324 Dr. Peakson on expectorated Matter. 
residues were kept in close vessels, they remained in a brittle 
state. Larger parcels of exsiccated matter become more moist 
than smaller ones of the same kind in the same circumstances. 
4. The milky and curdy liquids, which separated from 
the curdy masses ( 1 ) being poured off ; and also the curdy 
masses being by pressure rendered dry ; the liquids were 
evaporated to dryness, but became moist on exposure to the 
air. The curdy masses were by evaporation rendered brittle, 
and remained so in the air. The residues of the evaporated 
liquids were said to taste extremely salt, and the exsiccated 
curdy matter was tasteless. 
5. The milky liquids (4) concentrated by evaporation, did not 
indicate any disengaged acid, nor alkali to the usual re-agents 
— By triturating these liquids with lime, a little ammonia was 
discharged — by trituration with concentrated sulphuric acid, 
the muriatic acid was disengaged — with phosphoric acid, 
and also with tartaric acid on trituration and heating, a pun- 
gent smell was perceived, somewhat like that of the acetous, 
acid. — On burning to a brown ash the saline residue afforded 
by evaporation of these liquids, the predominating taste of 
it was that of muriate of soda. This ash readily melted, — 
being moistened, it turned turmeric paper to a reddish brown 
colour, and changed turnsole paper, reddened by acetous 
acid, to a deep blue — on exposure to the air, it partially deli- 
quesced — the dissolution, by boiling in distilled water, af- 
forded supertartrate of potash on the addition of the tartaric 
acid ; and a red precipitate was occasioned by nitro-muriate of 
platina.* This incinerated and fused saline residue by other 
* The knowledge of this re-agent, I believe, the chemical world owes to Dr„ 
Wollaston. 
