B72 SCIENTIFIC RECORD FOR 1885. 



Besearches or the influence of silicon upon the properties of cast 

 iron, by Thomas Turner, show that, contrary to the .ajenerally accepted 

 views on this subject, a suitable addition of silicon to cast iron im- 

 proves the tensile streuj;th of the metal. An addition, however, of more 

 than 2.5 per cent, causes deterioration. {Chem. Neocs, lii, 5.) 



Eleven months' experience with toughened glass beakers made 

 under De La Bastie's patents leads R. J. Friswell to the conclusion that 

 " toughened glass is a complete failure in the laboratory." (Chem. News, 

 hn, 5,) 



The adulteration of beer is discussed in a paper by Prof. H. B. (Jorn 

 wall presented to the American Public Health Association. The aver 

 age contents in alcohol of twelve beers was 4.197 per cent., and of ex- 

 tract, 6-26 per cent. Milwaukee beer contains as high as 5-35 per cent, 

 of alcohol. 



The apparatus and process for liquefying oxygen gas, employed by 

 Cailletet, are figured and described in the Journal de physique, and in 

 Nature (xxxii, 584), to which we refer for details. 



Chlorine monoxide has been studied anew by K. Garzarolli Thuru- 

 lackh and G. Schacherl. It forms a dark brown liquid, having a yel- 

 lowish-brown vapor; its density is 3'0072 at 10-6o C. and T^O^'"'", and 

 its boiling point is 5° O. at 737-9™™. Exposed to sunlight it does not 

 decompose as commonly stated, and if organic material be excluded 

 it does not explode in passing from the liquid to the gaseous state. 

 [Liehig's Annalen, CCXXX, 273.) 



By distilling plants in a fresh state with water, M. Maquenne has ob- 

 tained small quantities of methylic alcohol, but he has not ascertained 

 whether this body exists ready fornjed in the plants or is prociuced dur- 

 ing the distillation. {Comptes rendus, oi, 1067.) 



Vacciniin, a bitter principle occurring in the cowberry, discovered 

 by Edo Claassen in 1870, has been found by the same chemist to be 

 identical with arbutin, extracted from Arbutus uva ursi, Liu. — {Am. J. 

 Pharm., 1885 ) 



Under the title "The Sugar Chemistry of the United States" Prof. 

 Harvey W. Wiley, chief chemist to the Department of Agriculture, 

 has issued a valuable compend, in four parts, relating respectively to 

 cane, beet, sorghum, and maple sugars. The analyses of maple sugar 

 are numerous, and wb learn that " there is no method of detecting the 

 adulteration of maple sugar with other sucroses. The temptation to 

 this adulteration is great because maple sugar commands nearly double 

 the pj'ice of other sugars. Neither chemistry nor optics will help to a 

 decision as to adulteration." A patented extract of hickory bark is 

 used to give the characteristic flavor of maple sugar to glucose or cane 

 sirups. 



The second annual meeting of the Association of Oflicial Agricultu- 

 ral Chemists was held September 1 and 2 at Washington, D. C. In 

 the absence of Professor Johnson the chair was taken by the vice- 



