143 



Experiment ). — -4 vols, nitrogen, 1 vol. carbonic acid, 1 vol. biuoxido 

 lutrogeu. Result : Colour brownish red ; musty odour. 



Experiment 2. — 4 vols, nitrogen, 1 vol. carbonic acid, 2 vols, bino.xide 

 nitrogen. Result : Colour and odour good. 



Experiment 3. — 4 vols, nitrogen, 1 vol. carbonic acid, 4 vols, binoxide 

 nitrogen. Result: Apjiearance exti'emely good ; faint odour of nitrous 

 acid. 



Experiment 4. — 4 vols, carbonic acid, 1 vol. binoxide nitrogen. 

 Result : Colour and odour good. 



Experiment 5.-2 vols, carbonic acid, 1 vol. binoxide nitrooeu. 

 Result : Colour and odour good. 



Experiment 6. — 1 vol. cai'bouic acid, 1 vol. binoxide nitro"en. 

 Result : Similar to Experiment 5. 



Exiieriment 1 . — 1 vol. carbonic acid, 2 vols, binoxide uitronen. 

 Result : Colour good ; slight odour of nitrous acid. 



Experiment 8. — 1 vol. carbonic acid, 4 vols, binoxide nitrocren. 

 Result ; As in Experiment 7. 



Experiment 9. — 1 vol. hydrogen, 1 vol. binoxide nitrogen. Result : 

 Colour good ; faint odour of nitrous acid. 



Experiment 10. — 1 vol. hydrogen, 2 vols, binoxide nitrogen. Result : 

 As in Experiment 9. 



Experiment 11. — Filled a stoppered bottle with binoxide of nitrogen, 

 and thrust into it as much beef as it could contain, the interstices 

 probably not amounting to more than one cubic inch in a bottle of 

 twelve fluid ounces capacity. Result : In six days a number of ex- 

 tremely small gas bubbles appeared in the film of liquid which was 

 enclosed between the meat and the side of the bottle. At the end of 

 twenty-eight days the stopper was forced out of the bottle. The meat 

 was tainted. 



Conclusions Drawn from the Previous Experiments. 



I. The fumes of chloride of lime will not prevent the putrefaction 

 of beef. 



II. Chlorine gas prevents putrefaction, but it cannot be employed to 

 preserve flesh-meat intended for human food. 



III. Amiponia cannot be employed to preserve meat. It prevents 

 putrefaction, but it imparts to. the meat a repulsive appearance, 

 consistence, and odour. 



IV. Bino.xide of nitrogen preserves beef from putrefaction without 

 changing its colour or consistence. When the fibre of the meat is cut, 

 the gas is absorbed rapidly into the pores and the juice exudes. The 

 rpiantity of juice lost is groat when the volume of the gas bears a large 



