Readers of this _Journal_ will not be ignorant of the health-imparting properties of the Australian gum-tree, or eucalyptus, nor that the fir and pine possess similar properties, but in a minor degree, yet still sufficient to enhance the title to salubrity of certain watering-places. Mr Kingzett, an ingenious and persevering chemist, had tried for a long time to discover whether the active atmospheric element, ozone, was evolved from the leaves of plants, and was forced to the conclusion that the element produced was not ozone, but peroxide of hydrogen. He then experimented on oils of different kinds, and found that they absorbed oxygen rapidly, and were thereby in some instances transformed into new substances. Among them all turpentine proved to be the best absorber; and it appeared on further experiment that while one portion became resinified, another portion was converted into peroxide of hydrogen and camphoric acid. The natural conclusion from this result was that the eucalyptus and the pine owe their salubrious properties to the presence of these two substances; or rather to the ‘terpene,’ or principle of turpentine, with which they are imbued. This point established, measures were taken to produce the sanifying substances on a large scale; and now a company owning a manufactory in the east of London advertise that they are ready to supply the new disinfectant under the name of _Sanitas_ in any quantity. It is not poisonous, will not stain the materials to which it may be applied, can be used as a wholesome scent, and is efficacious in preserving articles of food. The process of manufacture is ingenious, and is so combined that there is no waste of turpentine even in the form of vapour; but of the details we need not attempt an explanation here. Suffice it that _Sanitas_, with full description of its virtues, is now largely advertised in the public journals. Professor Galloway, of the Royal College of Science, Dublin, has published a pamphlet in which he states that salted meat is unwholesome, and produces scurvy, because by the process of salting the meat is deprived of important constituents, notably phosphate of potash. He says that if this salt were eaten with the beef served out on board ship, the meat would be nutritious, would not occasion scurvy; and he calls on the Admiralty to test his view by actual experiment.