580 TRANSACTIONS OF THE 



Mr. Latson, — There are several native tribes, the Camanches, &c., •who 

 do Bot use salt, or who use so little that a small lump of rock salt serves 

 a whole family for a year ; yet, from personal experience, I can assure the 

 gentleman he would find them remarkably lively when pursuing him, and 

 showering arrows about his ears. It may be that they get some alkali 

 with their food, for they cook their meat in a trough, by throwing in hot 

 stones, to which ashes may be adhering. 



Professor Hedrick. — In speaking of the remarks passed last evening, 

 stated that as good meat as any in the world is to be found in New York. 



In medical colleges we always find disease the subject of discussion ; he 

 thought it would be better for them to study health, and its conditions and 

 examples. He did not believe in taking everything upon assertion, and 

 especially he thought the advice of a dyspeptic on the subject of diet 

 should be generally disregarded, for he was a standing example that his 

 rule is not a good one. 



Mr. Seeley again introduced the subject of super-carbonate of soda. 

 The value of super-carbonate of soda in raising bread, is exactly in pro- 

 portion to the carbonic acid it contains. Super-carbonate contains twice 

 as much as sub-carbonate. Bichloride of mercury being mixed with a 

 solution of the salt, would not affect it if it were pure carbonate of soda, 

 but would give a colored precipitate if it were sub-carbonate. It would 

 give an intermediate tint when the solution contained both sub and super- 

 carbonate, being deeper, the more of the former there was in it. 



Mr. Sylvester was once engaged in the manufacture of salseratus, and 

 had tried to introduce a sample of super-carbonate — a first-rate article — 

 but the baker, to whom he presented it, complained that it turned his 

 bread yellow, and involved other difficulties. He believed it was difficult 

 to always induce people to use what was best for them. 



The Chairman recounted some experiments tried at his house on making 

 bread, and the best gave a close-grained and yellowish bread from best flour. 



Mr. Fisher said that the bread made at Lyons was better than any other 

 bread he ever tasted, and it was not white. 



Mr. Garbanati said the bread of Philadelphia was better than most other 

 bread, and it was almost white. He had no objection to eating white bread, 

 providing he was not poisoned in doing so. 



Mr. Dibbin thought that the quality of bread depended very much upon 

 the time given it to ferment. He believed that the less decomposition took 

 place, the better the bread was. 



The Chairman said, so far as his experience went, the bread was better 

 by not being allowed a long time to ferment or rise. 



Professor Reuben. — We use a deteriorated article when we use white 

 flour. The most nutritious part of the wheat is near the bran, for there 

 the part which forms muscle to give strength, and the oily portions to give 

 heat, are found. Wheat is best as food when ground into meal, not flour, 

 for then the stomach will act upon it easily. Formerly, brown bread was 

 universally used, and, at the present day, throughout Germany, Norway 



