Blondeau, (Comptes Rendus, Sep. 6th, 1847, and Ch. Gazette, same year, p. 422,) arrived at the same conclusion from an examination of the Roquefort cheese manufacture. This cheese is placed in dark, damp, cool cellars to ripen. Before this treatment, the cheese contained 1∕200 of its weight of fat, and after two months in the cellars the caseine was almost wholly converted into a fat, which melts at 40°, boils at 80°, and decomposes at 150°C. The unaltered caseine could be removed from it, by mere melting with boiling water. In an additional experiment, a pound of beef free from fat was slightly salted, surrounded with paste, and placed in a cellar; after two months, it had undergone no putrid decomposition, and was converted, for the greater part, into a fatty body, presenting the greatest analogy to hog’s lard. In these instances a number of parasite plants are observed on the material, and it is necessary to scrape the cheese from time to time, to free it from these mycodermic plants, which are reproduced with fresh energy. As these plants require ammonia for their development, Blondeau supposes it can only come from the nitrogen of its caseine, and that fat is one of the results of the caseine decomposition. Gregory, (Annalen der Chem. und. Ph. 61, p. 362,) examined the adipocire of a fat hog which had died of sickness, and had been buried for fifteen years in moist ground; at the bottom of the grave was the adipocire in a layer hardly an inch in thickness; it contained ¼ stearic and ¼ margaric and oleic acids, together with from 1.5 to 3.5 per cent. lime. The glycerine was all gone, and so was the bone earth, which together with the flesh were removed, as Gregory supposes, by the carbonic acid of the rain water, leaving the original fatty acids of the body. Prof. Hünefeld, (Jour. für Pr. ch. 7, p. 49,) examined a loaf of rye bread, which had been buried for at least eighty years in a turf-moor, and found 2.2 per cent. of a waxy or fatty substance, and he refers to an examination by Bracconot, of a mouldered wheat bread containing, among other substances, a fatty body. Hünefeld supposes that the substance of the bread was displaced by the turf material, the form of the loaf being retained; and admits the possibility of the bread substance partaking in part a change into resin and waxy humus.