1-821.1 Scientific Intelligence. 235 



■d w Hoatl, Tn dicing a watercourse for the purpose of 

 £§££ fhetwly rnSdfands of Windsor Forest on tL road 

 Su«ds from Hollyport to Binfield, where the sand with its 

 cone etioU rests upon variegated plastic clay, numerous turbi- 

 nated and other fossil shells have been found; also a shark S 

 ?ooth PYi^tous wood, and the seed vessel apparent y of a marine 

 pknt - P but the cerithia, which are found in the similar beds in 

 Susse'x and near London, are wanting. 



Article XVI. 



SCIENTIFIC INTELLIGENCE, AND NOTICES OF SUBJECTS 

 CONNECTED WITH SCIENCE. 



I. Gas from Cocoa Nut Oil. 



A large quantity of this oil has been lately ^P.^t^ ^^ 

 try. It hasbeen used, but, I believe, with considerable difficult, , m 

 tlfe manufacture of soap. It has rather a pleasant smell, and , about 

 the consistence of butter ; but what is singular is, that the soap made 

 of it leaves a peculiar and extremely unpleasant smell. Messrs lay- 

 lore and Martineau inform me that they have lately used t in their 

 apparatus for the production of gas, which gives an extremely brilliant 

 and white light by combustion. According to then report, it ma, -be 

 economically employed for this purpose; and, on account ot its sold 

 form and pleasant smell, it is much preferable to the oil commonly 

 used, especially in private houses. — Ed. 

 II. On the Crystallization of Sugar under a particular Circumstance. 

 By M. Henry Braconnot. 

 Crystallizationsometimes takesplace under circumstances so .remark- 

 able that I think we should not neglect the slightest facts, connected 

 with the theory of this wonderful property of matter, lie following 

 Teems in opposition to the generally admitted fundamenta principles 

 according to which, bodies* can only crystallize when their molecules 

 have free' motion in a fluid, so that they can approach towards each 



' l Every one knows that fresh prepared barley sugar is perfectly tran- 

 sparent; has a vitreous very glossy fracture, and consequent^ _ rtB 

 internal, homogeneous parts present no appearance of crystallization 

 but after some days, its 'surface begins to tarnish, and become ^vered 

 with a crystalline pellicle, which goes on increasing till the barley sugar 

 drop* is entirely crystallized, when it has lost part of its ***£*£& 

 and is converted into rounded groupes of radxatmg LJ^Wg 

 generally separated by vacant spaces, or gaps, which did not Q 

 IS^Lc^tfoUowithatthemolecule^ .have .ft^jSSSSmrt 

 each other, in the very bosom, and at the expense of a hard compact 



Tablctte. 



