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pearance of milk which does possess this form of adulterant. We are 
surprised to find how frequently anchovies are adulterated ; in fact, how 
very seldom we can obtain them pure and undefiled. From an examination 
made by Dr. Hassall it seems that of twenty-eight samples of anchovies, 
“ seven of the samples consisted entirely of Dutch fish, two consisting of a 
mixture of Dutch fish and anchovies, and that the brine in twenty-three of 
the samples was charged with either bole Armenian or Venetian red." The 
last subject to which we shall refer in this notice is Dr. Hassall’s observa- 
tions on the subject of beer. Of this drink he records the following different 
kinds of adulterants : water, cane-sugar, liquorice, burnt sugar, gentian, 
wormwood, quassia, calumba root — detectable by Mr. Sorby’s spectroscope — 
chiretta, bitter orange-peel, camomile, picric acid, picrotoxin, nux vomica or 
strychnine, opium, tobacco, ginger, jcapsicum, sulphate of iron, and alum. 
The classified list which the author places at the end of the work will be 
found highly useful by the analyst. In conclusion, we may say that we 
regard this work as in every way a most thoroughly satisfactory one, and 
without which the analyst’s library would be most seriously deficient. We 
have only to regret that the author has adopted the system of inducing 
persons to advertise their goods at the conclusion of his volume. The 
practice is somewhat novel, and smells strongly of the shop. 
NATURAL SCIENCE: WHAT IT IS.* 
W HEN we first took up this book we exclaimed, with a feeling somewhat 
of contempt, “ Here is another Mrs. Somerville ! ” But before we 
had read the first half-dozen pages we laid it down with an expression of 
admiration of the very wonderful powers of the writer. And our opinion 
has increased in intensity as we have gone on through the work, till we 
at length have come to the conclusion that it is a book worthy of being 
ranked with Whewell’s 11 History of the Inductive Sciences ; ” and it is one 
which should be first placed in the hands of everyone who proposes to 
become a student of Natural Sciences, and it would be well if it were 
adopted as a standard volume in all our schools over which the School 
Boards have authority. The writer has traced in a most clear style the 
progress of Natural Science — including, of course, a certain amount ot 
Physical Science— from the times of Pythagoras and the other Greek 
philosophers, before the ChristianTepoch, down through the period of the 
Ptolemys ; then through the time when science was unknown, save to the 
Arabs, who first introduced algebra to the world, to the period of the so- 
called Middle Ages, when it began to be pursued by some few Europeans. 
Beginning then at the sixteenth century, she has given us an admirable 
account of the progress made in that age, and in the seventeenth and 
* “ A Short History of Natural Science, *and of the Progress of Discovery 
from the Time of the Greeks to the Present Day ; for the Use of Schools and 
Young Persons.” By A. B. Buckley. With Illustrations. London : John 
Murray. 1876. 
