Method of Procuring good Yeast. 387 
and M. Girard added that he had employed it with advantage 
in the carbuncled affections which had accompanied the di- 
sease recently prevalent among horses. M. Labarraque 
said that this substance was employed in Spain, merely for 
the disengagement of the chlorine ina mannerless objectionable 
than that of Guyton de Morveau, while he employed the chloru- 
ret of lime or of soda, in substance, so as to apply it to the infect- 
ed matters, and thus to destroy at once the putrefaction.—/did. 
18. Paper.—The brothers Cappueino, paper-makers at 
Turin, have found the means of supplying the want of rags, 
by the fabrication of a new kind of paper from the thin bark 
of the poplar, willow, and other kinds of wood. ‘The acade- 
my of sciences having examined the specimens thus produced 
of writing, printing, and wrapping paper, acknowledge the 
geodness of them, and praise the invention, so that his ma- 
jesty has granted to the brothers, an exclusive privilege for 
ten years, for the manufacture of paper from ligneous mate- 
rlals.—Journal de Turin. 
19. Hygrometry.—Professor De La Rive of Geneva finds 
that if the naked ball of a thermometer be dipped in sulphu- 
ric acid and then suspended in the air, the moisture at- 
tracted by the acid, in combining with it, causes an elevation 
of temperature in the mercury, which, by its extent ina given 
time, affords a good indication of the relative quantity of © 
moisture in the air. For this purpose it is necessary to use 
the same thermometer, (or one of several in which the effect 
is found to be uniformly the same,) and an acid of uniform 
strength.—Biblioth. Univ. Avril 1825. 
20. Method of procuring good Yeast.—Put four or five 
handfuls of hops in a linen bag, place it in a large pot, and 
pour on it boiling water, or make it boil forsome time. Di- 
vide the decoction into equal parts. The first half is poured 
while hot into a kneading trough ia whichis a little sour paste 
erdough. Add te it a little sugar, a few whites of eggs well 
beaten, and a sufficient quantity of wheat flour to form a 
paste of ordinary consistency. Knead it well and cover it 
‘over. When the mass is well risen, it may be used for the 
purpose of fermenting the finest wheat paste or dough, with- 
out any fear that the bread, after baking, will retain the least 
sourness, because the acetic acid of the leaven has been com- 
