54 Facts in Physiological Chemistry. [July, 



of inquiry, however, is abroad; and unless those whose exalted 

 privilege it is to plead before the people the cause of the planter, 

 and before him his duty to himself and his associates, do not relax 

 in their honorable and patriotic labors, the period is not very re- 

 mote when agriculture will be cultivated in South Carolina, not 

 only because it is the instrument of wealth, but for the nobler 

 reason that it elevates, refines and expands the intellect. 



From the American Journal of Science and Arts. 



FACTS IN PHYSIOLOGICAL CHEMISTRY. 



[Communicated by J. Liebig to President Everett, of Harvard University.] 



I ought several months since to have replied to your letter com- 

 municating the interesting intelligence in relation to the action of 

 the vapor of ether. The result of your letter to me, you have 

 doubtless seen in the European papers. The world is filled with 

 the magnitude of this discovery, and we are looking for the most 

 important applications of it in surgical practice. It is a benefac- 

 tion to suffering humanity, when painful operations, through a 

 medium so simple and safe, can be performed with diminished 

 pain ; and the world is most deeply indebted to the man who first 

 employed ether for this purpose. 



I have long intended to write in acknowledgment of your 

 friendly letter; but I desired by way of return to incorporate in 

 reply the results of an investigation, which has been brought to a 

 conclusion only within the last few days. It is a chemical inves- 

 tigation of muscle-flesh; in which I have been led to some inte- 

 resting results. 



The fluid in the meat of recently slaughtered animals — the Jlesh- 

 Jluid — is sour, and contains two free acids, whose nature up to 

 this time has been but imperfectly known. I have found that one 

 of the acids is an organic acid, and is the same that appears in 

 the process of the souring of milk. The other acid is phosphoric 

 acid. Both acids are but partially free. A part is united to pot- 

 ash, magnesia and lime. They have been recognized in all mus- 

 cle-flesh thus far examined, as well of carnivorous as of herbivo- 

 rous animals. 



A second ingredient, which I have found in all kinds of flesh, 

 is a crystalline body, which was discovered in broth by Chevreul, 

 eleven years ago, and described by him under the name creatine. 

 It was supposed, inasmuch as Berzelius could find nothing in the 

 fluid expies.sed from flesh, that this was an accidental ingredient. 

 But this opinion rested upon an error. Creatine is found in the 

 flesh of all healthy animals. 



