One would think that in those countries where the gooseberry is at home, and as plenty as blackberries, there would be no occasion to palm off other things as a substitute. But M. Girard, Director of the Paris Municipal Laboratory, calls attention to the manufacture of "gooseberry" jelly from seaweed, without a particle of a portion of a gooseberry in it. The color is given by means of fuchsine or some similar coloring matter, and the flavor is fairly well copied by means of a mixture of acetic ether and tartaric acid, with small quantities of benzoic, succinic, and oenanthic acids, and aldehyde.