7. That it is never found _free_ in the gastric cavity; but is always excited to discharge itself by the introduction of _food_ or other irritants. 8. That it is secreted from vessels distinct from the mucous follicles. 9. That it is seldom obtained pure, but is generally mixed with mucus, and sometimes with saliva. When pure it is capable of being kept for months, and perhaps for years. 10. That it _coagulates_ albumen, and afterwards _dissolves_ the _coagulæ_. 11. That it _checks_ the progress of putrefaction. 12. That it acts as a _solvent_ of food, and alters its properties. 13. That, like other chemical agents, it _commences_ its action on food as soon as it comes in contact with it. 14. That it is capable of combining with a certain and fixed _quantity_ of food, and when more aliment is presented for its action than it will dissolve, disturbance of the stomach, or “indigestion,” will ensue. 15. That its action is facilitated by the _warmth_ and _motions_ of the stomach. 16. That it becomes intimately _mixed_ and _blended_ with the ingestæ in the stomach by the motions of that organ. 17. That it is _invariably_ the _same substance_, modified only by _admixture_ with other fluids. 18. That the motions of the stomach produce a constant _churning_ of its contents, and _admixture_ of food and gastric juice. 19. That these motions are in two directions, _transversely_ and _longitudinally_. 20. That _no other_ fluid produces the same effect on food that gastric juice does; and that it is the _only solvent of aliment_. 21. That the action of the stomach and its fluids is the same on _all kinds_ of diet. 22. That _solid_ food, of a certain texture, is easier of digestion than _fluid_. 23. That _animal_ and _farinaceous_ aliments are more easy of digestion than _vegetable_. 24. That the susceptibility of digestion does not, however, depend altogether upon _natural_ or _chemical_ distinctions. 25. That digestion is facilitated by _minuteness of division_ and _tenderness of fibre_; and retarded by opposite qualities. 26. That the _ultimate principles_ of aliment are always the same, from whatever food they may be obtained. 27. That _chyme_ is _homogeneous_, but variable in its _colour_ and _consistence_. 28. That, towards the _latter_ stages of chymification, it becomes more _acid_ and _stimulating_, and passes more rapidly from the stomach. 29. That the _inner coat_ of the stomach is of a pale _pink_ colour, varying in its hues, according to its full or empty state. 30. That, in health, it is sheathed with mucus. 31. That the appearance of the interior of the stomach, _in disease_, is essentially different from that of its _healthy_ state. 32. That stimulating _condiments_ are injurious to the healthy stomach.