“A portion of the contents of the stomach was then taken from the bottle and put into a tubulated retort, to which was added a very small quantity of dilute sulphuric acid; the retort with its contents was placed on the sand bath, a receiver applied and a portion distilled off. When about two drachms of clear liquid had distilled over, it was removed from the receiver into a test glass, about a grain of green sulphate of iron was added, and when this was dissolved, a small quantity of solution of potassa. These were allowed to remain a short time together and stirred with a glass rod. Subsequently muriatic acid was added in sufficient quantity _when instantly Prussian blue appeared_, which could not have resulted unless cyanogen or hydrocyanic acid had been present. But it could not be recognised by the smell. Although I had no doubt in my own mind, from the gentle heat that had been employed in the above detailed process of distillation, that the prussic acid could not have resulted from any decomposition of the animal matters present in the contents of the stomach, yet I thought it prudent to conduct the process of distillation in such a manner as to preclude the possibility of such occurrence. “Another and much larger portion of the contents of the stomach was put into another retort, to which a little dilute sulphuric acid was added as before, and the retort with its contents placed in a water bath, to which some common salt was added. The salt-water bath was heated until it boiled; a receiver was put on to the retort, an adapter intervening so as to remove the receiver to a greater distance from the furnace, and the receiver was kept as cool as possible by folds of blotting paper kept constantly wet applied to its external surface. In this manner was the distillation slowly conducted, until about an ounce of clear liquid had distilled over.” On the removal of this liquid from the receiver it had the same smell as that contained in the bottle had before distillation, and neither myself, Mr. Norblad, Mr. Champneys, nor my son could detect the smell of prussic acid in the slightest degree. In fact the odour of beer and digesting food was so powerful as to cover or disguise the smell of the prussic acid in this weak state, but on applying the same tests as before Prussian blue was found in considerable quantity.