552 PHILOSOPHICAL TRANSACTIONS. [aNNO 1754. 



of ill smell, which being something more so on July 27, it was then poured 

 away. 



July 15, He put into an 18 gallon cask 18 ounces of unslacked stone-lime, 

 made of very hard stone of the Clee-hills in Shropshire; that is, in the propor- 

 tion of 44- lb. of lime to a hogshead of 72 gallons. — June 25, the water was 

 sweet, but had a disagreeable taste of the cask, and continued the same Aug. 

 24; but Oct. 17 the taste was something worse. And, Nov. 12, there seemed 

 to be a very small degree of a putrid smell and taste. But the prevailing; dis- 

 agreeable taste was from the wood of the cask, which discoloured the water in 

 some degree. 



He put also into a 9 gallon cask 1 ounces of the same unslacked stone-lime to 

 a gallon ; which was in the proportion of 9 pounds to the hogshead, and found 

 it much the same all along as the former. 



With chalk-lime, in the proportion of 2 lb. to a hogshead, it soon stunk 

 much, and continued so to do for 4 months. This was Thames water, taken 

 up below London-bridge, which is well known to grow sweet again, after having 

 stunk for some time. So that chalk-lime (almost the only sort in use here), will 

 not preserve water from putrefaction; though stone-lime, as Dr. Alston has 

 happily discovered, does preserve water in a great measure from the great de- 

 grees of putrefaction it is subject to, and therefore may be very serviceable 

 at sea. 



Being informed, by one who had been in the East Indies, that native mineral 

 sulphur had been found to keep water sweet there in earthen jars, at land, and 

 also at sea. April 2, he put into a kilderkin, or 18 gallons of pure pond water, 

 a pound of native mineral sulphur, in 7 lumps. April 26, sweet. May 3, be- 

 gan manifestly to stink. May J, stunk much, and was poured away. 



May 8, the kilderkin being scalded, and made sweet, it was filled again with 

 the same pond water, and 6 lb. of native mineral sulphur put into it. July 27, 

 it was sweet. Oct. \7 , '\t was discoloured, and somewhat in a small degree fetid. 

 Nov. 12, the same. Hence native mineral sulphur may be of service to preserve 

 water from great degrees of putrefaction at sea. 



Dr. Alston having written that he found fish would continue sweet in lime- 

 water for 7 weeks and more. April ig, Dr. H. put 4 gudgeons into white 

 marble lime-water. May 10, they were sweet; but on boiling one of them, the 

 flesh, though sweet, was reduced to be soft pap. 



And Mons. Clairaut, who was at Lapland, to measure a degree of the earth, 

 told Dr. H. on this occasion, that the fish, which they there kept long dried, 

 were thus pappy when boiled, but not unwholsome. May 22, they smelled 

 sweet, and were firm to the feeling; but on boiling one of them, it dissolved 

 away like anchovy. June 12, another of the gudgeons, though sweet and firm 



