0/*2 the Action of Elastic Fluids vpon Meat. 75 



of the 18lh of April, 2° 5, and on the 17th of May, at noon, 

 23^ 3. The temperature of the room was between 7° and 

 20° (Reaumur.) The meat employed tor these experiments 

 was paler than the former, and appeared to have been taken 

 from a vounger ox. 



Oxygen oltainedfrom red Oxide of Mercury. The Experi- 

 ment made over Mercury. 



1st day, April 5. The meat had become much rodder; 

 2d and 3d days, no sensible ehange ; 4th and bih davs, the. 

 meat was of a paltr colour; Glh to 8th day, the colfuir was 

 quite destroyed, and the m.eat locked as if jt had been 

 washed. Qth dav. Small drops appeared upon its surface, 

 as in the first experiment. ISlhdav. The drops are he- 

 come opake, and resemble pustules of the sn)al!-pox. The 

 meat preserves its consistence without dissolving:, although 

 the temperature was higher than in the last experiment. 



igth to the 51st day (-ijth of Mav). I could observe verv 

 evident signs of putrefaction at the surface, the glolnles 

 had united, and the surface was become black. An acci- 

 dent having occasioned the overthrow of the vessel, the 

 gas escaped, and filled the whole house with such an offen- 

 sive odour, that I was obliged to make use of the strongest 

 perfumes to overcome it. 



Oxygen obtained, from Nitrate of Potass. Experiment 

 made in an empty Vessel, close stopped ivith a Cork 

 Stopper. 



1st day to the 3d. The meat did not become more red. 

 4th dav it was paler. 5th day to 51st. I could not observe 

 any globules, the meat giaduallv grew paler, putrefied, and 

 dissolved at the surface. Ax la-.t a ctinsidcrable quantity of 

 fluid was formed, of a bad colour, which ran into the neck 

 of the bottle. The meat was covered with mf)isture; the 

 odour was less strontr than that from the meat putrefied in 

 the oxygen gas, and of a dilTercnr kiivj. 



Atmospheric Air. Expciimerif made over Mercury. 



1st and 2d days, (.itli ar.d-Oih (;f April). No remarkable 

 thanoe, 4th day. 1 he meat hiid become veiy paie, niuch 

 paler ihun in the oxygen gas. 



5th to 51st dav. No drops of liquor could be perceived. 

 From the &lh day the meat was moist and dissolved on the 

 surface, but less so than in the oxygen gas ; and at the end 

 of the experiment it was not so black as that in the pure 

 c'.v'irvn ':as. Wiicii it wis t>ikeu out of the recipient, it 



* did 



