Exposed to the sudden action of a very bright fire as in roasting, the texture of the liver and the other glands crisps and contracts on the exterior. There results from it on the surface a kind of covering impermeable in part to the juices contained in the organ, which in this way becomes cooked in these juices which soften it in the interior. This phenomenon is however common to all the solids. Hence why care is taken to expose what is roasting, whether it be muscular or glandular, at first to the action of a very quick fire; afterwards when the horny hardening of the surface has been produced, it is diminished, and the organ is cooked with a small fire. The glands macerated in water yield differently to its action. The liver resists it longer than the kidney, which after an experiment of two months made in vessels placed in a cellar has been reduced to a reddish jelly swimming in the water; whilst the first preserved for the same time and a little longer, its form and density, and had only changed its red colour to a blueish brown, whereas the kidney retains its colour in maceration. The salivary glands contain much of this white, unctuous and hard substance, which all the cellular parts when long macerated exhibit. It is not the glandular texture that has changed, but only the fat contained in the cellular texture, which is here very abundant. The acids act upon the glandular texture nearly the same as upon all the others. They reduce them to a pulp which varies in its colour and the rapidity of its formation, according to the acid employed. The sulphuric is uniformly the most efficacious in producing this pulp which it blackens, whilst the nitric yellows it. All the acids act with much more difficulty upon the glandular texture when stewed, than when raw. My experiments have convinced me that but few systems exhibit this difference in a more remarkable manner. The glands are much less digestible than many other animal substances, especially when stewed, which produces in them in this respect an effect entirely different from what it does in the cartilages, the tendons, and all the fibrous organs, which by it lose their density, become soft, gelatinous, viscid even and are easier dissolved by the gastric juice. I believe in general that we should digest the glands much easier by eating them raw. Every one knows that the more the liver is cooked, the more indigestible it becomes. This induced me to make a comparative experiment upon this organ cooked and raw; when one portion in the second state was reduced to a pulp in the stomach of a dog, the other portion in the first state swallowed at the same time had just begun to be altered. _Of the Excretories, of their Origin, of their Divisions, &c. Of the Glandular Reservoirs._