28 



ANTHONY McGILL ON 



I may add that a series of experiments made nearly a year ago, and hurriedly, from 

 press of other work, nevertheless justified the use of the calculated numbers in a deo-ree 

 only lower than the more deliberate work formulated in Table III. 



In Table III the numbers in the fourth column are calculated from the formula : 



Log. p. c. dry Coffee = Log. (100 — M.) + Log. C- — Log. (100 — in.) 

 When M. = Moisture p. c. in pure coffee. * 



m. = " " of the mixture. 



C. = p. c. undried coffee in undried mixture. 

 The numbers in the sixth column are the differences between the numbers in the 

 fourth column and 100. The numbers in the seventh column are calculated from : — 



(M. X C.) + M' X (100 — C.) 



m. = ^^ ~ ^ 



100. 



When M.' = moisture p. c. in chicory. 

 The numbers in the eighth column from : — 



10 grams dry : 



1000 



100- 



grams undried. 



Table IV. — Giving the percentage op Chicory in a mixtuhe op Coffee and Chicory from the density of the 



TEN pee cent, extract. 



