1814.] Scientific IntelUgence. 151 



gneiss and mica slate, &c. This view of stratification explains all 

 the variation of appearance observed at the junction of rocks, as of 

 granite with gneiss, &c. This idea in regard to stratification natu- 

 rally leads to tlie opinion that many veins, hitherto considered as of 

 after fonnation, are of cotemporaneous formation. Professor 

 Jameson, by a statement of facts, rendered it probaljle that gi'anite, 

 porphyry, sienite, trap, and even metalliferous veins, are of cotem- 

 poraneous formation with the rocks in which they are contained, 

 and also that veins may cross each other, and shift each other, and 

 still be of cotemporaneous formation with the inclosing rock. From 

 the view of the formation of strata and veins as given in this paper, 

 it follows that the materials of which the solid mass of the earth is 

 composed have been formed more simultaneously than is generally 

 supposed, an opinion which is supported by the chemical formation 

 of the strata, already proposed by Professor Jameson in his paper on 

 conglomerated rocks. Coal has been generally considered as a 

 vegetable production, and Professor Jameson used to consider this 

 opinion as plausible. It would appear, however, from this paper, 

 that he is now inclined to view glance coal and black -coal as original 

 mineral productions, bearing the same direction to their accompa- 

 nying vegetable remains that limestone does to its accompanying 

 shells and corals. 



Article XIV. 

 SCIENTIFIC intelligence; and notices of subject* 



CONNECTED WITH SCIENCE. 



I. Lectures, 



Dr. Pkout will commence a course of Lectures on Animal 

 Chemistry on Friday, February 18, at iialf-pust eight in the 

 evening. 



'i'hese lectures will be given at his residence, 4, Arundel-street, 

 Strand, and will be continued weekly at the same hour. 



II. Prcseruation of Milk. 



The rapidity with which milk becomes sour in warm weather is 

 well known. In a very short time it curdles, aftd becomes unfit for 

 most of the uses to which it is usually applied, bour milk, indeed, 

 may l)e kept for a very considerai>le time without running into pu- 

 trefaction. 1 once kept a phial of it for three years, merely stop- 

 ped with a common cork. 'J'he curd liad fallen to the bottom, and 

 the whey was nearly transparent ; but 1 could not perceive that it 

 liad undergone any further alteration alter the first week. Kir- 

 chhoir, a Russian chemist, well known by his curious discovery of 

 the method of converting starch into sugar, has proposed a luelliod 



