146 © Miscellaneous Intelligence. 
effect of the heated ground. This heating can sometimes over toler- 
ably extended spaces, amount to a difference of 8 or 10 degrees. This 
ften shows, in the same manner as the cab egoiitiak local cooling by 
descending glacier-winds, an important difficulty in barometric measure- 
ment of heights. 
(5.) The most important disturbances of the regular diminution of 
temperature in great surfaces may be produced by the influx of warm 
ey which spread themselves generally from the upper regions down- 
ard. Sometimes it happens then, that in an air-column of more than 
2000 feet height the temperature s shows no sensible diminution. 
8. On the Artificial preparation of Sea Water for Marine Viva: 
ria; by Dr. G. Witson, (Proc. Brit. Assoc., 1854, Athen., No. 1405.) 
and contained in * The Annals of Natural History.” Guidin himself 
by pes crm s analysis, Gosse employed chlorid of sodium, sulphate 
of magne chlorid of magnesium and chlorid of potassium. Into 
a mixed noes solution of these salts, Gosse introduced various spe- 
cies of marine plants and animals; and for six weeks they throve and 
flourished. Dr. Wilson considers, however, that the less abundant, but 
still essential, ager Sere of sea-water—such as carbonate of lime, 
sulphate of lim » phosphate of lime, fluorid of calcium, silica, iodine 
and Gcaine should not be absent, as these latter substances are found 
in marine plants a animals ; and it is therefore plainly evident that 
the growth and preservation of their survivors ; a like manner the 
death of a given number of plants might liberate iodids, bromids, &c., 
for the remainder ut this destruction of pa occupants of 
would supply some of the missing ingredients ; whilst pieces of trap 
rock and a few grains of an iodid and bromid would afford the re- 
mainder 
or more of the following gases :—chlorine, hydrogen, nitrogen, ammo- 
nia, carbonic acid, carbonic oxyd, and binoxyd of nitrogen. Of these, 
the last two only pousessed the power of retarding puree Beef 
that had been in contact with carbonic oxyd for the space of three 
weeks was found to be perfectly fresh, and of a fine pe color. Bin- 
oxyd of nitrogen is capable of preserving beef from Lash ana ee . 
five months, during which time the beef retains its na 
When meat that had been preserved ey: fhe ae — 
cooked by roasting, it was found to possess a disagreeable fla- 
ait cooked oy y bailing the ebullition must be ee f for a much 
length of is necessary for fresh meat. 
iis age pe 
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