1854. ] Chemistry. 461 
of tin with a known weight of peroxide of copper, and reduces the 
two metals together. The copper carries down the tin with it in a 
single button, and the weight of the tin is obtained by subtracting 
that of the copper producible from the oxide employed from the gross 
weight of the button. 
In connection with sulphuric acid we may mention the fact that 
Mr. Bottomley, of Manchester,* has proved the inaccuracy of 
Pelouze’s method of estimating sulphur in ores by deflagrating them 
with chlorate of potash and carbonate of soda, and then determining 
the amount of undecomposed carbonate by a standard acid. Some 
oxygen compound of chlorine would appear to be always evolved with 
the carbonic acid, and the percentage of sulphur is always too low. 
Sulphur is an important remedial agent, and in no form is more 
effective than in a mineral water. Dr. Sheridan Muspratt has 
recently analysed the water of the Harlow-car spring near Harrogate, 
and found therein nearly four grains of sulphide of sodium in the 
gallon. This water will probably be as highly valued as that of the 
neighbouring springs at Harrogate. 
An ingenious, and no doubt, a reliable method of estimating tannic 
and gallic acids, has recently been published t by Herr Mittenzwey. 
It is based on the capacity of these bodies for absorbing oxygen in 
the presence of an alkali. The absorption is effected in a closed 
flask, a tube from which is opened in water that this fluid may supply 
the place of the gas taken up. The water is taken from a weighed 
quantity, and each gramme sucked into the flask will correspond to a 
cubic centimeter of oxygen at the normal pressure and temperature. 
Modifications of this process, the chemist will see, are applicable for 
the determination of iron and manganese, and also the valuation of 
indigo. 
In the applications of chemistry we have not much to report. A 
process of considerable interest has been suggested by Mr. Whitelaw, 
of Glasgow, for the utilization of the brine from salt meat. He 
submits this to dialysis, and thereby separates the salt, and obtains 
the juices of the meat for soup. A further application of the process 
will serve to procure salted meat in an approximate state of freshness. 
The meat and brine are placed together in a dialysing bag, which is 
placed in water for a day or two. In this time most of the salt will 
have passed into the water, and the meat will be left, not exactly like 
recently killed, but still available for cooking in a variety of ways, to 
which salt meat is not adapted. 
PROCEEDINGS OF THE CHEMICAL SOCIETY. 
Most of the papers read at the meetings of the Chemical Society, 
are of interest only to advanced chemists, and could not possibly be 
made intelligible to the general reader, so we give merely the titles 
as arecord of the Society’s proceeedings. The first is a paper by 
* «Chemical News,’ vol. ix. p. 200. 
+ ‘Journal fiir praktische Chemie,’ No. 2, 1864. 
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