Mialhe named ptyalin “animal diastase,” and regarded it as the principal agent in effecting the digestion of starchy foods, by converting them into soluble glucose. One part of ptyalin, according to Mialhe, was capable of transforming 800 parts of insoluble starch into sugar. It has been computed that the average daily secretion of ptyalin by an adult amounts to 116 grains. It very quickly decomposes, and in properties somewhat resembles sodic albuminate.
PUCHA PAT. Syn. Patchouli. Puchá pât is the dried foliaceous tops of Pogostemon Patchouli, an Indian species of Labiatæ. It is much used in perfumery, particularly for making sachets; but its odour, although very durable, is not so agreeable as that of many other substances, unless it is combined with lavender, bergamot, ambergris, musk, or some other like perfume.
PUD′DINGS. The instructions given under Cakes, Pies, &c., will be found, with some slight modifications, also to apply to puddings, and, therefore, need not be repeated here. Soyer tells us that every sort of pudding, if sweet or savory, is preferably dressed in a basin instead of in a cloth. If boiled in a basin the paste receives all the nutriment of the materials, which, if boiled in a cloth, are dissolved out by the water, when by neglect it ceases boiling. To cause them to turn well out, the inside of the basin should be thoroughly ‘larded’ or rubbed with butter.
In the preparation of meat puddings the first and most important point is never to use any meat that is tainted; for in pudding, above all other dishes, it is least possible to disguise it by the confined progress which the
ingredients undergo. The gradual heating of the meat, which alone would accelerate decomposition, will cause the smallest piece of tainted meat to contaminate all the rest. Be particular, also, that the suet and fat are not rancid, ever remembering the grand principle that everything which gratifies the palate nourishes.”
“A pudding cloth, however coarse, ought never to be washed with soap; it should be simply dried as quickly as possible, and kept dry and free from dust, and in a drawer or cupboard free from smell.” (Soyer.)
PUD′DLING. See Iron.
PULMONI′TIS. Inflammation of the lungs.
PULP. Syn. Pulpa, L. The softer parts of plants, more particularly of fruits, separated from the fibrous and harder portions.
“Pulpy fruits, if they be unripe, or ripe and dried, are to be placed in a damp situation until they become soft; then the pulp is to be pressed out through a hair sieve; afterwards it is to be boiled with a gentle heat, frequently stirring; and finally, the (excess of) water is to be evaporated in a water bath, until the pulp acquire proper consistence.