184 ANNUAL OF SCIENTIFIC DISCOVERY. 



Flandin called the attention of the Academy to the fact, that the speci- 

 mens presented by M. Belloe still retained a perceptible bitter taste, 

 and exhibited another specimen obtained by him, by washing with car- 

 bonate of soda, which was entirely devoid of taste. Journal of 

 Franklin Institute, May. 



METHOD OF DETECTING- THE FLOUR OF INDIAN CORN WITH THAT 



OF "WHEAT. 



THE sample is sifted, and 2 grams* of the finest flour mixed with 

 4 grams of nitric acid in a test-tube, and well stirred with a glass rod. 

 After this, add 60 grams of water, and then 2 grams of carbonate of 

 potassa dissolved in 8 grams of water. When no Indian corn is pres- 

 ent, as soon as the carbonic acid has escaped only yellowish flakes sep- 

 arate ; but when any admixture has been made, some orange-yellow 

 particles subside, which are easily detected. In this way an admixture 

 of from 4 to 5 per cent, of Indian corn with wheaten flour may be de- 

 tected. Jour, de Cliim. Med. 



METHOD OF INCREASING THE CREAM FROM MILK, AND OF PRE- 

 SERVING MILK. 



A NEW method of increasing the quantity of cream produced from 

 milk, and of preserving milk, has been discovered in Belgium. The 

 invention consists, first, in a method of increasing the quantity of 

 cream produced from milk, by the addition of one table-spoonful of 

 the liquid hereafter described to every quart of new milk; the 

 milk is then stirred and left in the pan or vessel ; the skimming may 

 take place at the expiration of the usual time, but it is better to wait 

 a little while. By the application of the liquid a much larger quan- 

 tity of cream is forced to the surface of the milk than can be obtained 

 in the ordinary way. The liquid is prepared by adding to one quart 

 of water one ounce of the carbonate of soda, one teaspoonful of a so- 

 lution of turmeric or curcuma, and three drops of marigold-water. The 

 soda is first mixed with the water, and then the other ingredients are 

 added. It is the soda and water which form the basis of the dis- 

 covery, the others being only used to improve the color and quality of 

 the butter, and are not necessary to effect the increase of the cream. 



The second part of the discovery consists in the following method 

 of preserving milk. " One table-spoonful of a solution of soda, made 

 by dissolving one ounce of carbonate of soda in a quart of water, is 

 introduced into a quart bottle nearly filled with new milk. The bot- 

 tle is then corked, the cork being securely fastened, and the bottles 

 are put into a copper or other vessel containing cold water, which is to 

 be gradually brought to the boiling point, after which the bottles must 

 remain in the water till cool, when they may be packed away." If 

 this discovery is really new and efficacious, it is an important one ; 

 at any rate it can easily be tested. 



In connexion with this subject a German periodical gives the follow- 

 ing method of testing milk. " Put into a saucer one tenth of an ounce 



* A gram equals nearly 15i grains Troy. 



