25 



as lactoprotein. According to Gautier, when albumen of egg is treated 

 with water at 150°, it yiehls the following products, which pass through 

 a dialysis, besides insoluble matters: 1. Substance having the proper- 

 ties of casein ; 2, A substance analogous to hypoxau thine ; 3. An albu- 

 minoid substance. 



Use of caustic earytes in sucAB-REFiNma. — Dr. George Lunge 

 publishes in Dingler's Polytechnic Journal an account of his method of 

 using caustic barytes for the separation of the sugar from molasses in the 

 sugar-retinery ; this, in his view, being one of the best methods known, 

 since it forms an insoluble combination with the sugar, which can be 

 again decomposed, by means of carbonic acid, into insoluble carbonate of 

 barytes and soluble sugar. The details of the process are too technical 

 for our columns ; but this reference to the article may be of service to 

 some of our readers. 



Destroying mold in cellars. — According to Dr. Wiedehold, 

 fungus growths in cellars may be combated either by burning sulphur 

 or by pouring two parts of concentrated sulphuric acid over one part of 

 common salt. In the first instance, sulphurous acid gas is produced; 

 and in the second hydrochloric acid, by means of which the fungi are 

 destroyed. It is sufficiently evident, however, that during this process 

 all openings must be closed, so as to prevent any escape of the gas, 

 and the greatest care exercised not to enter the cellar after the operation, 

 until it has been thoroughly ventilated. 



Difference in the ash of grape and other fruit wines. — Ac- 

 cording to Dr. Tuchschmid, the difference in the ash of combustion of 

 grape wine and of fruit wine, may be used as a convenient mode of 

 detecting the adulteration of the former by the latter: since, while fruit 

 wine contains 1 to 4 tenths of carbonate of lime, grape wine, at the 

 highest, contains only about 5-liundredths. 



Liming fruit-trees. — The periodical liming of fruit-trees is gener- 

 ally considered as serviceable, especially in keeping down the ravages 

 of the insects which find their home in the fissures of the bark. It is 

 also important that the operation should be likewise extended to the 

 main branches. For the purpose in question, white-wash has generally 

 been used, causing a decided whiteness of the tree, which is objected 

 to by many persons on the score of the unsightly appearance and the 

 readiness with which the lime becomes detached. It has been shown, 

 however, by experience, that the same beneficial effect results from the 

 use of colorless lime-water, which every one knows how to prepare with 

 unslacked lime, and which, when settled and become clear, can be 

 poured off and used as above indicated. In this way repeated applica- 

 tions can be made without affecting the appearance of the tree. 



Causes of the rotting of -fruit. — According to Decaisne, the 

 rotting of fruit is produced by two microscopic fungi, which develo}) in 

 moist, confined air; namely, Mucor miicedo and Penicillium (jlavcumy 

 infinitely minute germs of which are continually floating in the atmos- 

 phere, and which attack more especially any injured or abraded ])ortiou 

 of the surface. If, now, the fruit be wrapped up in cotton, or with soft 

 tissue-paper, or, still better, with waxed paper or tin-foil, the introduction 

 of these germs will be prevented, and the fruit can be kept for a long time 

 without any appreciable change. 



Influence of food on the quality of pork. — As the result of 

 experiments in England upon the influence of food upon the quality of 

 pork, it is stated that pigs nourished Avith nnlk give the best-flavored 

 meat and the greatest weight; next to which come those fed with grain, 

 maize, barley, oats, and peas. Potatoes furnish a loose, light, tasteless 



