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And Monfieur Clairaut, who was at Lapland, to 
meafare a degree of the earth, told me on this oc- 
cafion, that the fifh, which they there kept long 
dried, were thus pappy when boiled, but not un- 
wholfome. 
May 2 2 , They fmelt fweet, and were firm to the 
feeling j but, on boiling one of them, it difiolved 
away like anchovy. 
June 12, Another of the gudgeons, though fweet 
and firm to the touch, being put into new-made 
done- lime-water, which was only milk-warm, dif- 
folved alfo, and the bones of the head were rotten 
and brittle. 
June 1 8, Two fmall eels, fkinned, were put into 
done lime-water. 
June 22, One of them, which was firm to han- 
dle, when boiled was foft and pappy. 
June 25, The other eel was the fame when boiled. 
In order to try whether the lime, which adhered 
to, or had foaked into, the flelh of the filh, which 
had lain in lime-water, had the quality of thus dif- 
folving the texture of the flefh in boiling, I boiled 
a fmall eel, and a morfel of mutton, for ten minutes, 
in done lime-water, when they were boiled enough, 
and were of a due degree of firmnefs, and not 
pappy. 
A like eel, boiled in well-water, was boiled enough 
in five minutes. 
Hence it appears, that the lime does not, in boil- 
ing fo Ihort a time, diflolve the texture of the flelh 
into a pap, which muft therefore be the eded of 
unfetid putrefadion. 
But lime-water made of chalk-lime has very little 
of an antifeptic quality. 
For 
