[The Easiest Way in Housekeeping and Cooking by Helen Campbell]@TWC D-Link book
The Easiest Way in Housekeeping and Cooking

CHAPTER VII
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It is a necessity, however; for if by disease the supply be cut off, an animal emaciates and soon dies.
Fifth, The intestinal juice; which has some properties like saliva, and is the last product of the digestive forces.
A meal, then, in its passage downward is first diluted and increased in bulk by a watery fluid which prepares all the starchy portion for absorption.

Then comes a still more profuse fluid, dissolving all the meaty part.

Then the fat is attended to by the stream of pancreatic juice, and at the same time the bile pours upon it, doing its own work in its own mysterious way; and last of all, lest any process should have been imperfect, the long canal sends out a juice having some of the properties of all.
Thus each day's requirements call for PINTS.
Of saliva 3-3/4 gastric juice 12 bile 3-3/4 pancreatic juice 1-1/2 intestinal juice 1/2 -- ----- 21-1/2 Do not fancy this is all wasted or lost.

Very far from it: for the whole process seems to be a second circulation, as it were; and, while the blood is moving in its wonderful passage through veins and arteries, another circulation as wonderful, an endless current going its unceasing round so long as life lasts, is also taking place.

But without food the first would become impossible; and the quality of food, and its proper digestion, mean good or bad blood as the case may be.


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