462 Proceedings of Philosophical Societies. [Dec. 



in a syncope ? and what are the most prompt and certain methods 

 to be employed for this effect?" 



The Society request that the methods successively proposed 

 for the recovery of drowned persons be succinctly explained and 

 examined, as far as our actual knowledge in this respect will 

 admit ; and that it be endeavoured to throw as much light as 

 possible, either by new experiments or observations, on what- 

 ever circumstaiices are more or less doubtful. 



3. " What is to be considered as justly proved with regard to 

 the gastric juice of the human body, and its influence on the 

 digestion of food ? Is its existence sufficiently proved by the 

 experiments of Spallanzani and Senebier, or is it rendered 

 doubtful by those of Montegre ? What has been demonstrated in 

 this respect by comparative anatomy, and particularly by open- 

 ing the stomachs of animals which have been killed, either fast- 

 ing, or shortly after taking food? And supposing the existence 

 of gastric juice in the human body to be well proved, what ought 

 to be avoided in order that its effect on the digestion may not be 

 impeded?" 



4. " How far are we acquainted, from the chemical experi- 

 ments of Vauquelin, with the various species of quinquina ; like- 

 wise from the experiments and observations of others : 1. What 

 is the different nature and the quantity of their constituent 

 parts ? 2. To what particular principle ought we to ascribe the 

 febrifuge power of qianquinal 3. What criteria can we deduce 

 from it so as to distinguish the best species (or those possessing 

 greater febrifuge virtues than the rest), and the various barks 

 used as substitutions ? 4. Are any rules to be obtained for pre- 

 serving the principle, in which consists its febrifuge power, 

 entire in the various preparations of quinquina ? " 



5. Dry yeast having been substituted for moist in brewing, 

 the Society demands " a comparison, founded upon chemical 

 analyses, of the nature of yeast both in the moist and dry 

 forms, and a statement of their relative quaUties ? 2, That 

 a method be pointed out by which liquid yeast may be freed 

 from the bitter and disagreeable flavour occasioned by the hop 

 used in brewing? 3. That some means be shown by which 

 liquid yeast might be preserved for at least some time, so as 

 not to lose the power of fermenting dough ? " 



6. " It having been observed in many places, and it being still 

 observed, that a variety of plants whose growth is rapid produce 

 a kind of peat, the Society wishes to have a succinct and exact 

 statement and comparison of whatever has been described, or 

 may be observed, on this subject; likewise to have it discussed 

 what methods ought to be observed in order to promote the 

 growth of some species of peat." 



The Society then proposed the nine following questions to be, 

 answered before Jan. 1, 1822. 



