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consists of burnt flour or meal. According to Reitmair, the artificial beans (which are well formed) may be distinguished from the genuine by the fact that the former immediately sink when immersed in ether, while the genuine, on account of the fat contents, float, in great part, on the surface. Furthermore, genuine coffee beans are much more rapidly decoiorized by the action of hot, strong oxidizing agents (such as aqua regia or HC1 + KC103) than the artificial. In detecting adulteration of coffee by the artificial article both of these methods of testing should be carried out as preliminary measures.
W.C.D.
SALICYLIC ACID FOR PRESERVING EGGS. Lambert (Arch. de Pharmacie, I888, 44o).--A solution of salicylic acid is not to be recommended for keeping eggs in preference to lime-water. The acid diffuses through the shell and may be readily detected on the white of the egg. S.C.H.
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