He then proceeded to consider the manufacture of alizarine purpurine, and divided its manufacture into four stages: 1, the purification of crude anthracine; 2, the conversion of the purified anthracine into anthraquinone; and 3, the production of sulpho acid of anthraquinone and the conversion of this sulpho-acid into alizarine and purpurine. This part of the lecture comprised a detailed explanation of the various kinds of apparatus required, to be used which were beautifully got up, complete working models having been prepared for the occasion. The lecturer was of opinion that large consumers would be benefited if makers would offer for sale only three distinct coloring matters--iso or anthrapurpurine, and flavo-purpurine, leaving it to the dyers and printers to produce for themselves the intermediate shades by mixing the three colors; and he showed that by reason of the fastness of the shades produced by these coloring agents varying considerably, the blue shade (alizarine) being much faster then the orange shade (flavo-purpurine), consumers were in many instances losers by using mixtures of alizarine and flavo-purpurine. In the course of the lecture many interesting specimens of various products were produced and dilated upon, the lecturer fully describing the process of purifying the crude anthracine and of the conversion of the purified anthracine into anthraquinone. * * * * * THE PRESERVATION OF MEAT BY CARBONIC ACID. Since 1874, when Professor Kolbe, of Leipsic, first published his results on the antiseptic action of salicylic acid, he has made many efforts to apply this acid to the preservation of meat, but he has invariably found that after the lapse of a few days an unpleasant flavor has been developed, which is not that of putridity. If putrid changes be noticed, it is a sign that salicylic acid is in insufficient quantity, for where it has turned putrid the meat is found to be no longer acid, but alkaline. This leads to the assumption that meat is protected from change by acids, even by gases of that kind; and in fact it was noticed that beef--from 2 to 5 kilos. being taken--when placed in an earthen vessel and loosely covered with a wooden cover, was long preserved from putridity if the bottom of the vessel contained some hydrochloric acid, nitric acid, or aqueous sulphurous acid. The meat, however, no longer had the taste of fresh meat, but of such as had long lain in ice. Experiments were therefore made with carbonic acid, and these proved highly successful. The meat was placed in a cylinder of metal plate, and suspended from a rod which crossed the upper part and the lower part. A small tube serves to admit a current of carbonic acid from a Kipp's apparatus. The lid, which rested in a circular trough of glycerine, was traversed by a similar tube in its center, and both tubes could be closed with India-rubber tubing and screw taps as soon as sufficient