474 
Varieties. 
Am.  Jour.  Pharm. 
Sept.,  1879. 
Total  extractive  matter,       .  .  30*15 
Total  ash,  ....       8*825  of  which  is 
Soluble,  .  .  .  3-83 
Insoluble,    ....  4*99  5  including 
Sand,     ....  0*42 
Total  nitrogen,  by  soda  lime  process,  3*02  per  cent. 
The  infusion  contained  much  caffe-tannic  acid,  as  well  as  some  tannin  and  glucose, 
the  latter  probably  derived  from  the  decomposition  of  the  tannin. 
The  amount  of  theina  found  is  remarkably  small. 
The  taste  of  the  infusion,  if  it  can  be  compared  with  anything,  resembles  that  of 
a  mixture  of  tea  and  tobacco,  a  taste  invariably  observed,  as  I  was  told  by  my  infor- 
mant, by  habitual  consumers  of  the  infusion. 
The  leaves  when  burnt  or  roasted  exhale  a  powerful  odor  of  tobacco,  and  the 
vapors,  when  condensed  on  a  glass  plate,  smell  overpoweringly  of  tobacco  juice.  It 
is  neediess  to  add  that  the  leaves  were  carefully  examined  with  the  microscope,  and' 
that  they  contained  no  particle  of  tobacco.  The  microscopic  structure  of  the  leaves 
present  nothing  very  remarkable,  but  the  sheaths  of  the  veins  are  most  regularly 
undulated.    The  stomata  are  small  and  numerous. 
Mr.  J,  Hughes  said  that,  having  lately  visited  Ceylon,  where  he  saw  Mr.  Cotton,, 
who  had  sent  a  sample  to  one  of  the  societies  here,  he  was  much  interested  in  the 
analysis.  Coffee  leaves  had  frequently  been  prepared  and  exhibited  with  a  view,  if 
possible,  for  future  use  as  a  drink ;  the  infusion  was  something  like  tea,  and  under 
some  circumstances  might  be  used  as  a  substitute  by  persons  living  in  the  country. 
It  is  rather  strong,  but  very  refreshing,  especially  after  a  long  walk  or  ride. — Jour. 
App.  Sci.,  July  1,  1879,  P-  I02, 
Lactic  Fermentation — Richet  has  studied  the  effects  of  oxygen,  of  boiling  and 
of  digestives  upon  lactic  fermentation.  He  finds  that  the  fermentation  in  an  elon- 
gated tube  is  only  from  65  to  70  per  cent,  as  great  as  in  an  ordinary  flask.  Below 
440  (11 1*2°  Fahr.)  the  activity  of  fermentation  increases  with  the  temperature.  From 
440  to  520  (125-6°  Fahr.)  there  is  no  change;  above  52°  the  activity  diminishes  in 
proportion  as  the  temperature  increases.  He  attributes  the  resistance  of  boiled  milk 
to  fermentation  to  the  coagulation  of  an  albuminoid  substance  which  contributes  to- 
the  development  of  the  ferment. — Jour.  Franklin  Institute,  June,  1879,  from  Comptes 
Rendus. 
Physical  Modifications  of  Starch.— M.  F.  Musculus  finds  that  starchy  matter 
may  exist  both  in  the  colloid  and  in  the  crystalloid  state.  When  colloid,  it  is  solu- 
ble in  water,  saccharifiable  by  diastasic  ferments,  and  in  boiling  diluted  mineral  acids, 
but  it.  easily  undergoes  modifications  which  render  it  insoluble  even  in  boiling  water 
and  unaffected  by  ferments  and  acids.  Iodine  gives  it  a  blue  color,  while  it  colors 
the  insoluble  form  red  or  yellow.  In  the  crystalloid  condition  it  can  be  obtained 
under  the  form  of  isolated  crystals,  which  are  easily  dissolved  in  cold  water;  these 
