[Transcribers note: Missing text.]precipitate the whole, was added; to the filtrate an excess of the magnesia solution was added, and the fat remaining in the filtrate from this precipitation was separated, as was also that of the other two precipitates. The following results and melting points are in their order as determined: (_a_) 0·351 melts 61° (_b_) 0·527 melts 61° (_c_) 0·085 melts 53° loss 0·173 ————— 1.136 grammes. (_a_) and (_b_) were united, dissolved in alcohol, enough alcoholic solution of acetate of magnesia to precipitate the half added, and after standing for a couple of days, the precipitate was filtered off, and ammonia added to alkaline reaction to the filtrate. The first magnesia salt was translucent, and fused by heat to a transparent liquid, which by more heat gradually grew darker, finally black, and left a residue of magnesia. The melting point of the fat of this substance was as before, 61°. The second magnesia salt was white and amorphous; it presented the same relations to heat as the first, and contained a fat of the same melting point, 61°. These fats were both brilliant white, lamellar, and of rough surface. The first magnesia salt contained a per centage of 7·59 MgO (0·25025 gave 0·019) and the second contained about double the per centage of magnesia, viz.: 14·91; for 0·28 salt gave 0·04175 magnesia by incineration. Neutral palmitate of magnesia C_{32}, H_{31}, O_{3} MgO gives by calculation 7·6 per cent. magnesia, and basic palmitate C_{32}, H_{31}, O_{3} 2 MgO gives 14·15 magnesia, which approaches the nearest to the magnesia salt of the above fatty acids. The experiments of fractional precipitation of the normal solution of fat 6°, were conducted in the same manner, and with the following results, in which (_c_) and (_d_) represent the fatty acids of the two magnesia salts, and (_e_) that of the portion not precipitated by an excess of acetate of magnesia: (_c_) 0·474 melt pt. 59.5° (_d_) 0·440 melt pt. 61.5° (_e_) 0·356 melt pt. 58.5° loss during the ex. 0·010 ————— 1·280 grammes of fat.