In copyright
Credit: Cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne [pseud.]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![constitute the chief part of the flesh of bird, beast, and tish. Diijestion mthin the stomach lasts a variable period, dependent, on the one hand, upon the vigour of the stomach, and on the other upon the nature of the meal. As the process approaches completion, the more perfectly digested portions escape from the stomach into the intestine, the constricting muscle of the exit, or pylorus, relax- ing to allow them to pass; but parts still un- changed, or imperfectly changed, appear to excite the muscle to renewed activity whenever they attempt to pass the outlet. They are thus retained till their conversion is completed. At first sight we are tempted to consider this selective action of the ])yloric orifice as too intelligent; but it is no more so than the selective action of a certain mechanism in the air passages, named the glottis, which allows free passage, in and out, to air and moisture, but closes spasmodically if a pungent vapour attempts to pass with the air. Beside the power to act upon the principles of meat, the stomach secretes a principle which curdles milk, curdhng being the first stage in the](https://iiif.wellcomecollection.org/image/b21538530_0025.jp2/full/800%2C/0/default.jpg)
