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IX. Experiments rcfpeEling the EffeSis ofEleEirici'y en the Vet- 

 mentation of Vegetable and the Corruption of Dead Animal 



, Sub/lances. - Bj 1VI. Achard. From Memdires de 

 l'Acacfemie de Berlin. 



T is a well-known obfervation, that, after a ftorm, nefh, 

 either raw or boiled, acquires a putrid fmell, which in the 

 latter is particularly acid. It is known alfo, that grain 

 fuft'ered to ferment for the purpofes of brewing or diftilling, 

 undergoes, during ftormy weather, very hidden and percepti- 

 ble changes. On fuch occafions it is often extremely difficult 

 to obferve where the firit degree of fermentation ceafes, as it 

 pafTes fo fpeediiy, and the fecond degree or the acetous fer- 

 mentation takes place before one is aware. To afcertain, 

 therefore, whether the ele&ric matter, which during ftormy 

 weather is fo abundant in the atmofphere, has any fhare- in 

 thefe phenomena, M. Achard made the following experi- 

 ments. 



He cut a piece of raw beef into three parts, and electrified 

 the firft pofitively for ten hours without any fliock ; the fe- 

 cond he electrified for as long negatively, and the third he 

 did not electrify. Thefe three pieces were left in the fame 

 apartment, and expofed to the fame degree of heat. When 

 examined next day, both the pieces which had been electri- 

 fied appeared to be tender, but were free from the leaft bad 

 fmell. On the fourth day the electrified fleih had an into- 

 lerably fetid fmell, and that which had not been electrified 

 began to fmell a little. 



M. Achard repeated thefe experiments with boiled veal. 

 That which was electrified had the next day an acid fmell 

 and an unplcafant tafte ; but that which had not been elec- 

 trified continued fweet for three days, and only on the 

 fourth day began to have an acid fmell. 



M. Achard then killed feveral birds by ele&ric fhocks, 

 and at the fame time deprived others of life bv ftickirj 



E 1 needle 



