In not one of these ten cases was the whole of the gluten dissolved, even when very small bits were given.  I therefore asked Dr. Burdon Sanderson to try gluten in artificial digestive fluid of pepsin with hydrochloric acid; and this dissolved the whole.  The gluten, however, was acted on much more slowly than fibrin; the proportion dissolved within four hours being as 40.8 of gluten to 100 of fibrin.  Gluten was also tried in two other digestive fluids, in which hydrochloric acid was replaced by propionic [page 119] and butyric acids, and it was completely dissolved by these fluids at the ordinary temperature of a room.  Here, then, at last, we have a case in which it appears that there exists an essential difference in digestive power between the secretion of Drosera and gastric juice; the difference being confined to the ferment, for, as we have just seen, pepsin in combination with acids of the acetic series acts perfectly on gluten.  I believe that the explanation lies simply in the fact that gluten is too powerful a stimulant (like raw meat, or phosphate of lime, or even too large a piece of albumen), and that it injures or kills the glands before they have had time to pour forth a sufficient supply of the proper secretion.  That some matter is absorbed from the gluten, we have clear evidence in the length of time during which the tentacles remain inflected, and in the greatly changed colour of the glands.

At the suggestion of Dr. Sanderson, some gluten was left for 15 hrs. in weak hydrochloric acid (.02 per cent.), in order to remove the starch.  It became colourless, more transparent, and swollen.  Small portions were washed and placed on five leaves, which were soon closely inflected, but to my surprise re-expanded completely in 48 hrs.  A mere vestige of gluten was left on two of the leaves, and not a vestige on the other three.  The viscid and acid secretion, which remained on the discs of the three latter leaves, was scraped off and examined by my son under a high power; but nothing could be seen except a little dirt, and a good many starch grains which had not been dissolved by the hydrochloric acid.  Some of the glands were rather pale.  We thus learn that gluten, treated with weak hydrochloric acid, is not so powerful or so enduring a [page 120] stimulant as fresh gluten, and does not much injure the glands; and we further learn that it can be digested quickly and completely by the secretion.

[Globulin or Crystallin.—­This substance was kindly prepared for me from the lens of the eye by Dr. Moore, and consisted of hard, colourless, transparent fragments.  It is said* that globulin ought to “swell up in water and dissolve, for the most part forming a gummy liquid;” but this did not occur with the above fragments, though kept in water for four days.  Particles, some moistened with water, others with weak hydrochloric acid, others soaked in water for one or two days, were placed on nineteen leaves.  Most of these leaves, especially