218 On extracting liquid Sugar 



ficient extent, the patient also dies, while all slighter cases 

 recover. 



The effect of the poison on the constitution is so imme-r 

 diate, and the irritability of the stomach is so great, that 

 there is no opportunity of exhibiting medicines till it has 

 fairly taken place, and then there is little chance of beneficial 

 effects being produced. 



The only rational local treatment to prevent the secon- 

 dary mischief, is making ligatures above the tumefied part, 

 to compress the* cellular membrane, and set bounds to the 

 swelling, which only spreads in the loose parts under the 

 skin ; and scarifying freely the parts already swoln, that the 

 effused serum may escape, and the matter be discharged as 

 soon as it is formed. Ligatures are employed in America, 

 but with a different view, namely, to prevent the poison 

 being absorbed into the system. 



JXXXIX. On extracting liquid Sugar from Ajjplcs and 



Pears. 



JL he high price of sugar in France, occasioned by circum- 

 stances connected with the war, has induced the French 

 chemists to endeavour to discover processes by which sac- 

 charine substitutes may be extracted from vegetable sub- 

 stances produced in the Old World. On this subject M. Du- 

 buc has lately published in the jinnalrs de Ckimie various 

 experiments on extracting sugar from apples and pears. As 

 these were chiefly for the purpose of ascertaining the quan- 

 tity produred by different varieties of apples and pears pro- 

 duced in France, it will be quite sufficient for the English 

 reader to state ihe process and the general result. 



Boil eight quarts of the juice of ripe apples in a brass 

 pan for about a quarter of an hour, and then, for the pur- 

 pose of neutralizing the acid of the fruit, add, in four sepa- 

 rate portions, about two minutes after each other, ten 

 drachms of finely pounded chalk. The chalk occasions an 

 effervescence in the juice, by the escape of the carbonic acid 

 from the chalk in the form of gas. The boiling is to be con- 

 tinued for eight or ten minutes longer, and the mixture to 

 be kept stirred, to multiply the points of contact between the 

 ju'cc and the chalk. 



The whites of three eggs beat up in three glasses of cold 

 water are then to be added at once to the mixture, and well 

 jstirred into it for the purpose of clarifying the syrup. Let 



it 



