. American journal of pharmacy. r is required for each liquidthat has to be purified, entailing a necessity for a considerablenumber of filters. The inconvenience, which is very great whenmany liquids have to be dealt with, is entirely obviated by theingenuity of Mr. Dahlke ; as he has devised a plan, shown inthe annexed engraving, by which one filter will answer for aconsiderable number of liquids ; all that is requisite being toremove the block of silicated carbon and replace it by a second,or even by another filtering substance. Thus one block of the filtering mediumcan be kept for each liq
. American journal of pharmacy. r is required for each liquidthat has to be purified, entailing a necessity for a considerablenumber of filters. The inconvenience, which is very great whenmany liquids have to be dealt with, is entirely obviated by theingenuity of Mr. Dahlke ; as he has devised a plan, shown inthe annexed engraving, by which one filter will answer for aconsiderable number of liquids ; all that is requisite being toremove the block of silicated carbon and replace it by a second,or even by another filtering substance. Thus one block of the filtering mediumcan be kept for each liquid, or for eachclass of liquids; and, hence, used -witheconomy, and without the chance of con-taminating a simple medicine with anyother of a poisonous or acrid character. To produce rapid action, a syphon, B, isemployed, which is brought into action bymeans of a syringe, C, attached to it andthe vessel. Therefore, neither quantitynor weight of the liquid to be filtered willhave any influence on the rapidity of the ^Yol. i. p. 313. 230 ON THE MATURATION OF FRUITS. The lower part of the vessel bj being screwed into the upperpart, as showui by D, fixes the solid filtering medium, whicharrangement allows us to change the latter as often as may berequired, and, thus, special filter blocks can be kept for certainvaluable liquids. The apparatus is supplied with a lid, F, to prevent evaporation. We regard this as one of the most ingenious and practicalimprovements that have been made for filters for some time, anddoubt not that it will come into very general use.—Chemist andDruggist^ Jan. 15, 1861. ON THE MATURATION OF FRUITS. By mm. Berthelot and Buignet. The changes which fruits undergo during ripening constitutethe most remarkable phenomena of vegetable physiology. Noth-ing is more interesting than to see fruit lose, little by little, itsastringent and acid flavor, and acquire the sweet and agreeabletaste which renders it fit for food. This change is especiallyworth
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