
114 THE EVOLUTION OF LIFE 
All this is very different from the simple statement 
that the provisions are or were “boiled,” for a time 
not specified. Professor Huxley, in the next place, 
mentioned the possibility of failures, though he seemed 
to attribute all these to “ unskilfully closed tins.” 
But, on inquiry, I was told that the number of 
unmistakable failures, even in the very best 
establishments, is very appreciable, and although 
many of these failures may be accounted for by 
defective closure, Mr M‘Call assured me that ina 
certain number of cases, where not the smallest 
defect could be detected in the tins, where the mode 
of preparation was unexceptionable, and the pro- 
visions originally of the best description, yet, for 
some reason unknown to him, some of these tins 
proved utter failures. Gas was found to be evolved 
within, causing them to bulge at the extremities, and, 
when opened, the meats either showed a central 
decomposition of a most foetid character without 
Mould, or else Mould might be found on some 
portions of the surface. In other instances, however, 
provisions would keep for ten years or more without 
any appreciable change; and I was informed that 
turtle, and all the other soups which solidified when 
cold, invariably remained good. This is only what 
might be expected, especially as Huizinga found that 
even too great a concentration of an ordinary infusion 
rendered the fluid less prone to undergo fermentative 
changes. 
Further particulars on this subject may be found 
in’ Nature (Sept. 29, 1870, p. 433). It has-omm 
been referred to here because it has an important 
