A practical treatise on disorders of the stomach with fermentation, the causes and treatment of indigestion, and on diet

Preface

My attention having been directed to disorders of the stomach arising from fermentive actions, I have been led to investigate the subject, and to observe that disorders of this nature form a much larger and more important class than is generally believed ; that, in fact, fermentive actions have more or less connexion with almost all the disorders, as well as the organic diseases which occur in the digestive canal. But though the subject is one of so much practical importance, it has been only incidentally noticed even in some of the most recent works, and as yet there is no treatise in which fermentive disorders of the stomach and bowels are made the subject of special investigation in all their bearings.

I have therefore thought that a treatise having such

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an object in view might not be unacceptable at the present time, and, though professional engagements have prevented me rendering it as complete in many points as I would wish, I trust that it will at least have the effect of directing attention to the subject, of leading those in practice to view these disorders in a light in which they have hitherto been but little examined, and also of proving in some measure that chemical facts admit of more extended practical application in the advancement of medical knowledge.

The work, it will be found, is divided into six chapters. In the first, I have briefly examined Natural Digestion, and have endeavoured to point out how far we have reason to believe that actions of fermentive nature perform a part in the healthy process.

In the second, I have examined the Chemistry of Fermentation, but this is a subject which has not yet been so fully and exactly studied by the scientific chemist as we could wish, or so as to admit of it being fuUy applied practically to medical purposes. In this chapter will also be found the results of some researches I have made as to the effects of certain chemical agents in arresting fermentive actions.

The third chapter is devoted to an examination of that peculiar form of disorder of the stomach in which there is vomiting of fermenting matter containing the

PREFACE.

V remarkable microscopic plant called the sarcina ventriculi, which has of late attracted so much notice.

In the fourth chapter, the dyspeptic disorders arising from other fermentive actions are examined, and also the conditions of the stomach and its mucous membrane which tend to induce these morbid actions, ajid such disorders as acidity, heartburn, pain at the stomach, and vomiting.

In the fifth chapter the treatment of these dyspeptic disorders is considered, and the action of various remedies investigated. It will ^also be found that one very interesting fact has been brought to light by my researches into the power of difi'erent antifermentive agents, viz., that amongst the remedies which have been discovered to be most useful in relieving dyspeptic disorders, are found several of those chemical agents which have most energetic antifermentive properties.

The last chapter is devoted to the examination of diet in relation to the tendency of various articles of food and drink to promote or prevent fermentive actions. It is also shown that many of the seasoning agents used with our food have the power of stopping fermentation, and that mustard and horse-radish are agents of this kind, which owe their value as condiments to their antifermentive properties.

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To the kindness of Mr. Fletcher I am indebted for the drawing of the microscopic plants which have been found to occur in the contents of the stomach.

Mornington Terrace, Liverpool, June, 1856.

Chapter I. Natural Or Healthy Digestion

Preliminary Observations on the Connection of Fermentive Actions with Digestion. — Action of Saliva on Starch. — The Gastric Juice. — Its Acidity. — Its Pepsin Ferment. — Digestion of Albuminous Food in the Stomach. — The Pancreatic Juice. — Its Action on Starch. — On Fat. — The Bile. — Its Antifermentive Properties. — The Intestinal Juice. — Its Solvent Action on all kinds of Food - I'age 1

Chap. II. The Chemistry Of Fermentation

Nature of Fermentation. — Effect of the Atmosphere. — Of Tempeture. — Fermentible Substances. — Ferments. — Varieties of Fermentation. — Saccharine. — Vinous. — Mucous. — Lactic and Butyric. — Acetous. — Benzoic and Caseous. — Fatty. — Antifermentive Agencies. — Substances which chemically arrest Fermentation.— Effect of the Yeast Plant, the Sarcina, and other microscopic Plants, on Fermentive Actions - - - 13

VIU

CONTENTS.

CHAP. HI.

FERMENTIVE DISORDER, WITH VOMITING OF SARCINA AND YEAST

PLANT.

Fermentation with Sarcina the most active Species produced in the Stomach. — Case in which Professor Goodsir discovered this Microscopic Plant in the Vomited Matter Cases treated by the

Author. — Other Cases. — Influence of Sarcina on Fermentation.

— Eelations of Sarcina to Morbid States of the Stomach. — Arrangement of recorded Cases in four Series. — Analysis of the Symptoms in this Fermentive Disorder. — Treatment. — Dietetic.

— Antifermentive Remedies. — Those necessary for Kelief of organic Affections of the Stomach - - - Page 37

Chap. IV. Dtspeptic Disorders With Fermentation

Conditions of Mucous Membrane of Stomach in Dyspepsia. — Inflammation. — Acute. — Chronic. — Treatment. — Congestion. —

Its Causes Indirect Effect of Mercurial Purgatives in removing

it. _ How Congestion causes Fermentive Disorders. — Catarrh of the Mucous Membrane. — Effect of Catarrhal Mucous Secretion in causing Fermentive Actions. — Ancemic Condition. — Symptoms of Anaemic Dyspepsia. — Connection between Anaemia and Ulcer of the Stomach. — Illustrative Case. — Treatment of Dyspepsia from Aneemia and Chlorosis. — Effect of Morbid Conditions of Stomach in causing Fermentive Actions. - Varieties which occur in the Stomach. -Alcoholic Lactic, and Butyric Acid. - Acetous.

— Saccharine. — Fermentive Actions in the Bowels. - Then- Effect in causing Diarrhoea, Colic, &c.-Case with Intestinal Obstruction.—Fermentive Actions in other Organs. — In the Bladder.

— In the Blood -

CONTENTS.

ix

Chap. V

TREATMENT OF DYSPEPTIC DISORDERS. ACTION OF REMEDIES.

Pain at the Stomach. — Its Causes. — Varieties and Treatment.— Acidity and Heartburn. — Treatment when caused by Fermentive Actions. —When caused by Gout. — Vomiting. — Its Causes. — Treatment of the Vomiting in Cases of Pulmonary Consumption. — Treatment of Hysterical and other Forms of Vomiting. — Flatulence — Its Dependence on Fermentiye Actions. — Treatment of Colic and Diarrhoea from Fermentation. — Action of Remedies used in Dyspeptic Disorders. — How far due to Antifermentive Properties. — Tannin. — Gallic Acid. — Metallic Astringents. —

Nitrate of Silver Astringent and Antifermentive. — Bismuth

Preparations of Iron. — Sulphate of Copper Antifermentive and Astringent. — Properties of Alum. — Alterative Effects of Bichloride of Mercury, &c. — Mineral Acids. — Sedative Properties of Prussic Acid. — Effects of Alkaline Remedies. — Creosote and Wood Spirit energetic Antifermentive Agents. — Pepsin. — Ipecacuan, 8fc. - Page 102