6l2 



NA TURE 



[Oct. 19, i i 



phone, microphone, and radiophone ; Vol. VII. Galvanoplas- 

 tic-, electroly.-is, and the preparation of pure metals ; Vol. 



VIII. The electrical measure and precision-instruments ; Vol. 



IX. The principles of electricity; Vol. X. Electrical formula. 



The encouraging results that were obtained in the way of 

 optical communication between the frontiers of Morocco and 

 the Spanish coast, a distance of about 300 km., have induced 

 the idea of similarly connecting the islands of Mauritius and 

 Reunion, and Mr. Adams (we learn from Comptes Rendus) is 

 making preparations in Paris with that object. The principal 

 station in Mauritius will be on the Plateau du Pouce, at an 

 altitude of 750 m. ; in Reunion, a spot has been selected near 

 the lip of the crater of Nefles, at 1130 m. The distance 

 between the two stations is nearly 215 km. (say 134 miles). 

 Mr. Adams is taking out two of Col. Mangin's large telescopic 

 apparatus, with mirrors o - 6o m. in diameter. He means to use 

 a so-called automatic eclipser, of the following arrangement : — 

 A rule, with a number of equidistant holes in its upper surface, 

 is moved along horizontally and regularly by a rack and pinion 

 below. Pegs are inserted in certain of the holes, so as to pro- 

 duce long and short eclipses forming the letters of the Morse 

 alphabet, by raising in turn a lever arm connected with a screen, 

 which affects the telescopic apparatus. It is proposed to receive 

 the luminous impression on a band prepared with gelatino- 

 bromide of silver, passed uniformly at the focus of the receiving 

 tele- cope. From Col. Mangin's experiments it appears certain 

 that a petroleum lamp with flat wick, viewed edgewise, will be 

 sufficient for the signals in question. With this method of 

 signalling, if successful, it will often be possible to telegraph to 

 Reunion the approach of a cyclone, twenty-four to thirty-six 

 hours before it has reached Mauritius. 



The Cambridge Univer.-ity Press will shortly publish an illus- 

 trated volume on " The Fossils and Palreontological Affinities 

 of the Neocomian Deposits of Upware and Brickhill," being 

 the Sedgwick Prize Essay for the year 1879, by Walter Keeping, 

 M.A., F.G.S. The " Lectures on Education " delivered before 

 the University by Mr. J. G. Fitch, have now reached a fourth 

 edition, which has lately been brought out at a reduced price for 

 the use of teachers. 



On Sunday, the Sth int., a large number of botanists in 

 connection with the various natural history societies in the 

 neighbourhood of Huddersfield, assembled at the Sun Inn, 

 Highgate Lane, Lepton, and held a meeting specially for the 

 display of the fungi of the district. The result of the day's 

 hunt was arranged on tables in the large room, and the meeting 

 being open to the general public, a large number of people 

 assembled. Mr. Richard Jessop, president of the Lepton Bota- 

 nical Society, was in the chair, and this gentleman gave a brief 

 opening address. Messrs. A. Clarke and John Carter, of the 

 Huddersfield Botanical Society, then named and described the fungi 

 exhibited ; these included the most known edible and poisonous 

 species, and one plant of considerable botanical interest, viz. 

 Agaricus brcvipes, Bull. Several large dishes of fungi were then 

 cooked by the landlady of the inn, and tested by the company : 

 the flavour of each species being discussed and compared. 



Four London Field Clubs, viz. the Hackney, Essex, High- 

 bury, and Walthamstow Societies, visit Epping Forest in the 

 neighbourhood of Chingford, on Saturday next, October 21, 

 under the guidance of Dr. M. C. Cooke, Mr. Worthington G. 

 Smith, Dr. H. L. Whaiton, and Mr. J. English. 



We have received the first volume of the Spanish'Cyclopsedia, 

 which is being brought out at Madrid by Mr. F. Gillman. It 

 contains four extended treatises on Agriculture, Architecture, 

 Anatomy, and Astronomy. The compilation apiears to us to 

 be done with care and conscientiousness, and the illustrations 



are good and profuse. The printing is well done, and the whole 

 undertaking is creditable to Mr. Gillman. 



The chemistry of sake-brewing is described in a long and 

 interesting paper by Prof. R. W. Atkinson, published by the 

 University of Tokio as No. 6 of the Memoirs of their Science 

 Department. The consumption of sal e in Japan amounts to 

 about six gallons per head per annum. The preparation of this 

 liquid may be regarded as taking place in three stages. (1) Pre- 

 paration of koji : rice is cleaned and the outer skin removed, it is 

 then beaten or trodden wiih water, and lastly steamed ; the 

 embryo is thus killed and germination rendered impossible. The 

 steamed rice is mixed with a little taut; a yellowish powder, 

 consisting of the spores of a fungus (Eurotium oryzuc), and the 

 mixture exposed on trays for several days, during which time the 

 temperature of the surrounding air and also of the mixed rice 

 and fungus spores rises very considerably. These operations are 

 conducted in underground chambers cut off from the influences 

 of the outer air. Koji contains dextrose and dextrin, unaltered 

 starch, mineral matter, and a diastase-like substance or sub- 

 stances ; it converts cane-sugar partially into inverted sugar, and 

 gelatinised starch into maltose, dextrose, and dextrin. (2) Pre- 

 paration of Moto : steamed rice, koji, and water are mixed and 

 maintained at a low temperature (o°-lo°) for some time; the 

 starch of the rice is thus for the most part changed into dextrose 

 and dextiin. (3) Fermentation: the moto is heated by placing 

 closed tubs of boiling water in the liquid ; temperature rises, 

 fermentation begins, an d is continued for twelve or thirteen 

 days by the introduction of fresh heaters ; from tioae to time the 

 mash is divided into portions, each of which is mixed with more 

 moto, steamed rice, and koji, and then fermented. The fermented 

 liquid is filtered, cleared by standing, and heated in order to 

 prevent it from souring. Sake does not keep for any length of 

 time in warm weather, and must be repeatedly heated by ihe 

 brewer. The sudden occurrence of fermentation when moto, 

 rice, and koji are heated is peculiar, as no ferment has been 

 purposely added. Prof. Atkinson is inclined to regard the pre- 

 paration of moto as being analogous to that of yeast in beer 

 brewing ; the ferment germs are being derived, he thinks, either 

 from the air or from the grains of koji employed in the first part 

 of the process. 



Messrs. Sampson Low, Marston, axd Co. are about to 

 publish a cheap edition of the illustrated re-issue of Gilpin's 

 " Forest Scenery," edited, with notes bringing it up to date, by 

 Mr. F. G. Heath, author of " Autumnal Leaves." 



In an interesting article on printing in China, the North China 

 Herald says that the first great promoter of the art of printing 

 was Feng Ving Wang, who in 932 A D. advised the Emperor to 

 have the Confucian cla-sics printed with wooden blocks engraved 

 for the purpose. The first books were printed in a regular 

 manner, and in pursuance of a decree in 953. The mariner's 

 compass and rockets were invented about the same time, showing 

 that at this period men's minds were much stirred towards in- 

 vention. Twenty years after the edict the blocks of the classics 

 were pronounced ready, and were put on sale. Large-sized 

 editions, which were the only ones printed at first, were soon 

 succeeded by pocket editions. The works printed under the 

 Lung emperors at Hangchow were celebrated for their beauty ; 

 those of Western Chini came next, and those of Fokhien last. 

 Movable types of copper and lead were tried about the same 

 time ; but it was thought that mistakes were more numerous 

 with them, and therefore the fixed blocks were prepared. Paper 

 made from cotton was tried, but it was found so expensive that 

 the bamboo-made paper held its ground. In the Sung dynasty 

 the method was also tried of engraving on soft clay and after- 

 wards hardening it by baking. The separate characters were 

 not thicker than ordinary copper coins. Each of them was, in 



