Science.

Waikato Times, Volume XIX, Issue 1592, 16 September 1882, Page 6

Science.

BRUNBLLI PROCESS OF EMBALMING. " • , Che process of embalming is as follows, and s called the "Brunelli process:" I.^ The lirculatory system is cleansed by washing rith cold water till it issues quite clear from he body. This may occupy from two to* five lours. ] 2. Alcohol is injected so as to abstract ,s much water 'as 1 possible. This occupies' .boufc a quarter diaaiixovii. 3.' Ether is then njectec! >to abstract I ' the' fatty matter. This ccupies from't^a'tp ten'-hfrursl 4- A strong olution ' of , tauriiri 'fs'^fcheh' injected. This ccupies ior mtD^Ditioii two to ten nour& *'§„

hen's eggs twelve hundred years old. At St. Eloi, in the Faubourg St. Antoine in France, a uestful of eggs was found under the ruins of the old" palace where King Dagobert' lived. So they knew that 1,200 jreajjs beforesome hen had stolen her nest, ' just as our hens do nowadays, and had been, disturbed, and left the nest before the eggs had been sat upon. The' workmen who, in clearing the, ruins to build the old phurch thas, still" stands 1 , there, had found the nest, were going td 'throw" away the eggs, but the Abbe Denis, who' was then curate of the parish, remembering that wheat had grown from grains that were found with the mummies in Egyptian tombs, which must have been 3,000 years old, thought there might be life in these old eggs. He set them under one of his good, motherly old hens, and . sure enough, in twenty-one days she came off the nest with a fine brood of " King Dagobert " chiokens,' as' they have ever since been called. The breed has been carefully kept ever since, and the Dagobert fowls have bo increased that the abbe of the parish has organized a s*le of " King Dagobert " eggs for /the benefit c*the poor of his parish. — Bulletin. A good siany hundred years ago a few Monks, who had been missionaries in Persia, on their return to France brought away with them from Shyraz a bundle of vine-cuttings, which they planted at their humble retreat in a remote part of France, and which, from its loneliness, they called the hermitage. It was, in fact, at that time a howling wilderness, and would have remained in the same condition to this day, probably, were it not for those renowned vineyards and their celebrated produce — Hermitage Wine. Granite rock and granite gravel yield but scanty pasturage at the best, and next to nothing in cereals. There, however, on that granite hill, which rises to an elevation of five to six hundred feet directly behind the town of Tain, and twelve miles from Valencez, are located those famous vineyards. A ravine divides the southern bank into two nearly equal portions. In the .western half, where the Monks built their hermitage, the mouldering ruins of which may be yet seen, the rock is more compact and barren than on the eastern side, which is comparatively loose and friable. In the upper and middle regions the soil consists almost entirely of the decaying granite, but near the base there is an admixture of pebbles, and the lowest part is composed of fluriatile sand. In one or two places small veins of limestone may be observed. The plants cultivated for red wine are the large and small shyraz ; and for white wine Bousanne and Marsanne. Since the middle of the seventeenth century the fame of the wines of the, Hermitage, and those of Cote Eotie, has been established, and at present are universally acknowledged to rank high among the best wines of France, and by many connoisseurs preferred before all others.