Prof. Albert Prescott contributes to the Popular Science Monthly a paper on the chemistry of fruit ripening. The sweetest fruits to the taste may not really have as much sugar as those which taste more sharply. Currants have 6 and gooseberries 7 per cent of sugar, while a peach and an apricot have little over one per cent. The grape has over 14 per cent. - more than any other fruit. It is generally supposed that sugar is made from starch in ripening, but there are some fruits with sugar in which no trace of starch has ever been found. Moist heat favors the chemical process of fruit ripening, just as unripe fruits are made mora edible by boiling.

The whole article will well repay a careful perusal. We are glad to know that the Popular Science Monthly is prospering. It deserves the great success it has achieved.