190 Scientific Intelligence—Miscellaneous. 
days, and thus ascertained the loss which each sustained by desica- 
tion. The following are his results in 100 parts :— 
FIRST EXPERIMENT. SECOND EXPERIMENT. 
Solid Matter. Water. Solid Matter. Water. 
Pork, . . 29°45 70°55 30°25 69°75 
Beef, . é 27°70 72'30 27:50 72°50 
Wether Mutton, 26°55 73°45 26°35 73°65 
Chicken, . 2635 73°65 26:30 73°70 
Weal: 9600" 8 FL00 25:55 "7445 
According to these numbers we should arrange the meats in the 
following order of their relative nutritive powers :—pork, beef, 
mutton, chicken, veal. This order is, however, not the true one; 
because the leanest meat contains a certain amount of fat, and be- 
cause this substance is not so important an article of food as the 
pure muscles, it is necessary to ascertain how much a certain 
quantity of meats contain before we can judge properly of its rela- 
tive nutritive value. M. Marchal accordingly treated the dried 
flesh with ether to dissolve out the fat, and obtained the following 
results :— 
Fat soluble in ether. Pure muscle insoluble in ether, 
Beef, 4 4 2°54 24:95 
Chicken, . , 1-40 24-87 
Pork, 4 ‘ 5:97 24:27 
Mutton, . . 2°96 ; 23°38 
Veal, ; 2°87 22°67 
The last table shews that the true order should be beef, chicken, 
pork, mutton, and veal, a result which experience confirms. It 
may, however, be remarked, that there is considerable difference 
between the same kind of meat derived from different animals ; and 
that the same amount of two different kinds of beef broth, both con- 
taining the same amount of water, may have very different nutritive 
values. Further investigations are required upon this point.— 
(Comptes rendus de VAcademie.—The Dublin Journal of Indus- 
trial Progress, No. v., p. 156.) 
19, A New Observatory has been erected at Vienna. 
