IN the preceding communication, I pointed out that, although the evidence for the presence of certain sugars in barley was moderately conclusive, we conld not be absolutely satisfied until each sugar was isolated and examined by itself. So convinced was I of the truth of this proposition that eight or ten years ago, early in my investigation on the sugars of the cereals, I made an attempt to crystallise them. With that object in view, 2 kilos. of ground barley were extracted with alcohol in the

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... same way as is described for the 200 grams in the last. paper. The solution, freed from alcohol, was evaporated to a syrup, which was dissolved in the least possible quantity of boiling alcohol, sp. gr. 0.83. This solution, on cooling, deposited a syrup which was itgain dissolved in just sufficient alcohol to hold it in solution when cold ; a little ether was then added to produce a slight turbidity, and the whole put aside to crystallise. In a short time, cauliflower-like segregations began to form, and aft'er a few months they ceased to increase. These were collected, washed with strong alcohol, and put aside labelled " Suci.ose (cane-sugar) from barley," for no other reason than that they appeared under pretty much the same conditions as those under which Kuhneman (Ber., 8, 202) said he isolated cane-