The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1835-09-04 00:00:00

THE COMET.

ROYAL OBSERVATORY, GREENWICH, AUG. 28.—At 14h. 17m.
35.65. mean time, the light ascension of the comet was observed
by the five feet equatorial to be sh. 47m. 42.15., and declination
21 deg. 25M. 3.35. north. It appealed very faint.
We are indebted to Professor Airy for the following interest-
ing account of this body;.—The time of perihelion passage cal-
culated by M. de Pontecoulant is November 7; the observa-
tions of right ascension would Correspond better with the time of
perihelion passage November 10, and those of declination would
be best represented by.supposing the time of perihelion passage
November.l6. The latter determination is liable to a much
smaller error than the former; and we may probably, with much •
confidence, fix on November 15th asibealay when the comet
will be nearest to the sun. On that supposition the comet will.
be neatest to..the earth about October 11, gad its distance will
then be less than one-fourth of the sun's distance, For the
first tan days of October the comet will not set to this country;
and on the.fith or 7th of October it will probably be seen within
the square formed by the four principal stars of the Great Bear,
or Charles's Wain. The vet imperfect observations make it
impossible to predict its place at present with greater accuracy.
It is remarkable that, from the accounts of all the observers, the
comet at present exhibits no tail; in all its former appearances
it is described as having a tail of considerable length. There is,
however, reason to believe that all comets diminish in splendour
on each successive appearance. The comet is only visible at
present with a telescope of at least six inches aperture. The
near agreement of the observed time of re-appearance with the
predicted time (the error not exceeding nine days in seventy-
five years) must be considered an astonishing proof of the accu-
racy which has been introduced into astronomical calculations.
The neglect of the most trifling disturbing cause would have
many tunes' increased this error, as is evident from the circum-
stance that the periodic time .of this comet has once been in-,
creased more than a year by the attraction of the planets. The
next inquiry among astronomers will be, what is the cause or
the trifling disagreement which exists ? It is probable that it is
entirely due to small errors in the observations at former ap-
pearances.—Cambridge Chronicle.

Rica BREAD.—Bread made out of wheat flour, whets first
taken not of the oven or skillet, is unprepared for the stomach.
It should go through a change, or ripen before it. is eaten.—
Young persons, or persons in the enjoyment of vigorous health,
may eat bread iminediately after it is baked, without any sensi-
ble injury from it, but weakly aid aged persons cannot; and no
tine can eat such without doing harm to the digestive organs.
Bread, after being baked, goes through a change similar to the
change in newly brewed beer, or newly churned butter-milk—
neither being healthy until after the change. During the change
in bread it sends off a large portion of carbon, or unhealthy gas,
and imbibes a large portion of oxygen, or healthy gas.—Bread
has, according to the coinputation of the physicians in London,
one-filth moteknutriment. in it when ripe, than it has when just
out of the oven. It not only has snore nutriment, but inipartsa.
ssideli greater degree of cheerfulness. lie that eats old ripe
bread will have a ninth greaten flow of animal spirits than he
would have if he were to eiiitatiripe bread... 'Bread, as before
obseryed,..dischargef carbon and imbibes oxygen. One thing
in connexion with this thought "shoillil be particularly noticed
by till houaewives. It is, to let tke bread riperi where it can in-
hale the oxygen in a pure state. Bread will always taste of the
air which surrounds it whik. ripening ; hence it should ripen
where the air is pure. It should never ripen in the cellar, nor
in a close cupboard, or in a bed-roota. The noxious vapours of
a cellar or a cupboard never should enter into and bona a part
of the bread we eat. The writer of this at ticle hats often eaten
bread of this kind, and has felt strongly disposed to lecture the
mistress of the house on the subject of keeping bread in a pure
atmosphere. Every man and woman ought to know, that much
of health and comfort depends upon the method of preparint,
their food. Bread should be light, well baked, and properly
ripened, before it is eaten. —Natural Repository.