Bachc] ^lo [Xov. 17, 



fishes, but it difiers from all of these in the long crown without distinction 

 of root, and in the thick cement investment. 



Char, specif. Crown elongate, curved transversely to tlio long diameter 

 of the grinding face. The latter is a little narrower than a semicircle, and 

 the internal half of it consists of cementum. The dentinal plates form two 

 cutting edges which are separated by a shallow valley of soft dentine. 

 The two edges of dense dentine are in contact at one end of the grinding 

 face, but leave an interval at the other, and both extremities of the 

 external and shorter ridge are folded inwards, forming two loops. Ex- 

 ternal face flat and smooth. Other surfaces al.so smooth. Length of tooth 

 minus root, on external curve, 14 mm.; longdiameter of grinding surface, 

 7 mm.; short do., 4 mm.; longdiameter at broken base, 4 mm. I propose 

 for the name of this species, Toiniojjsisferrumiiiatus. 



This animal left its remains in a bed of probably Neocene age, which is 

 exposed on the Lapara creek in Western Texas. It was associated with 

 scales of Lepidosteus, and bones of Trionj'x and a tooth of a crocodile, 

 "which do not furnish an exact clue to the age of the formation. The speci- 

 mens were obtained by Dr. E. T. Dumble, Director of the Geological Sur- 

 vey of Texas, and submitted to me for determination. 



The Conservation of Osmazome in Roasting. 



By Mr. R. Meade Bache. 



(Read before the American Philosophical Society, November 17, 1SD3.) 



Time was, and not so very long ago, when T should have hesitated about 

 touching in this hall upon any sul)ject related to cookery, despite the fact 

 that we are by the Constitution of our Society devoted to the promotion of 

 useful knowledge. But now, when the art of cooking seems to be begin- 

 ning to receive some general recognition in this country, and is rising in 

 some small measure to the dignity of a science, through expert articles in 

 magazines and through departments of special schools, I need no longer 

 fear that even here gastrouomical discussion allied to dietetic good might 

 fall upon unwilling ears. 



In the days when I was a mighty hunter before the Lord, before I 

 ceased to take satisfaction in killing for pleasure, when I shot deer on the 

 mountain side, once at a safe distance at a retreating grizzly bear, and on 

 another even followed a she one and two cubs towards their lair, without 

 finding it, to whidi gracious dispensation I doubtless owe the honor of 

 addressing this meeting of the Society, I made a casual observation in the 

 pure air of the mountains whenever I came to cook an evening meal of 

 venison. This was, of the exceedingly large deA'^elopment of osmazome 

 on the roast. Reflection I did not at that time make on the subject. Tlie 



