On the Preservation of Animals in Fluids. 161 



but its action is so feeble, that important results cannot be expect- 

 ed from it. Water slightly impregnated with salt, is employed Dri- 

 ly for the preservation of fruits. 2. Spirit of turpentine, which is 

 sometimes employed, changes the texture, and has the additional 

 inconvenience of becoming thick and viscid. Its use ought 

 therefore to be rejected. 3. Oils may be used for preserving 

 certain soft animals, such as fishes. 4. Brine, consisting of wa- 

 ter, saturated with salt (muriate of soda), is accused of alter- 

 ing the forms and colours of objects. Fishes that have a thick 

 skin, however, answer well enough in it ; and it is useful for 

 the preservation of large skins of other animals. 5. Acids de- 

 stroy the texture of parts, or effect alterations in them, by coa- 

 gulating the albumen, and dissolving the gelatine. Common 

 vinegar, however, especially when saturated with common salt, 

 and impregnated with pepper or pimento, is employed with 

 success in the preservation of objects of natural history. 

 6. Red wine, into which there has been poured some nitrous solu- 

 tion of mercury, may be employed by navigators when nothing 

 better is at hand. 7. The effects of pyrolignous acid have 

 not yet been sufficiently determined, although there is reason to 

 believe that it will yet furnish a most effectual preservative. 

 The same remark applies to the sulphurous acid recommended 

 by Dr John Davy, which, in his opinion, is superior to any 

 other fluid for the preservation of objects *. 8. Alcoholic or 

 spiritous liquors are the substances most commonly employed 

 for the preservation of objects of natural history not of a large 

 size ; and they are, at the same time, the most efficient. The 

 best of these is the alcohol obtained by the distillation of wine. 

 Arrack, tafia, rum, whisky, gin, &c. which navigators can easily 

 procure in the countries where they are used, although appa- 

 rently possessing the same properties as spirits of wine, are yet 

 much inferiot to it as preservatives. It is obvious, however, 

 that the liquors which can be most easily procured in the coun- 

 tries which produce them, ought to be in general preferred, 

 both on account of their abundance and of their moderate price. 

 Those which have fewest of the principles inherent in the sub- 

 stances from which they are produced ought to be preferred. 



• Medico-Cliinirg. Trans, vol. iii. pt. i. p. 230. 

 OCTOBEE — DECEMBER 1828. L 



