The peculiar cartilaginous texture exhibits an interlacing of fibres so compact, that it appears at first view homogeneous, formed into a mass of gelatine, without order and without any particular direction. Yet with a little attention we distinguish longitudinal fibres, which are crossed by transverse and oblique ones.
These fibres are more apparent in the cartilages of the moveable osseous extremities than in the others. They have infinitely less suppleness than the fibres of the fibro-cartilaginous substances; thus these bend without breaking, whilst the first break when they are bent considerably; the place of the rupture is smooth, with but few inequalities.
The cartilaginous texture is remarkable for many characters which distinguish it from the others. Next to the osseous texture, no one so long resists putrefaction and maceration. In the midst of a dead body wholly putrid, we find this texture almost untouched, preserving its appearance, its structure, and even oftentimes its natural whiteness. The same thing is frequently seen in gangrenous limbs in the living body. I have kept cartilaginous substances a very long time in water, which have not become altered, except a little in their colour. It would require more than a year perhaps, to reduce them to that soft, mucous, liquid pulp, to which maceration reduces most of the organs.
The cartilaginous texture contracts under the very powerful action of caloric, like all the other textures; yet this phenomenon is not apparent in the thyroid cartilage on account of its thickness, nor in the cartilages that encrust the bones, on account of their adhesion to these bones. But if we cut one in fine layers, and the others in slices, and plunge them into boiling water, they crisp up immediately and with force.
Exposed to drying, the cartilaginous texture becomes yellow, acquires a semi-transparency analogous to that of the tendons and dried ligaments; it becomes hard, contracts, diminishes in size, and loses its elasticity as it becomes hard.
Ebullition also gives it at first a yellow colour, then it cracks it upon the articular extremities, breaks it in different places, and raises it by layers which it softens, and which finally it melts almost completely to a small residue, which does not appear to be gelatinous. The softening of the cartilaginous texture renders it much more fit to be dissolved by the digestive juices than it naturally is. Swallowed raw, the cartilages would remain a long time in the stomach, whilst they are very easily digested when cooked; this is one of the very great advantages of the boiling of meat. In different experiments made upon digestion, I have found portions of cartilages still untouched in the stomach of dogs, whilst the flesh was already reduced to a pulp.
In certain cases, the cartilaginous texture is singularly altered. In the diseases of the articulation of the hip, it assumes an aspect wholly different; it is a soft substance, like lard, with very distinct vessels, sometimes with very evident fibres, having a size double, quadruple what is natural, and filling the cotyloid cavity. I have observed that then they do not become yellow, do not melt by ebullition and consequently are not gelatinous. In the same diseases, I have found the cartilaginous texture, upon the femur and the ilium, not only ossified, but changed into a substance exactly like ivory; I have preserved these two pieces.
When the cartilages become osseous, there is developed in their middle a texture analogous to that of the texture of the cells of the bones, in which the interlaced fibres leave between them very distinct spaces, and in which is deposited a kind of medullary fluid. This observation is especially applicable to those of the cavities, of the larynx, of the thorax, &c.
II. Parts common to the Organization of the Cartilaginous System.
There is cellular texture in the cartilages, though the want of interstices between their fibres, renders it very difficult to distinguish it in a natural state; in fact the development of fleshy granulations in wounds in which they are concerned, ebullition which, after having removed the gelatine, leaves a membranous and cellular residue, prove abundantly the existence of this texture, which we see besides in a very evident manner in some morbid states, in which the gelatine less copiously deposited in the cartilages, ceases to give them their usual hardness and leaves there a soft texture, often like sponge.