When boiled, the glandular texture furnishes in the first moments of ebullition, a great quantity of grey substance, which mixes at first perfectly with the water which it renders turbid and then collects into a copious scum on the top of this fluid. It is this texture, the fleshy, the mucous and the cellular which give the most scum in boiling, as it is the cartilaginous, the tendinous, the aponeurotic, the fibro-cartilaginous, &c. which give the least of it. It should not be believed, moreover, that this first product of stewing is uniform in its nature; it varies in each system in quality as well as quantity. At least I have observed that its appearance is never the same, that it has nothing constant but its frothy state, which also varies much and which is even almost always nothing in the mucous system. The liquor which results from the boiling is very much changed in colour, and appears to contain many more principles than that made with the white organs. An accurate analysis of the liquor in which each system had been boiled would be an interesting subject of research. I have found that in almost all the appearance, the taste and the colour were different. The glands exhibit a phenomenon when cooking that especially distinguishes them. They harden at the moment of the first ebullition, and acquire the horny hardness like all the other systems; but whilst most of these soften again from long-continued stewing, so as to become pulpy, the glands uniformly become harder, so that after five or six hours boiling, they are three or four times as hard as they naturally are. I have very often made this experiment, which is also well known in our kitchens, in which when a gland is cooked, care is taken that the stewing should not continue too long. Beef kidney finally becomes soft; those of sheep and of man remain hard for a much longer time. They soften however more than the texture of the liver, which is of all the glands that which exhibits the hardness in the greatest degree. Another phenomenon which especially distinguishes the ebullition of the glandular system, is that when it is taken out at the moment it has undergone the sudden horny hardening, common to almost all the animal solids plunged into boiling water, it has not like the others acquired elasticity. Draw in an opposite direction a tendon, a serous or mucous membrane or a muscle that have undergone the horny hardening, they stretch and afterwards suddenly contract the instant the extension ceases; on the contrary, a slice of liver that has the horny hardness breaks when it is drawn and never contracts. The texture of the prostate appears to be more capable of then acquiring a little elasticity. The non-fibrous disposition of the glands seems to have much influence upon this phenomenon.