o f the thumb and forefinger. Hy this means any amount of delivery may be obtained from pait of' a d r o p (by touching the end of the tulw t o tlw stirring rod) t o a steady stiwirn. M t e r a hufficierit quantity of the solution lias k e n used, its \\eight is detcLiniriedby rt placing the flask npon the balance pan and adding weights to balance the cuunterpoise i n tlie other pan. In our ow11 1;iboratory we use for this purpose a balance whose capacity is 300 grnninieu i i i each paii, and a eounteiyoise consisting of a small pasteboard box partly filled witli shot. FVith this it is tlie work of only a few seconds to cwunterbalaiice the flask, and after thc titration is completed, the. amount of solution used is quickly ascertained by the above metliod of leaving t,he couriterpoisc as it WBS and adding weights to t h e pan containing the flask. T h e capacity of the latter i 6 about 250 C.C. and one filliiig suffices for several operatibnr, the counterpoise being changed cnoh time b y rijnioving some of the shot. The convenience of this modified volumetric method can be apprecisted by those who usually have a nuniber of determinatioiis of oiie liiiid to make i n a J a y , and it, will recommend itself to all on account of the ease of manipulation, :icc.uracy, and slight cost of the apparatus. The adaptation of the above described contrivaiice to a Gay [,ussac burette, is obvious. All that is necessary is to adapt a rubber stopper and thistle-tube to the burette, and to blow or drill a s m d l hole into the side of the burette about an inch from the top. T h e flasks used werc made by William Baetz, 96 Fulton Street, New York.
XOTE ON OIL O F MALT.
BY NARCISSE PIGEON. (Abstract.) I h e r is properly inanufiictui~edfroM malt and hops, barley being the grain usually employed in making malt. None of the substitutes €or barley malt, contain the characteristic oil of malt and lack therefore the proper taste and aroma. Oil of malt has been fouiid by the author i n the radicles or rootlets of barley malt, and he suggests its extraction as a proper siibstirnce for developing the taate which is lacking in beer made from the abovementioned subst:mces.
