C I M 



liave been already defcribed under Digestion, and we have 

 h^TQ only to notice briefly the late experiments of Dr. Marcet 

 and Dr. Prout on the fubjeft. Thefe gentlemen were fur- 

 nilhed by Mr. Aftley Cooper with fpecimens of chyle and 

 chyme taken from different dogs, fome of which had been 

 fed on vegetable and others on animal food. Their experi- 

 ments coincide almoft exaftly in every refpeft, fo that it wall 

 be neceflary only to mention Dr. Marcet's refults. i . The 

 fpecific gravity of the ferous portion of chyle appears to be 

 between 1021 and 1022, whether formed from vegetable or 

 animal food. 2. The quantity of folid refidue, comprehend- 

 ing both faline and animal matter, left by the evaporation of 

 chyle at the heat of boiling water, may be generally ftated 

 to vary between 50 and 90 parts in 1000. 3. The quantity 

 of faline matter appears to be about 9 parts in lOOO, being 

 the fame proportion of falts which is found in all other 

 animal fluids. 4. The chyle from vegetable food appears 

 to yield, by analyfis, about three times as much charcoal as 

 that from animaj food. 5. The chyle from animal food is 

 much difpofed to putrefy, and generally begins to undergo 

 that change in three or four days ; while that from vege- 

 table food can be kept for weeks, or even fometimes for 

 months, without undergoing putrefaftion. 6. The coagu- 

 lum of chyle is more inclined to putrefy than the ferous 

 part. 7. The chyle formed from animal food alone is always 

 milky; and in (landing, an unftuous white creamy fubftance 

 coUefts on the furface : its coagulum is opaque, and has a pink 

 hue. 8. The chyle from vegetable food is commonly tranf- 

 parent, or nearly fo, like common ferum. Its coagulum is 

 nearly colourlefs, like an oyfter, and no creamy fubftance 

 rifes to the furface. 9. The principal ingredient of the ani- 

 mal matter of chyle is albumen ; but befides albumen, chyle, 

 efpecially when derived from animal food, contains globides 

 of an oily fubftance, which bears a ftrong refemblance to 

 cream. 10. By the deftni(Elive diftiUation, chyle gives firft 

 a liquor impregnated with carbonate of ammonia, and after- 

 wards a heavy fixed oil. The chyle from animal food 

 yields a greater proportion of both thefe produfts, but the 

 refidue, whatever the mode of analyfis be, contains lefs 

 charcoal than the chyle from vegetable food. Iron is readily 

 detected in the refidue of chyle, mixed with the falts and 

 carbonaceous matter. 11. Chyme from vegetable food 

 yields much more folid matter than any other animal fluid, 

 though it appears to contain rather lefs faline matter. 1 2. 

 Chyme contains albumen. 13. It yields about four times 

 as much charcoal as chyle from vegetable food. 14. Neither 

 chyle nor chyme contains any gelatine. 



Dr. Prout afcertained the curious faft in different animals, 

 that albumen never exiftsin the ftomach, even when the food 

 isperfe£lly digeftedjbutthat an albuminous principle is fonned 

 the moment it enters the duodenum and comes in contaft 

 with the bile. He was alfo induced to conclude, that this 

 albuminous principle becomes more abundant, and more 

 perfeftly albiuninous, the nearer it approaches the fangui- 

 ferous fyftem, fo that it feems to undergo important 

 changes between the inteftines and thoracic du6l. See 

 Med.-Chir. Tranf. vol. v. and Annals of Medicine and 

 Surgery, vol. i. 



CICCA, dele See Terme at the clofe. 



CICUTA. Annex— See CoNlUM. 



CIGOLI, r. Ludovico Cardi. 



CIMEX, col. 2, L 35, add — This offenfive creature was 

 in a great degree unknown in the days of our anceftors. 

 Its origin is traced to the year 1670, when it was imported 

 among the timber ufed for rebuilding the city of London 

 after the great fire of 1666 ; but it was known at a much 

 earlier period than this, though it was much lefs common 



Vol. XXXIX. 



C 1 N 



Mouffat, wluch proves that thefe infeds were known at 

 Mortlake, m Surry, m the year 1583. They five entirely 

 by fuftion, employing for this purpofe their (harp and fi„l 

 runk or probofcis, which lies in a ftraight diredion beneath 

 the breaft. Like the gnat and fome other infeds, thev 

 probablv mfufe fome quantity of irritating fluid into iIk 

 wound they make before they fuck the blood of the animal, 

 which they attack, as the fwelling is often very conCderable, 

 and attended with fevere itching. In winter tliey conceal 

 themfelves behind the walls, wainfcot, and in other neg- 

 letted places ; and on return of warm weather they emerre 

 from their concealment. Mr. Baker fays, in his " Micro- 

 Icope made eafy," that tlie bug is one of the beft fubjeas 

 tor exhibiting a microfcopic view of the circulation of the 

 blood. 



CIMOLIA, dele Pipe-clay. 



CINCHONA, Chemical Properties of. Vauquelin fome 

 time ago pubhfhed a fet of comparative experiments on all 

 the different fpecies of cinchona which he could procure, in 

 order to determine, if poffible, how far they differ from 

 each other, and what the conftituents are on which their 

 virtues depend. They may be divided into three diftind 

 fets. 



1. Thofe whofe infufions precipitate the infufion of nut- 

 galls, but not that of glue. 



2. Thofe whofe infufions precipiute glue, but not the 

 infufion of nutgalls. 



3. Thofe whofe infufions precipitate glue, nutgalls, and 

 tartar emetic. 



The following Table exhibits the effefts of the different 

 re-agents upon all the barks tried. It is difficult, however, 

 as Dr. Thomfon has remarked, to determine, in all cafes, 

 the real name of fome of the fpecimens, as Vauquelin has 

 not given us the botanical name. 



Baiks 



Yellow bark 

 Quinquina of Santa Fe 

 Grey quinquina 

 Quinquina gris canelle 

 Red quinquina 

 I Grey quinquina 

 Quinquina gris plate 

 Cinchona pubefcens 

 Cinchona officinalis 

 Cinchona magnifolia 

 Quinquina pitton vrai 



Barks brought 



Quinquina of Loxa 

 Quinquina, white, of 



Santa Fe - 

 Quinquina, yellow, 



of Santa Fe 

 Quinquina, red, of 



Santa Fe - 

 Quinquina, yellow, 



of Cuenga 

 Quinquina, ordinary 

 Infufion of nutgalls 

 Oak bark 

 Cherry-tree bark - 



Precipitate 

 by Glue. 



white 

 reddifh 

 white 

 brown 

 red 

 white 



copious 



Precipitate 

 ly TatininJ 



Precipitate by 

 Tartar Emetic. 



copious 

 copious I 



copious 



white 



I yellowifh-white 

 yellow yellowifh-whitc 



yellow yellowifh-white 

 yellow 



copious 



copious 



from Peru by Humboldt. 



copious 



copious 



copious 

 yellow-white 



3I 



It 



