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THE FRENCH BANK-NOTE FORGERIES.…

CAROLINE GRAVIERE.

A LEECH BAROMETER.

[No title]

rHE CONVICT OUTBREAK AT IS…

THE THIRLMERE WATER SCHEME.

A RIVAL TO POET CLOSE.

[No title]

THE FENIAN PRISONERS.

THE SWITZERS AND SPRING.

CHEAPSIDE IN THE OLDEN TIME.

[No title]

THE PROPOSED AGRICULTURAL…

EMBALMING.

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EMBALMING. At the Society of Arts in London, Dr. B. Richard- son, F.R.S., delivered the second of the course of Cantor lectures on some researches on putrefactive changes and their results in relation to the preserva- tion of animal substances." Having in the first lec- ture given an historical summary, he now proceeded to describe some of his original work. He had to bring forward a new theory, based on experiment, and he hoped a new progress would ensue. His work had passed through four stages, commencing with his attempts in 1850 as a teacher to preserve specimens for anatomical and pathological purposes. His later experiments on the preservation of animal substances for foods had been tested by sending preserved specimens to Bio and back several times, and had caused an outlay of ab(,\ut.£4000. When he commenced in 18W he started with the popular theory, probably derived from Liebig, that decompo- sition was purely the result of oxidation. He still believed that when decomposition is once commenced, it is oxidation that continues it, though it cannot be said that it is oxidation alone that originates it. But his earlier attempts were solely experiments on the prevention of oxidation. For this purpose he tried the immersion of portions of meat in vessels charged with negative gases, in many cases with good results. In preserving meat for food the following characteristics must be maintained: Colour, odour, chemical reaction, the water of the tissues, the consistency, the structure as seen by the microscope; and the colour and odour must be maintained after removal from the preserving vessel. The odour and natural taste and flavour must be pre- served during cooking, and this has not yet been ac- complished. The following must be avoided: The odour of putrefaction, the odour of other taints, some of them, though new, not always unpleasant, and acid fermentation. After a long series of experiments, keeping these points in view, he had come to the sug- gestive inference: It seemed that decomposition was first set up by the decomposition of the water of the tissues, and the way to approach the question of pre- venting decomposition is to consider the stoppage of the decomposition of water.

THE YANKEE PRIVATEER.

[No title]

RUNNING THE BLOCKADE AT CRETE.

[No title]

THE COST OF WAR. -

CHANGES IN THE MEDITERRANEAN…

[No title]

CANADA.

PENNY BANKS.

[No title]