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SCIENTIFIC NEV^^S. 



[July 1st, 18S7. 



PHOTOGRAPHY BY MOONLIGHT. 



IT has been known for some time that photographs could 

 be taken by moonhght, but it is only lately that really 

 good examples have been produced. Moonhght is, of course, 

 less powerful than sunlight, and, therefore, very sensitive 

 plates must be used, and the exposure must be long. With 

 these precautions it is, however, possible to obtain excellent 

 results, and the original of the view taken at Lyons which 

 we have endeavoured to reproduce is extremely good, many 

 details being very clearly brought out if a glass is used. 



FERMENTATION.— II. 



IT is now ten years since the discoveries of Monsieur 

 Pasteur were made known in translation * to the 

 English people, and yet these ten years have produced 

 comparatively small change in the system of manufacture. 

 The old breweries and vinegar works go on with the same 

 methods as have been in use for generations. Probably 

 because M. Pasteur's recommendations to change were so 

 revolutionary and costly, and the English mind rather tends 

 to slow reformation than rapid revolution, our manufac- 



Fac-stmile of Photograph by Moonhght taken by MM. Lumiere et Fils at Lyons. 

 Time of Exposure, 3 hours. 



This photograph was taken by MM. Lumiere et Fils, of 

 Lyons, who used one of their extra rapid blue plates ; the 

 exposure lasted three hours. 



Our other illustration is copied from a photograph taken 

 by Mr. James Jackson, the Secretary of the Geographical 

 Society at Paris, who is a well-known amateur in photo- 

 graphy, and who has kindly sent us several specimens of his 

 work with moonlight and with gashght. In this case also 

 one of MM. Lumiere's plates was used, and the exposure 

 lasted one hour. During this long time the position of the 

 moon changed considerably, and the comet-like streak of 

 white on the photograph represents her path. 



turers have been content to try reforming past abuses rather 

 than risk new methods. No reproach of want of progress, 

 however, applies to our great scientists. Professor Huxley 

 has analysed and measured the organisms of fermentation, 

 watched their methods of multiplication and habits of life, 

 and decided that they are vegetable and are allied to the 

 large group of fungi. Professor Frankland brings forward 

 arguments to prove by the rapidity of its multiphcation, by 

 the absorption of oxygen and giving off of carbon dioxide, 

 that torula, or yeast, belongs to the animal kingdom, although 

 to the lowest class of animal ; and supplements this with 

 * "Studies on Fermentation ; " translated by Faulkner and Robb. 



