Here again is a complex process. It is accomplished by the action of the pancreatic juice, the bile, and the intestinal juice. At the end of stomach digestion we have the chyme as a result Chyme consists of water, inorganic salts, peptones, undigested albumins and starches, maltose, a kind of sugar produced by the action of diastase on starch (diastase is a nitrogenous principle developed in grain during germination), cane sugar, liquefied fats, cellulose, and the undigestible portions of meats, fruits, cereals, etc. The chyme is now acid. When it passes through the pylorus into the intestines it meets the alkaline intestinal juices and becomes alkaline. This arrests gastric digestion, and intestinal digestion begins. The intestines are about twenty-two feet long and, like the stomach, have three coats, the serous, the muscular, and the mucous. We do not know thoroughly the function of the intestinal juices. They convert starch into dextrose, but probably are unable to digest either albumin or fats. They invert, as it were, cane sugar, maltose, and lactose into dextrose, which prepares them for their absorption. This intestinal ferment is called invertin.

The pancreas secretes the pancreatic juice. Its duct opens into the duodenum. Pancreatic juice is colorless, alkaline, and viscid. It is one of the most important of the digestive fluids. It contains, water, 900.76; albuminoid substances, 90.44; inorganic salts, 8.80. Acting on starch, it changes it to maltose. Amylopsin is the ferment causing this change. The proteid bodies which escape stomach digestion are converted by the pancreatic juice into peptones. The proteids are changed into alkali albumin. Now another ferment, trypsin, changes the alkali albumin into peptone, of which, as in gastric peptones, there are two forms, hemi-peptone and antipeptone. After this we get leucin, tyrosin, etc. The action of the pancreatic juice on fats is most important, - it emulsifies fats. The neutral fats are decomposed into their corresponding fatty acids and glycerin. The acids thus set free unite with the alkaline bases in the intestines and form soap. Soap is a fat acid united with any alkaline base. Steapsin is the ferment causing the decomposition of the neutral fats.

Bile is a most important digestive fluid. It is familiar to all as to its greenish-brown color, its bitter taste, and its viscidity. It contains, water, 859.2; sodium glycocholate and sodium taurocho-late, 91.4; fat, 9.2; cholesterin, 2.6; mucus and coloring matter, 29.8; salts, 7.8. The cholesterin is a waste product. When retained in the blood it causes various disorders, - gall-stones, nervous troubles, etc It passes off in the faeces as stercorin. The coloring matters of the bile are biliverdin and bilirubin. The amount of bile secreted in twenty-four hours by a healthy adult is about two and one-half pounds. It is both a secretion and an excretion. It is forming constantly and passes from the liver into the gall-bladder by the hepatic ducts, where it is stored until needed in digestion. When the food enters the intestines its presence causes the walls of the gall-bladder to contract and expel the stored bile. The bile helps to emulsify the fats, prevents putrefaction of the food, and excites peristalsis of the bowels by stimulating the intestinal glands to secretion. While the digesting food is passing through the intestinal canal the nutritive products, the peptones, the dextrose, the levulose, the fatty emulsions, the fatty acids, and their soaps, are absorbed into the blood, whilst the undigested matters are carried on into the large intestines through the ileocecal valve by peristaltic movements.

If we eat too much or take improper diet, the food decomposes, and various gases and chemic compounds are developed and much discomfort results. Indol is formed by chemical action, and from it indican appears in the urine.

The large intestine is about five feet long and has three coats, like the stomach and small intestines. The ascending portion has the power of absorption, and therefore rectal alimentation is possible by enemata. Here the products of digestion lose their water and become more solid. These are fecal matters, consisting of undigested food, products of decomposition, mucus, and inorganic salts. Defecation is the getting rid of these effete matters by muscular action.