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

The infusion of bark with distilled water smelled rather musty; the beef in it sweet. The two infusions of the same with lime and lime water shewed no further change.

The tincture of snake root in distilled water had a scum on the surface; beef not putrid. The other two tinctures of the same root unchanged.

On the eleventh day, the beef in the infusions of Columbo and of contrayerva in distilled water beginning to putrefy, and

On the fourteenth day, both entirely putrid. The infusion of bark in distilled water mouldy, but the beef sweet.

The beef in the snake root and distilled water, putrid on the sixteenth day; and the infusion of contrayerva with lime water beginning to be offensive, but the beef in it not yet putrid; but

On the nineteenth it was quite putrefied. The snake root infusion in lime water, mouldy on its surface; no change in the beef; but this likewise became putrid in a few days more.

The remaining tinctures, viz. those of the bark, snake root, and contrayerva with quick-lime, and that of the bark with lime water, remained above five weeks without any further change. Some time after, the beef in the snake root became septic. The other three were unaltered at the end of six weeks from their first immersion; and though the infusion of bark in distilled water was very mouldy, the beef in it was free from any putrid fœtor. But it should be observed that all the tinctures in the preparation of which quick-lime had been added to the lime water, had a peculiar odour during the whole time, from which the others were exempt.

From this experiment we may conclude that lime water, when used in such a quantity in extracting the virtues of vegetables, as not to be saturated with the fixed air it receives from them, strongly counteracts putrefaction, though it at the same time destroys the texture of animal bodies exposed to its action. But when employed for the same purposes, in such proportion as to be fully saturated with air; it abstracts nothing from, but rather increases the antiseptic power of the vegetable; nor does animal flesh immersed in tinctures thus prepared, suffer any diminution in the cohesion of its fibres.

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