The  cream  quickly  formed  a  rather  tliick  layer
on  tlie  upper  portion.  Although  the  test  tube
was  closed  by  a  cork  a  mould  was  formed
upon  the  cream,  but  the  remainder  of  the
liquid  underwent  no  acid  fermentation,  and
retained  during  several.months  the  appearance
of  very  clear  creamed  milk,  and  although
afterwards  under  the  influence  of  summer
heat  the  liquid  became  perfectly  limpid,  aud
depo-ited  the  casein  as  a  soft  wliite  matter,
neither  the  deposit  nor  the  liquid  hud  an
acid  taste,  and  after  three  months  they  still
had  the  odour  of  fresh  milk.  Fresh  milk  put
into  a  well-closed  tube  without  borax  under-
went fermentation  in  two  or  three  days.  A
piece  of  sheep's  brain  treated  with  powdered
borax,  after  eight  days,  althoujjh  it  evolved
sulphuretted  hydrogen,  gave  no  indications  of
putrefaction,  and  after  retaining  a  soft  con-
sistence during  some  months,  bee  ame  hard  and
almost  horny  without  any  disagreeable  smell.
A  pound  of  beef  was  placed  in  a  concen-
trated solution  of  borax,  in  a  tin  case  not  her-
metically sealed.
The  liquid  into  which  the  colouring  matter
of  the  blood,  and  some  of  the  soluble  nitro-
genous substances  of  the  meat  had  diflTused,
was  three  times  removed  during  a  year  and  a
half,  and  the  meat  washed  with  cold  water;
but  at  the  end  of  the  above  time  it  had  not
the  least  odour  of  putrefaction.  It  was  of  a
yellowish  colour,  but  soft  and  tender  as  fresh
meat.  Removed  from  the  borax  solution  the
meat  remained  iu  the  same  state  in  the  air.
