MMiscellanies. 211 
Paris, in relation to the platina alembic. Our partner says, that the 
alembic with the snout and syphon, of the most approved model, 
such as are made for the London market, to contain about 25 gal- 
lons, will weigh 600 oz. and that we should be able to deliver it here 
for $6 per ounce, or about $3600 for the machine.” 
The letter from London says—‘ A platina retort, with flange for 
concentrating sulphuric acid, holding 30 gallons, imperial measure, 
will weigh about 450 oz. at 24s per. oz. =£540.. A platina syphon 
suitable for ditto, will weigh about 45 oz. at 26s=£58 10s, made in 
the best manner.” ‘This letter was from R. & E. Kepp, 41 and 42 
Chandos street, London. The first letter was from the Messrs Carnes, 
of N. York. 
I take the liberty of sending you a piece of test paper, made from 
the purple Cabbage. I use it in all my manufacturing operations, 
where such a test is necessary, and find it a good one. ‘The paper 
ought to be unsized. I do not recollect that I have ever seen Cab- 
bage paper mentioned in any work on tests. The infusion I know, 
is in common use. 
13. Baker’s Bread.—To the Editor.—Sir—You will oblige one 
of your readers, in answering through the Journal of Science, the fol- 
lowing question :—Does Baker’s bread contain any alchohol ? 
The last No. of the Edinburgh Review, page 107, speaks of a pat- 
ent taken out in England “ for distilling from the quartern loaf, by 
collecting the spirit which evaporates during baking.” Yours re- 
spectfully. : An inquirer. 
Reply.—Our readers are probably aware, that the generation of 
alcohol in the fermentation of dough, has been denied by the French 
chemists. Having never repeated the experiments, I can say noth- 
ing on my own authority. 
As regards any scruples that may possibly be entertained by our 
correspondent or others, as to eating bread, it is obvious, that if there 
be alcohol in dough, it will not remain in the bread when baked, it 
will be expelled by the heat of the oven, and upon this fact is founded 
the arrangement for deriving profit from the alcohol supposed to ex- 
ist in the dough. Baked bread evidently contains no alcohol. 
14. Loss of memory from the use of gin. 
Extract of a letter to the Editor, from a man of science, who had been a severe suf- 
ferer from asthma. 
My health is better than it has been, since my asthmatic affection 
commenced, in 1824. Ihave been enabled to dispense with my 
