VARIETIES. 
183 
The  effect  of  solutions  of  iodine,  infiltrated  into  the  tissues  around  the 
ibite  of  the  rattlesnake,  is  to  prevent  their  discoloration  and  preserve  the 
natural  texture  and  color  of  the  parts.  Even  when  it  does  not  prevent 
death  from  occurring,  it  still  has  this  effect  in  a  great  degree. 
The  deductions  which  I  think  may  legitimately  be  made  from  the  fore- 
going facts,  are — 
1.  The  venom  of  the  crotalus  produces  spasm  of  all  the  muscles — most 
marked  in  the  muscles  of  respiration. 
2d.  This  venom  produces  a  peculiar  change  of  the  blood  globules  which 
consist  of  alteration  of  form  and  disintegration, 
3.  If  death  is  delayed,  it  deprives  the  blood  of  its  fibrine. 
4.  The  solution  of  iodine  and  iodide  of  potassium,  in  the  proportion  of 
ten  grains  of  the  former  and  thirty  of  the  latter  to  the  ounce  of  dis- 
tilled water,  is,  within  certain  limits,  an  antidote  to  the  venom  of  the  rat- 
tlesnake. 
5.  When  the  venom  is  deeply  inserted,  or  when  it  has  been  absorbed,  the 
antidote,  to  be  effectual,  must  be  infiltrated  into  the  tissues. 
6.  This  infiltration  can  be  performed  without  causing  loss  of  substance, 
or  producing  either  eschar  or  suppuration. —  The  Western  Journal. 
Improvement  in  the  Manufacture  of  Baker's  Yeast.  By  M.  C.  Gutkind, 
of  Paris. — The  new  method  consists  in  completely  saccharifying  the  starch 
contained  in  barley.  The  barley  is  slightly  malted,  dried  in  a  rapid  cur- 
rent of  warm  air,  taking  care  to  prevent  smoke  coming  in  contact  with  the 
grain.  The  malt  thus  prepared  is  reduced  to  the  condition  of  the  finest 
flour  possible,  without  bolting  it ;  that  is  the  flour  and  bran  should  not  be 
separated.  This  flour  is  introduced  into  a  vat,  the  size  of  which  varies  ac- 
cording to  the  quantity  of  yeast  intended  to  be  prepared  at  each  operation. 
Water  at  a  temperature  of  40°  Centigrade  (104°  Fahr.)  is  introduced  into 
the  vat  sufficient  to  make  the  flour  into  dough  like  that  for  making  bread  ; 
this  dough  is  than  diluted  with  a  farther  quantity  of  water,  at  the  same 
temperature,  to  the  consistence  of  porridge.  M.  Gutkind  prefers  using,  for 
every  100  killogrammes  of  flour  (—220  48  lbs.),  2  hectolitres  (  =  44 
gallons)  of  warm  water.  When  the  porridge  is  made,  it  is  introduced  into  a 
boiler,  where  it  is  gradually  heated  to  81°  Centigrade  (177.8  F.).  As  soon 
as  it  reaches  this  temperature,  the  fire  or  steam,  whichever  be  employed 
is  arrested,  in  order  that  the  temperature  of  the  porridge,  become  sensibly 
more  fluid,  may  not  pass  that  degree. 
The  liquid  mass  is  now  introduced  into  bags  of  canvas,  and  submitted 
to  the  action  of  a  press,  by  which  the  essentially  liquid  portion,  which  is 
very  saccharine,  is  squeezed  out ;  this  liquid  is  kept  in  large  vats,  where  it 
cools.  The  solid  matter  remaining  in  the  bags  is  again  placed  in  a  vat,  and 
treated  with  a  fresh  quantity  of  water  at  114  Fahr,,  in  the  proportion  of 
111  gallons  of  water  to  441  lbs.  of  residue.    The  mixture  is  stirred  so  as  to 
