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778 THE POPULAR SCIENCE MONTHLY. 



THE CHEMISTRY OF COOKEEY. 



By W. MATTIEU WILLIAMS. 

 XXXVI. DIET FOR THE GOUTY. 



A CORRESPONDENT from Hereford refers to the concluding 

 paragraph of my last paper " as too valuable to let slip, without 

 making practical use of it," and, accordingly, asks for further infor- 

 mation concerning the salts that should be contained in our food, and 

 " in what other form can a poor mortal obtain them." 



As the question may have presented itself to many other readers, 

 I will answer it here, especially as I can speak from practical expe- 

 rience of the miseries that may be escajjed by understanding and 

 applying it. I inherit what is called a "lithic-acid diathesis." My 

 father and his brother were martyrs to rheumatic gout, and died early 

 in consequence. I had a premonitory attack of gout at the age of 

 twenty-five, and other warning symptoms at other times, but have kept 

 the enemy at bay during nearly forty years by simply understanding 

 that this lithic acid (stony acid) combines with potash, forming thus 

 a soluble salt, which is safely excreted. Otherwise it is deposited here 

 or there, producing gout, rheumatism, stone, gravel, and other dread- 

 fully painful diseases, which are practically incurable when the de- 

 posit is fairly established. By effecting the above-named combination 

 in the blood, the deposition is prevented. 



The potash required for the purpose exists in several conditions : 

 First, in its uncombined state as caustic potash. This is poison, for 

 the simple reason that it combines so vigorously with organic matter 

 that it would decompose the digestive organs themselves if presented 

 to them. The lower carbonate is less caustic, the bicarbonate nearly, 

 but not quite, neutral. Even this, however, should not be taken as 

 food, because it is capable of combining with the acid constituents of 

 the gastric juice. 



The proper compounds to be used are those which correspond to 

 the salts existing in the juices of vegetables and flesh — viz., compounds 

 of potash with organic acids, such as tartaric acid, which forms the 

 potash salt of the grape, such as citric acid, with which potash is 

 combined in lemons and oranges ; malic acid, with which it is com- 

 bined in apples and many other fruits ; the natural acids of vegetables 

 generally ; lactic acid in milk, etc. 



All these acids, and many others of similar origin, are composed of 

 carbon, oxygen, and hydrogen, held together with such feeble affinity 

 that they are easily dissociated or decomposed by heat. This may be 

 shown by heating some cream of tartar or tartaric acid on a strip of 

 metal or glass. It will become carbonized to a cinder, like other or- 

 ganic matter. If the heat is raised sufficiently, this cinder will all burn 



