ANTHROPOLOGY. 401 



Classification of Languages in Anthropology. Maisonneuve 

 & Co., Paris, are preparing the Lord's Prayer in more than 

 1200 lano-uao-es and dialects. The literature of the Servians 

 and Croats is the subject of an article in the Westminster Re- 

 view for April. Bagster & Sons publish "Lectures on As- 

 syrian Philology," by the Rev. A. H. Sayce. 



A most excellent graphic representation of the Distribution 

 of the Languages of India is published by R. N. Cust, in the 

 Geographical Magazine for January and February. Triibner 

 & Co. publish a catalogue of manuscript and printed reports, 

 field-books, memoirs, maps, etc., of the Indian surveys, depos- 

 ited in the map-room of the India Office. There is a review 

 of this paper in the Geographical Magazine for May. 



The Journal of the Anthropological Institute publishes an 

 admirable series of papers on the Languages of the Austra- 

 lians, as follows : On Kamilaroi, by the Rev. C. C. Greenway ; 

 on Wailwun or Zuimba, by Mr. Thomas Honery ; on the Na- 

 tives of the Page and the Isis, by Mr. McDonald ; on the 

 Language of George's River, by Mr. John Rowley ; on the 

 Languages of Sydney and Illawara, by Mr. Malone ; on the 

 North Coast, by Dr. Creed. Triibner & Co. announce a 

 " Grammar and Dictionary of the Samoan," compiled by 

 the Rev. George Pratt, and edited by the Rev. S. J. Whit- 

 mee. 



CULTURE. 



The last division of ethnology, or comparative culture, is 

 called by Dr. Topinard "the science of the evolution of hu- 

 manity," and includes all those social phenomena which con- 

 stitute a science of human progress; such as aliment, edi- 

 fices, vessels, implements of war and industry, esthetic cult- 

 ure, the family, society, government, and religion. 



Aliment. 



The contributions of Dr. Edward Palmer to the American 

 Naturalist for June, September, and October, upon Indian 

 Food and Eating Customs; and Mr. Barber's article, in the 

 same journal, upon Moqui Food, are of great value on this 

 subject. Fritz Schultz discusses the Origin of the Culinary 

 Art, in Kosmos for July, 1877. 



