CHEMICAL DEPARTMENT. G5 



The following are the rates at which analyses, &c, are fur- 

 nished to Members of the Society, and it is requested that the fee 

 be remitted along with the sample : — 



1. Complete analysis of a Soil, including determination of 



Alkalies and Phosphates, £3. 



2. A partial analysis of a Soil, such as the determination of the 



quantity of Organic Matter, and relative proportion of 

 Clay, Sand, and Carbonate of Lime it contains, 10s. 



3. Quantitative determination of any one ingredient of a Soil, 



7s. 6d. 



4. Complete analysis of Saline Manures and other substances, 



such as Gypsum, Nitrates of Soda and Potash, Ammo- 

 niacal Salts, Guano, Oil-cake, Bone-dust, Bape-dust, 

 Superphosphate of Lime, £1. 



5. Testing the above substances for adulterations — for each 



sample, 5s. 



This examination is generally sufficient to determine 

 whether or not any of these substances are grossly 

 adulterated, but it gives no idea of the comparative 

 value of different Samples, where all are genuine. 

 G. Determination of the percentage of Phosphates and Am- 

 monia in a Guano, 10s. 



7. Determining the Quantity of Soluble and Insoluble Phos- 



phates in a Superphosphate, 10s. 



This and the preceding determination generally suf- 

 fice to show whether the sample is of fair quality, 

 and corresponds with the analysis by which it 

 was sold, but not to fix its exact commercial 

 value. 



8. Complete analysis of Limestone, Marl, Shell-sand, &c, £1. 

 0. Examining any of the above substances for the quantity of 



Lime, and ascertaining in the same the presence of 

 Magnesia and Alumina, 7s. 6d. 



Ascertaining the proportion of these, 2s. 6d. additional 

 for each substance. 



10. Complete analysis of the Ash of any Plant, £3. 



11. Complete analysis of a Water, £2. 



12. Determination of the Amount of Salts in Solution, and of 



the Lime thrown down by boiling in any water, 10s. 



13. Analysis of Tile or Fire Clay, £1, 10s. 



14. Complete analysis of Roots, Grains, and other Vegetable 



Products, £1. 



15. Examining products of Vegetation, or of the Dairy, such as 



Nutritive Matters in Wheat, or other grain — quantity 

 of Butter or Cheese in Milk — 5s. for each ingredient. 

 1G. Determination of the quantity of Nitrogen in any sub- 

 stance, 7s. 6d. 



