SCIENTIFIC NEWS. 3J7 



7. How far has chemistry made known the component Immediate and 

 parts and principles, both proximate and remote, of plants, renioie priuci- 

 particularly of those employed as food ? and how far c&n 



we deduce from what is known, or what may be dig- 

 covered by experiments, combined with the physiology of 

 the human frame, what vegetables are best adapted to our 

 use in a state of health, and in certain diseases. 



8. What is the cause of the phosphorescence of the water Phosphores- 

 in the seas and inlets in and around this kingdom? Does 5^!^" ** * * 

 the phenomenon depend on the presence of living animal- 

 cules? If so, what are they, and are they capable qf im- 



partinsf to the atmosphere any injurious properties? — They 

 who purpose to answer this question are requested to con- 

 sult the roost recent and accurate writers on this subj^ect, 

 particularly Viviani, Genoa, 1805, and to examine how 

 far this phosphorescence, which is very remarkable on some 

 parts of our coasts, is connected with the prevailing diseases 

 in unhealthy sseasons. 



The following new questions are also proposed. 



9. As the secretion of milk in cows appears to be in- Milk of stall 

 creased, when they are fed in stables on potatoes, carrots, ^^^ covfs. 

 or beetroots, it is required to show by experiments and ob- 

 servations, whether the raiik of cows be really increased by > 

 these articles of food, an<l under what circumstances; in 



what way they can be given with most advantage; whe- 

 ther the quality of the milk be altered by this feeding; and, 

 if so, what this alteration is, particularly with regard to the 

 quality and quantity of cream and butter produced. 



10. As the antiseptic quality of common salt appears Antiseptic 

 not to depend solely on the muriate of soda, but also on quality of the 

 the muriate of magnesia, which adheres to common salt, it J^da and mag- 

 is required to determine by experiments the comparative nesia. 

 proportions of the antiseptic quality of these two salts; in 



V'hat proportions they should be mixed, to prevent putre- 

 faction as long as possible, without the taste of the sub- 

 stances we would preserve becoming less agreeable; and 

 whether it would be advantageous to use muriate of niag- 

 ncsia alone, particularly in voyages to hot climates. 



11. What 



