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Trichine (Soap and to destroy such)

soap, and to destroy such clothing as is of little | tines, and make their way toward their proper value, or have the other disinfected in chlorideof-lime water. Despatches received by the Department of State from the United-States consul at Liverpool, under date of March 12, 1866, give the following remedies now in use, said to be very effective: 1 oz. of Peruvian bark, 1 oz. of gentian, 1 oz. of ground ginger, 2 drs. of sulphate of iron, 4 table-spoonfuls of molasses, and 1 glass of brandy or whisky. Dose, once a day.

The other prescription is: -1 lb. of onions, small and strong; 1 lb. of garlic, 1 lb. of ground ginger, lb. of asafœtida; to be covered with water and stirred on the fire till in a milky pulp; then put over the other articles; add of rice-water 3 pints for every 2 of the mixture. Dose for a cow-1 pint a day.

To keep Milk.

Among the many methods adopted to preserve milk for a lengthened period, is that of M. Pasteur. He has found that if milk be heated to 212°, the boiling-point of water, it will remain sweet for a few days; if heated to 220° (under pressure, of course), it will remain sweet for several weeks; but if heated to 250°, the milk will keep for any number of years. To detect Watered Milk.

The cheapest and easiest method of adulterating milk is by adding water, and we may readily ascertain the exact extent of adulteration by the following plan. If a glass tube, divided into 100 parts, be filled with milk and left standing for 24 hours, the cream will rise to the upper part of the tube, and occupy from 11 to 13 divisions, if the milk is genuine.

To preserve Milk.

Milk becomes sour by the formation of lactic acid, which is rapidly developed at a temperature of 70° to 90°. The best way to preserve milk sweet for domestic purposes, is to add to it every day a few grains of carbonate of soda per pint, to keep the milk alkaline.