24 Mr Ramsay on the Antiseptic Power 
I was informed of this circumstance, I have cured some haddocks 
with pure vinegar ; they are entirely free from taint, but when 
cooked they had an insipid taste, from the want of the slight 
saline taste to which we are accustomed. 
From observing the change which takes place on fish when 
too long immersed in pyrolignous acid, it appears that the acid, 
when too strong, acts as a solvent of the fish, as the texture is 
not only shortened, but fibrous matter was diffused through the 
liquid, and the bulk of the fish was diminished. But when 
fish are only dipped in the acid, no diminution of bulk takes 
place. 
My experiments have not been extended farther than those 
above narrated, but from them we may safely conclude, that the 
pyrolignous acid possesses high antiseptic powers, and that it 
may ultimately prove eminently useful in domestic economy. 
Whether the pyrolignous, or any of the other vegetable acids, 
were employed in the art of embalming, cannot now be ascer- 
tained ; but with the view of observing their effects, I six years 
ago strewed a haddock with pounded tartarous acid in crystals, 
and hung it up to dry. It never shewed the least sign of pu- 
trefaction, and became nearly as hard as wood ; and although 
exposed to casual moisture, and contact with many kinds of 
gases, no change took place in its external appearance during 
the above period. 
Although my experiments on the antiseptic power of the pyro- 
lignous acid have been chiefly confined to the preservation of 
fish, yet, from several trials made with it on beef, I find it has the 
same power in preserving it sound ; and when beef is partially 
salted, and then steeped for a short time in the pyrolignous 
acid, after being drained and cooked, it has the same flavour as 
Hamburgh beef ; and I have no doubt, that, with proper mo- 
difications, its use may be extended to the preservation of every 
species of animal food. This will be a very desirable object, par- 
ticularly in the curing of provisions for sea-stores, as a very small 
quantity of salt will be necessary for keeping them in a sound 
state ; and the acid with which they are impregnated, may pre- 
vent the tendency to scorbutic aflections to which seamen are 
subject in long voyages. 
