An increased friability is noted in diseased bones, muscles, pneumonic lungs, organs showing acute congestion, etc. An increase or a loss in elasticity is to be noted chiefly in the large blood-vessels, lungs, skin, etc. In describing a condition of loss of normal firmness the German School makes frequent use of the termination _malacia_ (softening) in such words as _myomalacia_, _osteomalacia_, _gastromalacia_, _myelomalacia_, _encephalomalacia_, etc. When such softening is the result of postmortem autolysis or digestion, as is so often the case in the stomach (postmortem perforations), thymus, pancreas, adrenals, brain, etc., the term _postmortem softening_ is more frequently used in this country. Soft tumors are described as medullary, encephaloid, etc. In all judgments as to consistence the normal differences between the organs must be considered, as well as the length of time between death and the autopsy, the cause and manner of death, undertaker’s manipulations, temperature, moisture, rigor mortis, putrefaction, etc. 6. =Odor.= But little attention is paid in the average autopsy to the odors of the body, and very little has been written about their importance. This is probably due to the fact that the average individual more or less consciously or unconsciously suppresses the sense of smell. Yet a keen sense of odors and an ability to analyze them are of the very greatest importance in autopsy work. Certain infections, and other diseases as well, have peculiar and distinctive odors (small-pox, measles, colon-bacillus infections, pulmonary gangrene, diabetes, uræmia, acute yellow atrophy, leukaemia, etc.). The odor of many drugs and poisons may also be distinguished in the tissues, gastro-intestinal tract or body-cavities (alcohol, ammonia, amyl nitrite, aromatic and ethereal oils, assafétida, carbolic acid, chloral, chloroform, creosote, ether, hydrocyanic acid, iodoform, musk, nicotine, nitrobenzol, phenacetin, phosphorus, etc.) Many foods may be recognized in the stomach by the odor (onions, garlic, cabbage, turnips, pineapple, oranges, apples, peaches, vinegar, grape-juice, caraway and anise seeds, celery, sage, cardamom, and many others). In describing odors we should compare them with natural odors or class them as sweet, sweetish, sour, bitter, pungent, sharp, heavy, yeasty, pus-like, fruity, etc.