456 PEIZE QUESTIONS. 



Ptitute, Lut the authors of memoirs "which obtain no prize will be at liberty to 

 withdraw them within a year from the date of the award, which will take place 

 in the stated meeting of the 7th of August following the close of the period of 

 competition. 



A. VERGA, President. 



G. CURIONI, Secretary. 

 Milan, August 7, 1865. 



PKOGRAilME OF THE IMPERIAL SOCIETY OF SCIENCE, AGRICULTUEE, 

 AND ARTS OF LILLE, 18GG. 



Annual prizes. — The society will award medals of gold, silver gilt, silver, 

 and bronze, to the authors of meritorious memoirs addressed to it upon the sub- 

 jects here designated. The accepted memoirs may be published by the society, 

 and will form a separate collection, the publication of which will date from the 

 present time. 



I. PHYSICAL SCIENCES. 



Questions proposed for the competition of 1866. — 1. A comparative critical 

 examination of the numerous processes proposed for preventing incrustations 

 in steam boilers. Indication of the most efficacious and economical process 

 for each description of water of supply. 2. A study of the different kinds 

 of coal of the north of France, under the two-fold relation of chemical com- 

 position and calorific properties. 3. A comparative study of the photometers 

 hitherto proposed, and an indication of the instrument of this kind which may be 

 regarded as most simple and most exact. 4. An elementary exposition adapted 

 to employment in instruction of the mechanical theory of heat and its applica- 

 tions in machinery. 5. The meat furnished by the shambles is distributed, as 

 is well known, under several categories or qualities, whose price by the kilogram 

 is very different ; but no comparative chemical analysis has been made of the 

 different qualities of meat from the same animal. It is desirable to know what 

 are the differences which these qualities present under the relation of immediate 

 composition : Whether, under the alimentary relation, these qualities- really offer 

 marked differences in conformity with their market value ? Why the inferior 

 pieces, the quantities of flesh being equal, should afford less nutriment than the 

 more choice pieces 1 Finally, is it possible for chemistry to give precise answers 

 to these questions so interesting to public hygiene ? 6. A comparative direct 

 analysis of the princijial kinds of cheeses in the state in which they serve for 

 consumption, and a deduction, from the analytical results obtained, of the real 

 value of cheeses in the comparative scale of aliments. 



Question j^roposed for the competition (t/'ISGS. — Among the aliments or con- 

 diments borrowed from the vegetable kingdom there are a great number whose 

 immediate composition is not known in an exact manner, and of which, conse- 

 quently, it is difficult to appreciate the true alimentary value. Of this number 

 arc the small and the long red radishes fraphnnus satirus ;J the black or gray 

 radish {raphanus nigcr ; ) the horse-radish /^cw-A/cttr/a armoracia;) the escu- 

 lent gallingale (cyperus cscvJentus ; ) the edible arum (caladium csculenium ; ) 

 the ground chestnut ( buniuvi hulhocastanum ; ) the tuberous Yetch (lathyrii^ 

 tuhcrosus ;) the root of rampion (camjyamda rapuncul us ; ) the bulbs of garlic 

 (allium sativum,) of shallot (allium ascalonicum,) of onion (allium cepa ; ) 

 bulbs and leaves of the leek (allium, ponum,) of the orchis (orchis morio, mas- 

 cula, S^'c.;) leaves of lettuce (lactuca saliva,) of scurzonera (scorzonera his- 

 paniva,) of wild chicory (cicorium intybus,) of endive (cicorium endivia,) of 

 dandelion (taraxacum dcns-leonis,) of water-cress (nasturtium officinale,) of 

 common garden cress (lepidium sativum,) of scallion (allium Jistulosum ct 



