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Meat is a stone absolutely full of gold, while the salad has only a few veins of it here and there, and by far the greater part of the material it sends to the intestines, has, in consequence, to be thrown away. It is an important operation as you may suppose, and were the chyme to pass rapidly through the small intestine the gold would run the risk of being carried off with the refuse.
The whole contents of the stomach now assume the appearance and the consistency of a thick soup, usually of a grayish color, known as chyme. It is well known that "rennet" prepared from the calf's stomach has a remarkable effect in rapidly curdling milk, and this property is utilized in the manufacture of cheese. Now, a similar ferment is abundant in the gastric juice, and may be called rennin.
As the food is pushed along over the common opening of the bile and pancreatic ducts, a great quantity of bile from this reservoir, the gall bladder, is poured into the intestines. These two digestive fluids are now mixed with the chyme, and act upon it in the remarkable manner just described.
In concluding the last chapter I said we were sure to find there was a plan for extracting the best part of the chyme, viz. the chyle, from the intestinal canal; and a very simple one it is. A complete regiment of those little scavengers lately described, are drawn up in battle-array along the whole length of the small intestine, but especially round about the duodenum.
The food, having been converted into chyme by the digestive power of the stomach, soon undergoes another and very important change. It, or a portion of it, is converted into chyle. It is mixed with the bile and a secretion from the pancreas in the duodenum.
I mentioned before that there were, within the intestine, certain elastic valves which obstruct the progress of the chyme, and oblige it to be constantly stopping.
You are aware now that the learned, unknown sponsors, who gave names to the different parts of the body, bestowed the odd-enough one of chyme on that pasty substance which passes out of the stomach when the cooking is over. We have said quite enough about it, and you know enough of it I am sure. I give you the name as I received it, but have no responsibility in the matter.
The great lord's truffle-stuffed pullet makes, as nearly as possible, the same chyme as the charcoal-burner's black bread; and though the palate of the former may be better treated than that of the latter, the pylori can enjoy but one and the selfsame sauce. Equality is soon restored in this case, therefore, as you see.
You will perhaps inquire how the chyme continues to make its way through all these manifold twists of the intestines; but do not trouble yourself; it has only to let itself go. That vermicular movement which we noticed in the oesophagus and in the stomach is found here also.
EVACUATION. This is the fourth and last principal step in the process of digestion. After the chyle is separated from the chyme and passes into the circulation, the indigestible and refuse portion of the food, which is incapable of nourishing the system, passes off through the intestinal canal.
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