458 SCIENCE PROGRESS 



such poor physique to various diseases, but personally I doubt whether a 

 simpler cause could not be found. English cooking is notoriously poor, and 

 we have the habit of boiling vegetables, and even fruit. The French seldom 

 eat cooked fruit of any kind, and no one knows why we are addicted to 

 such dishes, in which nearly all the invaluable vitamines of the fruit are 

 probably destroyed — causing waste of money in the purchase of the fruit and 

 in the cost of cooking. Cooking reform may possibly be a much more im- 

 portant reform than any one advocated by our politicians — if only we could 

 get the people to attend to the matter. Of course much is written on the 

 subject, but apparently without marked effect on the habits of the people. 



British Microscopes and Microtomes, and other Notes 



We have recently been shown some very excellent British-made microscope 

 stands. These stands are being manufactured to a standard type by several 

 of our leading makers, such as Watson, Baker, and Beck. 



The " Standard " type of microscope stand is admirably designed, and 

 can be used for all purposes such as marine work and delicate cytological 

 study. The stage will take a large petri dish, or a fine mechanical stage ; 

 the fine adjustments in both the Watson and the Beck models (we have not 

 seen Baker's) are very good. 



Scientific workers are urged to inspect this new British model before 

 buying foreign microscopes. Watsons, we understand, have spent a great 

 deal of money in fitting out a factory for the making of " Standard " micro- 

 scopes, and in a short time will be able to turn out large numbers cheaply 

 (that is if the labour troubles subside). 



On the other hand, we hear that Leitz & Co. are prepared to lose ;£30,ooo 

 in order to get back their British pre-war trade. Leitz microscopes which 

 we have lately examined are certainly not up to pre-war standard, while the 

 British microscopes have improved wonderfully. 



The Cambridge Instrument Co. have lately produced a new " Universal 

 Microtome," which was recently exhibited at the Royal Microscopical 

 Society. This model embodies most of the peculiar and efficient mechanical 

 devices of the older model, but is really quite differently arranged. It is in 

 fact the only microtome of its kind. We have not yet used one of these 

 new microtomes, but the mechanical arrangement of the parts is most 

 original and theoretically perfect. The microtome is selling somewhere 

 about ;^2o. 



Just before going to press we received a little catalogue giving an interest- 

 ing description of Watson's new factory for the manufacture of their 

 " Service " Microscope. The pamphlet contains photographs of the instru- 

 ment at various stages of manufacture. A new " Service " microscope 

 which we saw recently at the Imperial Cancer Research Bureau impressed 

 us very much. We wish the makers the best of good fortune in their new 

 project. 



The Report of the Food Investigations Board, of the Department of 

 Scientific and Industrial Research, for 1919 has come into our hands. Some 

 most interesting new facts of general interest have been ascertained, and the 

 Report indicates great activity — successful activity, we might say — on the 

 part of Research Members of the various sub-committees. The greater part 

 of the research work has, during the year under survey, been devoted directly 

 or indirectly to the preservation of food by cold. The investigations have 

 been somewhat hampered by lack of suitable freezing plant for experi- 

 mentation. 



The Meat Committee have completed some interesting experiments upon 

 the freezing of beef. It is a remarkable fact familiar to the industry that 

 whereas mutton can be frozen without damage, beef cannot. The effect of 



