William Browning

“ As to the mechanical action of the mouth in preparing the food for deglutition, this is not specially necessary for morsels of meat of the ordinary size introduced into the mouth, while for a large portion of the vegetable or plant products eaten—and it is upon these that the saliva exerts its chemical action—mastication is necessary before they can be swallowed. The meat-foods are in themselves sufficiently moist, while many dried fruits, breads, and the like, in endless variety, first need thorough reduction. ”

“ A slight amount of chewing or mumbling serves to detect harsh substances, as bones, and to prepare for swallowing; foreign matters of considerable size will, however, gradually make their way, and, if not rough, may pass without injury. ”

“ In fats alone it has a slight emulsifying effect, but if still in the tissue it is dissolved out. Milk is accordingly acted on by being first curdled on reaching the stomach, after which it is leisurely dissolved again in the desired form. ”

“ Professor Ludwig has made some general experiments as to the truth of this theory upon himself, eating coarsely-cut meat at one time and fine at another, without at least being able to detect any ill effects whatever from morsels as large as it was convenient to swallow. [3] Many workingmen, business men, and others, almost bolt their food without loss of excellent digestion ”