The _Medical News_ published a paper by Dr. Wm. L. Dudley, Professor of Chemistry in the Vanderbilt University, giving the results of recent careful analytical experiments made by him in his laboratory with the smoke of an ordinary cigarette. Mice were used upon which to employ his tests. It is not needful that we should give the professor's description of his _modus operandi_ by means of air-tubes, an aspirator, a glass jar, etc., the results of his experimentation being the chief object of interest in which the reader is concerned. Suffice it to say, then, that in each of his several chemical tests by the gradual combustion of a single cigarette, the mouse that was the recipient of the resultant smoke died in the course of the operation, being literally poisoned to death by inhaling the carbonic oxide evolved from the "noxious weed." The blood of the dead creature being subjected to spectroscopic examination, it was found that the veinous fluid had been so completely altered and vitiated that death was the inevitable effect. The tests were thoroughly scientific and conclusive. The fact was demonstrated, beyond the chance of doubt or question, that carbonic oxide is the chief constituent of cigarette smoke, if not all tobacco smoke, and that its inhalation into the air-passage and lungs must of necessity be exceedingly deleterious, as much so to men and boys as to mice. Cases of poisoning due to meat which seemed thoroughly wholesome have sometimes occurred and have remained unexplained. In the _Revue d' Hygiene_, M. Bourrier, inspector of meat for the city of Paris, makes a suggestion. He described his experiments with meat impregnated with tobacco smoke. Some thin slices of beef were exposed for a considerable time to the fumes of tobacco, and afterward offered to a dog which had been deprived of food for twelve hours. The dog, after smelling the meat, refused to eat it. Some of the meat was then cut into small pieces and concealed within bread. This the dog ate with avidity, but in twenty minutes commenced to display the most distressing symptoms, and soon died in great agony. All sorts of meat, both raw and cooked, some grilled, roasted, and boiled, were exposed in tobacco smoke and then given to animals, and in all cases produced symptoms of acute poisoning. Even the process of boiling could not extract from the meat the nicotine poison. Grease and similar substances have facilities of absorption in proportion with their fineness and fluidity. Fresh-killed meat is more readily impregnated, and stands in order of susceptibility as follows--pork, veal, rabbit, poultry, beef, mutton, horse.