"The true experimental study of digestion is of comparatively recent date; the ancients were content to find comparisons, more or less happy, with common facts. Thus, for Hippocrates, digestion was a 'coction': for Galen, a 'fermentation,' as of wine in a vat. In later times, van Helmont started this comparison again: for him, digestion was a fermentation like that of bread: as the baker, having kneaded the bread, keeps a little of the dough to leaven the next lot kneaded, so, said van Helmont, the intestinal canal never completely empties itself, and the residue that it keeps after each digestion becomes the leaven that shall serve for the next digestion. "The first experimental studies on the digestion date from the end of the seventeenth century, when the Academy of Florence was the scene of a famous and long controversy between Borelli and Valisnieri. The former saw nothing more in digestion than a purely mechanical act, a work of attrition whereby the ingesta were finely divided and as it were pulverised: and in support of this opinion Borelli invoked the facts that he had observed relating to the gizzard of birds. We know that this sac, with its very thick muscular walls, can exercise on its contents pressure enough to break the hardest bodies. Identifying the human stomach with the bird's gizzard, Borelli was led to attribute to the walls of the stomach an enormous force, estimated at more than a thousand pounds; whose action, he said, was the very essence of digestion. Valisnieri, on the contrary, having had occasion to open the stomach of an ostrich, had found there a fluid which seemed to act on bodies immersed in it; this fluid, he said, was the active agent of digestion, a kind of _aqua fortis_ that dissolved food.