Swansea and Glamorgan Herald, and South Wales Free Press. — 1860-06-06 (Swansea, West Glamorgan, Wales)

GENERATION.—Mn: Joly and Ch. Missset, who have hitherto sided with M. Pouchet in his endeavours to prove that the lower kinds of organism may be produced without the intervention of any ancestor, have just made a new communication on the subject to the Academy of Sciences, in support of this view. Their observations have this time been directed to hen's eggs in a state of spontaneous decomposition. A pellicle, solely composed of the granules of the yolk, was formed in the first instance after the lapse of twelve hours. This was succeeded by a living population, consisting of Mona, e,apuseulum and Bacteeium tormo, which were seen traversing the slides of the microscope in all directions. This population increased for some days to an incredible extent; it then died off, and its remains, after lying heaped up for some time, were at last covered with a membrane dotted with little sperhical grains or spontaneous eggs, according to M. Pouchet, which in their turn produced the Kolkola Cueullus, which, after remaining for some time imprisoned on all sides by the membrane, at length began to rotate slowly like the embryos of certain mollusks, and then extricating themselves from the mass in which they had been generated fairly appeared under their characteristic forms and with their usual motions. The proliferous pellicle which covered the surface of the liquid being duly removed, the mass of yolky grains under experiment was gradually exhausted, the same phenomena being each time visible. Hence MM. Joly and Ch. Musset are of opinion that it is these grains which are transformed without any extraneous agency into Monades and Bacteria, and subsequently into Kolpoda milk. Calves' liver, pounded linseed, potato fecula, and yeast, mixed with pure distilled water, have produced similar effects.  THE PEOPLE'S Krreist.—lt is a very humiliating reflection that eating and drinking occupy more of our thoughts than anything else in the Heaven above or in the earth beneath. We are not yet as the lilies that take no thought of such matters. Man is like the lower animals in this respect, that with the vast majority of our race the struggle for existence is a struggle for dinner. We have all somewhat of the Tartar Khan in us, and after we ourselves have dined are ready to proclaim that the whole world may dine also. But we first. Nobody shall dine with our good will if we are starving. Who can count all the wars, murders, and quarrels that have arisen out of this one question of dinner—the question of questions? How many of the piteous cases that come before Sir Cresswell Cresswell are tobe explained by deficiency of food, badness of cooking, and fits of indigestion? There is no such irritant as hunger and deranged gastronomy. If we could only get at the wisdom which is supposed to lie in ancient fables we should probably find that Pandora's box, the source of every mischief, was an empty oven or larder, or some such receptacle. The poor man especially feels the truth of this doctrine. He conspires against the rich, because he never gets a dinner, and on that point he feels with the Great Chem. He beats his wife, because with his hard-won earnings she can place only bad food before him. Ile drinks beer, and drowns himself in gin, because no meat that he can get is half so pleasant. People imagine that by introducing the light wines of France into this country we shall put a atop to drunkenness. It is a great mistake. The French are a sober people, not because they drink wine, but because they are good cooks. Where you have bad cookery and good liquor, depend upon it the liquor will carry the day; and we shall not stop the rage for liquor in this country by making it still better, by turning the gin into Cognac, and by turning the beer into Bordeaux. The cure lies rather in restoring the balance betweet' meat and drink. Put the meat more on spar with the drink, and then see what the result will be. Either teach the poor man to cook, or give him his meat well cooked. Let the temperance leagues and alliances look to it. They will accomplish far more good by improving the working man's edibles than by meddling with his potables—by seconding that natural law which makes a man chiefly dependent on his food, rather than by attempting to place artificial barriers in the way of his getting whatever drink he may require. The best cure for the drunkenness of the lower classes is not a Maine Liquor Law, but soup and sausages, pudding and pies; is not to shut the beer-shops, but to open the poor man's kitchen.—Corn/till Magazine.