away to carbonic acid and water in the case of the pure acid, or will leave carbonate of potash in the case of cream of tartar or other potash salt.
Unless I am mistaken, this represents violently what occurs gradually and mildly in the human body, which is in a continuous state of slow combustion so long as it is alive. The organic acids of the potash salts suffer slow combustion, give off their excess of carbonic acid and water to be breathed out, evaporated, and ejected, leaving behind their potash, which combines with the otherwise stony lithic-acid tormentor just when and where he comes into separate existence by the organic actions which effect the above-described slow combustion.
If we take potash in combination with a mineral acid, such as the sulphuric, nitric, or hydrochloric, no such decomposition is possible; the bonds uniting the elements of the mineral acid are too strong to be sundered by the mild chemistry of the living body, and the mineral acid, if separated from its potash base, would be most mischievous, as it precipitates the lithic acid in its worst form.
For this reason, all free mineral acids are poisons to those who have a lithic-acid diathesis; they may even create it where it did not previously exist. Hence the iniquity of cheapening the manufacture of lemonade, ginger-beer, etc., by using dilute sulphuric or hydrochloric acid as a substitute for citric or tartaric acid. I shall presently come to the cookery of wines, and have something to say about the mineral acids used in producing the choicer qualities of some very "dry," high-priced samples that, according to my view of the subject, have caused the operations of lithotomy and lithotrity to be included among the luxuries of the rich.
It should be understood that, when I recommended the use of bicarbonate of potass for the solution of casein, all these principles were kept in view, including the objection to the bicarbonate itself. In the case of the cheese the quantity recommended was based on an estimate of the quantity of lactic acid existing in the cheese and capable of leaving the casein to go over to the potash. In the case of the peas the quantity is difficult to estimate, owing to its variability. The more correct determination of such quantities is among the objects of further research, and which I alluded to in my last.
Speaking generally it is not to the laboratory of the chemist that we should go for our potash salts, but to the laboratory of nature, and more especially to that of the vegetable kingdom. They exist in the green parts of all vegetables. This is illustrated by the manufacture of commercial potash from the ashes of the twigs and leaves of timber-trees. The more succulent the vegetable the greater the quantity of potash it contains, though there are some minor exceptions to this. As I have already stated, we extract and waste a considerable proportion of these salts when we boil vegetables and throw away the potage, which our wiser and more thrifty neighbors add to their every-day
