THE MICROSCOPE. 37 



tions of the tongue. With some, while no difference could be seen 

 with the naked eye, under the glass, no two tongues could be con- 

 sidered to look precisely alike. These micro-lingual examinations 

 I have made with healthy children whose constitutional and heredi- 

 tary peculiarities I was well acquainted with, and the tongue not 

 only betrayed, in some of them, latent disease, but cachexia itself. 



I need not enter into the pathological relations of the tongue. 

 I believe that could be studied with great advantage under the 

 magnifying glass, and I would respectfully ask the attention of the 

 profession to the subject, and will be pleased to receive reports on 

 the result of their observation for material which I hope in the 

 future to utilize in a treatise on this subject. Any help received in 

 this matter will be duly accredited. Authenticity would be derived 

 from the investigations of many that could not be looked for from 

 the researches prosecuted by one. 



The tongue in the healthy subject should receive first by the 

 aid of the glass most careful study. The examination of the healthy 

 tongue should be made several times in the course of twenty-four 

 hours, for the investigator will find constant changes, as induced by 

 sleep, sleeplessness, thirst, hunger, fatigue, rest, eating, digestion, 

 indigestion, cold and heat, etc., all having a tendency to vary its 

 physiological expression. 



And, in disease, is there not an error prevalent of limiting too 

 much the pathological signs read from the tongue to diseases of the 

 liver and alimentary canal ? A lesion of the air passages may influ- 

 ence the tongue as readily as some disease of the stomach. The 

 tongue is as much the terminus of the respiratory organs as of the 

 alimentary canal, and is the subject of reflex influences as much in 

 one as in the other. — Cincinnati Med. Neivs. 



Food Adulteration in Paris. — An article in a medical ex- 

 change calls attention to the extensive prevalence of adulteration 

 in Paris. It appears that almost all articles used for food, including 

 condiments, are so extensively sophisticated that it is very difficult 

 to obtain anything which is really pure. 



"Out of thirty-nine specimens of syrup, twenty-four had been 

 artificially colored, and were not, therefore, made from the fruits 

 which they were named after, while nine were composed of sub- 

 stances deleterious to health. It is even worse with jams, for out of 



