in the cheek, just under cover of the anterior part of the zygomatic arch, its duct entering the buccal cavity near that of the parotid. The most obvious function common to the secretion of these various glands, and to that of the smaller ones placed in the mucous membrane of the lips, the cheeks, the tongue, the palate, and fauces, is the mechanical one of moistening and softening the food, to enable it the more readily to be tasted, masticated, and swallowed, though each kind of gland may contribute in different manner and different degree to perform this function. The saliva is, moreover, of the greatest importance in the first stage or introduction to the digestive process, as it dissolves or makes a watery extract of all soluble substances in the food, and so prepares them to be further acted on by the more potent digestive fluids met with subsequently in their progress through the alimentary canal. In addition to these functions it seems now well established by experiment that saliva serves in Man and many animals to aid directly in the digestive process, particularly by its power of inducing the saccharine transformation of amylaceous substances. As a general rule, in mammals the parotid saliva is more watery in its composition, while that of the submaxillaries, and still more the sublingual, contains more solid elements and is more viscid;—so much so that some anatomists consider the latter, together with the small racemose glands of the cheeks, lips, and tongue, as mucous glands, retaining the name of salivary only for the parotid. These peculiar properties are sometimes illustrated in a remarkable degree, as, for example, the great secretion of excessively viscid saliva which lubricates the tongue of the Anteaters and Armadillos, associated with enormously developed submaxillary glands; while, on the other hand, the parotids are of great size in those animals which habitually masticate dry and fibrous food.