There is another process which I suspect bears analogy to these above- mentioned, and that is the rancidity of animal fat, as of bacon; if bacon be hung up in a warm kitchen, with much salt adhering on the outside of it, the fat part of it soon becomes yellow and rancid; if it be washed with much cold water after it has imbibed the salt, and just before it is hung up, I am well informed, that it will not become rancid, or in very slight degrees. In the former case I imagine the salt on the surface of the bacon attracts water during the cold of the night, which is evaporated during the day, and that in this evaporation a part of the water becomes decomposed, as in bleaching, and its vital air uniting with greater facility in its unelastic state with the animal fat, produces an acid, perhaps of the phosphoric kind, which being of a fixed nature lies upon the bacon, giving it the yellow colour and rancid taste. It is remarkable that the super-aerated marine acid does not bleach living animal substances, at least it did not whiten a part of my hand which I for some minutes exposed to it. NOTE XI.--STEAM-ENGINE. _Quick moves the balanced beam, of giant-birth, Wields his large limbs, and nodding shakes the earth._ CANTO I. l. 261. The expansive force of steam was known in some degree to the antients, Hero of Alexandria describes an application of it to produce a rotative motion by the re-action of steam issuing from a sphere mounted upon an axis, through two small tubes bent into tangents, and issuing from the opposite sides of the equatorial diameter of the sphere, the sphere was supplied with steam by a pipe communicating with a pan of boiling water, and entering the sphere at one of its poles.