[463]. We have already stated that this sauce has been occasionally rendered poisonous by the presence of copper, p. [290].
[464]. Haller, Helvet. hist.
[465]. We have explained, at page [150], the sense in which we wish these terms to be received.
[466]. Krascheminckow, Histoire Naturel du Kamtschatka, p. 209.
[467]. Systematic arrangement of British Plants, vol. iv, p. 181.
[468]. Leçons, faisant partie du Cours de Medecine Legale de M. Orfila. Paris, 1821.
[469]. This fact is particularized, as some persons have supposed the symptoms which have arisen from the ingestion of these fungi, may have been the effect of copper derived from the cooking utensils.
[470]. Let it be remembered that this term is to be received conventionally; we merely intend it to express certain phenomena, without any reference to their cause.
[471]. Mr. Brande. Phil. Trans. 1811 and 1813.
[472]. “I apprehend that the peculiar flavour of cogniac depends upon the presence of an æthereal spirit, formed by the action of tartaric, or perhaps acetic acid upon alcohol. It is on this account that nitric æther, when added to malt spirits gives them the flavour of brandy.” Pharmacologia, vol. 2, p. 396.