380 Scientific Intelligence, [MaY/ 



similar to tallow, the other to wax. By evaporating the liquid 

 a considerable quantity of oxalic acid in crystals was obtained. 

 The mother water still contained oxalic acid, and a portion of 

 the bitter principle from indigo. 



When fungin is steeped in an infusion of nutgalls, it imbibes a 

 considerable portion of the tannin, and acquires a fawn colour. 



When left to putrefy spontaneously in water, it emitted first 

 the odour of putrefying gluten, then that of putrid meat. Neither 

 acid nor ammonia was found in the water; but it contained a 

 portion of mucilage, which gave it viscocity, and the property 

 of precipitating with acetate of lead. The fungin itself assuaged 

 the aspect of gluten, without however possessing its properties, 



IV. Extract of a Letter fi'om Dr. John Redman Coxe^ Professor 

 of' Che mis trij at Philadelphia. Dated August I, 1812. 



I beg leave to mention to you, that authors have generally 

 considered that muriatic acid and alcoliol have little action on 

 each other, except through some complex affinities, which it 

 will be unnecessary to state. I have, however, discovered that 

 time is an agent of some importance in producing an union, and 

 a consequent formation of ether. In 1809-10 I had mixed 

 equal parts of those substances (in a vial) of the common 

 standards, and had left them corked, occasionally opening the 

 vial, to ascertain what change ensued. For several months 

 the muriatic smell predominated, and I was led to conclude no 

 change would occur ; in consequence of wliich, I laid aside the 

 vial, and did not think of it for upwards of a year : on accident- 

 ally looking for something else, I found the vial ; and on opening 

 it, v/as surprised to find a strong ethereal smell, which still 

 continues, although I have frequently since opened the bottle. 

 The muriatic smell is gone ; and I mean to try if distillation will 

 not extricate an ethereal fluid. I leave it. however, until winter, 

 in hopes of being more certain than during the hot weather. Not 

 anticipating such a result, the quantities are hut small, and of 

 course less likely to evolve much, if any. As the fact may be 

 new to you, 1 thought it might be acceptable, as it evinces that 

 certain actions may not ensue, until after the expiration of a 

 considerable period. 



Anotiier fact I shall call your attention to, is the presumed 

 necessity of atmospheric pressure in certain cases of crystalliza- 

 tion. You well know the common explanation of a saturated 

 solution of sulphate of soda tied up warm, and remaining fluid 

 until the bottle is opened, or exposed to such pressure. It is 

 evident, however, that some other explanation must be sought 

 for, since I have ascertained, by repeated trials, that the bottle 

 thus prepared may be set aside uncorked, exposed to the full 

 actioa of the air, and that it will nevertheless remain perfectly 



