[305]. To those who are curious upon this subject, we recommend the perusal of an interesting essay, entitled “Observations on the Tin trade of the Ancients in Cornwall, and on the Ictis of Diodorus Siculus,” by Sir Christopher Hawkins, Bart. F.R.S. &c.
[306]. See page [144] of this volume; and article Cupri Sulphas in Pharmacologia, vol. 2, p. 167, note.
[307]. We have long considered that the process of salting meat is something more than the mere saturation of the animal fibre with muriate of soda; some unknown combinations and decompositions take place, which future experiment will probably discover.
[308]. Water may thus be preserved in copper cisterns, without contracting any metallic impregnation, even should the surface of the cistern be coated with the oxide and carbonate of copper.
[309]. Dr. Johnson, in his Essay on Poison, relates the history of three men being poisoned, after excruciating sufferings, in consequence of eating food cooked in an unclean copper vessel, on board the Cyclops frigate; and, besides these, thirty-three men became ill from the same cause.
[310]. See the Ladies Library, vol. ii, p. 203; Modern Cookery, or the English Housewife, edit, 2, p. 94; and the English Housekeeper, p. 352, 354.
[311]. This practice is of ancient origin, thus Pliny “Stannum, illinitum æneis vasis, saporem gratiorem facit, et compescit æruginis virus.” Lib. xxxiv, cap. 17.
[312]. Orfila, l. c.
[313]. Recherches Chimiques sur l’Etain par Bayen et Charlard, 1781.
[314]. Annales de Chimie.