PROCEEDINGS OF SOCIETIES. 205 
The following donations have been made to the Society : 
December 22d, 1858. Presented by 
Journal of Royal Dublin Society . The Society. 
On the Arrangement of Cutaneous Muscles of the Larva 
of Pygera : . J. Lubbock, Esq. 
Journal of Society of Arts, Nos, 814323 . The Society. 
Journal of Photographic Society,.3 Nos. . 
Pritchard’s Animalcules ; . J. Hogg, Esq. 
Bailey on Infusoria : A 3 . Ditto. 
Bailey on Navicula Spencerii : E . Ditto. 
Bailey on a New Animalcule : ; . Ditto. 
Bailey on Deep-sea Soundings .. j . Ditto. 
Rainey on Shells ; F : . The Author. 
January 26th, 1859. 
Dr. Guy on Crystals of Arsenious Acid 5 : Dr! Guy: 
Adams on the Microscope : . Mr. Williams. 
Brewster’s Treatise on the Microscope : . A. Brady, Esq. 
February 16th. 
Half Hours with the Microscope . . Mr. Hardwick. 
The Canadian Journal of Industry, Science, and Art . The Editor. 
Zur Kenntuiss des Generationswechsels und der Par- 
thenogenesis s . Dr. Harley. 
Beale on tie Microscope i in Medicine . Dr. Beale. 
Beale on Urine, Urinary Deposits, and Caleuli . Ditto. 
How to Work with the Microscope - Ditto. 
Hight Microscopic Slides of Shell Development . . Mr. Rainey. 
Hutt MicroscoricaL Sociey. 
Tue members of the Hull Microscopical Society gave an 
evening dress soirée to about one hundred and fifty ladies 
and gentlemen, in the Philosophical Rooms and Museum of 
the Royal Institution. 
A brief opening address was delivered in the lecture hall, 
by Mr. Sollitt, at eight o’clock, explanatory of the great im- 
provements which had of late years been made in the micro- 
scope, through the discoveries and researches of the members 
of the Hull Microscopical Society. He referred also to the 
great advantages which had been realised by the making of 
object-glasses of a large angle of aperture, which increase of 
angle was in a great measure owing to the importance 
attached by the Hull microscopists to viewing the lines of 
Diatomacee. He also spoke of the indisputable pre-emi- 
nence of the microscope in the detection of adulteration of 
food. 
