On the Action of Elastic Fluids upon Meat. 73 



The first day, 25th March. The flesh is become sensibly 

 redder, and even of a more beautiful red than with nitrous 

 gas. 



2d and 3d days. The red colour has diminished, but it 

 stili looks bright. 4ih and 5th days, ih .' same. 



6lh and 7th davs. The re<ine • has gradually diminished; 

 ihe flesh is more moist than tliat put into nitrous and 

 hydrogen gases. 



8lh day. The meat becoaies quite moist, and begins to 

 appear livid j I cai discern upon Us surface some isolated 

 drops. scmi-spheiU-al and almost transparent. 



9th day. The little dro])s are increased in nuu;ber, and 

 gradually become opuke and whitish, -i that ihe fiesh ap- 

 pears as if It was covered vith t' e sinali-ptix. 



loth and 1 Ith days. Putrefaction mak^-. sensibir pro- 

 gress, the fl.sh has become flabby, the moisture increases, 

 and the surface dissolves ; howev.r, the li'.tie drops may 

 still be discovered on the surface t the ! quor, which ccvurs 

 the whole of the flesh. Oa the eveuini>- of the elevcntn day 

 I took out the meat, removing the recipient ^ 3ove the 

 trough. It gave out a putrid garlic odour, which had aoiiie 

 resemblance to that of phospho'.ited hyr'rogen gas. The 

 meat continued to putrefy in the atmospheric air, just as if 

 it had been exposed to it from the first 



The voJume of the o.xygen gas was not diminished, it no 

 longer inflamed a candle, nevertheless one burned in it for 

 an instant with a little brightness. 



2fi?. Hydrogen Gas. 



This was prepared by dissolving zinc in sulphuric acid 

 diluted with water. 



1st day, 25th March. The flesh took on a palish colour 

 at the end of a few hours, afterwards it becaniv brown, like 

 meat that is smoked alter liaving been salted w:tij pickle 

 thai did not contain nitre. From the second to iheeicveiUh 

 <lay no external change was observed in the flesh j it nciMicr 

 became flaccid nor moisi : its coliesion seemed even to in- 

 crease; it aii|>eared to be harder and drier. It loat its red 

 colour more and more ; it became more brown than meat 

 exposed to carbonic acici, 



1 took out the meat the evenirg of the eleventh day ; 

 there was rut any sign of pu'iidity, nor had it the lejst bad 

 smell ; at the most, one could onlv say it had ;i slight acid 

 odour; exposed to the atinospi.'.i it did \w fiU'rciVj 'uu 

 became dried; neverlheloi, upon lis surface uiiglu be ob- 

 served 



