THE PLANT WORLD 19 



Book Reviews. 



Forest Trees and Forest Scenery. By G. Frederick Schwarz. New 

 York : The Grafton Press. 1901. 



A few years ago there was a great awakening of interest in the study 

 of onr birds, which led to the publication of a considerable number of 

 popular works dealing with the subject. In like manner there has re- 

 cently begun a new interest in forests and forest management, which has 

 already begun to bear fruit in the shape of popular treatises, the charm- 

 ing little volume before us being an example in point. It has been pre- 

 pared, the author says, for the purpose of making some simple inquiries 

 into the sources of beauty and attractiveness in American forest trees 

 and sylvan scenery. He first takes up the more important of our forest 

 trees, both broad-leaved and coniferous, giving the characteristic growth 

 and appearance of each, and shows how all blended together make the 

 harmonious whole that is so attractive in forest scenery. There are also 

 chapters on forest adornment, the distribution of our American forests 

 and a final chapter describing briefly the artificial forests of Europe. 



The book is copiously and beautifully illustrated, and the typo- 

 graphy is unexceptional. Altogether it is a book that should stimulate 

 and encourage a wider knowledge of our trees. F. H. K. 



Agricultural Bacteriology. A Study of the Relation of Bacteria to 

 Agriculture. By H. W. Conn, Ph. D., Professor of Biology, Wes- 

 leyan University. 8vo. Cloth. Price, $2.50. P. Blakiston's Son 

 & Co., Philadelphia. 1901. 



We have here a work of great practical economic imj)ortance. 

 Bacteria, though exceedingly^ small and unobtrusive as individuals, have 

 the faculty in mass of making themselves very conspicuously felt. Their 

 importance for weal or woe in connection with the various agricultural 

 processes has not been appreciated until very recently, and this is the first 

 attempt, so far as we know, to bring the results of the latest investiga- 

 tions together in such a manner as to make them accessible and compre- 

 hensible to the progressive American farmer and student of agriculture. 



The subject is treated in five parts, as follows : I. General Nature 

 of Bacteria and Fermentations. II. Bacteria in Soil and Water. III. 

 Bacteria in Dairy Products, IV. The Relation of Bacteria to Miscella- 

 neous Farm Products. V, Parasitic Bacteria. 



In the first chapter the author has given a brief sketch of the de- 

 velopmnet of bacteriology. This is very interesting and instructive. 



