of ' the PyroUgnous Acid, *• 
From what has now been stated, it is obvious, that this acid 
possesses high antiseptic powers ; and considering it a proper 
subject of inquiry whether the volatile oil with which it is Com- 
bined, assisted in the preservation of animal substances, I have 
since dipped haddocks and fresh beef in pure vinegar, of the 
specific gravity of 1 , 009 . When fish were allowed to remain in 
the vinegar for a few minutes, I observed that the muscular 
fibre w as immediately acted on, a partial solution of the fish took 
place, and the acid became milky. When vinegar of a stronger 
quality was used, the fish was entirely dissolved, particularly if 
aided by heat. But both fish and beef which were dipped in 
vinegar of the specific gravity of 1,0095 and which were after- 
wards dried in a summer heat, now remain perfectly free 
from tairtt. On mentioning this to a respectable clergyman who 
resided in a secluded part of the country, where fresh meat can- 
pot at all times be conveniently procured, he stated to me, that 
for the two last summers the fresh meat used by his family was re- 
gularly wiped with a cloth which was previously moistened with 
pure vinegar of the specific gravity of 1,034 ; and that the beef, 
veal, &c. were thus kept sweet and fresh during the heat of 
summer, several days longer than they otherwise would have 
been 
From the solvent power of pure vinegar, it is obvious, that a 
new compound is formed by its union with inert animal sub- 
stances, and it is probable, that, in consequence of this union, 
they are preserved from putrefaction. When a linen cloth is 
moistened with vinegar, and fully dried, the vinegar is evapo- 
rated, and no trace of it is left on the cloth ; but when the same 
vinegar is applied to animal substances in the manner formerly 
described, by steeping them in it, they retain the acid taste, al- 
though dried in a stove at the temperature of 80 degrees of 
Fahrenheit’s thermometer for eight or ten days. 
Fish cured with the smoke of wood, are by no means dis- 
agreeable to most people. Now, the immersion of food in the 
pyrolignous acid, is merely the application of the smoky prin- 
ciple (if it may be so termed) in the liquid state. But whether 
* Vinegar in its pure state, of the above strength, is sold by Mr John Crombie, 
Merchant Street, Edinburgh, and by J. ahd A. Millar, Bishopsgate Street, London. 
