Experiments and Observations on the Following Subjects / 1. On the preparation, calcination, and medicinal uses of Magnesia Alba. 2. On the solvent qualities of calcined Magnesia. 3. On the variety in the solvent powers of quick-lime, when used in different quantities. 4. On various absorbents, as promoting or retarding putrefaction. 5. On the comparative antiseptic powers of vegetable infusions prepared with lime, &c. 6. On the sweetening properties of fixed air.

by Thomas Henry

Number 3 produced a tincture of the colour of red port wine, strongly flavoured with the ipecacuanha, though it had not so much of the distinguishing sharpness of that root as number 1.

EXPERIMENT XXVII.

The different tinctures of rhubarb, prepared in the same manner as above, had the following appearances:

Number 1 brown, with a yellowish tinge, strongly impregnated with the taste of the rhubarb.

Number 2 deep yellow, taste of the lime as in the other tinctures prepared with it.

Number 3 crimson; taste of the rhubarb strong, but unequal to number 1.

None of the tinctures prepared with lime water grew turbid from a stream of fixed air being conveyed into them.

Hence it appears that the triture of quick-lime with all the above roots did not in the least degree promote, but rather impede their solution in water; that lime water extracts the soluble parts of many, and especially their colouring principles, more powerfully than distilled water; but that this is by no means always the case, as in three instances out of six, the tinctures prepared with distilled water exceeded those with lime water in taste, and in two instances were superiour, and in one equal in colour.

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