CompuServe Messages

Hi Doug, I've been sniffing as per your advice and must say that your advice plus my nose (somewhat addled by 20 years on Marlboros) seem to work. Acanthite (Argentite) gives a clear "rotten eggs" aroma when warmed on the family waffle iron. No need to heat very much to get the message. The fragments of Polybasite (may-be-Peaceite), well heated on the same scientificic instrument, give a clear fresh (not cooked) garlic signal, without overtones of rotten eggs. Although the results, as you say, are not conclusive, I am very pleased that we have at least a tongue in cheek identification. Careful study of the morphology of Pearceite and Polybasite under a mike (the "Pearceite" has much less tendency to hexagonal edges than the Polybasite I have) plus the bouquet, give grounds for a tongue in cheek declaration on the Pearcite. I don't think many Tucson dealers do a lot of X-ray or density measurement work on their flats of Pearceite. While I was wagging my nose over the waffle iron, the "Pearceite" gently fragmented (I forgot the gas was on "High"); there was absolutely no sign of cleavage. One other useful indicator: I ended up with what might be classified as a "low-class tequila" hangover; trying to be too precise over the grade of garlic, I think! Regards, Chris