PART 10
For I believe that I shall prove that the organs which have to do with the disposal of the nutriment, as also their faculties, exist for the sake of this
nutritive faculty. For since the action of this faculty
1 is
assimilation, and it is impossible for anything to be assimilated by, and to change into anything else unless they already possess a certain
community and affinity in their qualities,
2 therefore, in the first place, any animal cannot naturally derive nourishment from any kind of food, and secondly, even in the case of those from which it can do so, it cannot do this at once. Therefore, by reason of
[p. 35] this law,
3 every animal needs several organs for
altering the nutriment. For in order that the yellow may become red, and the red yellow, one simple process of alteration is required, but in order that the white may become black, and the black white, all the intermediate stages are needed.
4 So also, a thing which is very soft cannot all at once become very hard, nor
vice versa; nor, similarly can anything which has a very bad smell suddenly become quite fragrant, nor again, can the converse happen.
How, then, could blood ever turn into bone, without having first become, as far as possible, thickened and white? And how could bread turn into blood without having gradually parted with its whiteness and gradually acquired redness? Thus it is quite easy for blood to become flesh; for, if Nature thicken it to such an extent that it acquires a certain consistency and ceases to be fluid, it thus becomes original newly-formed flesh; but in order that blood may turn into bone, much time is needed and much elaboration and transformation of the blood. Further, it is quite clear that bread, and, more particularly lettuce, beet, and the like, require a great deal of alteration, in order to become blood.
This, then, is one reason why there are so many organs concerned in the alteration of food. A second reason is the nature of the
superfluities.
5 For, as we are unable to draw any nourishment from grass, although this is possible for cattle, similarly we can derive nourishment from radishes, albeit not
[p. 37]to the same extent as from meat; for almost the whole of the latter is mastered by our natures
6; it is transformed and altered and constituted useful blood; but, not withstanding, in the radish, what is appropriate
7 and capable of being altered (and that only with difficulty, and with much labour) is the very smallest part; almost the whole of it is surplus matter, and passes through the digestive organs, only a very little being taken up into the veins as blood- nor is this itself entirely utilisable blood. Nature, therefore, had need of a second process of separation for the superfluities in the veins. Moreover, these superfluities need, on the one hand, certain fresh routes to conduct them to the outlets, so that they may not spoil the useful substances, and they also need certain
reservoirs, as it were, in which they are collected till they reach a sufficient quantity, and are then discharged.
Thus, then, you have discovered bodily parts of a second kind, consecrated in this case to the [removal of the] superfluities of the food. There is, however, also a third kind, for carrying the pabulum in every direction; these are like a number of roads intersecting the whole body.
Thus there is one entrance- that through the mouth- for all the various articles of food. What receives nourishment, however, is not one single part, but a great many parts, and these widely separated; do not be surprised, therefore, at the abundance of organs which Nature has created for the purpose of nutrition. For those of them which have to do with
[p. 39]alteration prepare the nutriment suitable for each part; others separate out the superfluities; some pass these along, others store them up, others excrete them; some, again, are paths for the transit
8 in all directions of the
utilisable juices. So, if you wish to gain a thorough acquaintance with all the faculties of Nature,
9 you will have consider each one of these organs.
Now in giving an account of these we must begin with those effects of Nature, together with their corresponding parts and faculties, which are closely connected with the purpose to be achieved.
10
