i 74 SCIENCE PROGRESS 



which, perhaps, might now be burnt with advantage. It is to be regretted that 

 Dr. Cathcart has not given a crisp survey of the situation in a brief final chapter — 

 he perhaps errs on the side of modesty throughout the volume. 



Spices. By Henrv N. Ridley, M.A., C.M.G., F.R.S. [Pp. 449.] (Macmillan 

 & Co. Price 8s. 6d. net.) 



Few among the vegetable products used in everyday life have a more romantic 

 history than the spices, as they have played an important part from the very 

 earliest times, first in instigating exploration and then in causing the founding 

 of settlements. Most of the known spices are derived from the East — the Asiatic 

 tropics. 



It is characteristic of the times that the public know little about spices— their 

 botanical origin, the methods of cultivating them and, perhaps happily, the 

 frequency with which they are adulterated. The first two of these themes are 

 very admirably treated in the work under notice and it may be recommended as 

 pleasant reading to those who are prepared to skip judiciously whenever the writer 

 lapses somewhat too freely into details regarding the methods of cultivation. 

 Even these sections are interesting, as showing the difficulties to be encountered 

 and, speaking broadly, the unscientific manner in which the cultivation of spices 

 is still carried on. The author is director of the Botanic Gardens of the Straits 

 Settlements and is therefore entitled to speak with authority on the subject he 

 deals with. Throughout the work, the commercial aspect is not overlooked and 

 careful statements are given of the cost of planting, upkeep and production of the 

 crop and of the probable return. The book is written primarily for use by planters 

 in all parts of the world and should prove very useful to them, as well as of interest 

 to the many who by force of circumstances have become interested in the plan- 

 tation industry of the Asiatic tropics. The spices considered are vanilla, nutmegs, 

 cloves, pimento, cinnamon, cassia bark, pepper, cardamoms, capsicum, coriander, 

 ginger and turmeric. The book might with advantage have been more fully 

 illustrated but it is attractively printed. 



