— SOi — 



the chemical state of Bubstances, as it were, by cooking, whether 

 by fire or the sun. Cold, again, is the most powerful antiseptic 

 and disinfectant. Frosts prevent decay and disease, and at the 

 same time share the connection existing between them. 



(2.) Artificial Disinfectants. — Creosote is a most powerful 

 antiseptic and disinfectant, when applied to a part, but is not 

 easily managed. Smoke is another good antiseptic, as it contains 

 a little creosote. By it herring and other fish are preserved. 



Spices, and other aromatic substances have long been used as 

 disinfectants, but they possess no such property, as they do not 

 prevent decomposition of bodies ; they merely cover the smell. 



Chloride of lime and chloride of zinc act as good disinfectants. 



The chloride of manganese is certainly as economical a disin- 

 fectant as can be used by the farmer. It is cheap and efficient, 

 and not dangerous like chloride of zinc. 



Sulphurous acid, or rather its fumes, has, in all ages, been used 

 as a disinfectant, and by general consent is considered to be most 

 valuable. Its action on animal and vegetable substances is readily 

 seen by the change in color produced. In the form of sulphite 

 of soda, it will arrest the vinous fermentation in cider and other 

 materials ; or if injected into the veins of dead animals, it em- 

 balms them most perfectly. 



For stables and houses filled with animals nothing will answer 

 so well as chloride of lime, or McDougal's disinfecting powders, 

 applied to the floors and excrement once per day, with a large 

 dredging box. 



For empty houses chloride of gas will be found as convenient 

 and good as any. For this purpose procure a strong wide- 

 mouthed bottle, fill it about half full of bin-oxide of manganese, 

 close all the doors and windows, and other open places, then fill 

 up the bottle with the spirits of salts, and retire and close the 

 door. This may be repeated a few times in the course of a week. 

 The fumes that are disengaged will penetrate to every crevice and 

 corner in the building. This operation any farmer can perform 

 himself, as there is no risk whatever. The spirits of salt will have 

 to be kept in a glass-stoppered bottle till it is wanted, as it will not 

 only eat a common cork, but it will, by exposure to the air, ab- 

 stract moisture from it, by which it greatly loses its virtue and 



