Of course, the price of these canvas enlargements varies with the amount of artistic work subsequently put upon them; but the usual charge made by Messrs. Winter for a well-finished life-size portrait, three quarter length, is sixty florins, or about L5 sterling as the exchange now stands. Besides working for photographers, Messrs. Winter are reproducing a large number of classic paintings and cartoons by photography on canvas in this way (some of them almost absolutely untouched), and these, as may be supposed, are finding a very large sale among dealers. Such copies must necessarily be of considerable value to artists and collectors, and altogether it would seem that Messrs. Winter have hit upon a novel undertaking, which bids fair to make them a handsome return for the outlay (large as it undoubtedly has been) made upon their Vienna establishment.--_Photo. News._ * * * * * DETECTION OF STARCH SUGAR SIRUP MIXED WITH SUGAR-HOUSE MOLASSES.[1] [Footnote 1: A Paper read before the American Chemical Society, September 2, 1881.] BY P. CASAMAJOR. In previous communications I have given processes for detecting the adulteration of cane-sugar by starch-sugar. The adulteration of sugar-house sirups by starch glucose is still more extensively practiced than that of sugar, and a great portion of sirups sold by retailers in this market is adulterated with starch glucose. This form of adulteration may be very easily detected by the use of strong methylic alcohol, in which the alcoholometer of Tralles or of Gay Lussac will indicate about 931/2 deg.. A straight sugar-house sirup when mixed with three times its volume of this strong methylic alcohol will dissolve by stirring, giving a very slight turbidity, which remains suspended; while sirups containing the usual admixture of starch sugar give a very turbid liquid, which separates, when left at rest, into two layers, the lower being a thick viscous deposit containing the glucose sirup. Considerable quantities are sold of a thin sirup, of about 32 deg. Baume, in which the proportion of sugar to the impurities is greater than in common sugar-house molasses. When a sirup of this kind is stirred with three times its volume of methylic alcohol, a marked turbidity and deposition will take place, which consists of pure sugar. The crystals are hard and gritty. They adhere to the sides of the glass, and are deposited on the bottom. There is no resemblance between this precipitate and that due to starch sugar sirup. It may not be useless to mention that if a straight sugar-house sirup of about 40 deg. B. density is stirred with three times its volume of _ethylic_ alcohol of about 931/2 deg. the sirup will not dissolve. Hence ethylic alcohol of this strength is not suitable for distinguishing a sirup mixed with starch glucose from a _straight_ sugar-house sirup.