206 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



presented, in an artificial form, at much less cost, and equally 

 adapted to its purpose. 12 B.May 30, 1874, 467. 



ACTION OF ELODEA CANADENSIS (WATER-PEST) ON CANE 



SUGAR. 



According to Schiitzenberger, when this plant is immersed 

 in a solution of sugar, inverted sugar is first formed, and act- 

 ive butyric acid fermentation then sets in, attended with the 

 evolution of hydrogen and the acidification of the liquid. If 

 the plant is removed after some time, the butyric acid fer- 

 mentation ceases, and alcoholic fermentation soon begins, with 

 the formation of yeast cells in large quantities, although but 

 few were present at first. 18 C, April 29, 1874, 266. 



CHANGES IN ALCOHOLIC LIQUORS BY COLD. 



According to Melsens, the taste of brandy is much im- 

 proved by cooling it down to 40, or even to 22 to 31. 

 The viscous, sirupy, sometimes opaline mass, at the lower 

 temperature, must be drunk from wooden cups to avoid the 

 sensation and even the dangerous action resulting from the 

 use of glass, and still more of metal, at that temperature. 

 Cognac, rum, etc., were solidified by cooling them to 40 

 or 58, and in that condition, when placed on the tongue 

 with a wooden spoon, it was astonishing how slight a sensa- 

 tion of cold was experienced. Indeed, the pasty mass, as 

 it was allowed to melt upon the tongue, produced less of 

 an impression of cold than the common water-ice of the con- 

 fectioner. Many persons, in fact, could not believe that they 

 had ice in the mouth which might have been served from 

 vessels of frozen mercury, and that they could endure the 

 contact of a substance cooled by the evaporation of solid 

 carbonic acid (either alone or mixed with ether) a substance 

 which produces the sensation and effect of a burn upon the 

 skin. Not until 76 is reached is the frozen brandy pro- 

 nounced cold by those tasting it, and even then there is no 

 apparent discomfort experienced. At the lowest temperature 

 employed namely, 96 the frozen brandy, if taken in suf- 

 ficient quantity, produces the same sensation as that of a 

 spoonful of rather hot soup, while if used in a metallic spoon 

 it would have the effect of a red-hot iron. Placed upon the 

 dry arm at this temperature, it produces a slight burn, not 



