August, 1844.] SI 



The fibrous substance is of a brown colour, and without taste; 

 upon a hot iron it swells, then becomes shrivelled and carbonised, 

 giving out an odour like that of broiled meat. Other experiments 

 with this fibrous matter showed its close similarity to animal fibre. 



The constituents of the milk of the Cow tree, as ascertained by 

 MM. Rivero and Boussingault are therefore, 1st. wax: 2d. fibrine : 

 3d. a little sugar: 4th. a magnesian salt: and 5th. water. 



Another analysis has been made by the celebrated Mr. Thomson, 

 and published in his Vegetable Chemistry. He regards the substance 

 called fibrous by Rivero and Boussingault as having many cha- 

 racters similar to those of cork. He also discovered in it a new 

 substance which he called Galacline, obtained by evaporating the 

 milk to dryness by a gentle heat, and digesting the residue in hot 

 alcohol. Upon the solution cooling, an abundance of snow white 

 flakes are deposited, which constitutes the Galactine, of which he 

 gives the ultimate analysis. 



The specimen on the table is a portion of some brought by the 

 Brig Caraccas, Capt. Dill, which sailed from Porto Cabello on the 

 2d July last. It was furnished at the request of a gentleman of 

 this city, by a resident of Porto Cabello. The bottle in which it 

 was sent, contained about a pint, and was labelled ' Leche Palo de 

 Vaca ;' and the letter accompanying it, gave some particulars re- 

 specting the mode in which it was obtained. 



The long period which has elapsed since it was taken from the 

 tree, has necessarily occasioned an a4teration in some of its sen- 

 sible properties. 



In colour and consistence it can scarcely be distinguished from 

 ordinary milk ; but the smell resembles that of sour or stale cheese, 

 and the taste is of course not agreeable. If allowed to remain un- 

 disturbed for some time, it separates spontaneously into two portions ; 

 an upper and by far the largest portion, which is thick and viscid, 

 and a thinner one below which is transparent, of a greenish yellow 

 colour, and very like the whey of ordinary milk. When exposed 

 to the air, it quickly thickens and becomes of a dark colour. 



Dr. Z. stated that he hoped to have an opportunity to exhibit at 

 a future period, specimens of the fruit, leaves, and probably the 

 flowers of this interesting plant ; as he had been kindly promised 

 by the gentleman alluded to above, that every effort should be made 

 to obtain them for the Academy. 



