[ 55 8 1 
tioned. Now I have fince found, that 2 f Grains 
have little or no antifeptic Virtue ; and that io, or 
if, or even 20 Grains manifeftly both haften and 
heighten the Corruption*. It is moreover to be 
remarked, that in warm Infulions with thefe imallcr 
Quantities, the Salt, inftead of hardening the Fleflh, 
as it does in a dry Form, in Brine, or even in Solu- 
tions, fuch as our Standard, it here foftens and re- 
laxes the Texture of the Meat, more than plain Water ; 
tho’ much lefs than Water with Chalk, or the telta- 
ceous Powders. 
Many Inferences might he made from this Expe- 
riment; but I fhall only mention one. Salt, the 
indifpenfable Seafoner of animal Food, has been 
fuppofed to aft by an antifeptic Quality, corre&ing 
the too great Tendency of Meats to Putrefaction. 
Bur, fince it is never taken in Aliment beyond the 
Proportion of the corrupting Quantities in our Ex- 
periment, it would appear that Salt is fubfcrvient to 
Digeftion, chiefly by a feptic Virtue; that is, by 
foftening and refolving Meats;- an Action very dif- 
ferent from what is commonly believed. 
* The moft putrefying Qantity of Salt, with, this Proportion of 
Salt and Water, is about JO Grains. 
