It is evident from what has been stated that the gastric digestion of proteid foods is a comparatively slow process, involving several hours of time; and further, that food material in general remains in the stomach for varying periods, dependent upon its chemical composition. It would appear further, that relaxation of the pyloric sphincter, allowing passage of chyme into the intestine, must depend somewhat upon chemical stimulation, as this offers the most plausible explanation of the diversity of action seen with the different foodstuffs. As has been pointed out, gastric digestion is primarily a process for the conversion of proteid food into soluble products. It would be a mistake, however, to assume that the digestion of proteid foods is complete in the stomach. Stomach digestion is to be considered more as a preliminary step, paving the way for further changes to be carried forward by the combined action of intestinal and pancreatic juice in the small intestine. The importance of gastric digestion is frequently overrated. It is unquestionably an important process, but not absolutely essential for the maintenance of life. Dogs have lived and flourished with their stomachs removed, the intestine being joined to the œsophagus. The intestine is a much more important part of the alimentary tract; it is likewise far more sensitive to changing conditions than the stomach, and undoubtedly one function of the latter organ is to protect the intestine and preserve it from insult. The stomach may be compared to a vestibule or reservoir, capable of receiving without detriment moderately large amounts of food, together with fluid, in different forms and combinations, with the power to hold them there until by action of the gastric juice they are so transformed that their onward passage into the intestine can be permitted with perfect safety. Then, small portions of the properly prepared material may be discharged from time to time through the pylorus without danger of overloading the intestine, and in a form capable of undergoing rapid and complete digestion. Further, the stomach as a reservoir is very useful in bringing everything to a proper and constant temperature before allowing its entry into the intestine. Another fact of some importance is that, contrary to the general view, absorption from the stomach of the products of digestion is not very rapid under ordinary conditions. Even water and soluble salts pass very slowly into the circulation from the stomach. Like the partially digested food material, they are carried forward through the pyloric sphincter into the intestine, where absorption of all classes of material is most marked.