124 THE MICROSCOPE. 



the case of the bleaching, the apparatus is set to work at night, and 

 in the morning the section will be found to be thoroughly washed. 

 The advantages claimed by Mr. Marsh for this method are that the 

 sections are effectually bleached without being subjected to the de- 

 structive and disintegrating action of the chlorinated soda solution; 

 neither will the sections suffer from the deposit upon them of a scum 

 of carbonate of lime, as frequently happens in the use of the or- 

 dinary bleaching fluids. The apparatus is easily constructed, and 

 the results are very satisfactory. — American Microscopical Journal. 



Adulteration of Bread anu Milk. — The fact that these 

 two staple articles of food are often largely adulterated, is sufficient 

 reason for the enactment of stringent laws against the adulteration 

 of food and drinks, if no other articles of common use were subject 

 to harmful sophistication. That adulteration is much more exten- 

 sively practised than is generally supposed, is unquestionably true. 

 At the last annual meeting of the American Social Science Associa- 

 tion, Prof. S. W. Johnson presented a valuable paper on this subject, 

 a few paragraphs of which, relating to the adulteration of bread and 

 milk, we quote as follows: 



"Sago and tapioca originally were pieparations of starch made 

 in the Indies of Brazil, but now they are perfectly imitated on a 

 large scale from potato and corn starch, and the imitations are every 

 whit as good as the genuine, and being in large demand, are sold at 

 a price that is not unreasonable. 



"Next to bread, milk ranks in importance on the list of foods 

 that are subject to adulteration. We have it on good authority that 

 milk, after being robbed of its cream and diluted with water to 

 cheapen it, has been mixed with sugar to sweeten it, with salt to 

 develop its flavor, with annatto and turmeric to improve its flavor, 

 with soda and chalk to keep it from souring, with gum, dextrin, 

 emulsion of hempseed, boiled starch, and even pulverized brains to 

 thicken it. 



"The most common adulteration of milk is by the addition of 

 water, and where there is no milk inspection, this, and the removal 

 of cream, are the only usual modes of tampering with it, unless soda 

 is added to keep sweet what otherwise might sour before it could be 

 disposed of. 



"In 1869 and 1870, Prof. Chandler, now President of the Board 



