March 1, 1865.] THE TECHNOLOGIST. 



ON THE DENTALIUM SHELL, ETC. 355 



I should mislead you, however, if I did not call your attention to 

 another class of fermentations, which are chemical in their nature and 

 in their action. This, for example, is the case when hitter almonds are 

 crushed and mixed with water. The amygdaline they contain is decom- 

 posed into prussic acid, hydruret of benzoil, &c, by the ferment they 

 contain, which is called " emulcine." Again, when black mustard is re- 

 duced to meal, and placed in contact with water, the myronic acid it 

 contains is decomposed into the essential oil of mustard, a most corro- 

 sive fluid, and this is also effected by a special ferment called " myrosine." 

 Again, when malt is mashed with water of a temperature of 170°, its 

 starch is converted into sugar by a ferment called " diastase." We also 

 know that the starch which we take into our stomachs as food is con- 

 verted into sugar by animal diastase, which exists in the saliva as well 

 as in the pancreatic juice, and that this conversion is identical with that 

 which takes place in the mashtub. In fact, the whole of the changes 

 which our food undergoes to render it fit for assimilation in the digestive 

 organs of the body may be considered as a series of different fermenta- 

 tions. What gives a further interest to these chemical ferments is, that 

 not only are they all nitrogenated, and possess a similar composition, 

 but they present many identical properties, and each has its own pecu- 

 liar action, that is, it will only cause fermentation in those matters 

 which have been placed by Nature in contact with it. Thus, diastase 

 will not convert amygdaline into prussic acid, hydruret of benzoil, &c, 

 nor will myrosine convert starch into sugar. 



In conclusion, it is certain that our knowledge of these interesting 

 phenomena of putrefaction, fermentation, &c., is yet in its infancy, and 

 there is no doubt that many important discoveries in thi% intricate 

 branch of knowledge will from time to time be brought before the 

 world, and reward science for its persevering efforts. 



ON THE DENTALIUM SHELL AND SHELL-MONEY. 



BY EDWARD T. STEVENS. 



In the very interesting paper upon " The Use of the Dentalium Shell 

 by the Natives of Vancouver's Island and British Columbia," which 

 appeared in the last number of the Technologist, it is stated that 

 twenty-five dentalium shells placed end to end should measure six feet (a 

 fathom) to make a " Hi-qua " or the highest value capable of being repre- 

 sented by a single fathom of these shells, and that the shorter and defec- 

 tive shells are strung together in various lengths, and are known as 

 " kop-kops," forty of which equal a " hi-qua " in value. 



Mr. Paul Kane (quoted by Dr. Daniel Wilson) gives some particulars 



