504 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



and not recognizable in a separate form. The presence, 

 however, of single fusiform crystals, or star-like aggregations 

 of needle-shaped crystals, indicates that melted fats are pres- 

 ent. Starch, flour, Irish moss, etc., will be appreciable by the 

 microscope as distinct from butter or fats. 



For the determination of other points of the inquiry, spe- 

 cial formulae are given in the paj^er, to which we refer our 

 readers. We have, however, given the tests which will most 

 readily determine the presence of the more obnoxious adul- 

 terations. 



It is proper to state that the series of theoretical consider- 

 ations in Dr. Brown's paper have been stoutly contested by 

 Dr. J. Alfred Wanklyn and others, and that quite an acrimo- 

 nious controversy has arisen in consequence. 1 A, July 4, 

 1873,1. 



NEW WAY OF CLEANING SILVER. 



According to Dr. Eisner, water in which pared potatoes 

 have been boiled exercises a remarkable cleaning influence 

 upon silver-ware of all kinds, especially spoons that have 

 become blackened by eggs. Even delicately chased and 

 engraved articles can, it is said, be made bright by this 

 method, even better than by the use of the ordinary polish- 

 ing powder, which is apt to settle in the depressions, requir- 

 ing particular care in its removal. 14 (7, 1873,CCVIII., 320. 



CHINESE PREPARATION OF VERMICELLI. 



A dough is prepared out of small green pease by soaking 

 them thoroughly in water and grinding them between stones, 

 adding water and pressing them through a sieve ; then sub- 

 jecting the mass obtained to pressure in a strong vessel, and 

 thus removing the Avater. This dough, well softened with 

 water, is poured through a gourd vessel, usually with ten 

 holes in it, into a vessel of boilins: water: the hio-her the 

 gourd above the boiling water, the longer and finer the ver- 

 micelli. On removal from the boilinsj water the threads are 

 immediately dried. 32 C, July 5, 1873, 346. 



INDIGESTIBLE NATURE OF " CAFE AU LAIT." 



In discussing the alimentary properties of cafe au lait^ 

 Marchand remarks that pure coffee is a valuable tonic and 



