rowing the muscles into activity, and
finally even this became no longer possible, and involuntary shivering
and muscular contraction supervened, as soon as the body temperature
(_in ano_) had fallen 1/2 deg. to 1 deg. C. During the first stage of cooling,
Zuntz's oxygen consumption showed a uniform diminution; during the
period also in which shivering was repressed by an effort of the will,
cooling led to no increased consumption of oxygen, but as soon as
shivering became involuntary there was at once an increased using up
of oxygen and excretion of carbonic acid.

This explains the differences in the results of Dr. Loewy's
experiments, and may be taken to show that in man, and presumably in
_large_ animals, heat regulation as directly dependent upon alteration
(fall) in temperature of the surrounding medium does not exist; the
increased heat production is rather the outcome of the movements
resulting from the application of cold to the body. In _small_
animals, on the other hand, there undoubtedly exists a heat regulation
dependent upon an increased activity of chemical changes in the
tissues set up by the application of cold to the surface of the body,
and in this case the thermotaxic centers in the brain most probably
play some part.--Dr. Herter gave an account of experiments made by Dr.
Popoff on the artificial digestion of various and variously cooked
meats. Lean beef and the flesh of eels and flounders were digested in
artificial gastric juice; the amount of raw flesh thus peptonized was
in all cases greater than that of cooked meat similarly treated. The
flesh was shredded and heated by steam to 100 deg. C. The result was the
same for beef as for fish. When compared with each other, beef was, on
the whole, the most digestible, but the amount of fish flesh which was
peptonized was sufficiently great to do away with the evil repute
which fish still has in Germany as a proteid food. Smoked meat
differed in no essential extent from raw meat as regards its
digestibility.

* * * * *

PRESERVATION OF SPIDERS FOR THE CABINET.

For several years past, I have devoted a portion of my leisure time to
the arrangement of the collection of Arachnidae of the Natural History
Museum of the University of Gand. This collection, which is partially
a result of my own captures, is quite a large one, for a university
museum, since it comprises more than six hundred European and foreign
specim