there was no loose powder. The tartrate of lead is very sparingly soluble in an excess of its acid, so that a sweet taste cannot be communicated by it to a fluid acidulated with tartaric acid. Malic acid, according to MM. Chevallier and Ollivier, acts so quickly as a solvent, that if a solution be kept in a lead vessel for three hours, the metal may be detected in the fluid by any of its ordinary tests.[1]
The acids act with greater rapidity on the protoxide of lead than on the metal; and the presence of air is of course not required to enable them to effect its solution.
The solvent power of the acids is liable to be counteracted by various substances; the operation of which, however, has not been well ascertained. It appears that substances containing gallic acid or tannin throw down the lead; and on this account various adulterations which would otherwise take place are either prevented or corrected. It has been also ascertained by Proust, that the vegetable acids do not attack lead when it is alloyed with tin. For as the latter metal has a stronger attraction than the former for acids, no lead can be oxidated before the tin undergoes that change.[2]
From what has been said of the action of the vegetable acids, it follows that the preparation or preservation of articles of food and drink in leaden vessels is fraught with danger. For, if they contain a vegetable acid, more particularly the acetic, as many of them do, and if they are allowed to remain in the vessel for a moderate length of time, they will be apt to be impregnated with the metal. In this way lead has been often insidiously introduced into the food of man.
Thus milk has been poisoned by being kept in leaden troughs. An instance of the kind has been related by Dr. Darwin. A farmer's daughter used to wipe the cream from the edge of the milk which was kept in leaden cisterns, and being fond of cream, had a habit of licking it from her finger. She was seized in consequence with the symptoms of lead colic, afterwards with paralytic weakness of the hands, and she died of general exhaustion.[3] The circumstances under which the lead is acted on have not been carefully examined. It appears to be sometimes used with safety. It will of course be dissolved, if the milk should become sour.
Rum has been also supposed to be sometimes adulterated with lead by being left in contact with the metal. The dry belly-ache of the West Indies, which appears to be the same disease with the lead colic, has been ascribed by some to the same cause. But on this subject precise information is still wanted. Dr. J. Hunter has stated, that an epidemic colic, which attacked three of our regiments in Jamaica during the years 1781 and 1782, and which seized almost every man of them, was traced by him to the presence of lead in the rum; and he endeavours to show that the spirit might dissolve the lead in passing through the leaden worms of the distilling apparatus.[4] He adds in another work, that, according to information communi-*
