> > I haven't seen anyone mention the method I heard about a while ago: > > > > http://tinyurl.com/hersh (a link to a Google search) > > > > Apparently, Milk of Magnesia, dissolved in club soda, does the > > trick; preserving, anyway. It neutralizes the acid in the paper. I > > haven't tried this myself, so YMMV. > > > > turtlelover <[email protected]> > > Actually someone made an oblique reference to it in an email to me > on the subject. Sounds messy, and easy to screw up. > > "John Nichols" <[email protected]> Especially when one considers that the club soda is slightly acidic to start with... http://en.wikipedia.org/wiki/Carbonic_acid """ For a CO2 pressure typical of the one in soda drinks bottles (\scriptstyle p_{CO_2} ~ 2.5 atm), we get a relatively acid medium (pH = 3.7) with a high concentration of dissolved CO2. These features are responsible for the sour and sparkling taste of these drinks. """ -- bieber.genealogy Dennis Lee Bieber HTTP://home.earthlink.net/~bieber.genealogy/ Dennis Lee Bieber <[email protected]>