314 Extracts from the Journals. [April, 



STATURE OF MAN IN DIFFERENT COUNTRIES. 



The average height of Englishmen is placed at 5 feet 7| inches. 

 In the yeornanry it is 5 f. 1 inch to 6 f. 3 inches. In the peasantry, 

 as derived from army returns, it is from 5 f. 6 in. to 5 f. 7. The 

 French conscripts give an average of 5 f. |. The Irish are taller 

 than the Scotch, and the Scotch than the English. The Belgians 

 are of still lower stature. — Jameson's Journal. 



CULTURE OF MADDER. 



The value of Madder cultivated in a single province in France 

 (Vaucluse) is estimated at from 30 to 40 millions of francs per 

 annum. The fields are laid out in beds with trenches between 

 for carrying off" superfluous moisture. The soil is light and the 

 roots stand at equal distances, and must be kept free from weeds. 

 Madder, by means of chemical agents, affords many shades of 

 color, varying greatly from the original red. 



RESPIRATION IN MAN. 



M. Vierardt, a physician in Carlsruhe, gives the result of some 

 experiments on the respiration of man under different circum- 

 stances and at different hours of the day. After eating, it is found 

 that the number is increased in the proportion of 1.72 upon 14 

 per minute. After drinking spirituous liquor the proportion of 

 carbonic acid is almost instantly diminished, and this continues 

 for nearly two hours. 



It is maintained by Mr. Ogilby that the fore-arm, or the ante- 

 rior extremity of the mammalia are entitled to a higher considera- 

 tion than has heretofore been given them, inasmuch as they are 

 the exponents of the habits, mental power and economy of ani- 

 mals. The fore-arm is the seat of the power of locomotion of 

 manifestation and touch. It is, however, to be taken in conjunc- 

 tion with the teeth in establishing the true basis of a scientific 

 classification. The dental system furnishes the clue to the posi- 

 tion which the animal must hold in the scale of being, and is the 

 most valuable diagnosis to a knowledge of the structure and con- 

 dition of the stomach and digestive system. 



