60 THE AAIERICAN BOTANIST 



a world-wide reputation as a scientiest and while we wish him 

 all success in his new work we cannot but regret that he is no 

 longer to guide the development of the garden for which he 

 has already done so much. 



The Botanical Society of Western Pennsylvania recently 

 issued "Publication 1" which is designed to be the first of a 

 series of annual publications devoted to observations on the 

 plants of the region in which the Society is located. The first 

 issue consists of 32 pages and contains half a dozen articles 

 on plants besides various other items. 



A pleasant indication of the value of Green's Vegetable 

 Physiology" is found in the fact that it has gone through two 

 editions in the past ten years, and the third has appeared. In 

 issuing the new edition the author has taken the opportunity 

 to revise and correct many statements in the original work that 

 the lapse of time has shown to be erroneous and some of the 

 chapters have also been rearranged. The book is one of the 

 best in its particular field and no doubt the new edition will 

 continue the good impression that former editions have made. 

 It is published by P. Blackstons Son & Co. at $3.00 ttet. 



The recent discussion of pure foods renders a book on this 

 subject most opportune. The latest contribution to the sub- 

 ject is by Dr. John C. Olson whose book entitled "Pure Foods" 

 has appeared from the press of Ginn & Co. After a discussion 

 of what food is, the author takes up the various classes of 

 foods, discusses their values, adulterants, substitutes, cost, etc., 

 and last and most important, gives directions for detecting im- 

 prities in the food. This latter should make the book of spe- 

 cial value to teachers of cooking, housekeepers and the like. 

 The book consists of 200 pages with numerous illustrations 

 and costs 80 cents. 



The pracical and hard-headed agriculturist has ever re- 

 garded "book farming" with much contempt. The education 

 of the tender cabbage and the succulent asparagus is, indeed, 



