The cellular texture that is boiled exhibits phenomena analogous to other organs treated in the same way. 1st. At the instant of boiling, when an albuminous froth rises upon the water that contains it, it remains soft, and about the same it was at first. 2d. When this froth is formed, it becomes hard, is crisped and contracted in size. The hardening increases until it boils, which takes place almost immediately. In this state the texture is firmer; it has become elastic; if drawn in an opposite direction, it suddenly returns, which it would not do before. 3d. Ebullition being continued, it gradually softens and loses the hardness it had acquired; then it can hardly be extended at all; it may be much elongated without breaking, in a natural state, the rupture of it is now the effect of the least effort. 4th. In fine, by the continued action of boiling water, it gradually melts. I have remarked, that it does not in any period of ebullition, assume the yellowish tinge, which is spread over the whole of the fibrous system when boiled. From the phenomena that cellular texture offers when exposed to the action of dry and moist air, of cold and boiling water, &c. I presume that it is less easily changed by the gastric juices than many others, the muscular texture, for example; besides, the following facts prove this. 1st. The taste, almost always a certain index which nature has given us to judge of digestible aliments, is much less gratified with the cellular texture that is mixed with cooked meat, than with the meat itself. 2d. I have made this experiment upon myself; when my stomach contained a sufficient quantity of food, I excited vomiting nearly an hour after eating; when it contained but little, I could not vomit without taking a large quantity of warm water; I then threw up this and with it the aliments the stomach contained. I have frequently ascertained by these means, especially by the last, that the cellular lumps which are found with the fleshy fibres of boiled meat, are much longer in being altered than the fibres themselves; these last have become pulpy before the others are acted upon. The fat, which generally fills these cellular lumps, may have an influence also in this phenomenon. 3d. I have made the same observation upon dogs that I have opened at different periods of digestion to determine the difference of the bile in the cystic and hepatic ducts, a difference of which I have already given some account. How can the cellular texture unite to the softness and delicacy that characterize it, a greater resistance to the different re-agents, than that of other textures much more firm?