156 



SCIENCE. 



[Vol. X. No. 242 



densed milk with 11.73 3-"^ 11.34 per cent of caseine and 7.19 and 

 6.98 of fat, respectively, and calculated that they were made from 

 milks containing originally 2.5 per cent of fat ; but he hesitated to 

 call them skimmed. Judged by the above standard, they give cer- 

 tain indications of being skimmed. 



Hassall's analyses of condensed milk cited by Hehner show in 

 general greater condensation than those in this paper, but the aver- 

 age percentage of caseine is 16.85 '• of f^-'- '°-27 ; and here, again, 

 skimming is certainly to be suspected. 



Table I. 

 Condensed Milk with Cane-Sttgar. 



•' See ' Special Remarks,' below. t Excluding No. 36. 



Table II. 

 Condensed Milk without Cane-Sugar. 



The results given in the second New York report {loc. cit.) for' 

 condensed milk with sugar are as follows : — 



The average amount of cane-sugar there given is lower than that 

 in the milks analyzed by the writer, and the latter therefore contain, 

 on the average, less milk solids, but among them are several milks 

 of excellent quality. The percentages of fat and caseine are the 

 most important, provided the milk be of good quality in other re- 

 spects. 



Special Remarks. 



The following details are of interest in connection with the analy- 

 ses in Tables I. and II. : — 



No. 21 was not in perfect condition ; a little gas escaped on open- 

 ing the can, and the milk was soon full of bubbles, caused by fer- 

 mentation. 



No. 27 contained a considerable amount of undissolved cane- 

 sugar. 



No. 33 was so stiff that it would not run out of the can, had a 

 cheesy smell, curdled even when very slightly warmed with water, 

 was of a brownish color, and altogether was of inferior quality. 



No. 34 was apparently in good preservation, but the metal of the 

 can was darkened inside, as if the tin had been attacked. 



No. 36 was a dark brown, glutinous mass, with a smoky and 

 cheesy taste and odor. Apparently molasses or glucose had been 

 used in place of at least some cane-sugar in preparing it, as the re- 

 sult of the analysis indicates. The 35.17 per cent of ' milk-sugar ' 

 could not have been pure milk-sugar, and the figures really repre- 

 sent only a reducing power equivalent to that amount of milk-sugar. 



No. 38 was quite stiff, of a brownish color, and had a somewhat 

 cheesy smell. 



No. 40 was not in perfect condition ; the tin of the can was 

 darkened inside, and gas escaped on opening the can. The caseine 

 and albumen given in the table were calculated from the loss ; an 

 actual determination by Ritthausen's method gave 9.28 per cent of 

 caseine. 



The other milks, not especially mentioned above, were in good 

 condition and well put up. 



The percentage of ash of all of the milks, with the possible ex- 

 ception of No. 35, shows that the cane-sugar used was itself free 

 from excessive ash. H. B. Cornwall. 



Princeton, N.J., Sept. 14. 



Chalcedonized Fossils. 



A CURIOUS instance of the formation of rose chalcedony on fos- 

 sils was called to my attention some time ago. The fossils were 

 mostly specimens of species of Monticitlipora, and often the whole 

 surface was covered with the ring-like chalcedonic formation. The 

 cells of the coral were in most cases still plainly seen, but the 

 whole outer aspect of the fossil was so changed as to make me 

 think for a time that it might prove to be an undescribed species. 



Fig. I shows the general appearance of one of the best specimens. 

 Fig. 2 is an enlarged view of some of the rosettes. These corals are 

 not the only ones having this peculiar feature, for certain speci- 

 mens of Streptelasma present the same appearance. In many 

 cases the rosettes are remarkably perfect, and in places the transi- 

 tion from the ordinary appearance to that of the chalcedonized sur- 

 face is plainly seen. Joseph F. James. 



Miami Universitj^ 0.xford, 0., Sept. 5. 



