On the Ad'wn of Elastic Fluids upon Meat. 109 



muscles of the opposite side of the body ; and in the case 

 before us, it is difficult to understand how the suspension 

 of these automatic motions could have been produced by 

 this pressure of the opposite carotid, in any other way than 

 by the interruption of the excessive flow of blood through 

 •i. vessel morbidly dilated; inconsequence of which inter- 

 ruption, the undue irritation of the brain was removed, and 

 the muscular fibres permitted lo resume their usual state of 

 rest. 



From these and many other similar facts, I am disposed 

 to conclude, that irritation of the brain, from undue imoulse 

 of blood, is the common though not the only cause of 

 spasmodic and nervous aflcctions; and I can with the most 

 precise regard to truth add, that a mode of practice con- 

 formable lo this principle lias enabled me, during more than 

 twenty years, to cure a vast number of such maladies which 

 had resisted the usual means. 



An investigation of all the modifications of the principle 

 itself, and ot its numerous relations lo therapeutics, would 

 be inconsistent with the views of the Koyal Society, and 

 must be reserved for another place. 



Bath, Dec. 8, 1810. 



XXIV. Memoir ov the Jetton of Elastic Fluids upon Meat. 



By M. HiLDEBRAND. 



[Concluded from p. 76.] 



Pure Carbonic Acid Gas obtained hy the Calcination of 

 Chalk. Over Msrcury. 



1st day. — J. HE meal became of a crimson red, similar to 

 that in the hydrogen gas. 2d to the ilth day there was 

 not any sensible change 5 the meat had the appearance of 

 being quite fresh. 1 3th to 22d day, it became paler. 51st 

 day, the meat has become uniformly pale, and has the ap- 

 pearance of cooked meat, and something of the sanre con- 

 sistence ; it has not the least smell nor any mark of putri- 

 dity, it is neither moist nor sticky. The gas was absorbed 

 by hnie, except a small residue which did not amount to 

 more than 001. If this experiment is repeated in vessels 

 stopped with cork, and some meal is shut up in one bottle 

 while tlie gas is hot, anri in another not until after the gas 

 is become cold; it will be found that the meat put into the 

 cold gas will be in good preservation on the 60lh day, but 

 will [javc acquired a disagreeable odour, whereas that shut 



up 



