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the “ solids minus fat,” upon which Prof. Wanklyn and his fol- 
lowers lay much weight. The sophistications of milk customary 
in Switzerland appear to be substantially the same as those pre- 
valent in England, i.e., removal of the cream and addition of 
water. 
Dr. Dietzsch considers milk-sugar the most constant compo- 
nent of milk, varying merely from 4^- to 5^ per cent. He does 
not, however, accept the determination of this constituent as a 
rational process of milk analysis, since it may easily be added to 
an impoverished milk. As a test for soda and for borax he mixes 
100 c.c. of the sample with o-i grm. tartaric acid, and applies 
heat. If the sample does not coagulate, one or the other of 
these salts is present. An exceedingly valuable feature of this 
chapter is the account of certain pathological modifications of 
milk, which are much more to be dreaded than any adulteration. 
Unfortunately the detection of morbid produces in mixed market- 
milk is exceedingly difficult. Pus is recognised under the mi- 
croscope as pale, round, faintly-granulated vesicles of different 
magnitudes, which when touched with acetic acid swell up and 
lose their granulated surface. We feel tempted to ask whether 
a spedlroscopic examination might not lead to the detection of 
disease-produCts in milk ? 
From milk we pass, by a natural sequence, to water. Here we 
are somewhat surprised to find English authorities completely 
ignored. Neither of the rival processes of Professors Frankland 
and Wanklyn, for the determination of organic and especially 
nitrogenous matter, is even mentioned. Animal substances are 
to be detected by the smell of burnt horn given off on the igni- 
tion of the dried residue, and approximately determined by the 
use of potassium permanganate in its most primitive form. 
For the detection of ammonia the author Nesslerises the 
water in its original state. For a quantitative determination he 
acidulates with hydrochloric acid, concentrates, adds caustic 
soda, and distils, condensing the fumes in dilute hydrochloric 
acid. He then evaporates the distillate to dryness in a tared 
porcelain capsule, and weighs the ammonium chloride thus 
formed. 
On the sophistications of wine the author’s views are exceed- 
ingly judicious. He considers that nothing should be sold as 
wine save the liquid produced by the alcoholic fermentation of 
grape juice without any addition. “ Plastering ” he condemns, 
but he is scarcely correct in asserting that this malpractice is 
chiefly confined to the South of France. It prevails also in 
Spain, Sicily, even Greece, and has, we regret to say, extended 
even to Australia. Thousands of bottles of Malaga, he states, 
are artificially concodted at Cette which never touched the soil 
of Spain. The artificial colouration of wines, it appears, is de- 
fended by merchants on the ground that it is convenient for their 
customers, the retailers, who can then add water with less fear 
VOL II. (THIRD SERIES). U 
