Chambers's Edinburgh Journal, No. 422, page 49 by Various Authors
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water, in which the churning is to be continued until the butter is complete, when it is to be taken from the churn and treated as usual. I have,' says M. Chalambel, 'by following this method, obtained butter always better, and which kept longer, than when made in the ordinary way. The buttermilk, deprived of its sharp taste, was drunk with pleasure by men and animals, and had lost its laxative properties.' By means of lime-wash or lime-water, he has restored butter so 'far gone' that it could only have been recovered by melting; but any alkaline lixivium will answer the same purpose.
I have more than once kept you informed of the inquiry concerning the effects of iodine on the human system, which has so long engaged the attention of several eminent chemists on the continent; and now have to report something further by M. Fourcault, whose communication thereupon to the Académie is entitled, 'On the Absence of Iodine in Water and Alimentary Substances, considered as Cause of Goître and Crétinism, and on the Means of Preventing the Development of these Affections.' He has investigated the subject profoundly and analytically, and concludes that 'the absence or insufficiency of iodine in water and in alimentary substances, is to be considered as the primitive cause, special or sui generis, of goître and Crétinism;' that the existence of the diseases does not depend on the presence more or less of sulphate of lime or magnesia in the animal economy; that 'iodine acts in goître as iron in chlorosis--by restoring to the system one of its essential principles;' and that 'the most powerful secondary or auxiliary causes are: a coarse and uniform vegetable regimen; living at the bottom of deep, enclosed valleys; in low and damp houses, into which air and light penetrate with difficulty; the alliance of infected families among themselves; and the want of such employment as would yield a comfortable subsistence and proper development of the physical forces.' In commentin