Scientific Intelligence. — Chemistry. 145 



SCIENTIFIC INTELLIGENCE. 



Translated and Extracted by Prof. J. Griscom. 



CHEMISTRY. 



1. Cement for hard stones, porcelain and glass. — This cement is 

 a natural product, which, without being abundant, is in sufficient 

 quantities for all ordinary uses. The large snails which are found in 

 gardens and woods, and are sometimes used for food, have a vesicle 

 at the extremities of their bodies filled with a whitish substance, hav- 

 ing a greasy and gelatinous appearance. If it be applied between 

 two surfaces, whatever be their hardness or compactness, and the 

 surfaces be brought together throughout, so strong an adhesion is ul- 

 timately occasioned, that if violent blows or thrusts be given to the 

 substances, they frequently break elsewhere than at the junction. 

 A flint about die size of a fish having been broken into two pieces, 

 and rejoined by these means, being thrown with violence on the pave- 

 ment, broke into fragments by fresh fractures crossing the former 

 junction, but not going along with it. All that is necessary to give this 

 cement its full power is to allow it time to dry. — (BulL Univ. E. XII, 

 107.) — Quarterly Journal, Sept. 1829. 



2. Preservation of butter. (Bull. Univ. D. XII, 155.)— M. The- 

 nard recommends the method used by the Tartars ; which consists 

 in fusing the butter in a water bath at a temperature of 190° Fahr., 

 and retaining it quiescent in that state, until the caseous matter has 

 settled, and the butter become clear ; it is then to be decanted, pass- 

 ed through a cloth, and cooled in a mixture of salt and ice, or, at 

 least, in spring water, without which it would crystallize, and not re- 

 sist so well the action of air. Preserved in close vessels and cold 

 places, it may be kept for six months as good as it was on the first 

 day, especially if the upper part be excepted. If, when used, it be 

 beaten up with one sixth of cheese, it will have all the appearance of 

 fresh butter. The flavor of rancid butter may, according to M. The- 

 nard, be removed almost entirely by similar meltings and coolings. — 

 Quarterly Journal. 



3. Artificial preparation of ice. — After numerous trials made by 

 M. B. Merjilink, with difierent salts, for the purpose of converting 



Vol. XVIII.— No. 1. 19 



