secretion, and the acid residuum causes pain, heartburn and flatulence. If
there be also any butyric acid, or some other fatty acid, derived from
milk, butter, cheese, &c., there will be acid eructations. For this form
of indigestion there are several methods of treatment. First; the very
thorough cooking of all starchy food, and it is an advantage to take a
little good extract of malt, either at the time of eating or directly
afterwards. The diastase of the malt has the same action on starch as the
ptyalin in the saliva. It is better, scientifically, to have the
farinaceous food at about 130° F. (as hot as the mouth can bear will do),
and then to add malt extract. On keeping the mixture warm, from a few
minutes to half an hour or more, the starch is digested and rendered
soluble. Such food is not very pleasant to take. The food known as Grape
Nuts has been treated in a similar manner. The use of malt extract,
however, seems a clumsy substitute for salivary digestion. Second; the
eating of starch in the form of hard and dry biscuits, crusts and other
hard food, which demand thorough mastication and insalivation, and the
keeping in the mouth for a long while, during which the saliva has time to
act. This is the best plan. Third; the taking of sodium bicarbonate
towards the end of the period of digestion, in order to neutralise the
acid in the stomach. This gives relief, but does not cure, as the dose has
to be repeated after each meal; in course of time the quantity of soda has
sometimes to be increased to an alarming extent. Fourth; the abstention
from starchy foods and the substitution of an exclusive flesh dietary. In
the "Salisbury" treatment, raw minced beef is given. This method often
gives immediate relief, but its ultimate effect on the kidneys and other
organs is very bad.

No hard and fast rule can be laid down as to the number of meals into
which the daily amount of food required should be divided. The stomach
appears to work to the best advantage when it is full, or nearly so, and