868 EXPERIMENT STATION RECORD. 



Physiological wall charts, E. Ehkkra and E. Laurent (Planches de physiologie 

 vegelale. Jirus>sels : Henri Lamertin, 1807). — These charts, which are 15 in number, 

 are 70 by 85 cm., and are printed in colors. A text of 102 pages and 86 figures 

 accompany them. The subjects illustrated are the chemical coniitositiou of the plant 

 and nutrition by the roots, respiration, nutrition by the leaves, transpiration, sapro- 

 phytic and parasitic plants and fermentation, carnivorous plants and fixation of 

 nitrogen by the Leguniiuosa^, growth of roots, etiolation, growth of stems in length 

 and thickness, geotropism, heliotropism, twining and climbing plants, movements 

 of leaves and flowers, and variability of species as illustrated by races of cabbage. 



FERMENTATION— BACTERIOLOGY. 



Practical studies in fermentation, being contributions to the life history of 

 microorganisms, E. C. Haxsen, translated by A. K. Miiller (London : Spon, 1S9G). 



A resume of the uses of formalin, G. C. Freebokn (Internal. Jour. Mitros. and 

 Xal. SvL, Sir. 3, 7 (1S9G), Xo. 33, i^p. 60-75). 



The bacteria which ■wre breathe, eat, and drink, A. A. Kanthack (Nature, 55 

 {1S96), Xo. 141S, pp. :yi0-314). — A lecture delivered at the London Institution. 



On the preservation of potatoes for culture purposes, M. .Simmon ds (Centhl. 

 Bait, und Par. Med., 21 (1S37), Xo.3,pp.l00,101).—kit%x the potatoes are prepared 

 by the usual method and cooled they are dipi)ed 3 times in shellac, after which thej' 

 arc allowed to dry. They are said to keep many months in this way without any 

 infection. 



Concerning the ability of Bacillus radicicola to accommodate itself to foreign 

 media, A. Stut/er, R. Burri, and R. Maul (CentbJ. Bait, und Par. AlUj., 2 (1806), 

 Xo. 21, pp. 665-667). 



Concerning the effect of ammoniunr salts on microorganisms, A. Schotten- 

 FROU (Arch. Ilyy., 27 (1896), Xo.3,pp. 231-248). — Shows the poisonous properties of 

 various salts. 



Applied bacteriology, Y. H. Pearmain and C J. Moor ( London : BailUere, Tindall 

 ^- Co., 1806, pp. 390). 



A text-book of bacteriology, E. M. Crooksiiank (London : H. K. Lewis, 1896, 

 pp. XXX, 715 ; rer. hy A. A. Kanthadc in Xature, 55 (1897), Xo. 1423, jq). 313, 314). — 

 The work is rather severely criticised. 



Technical mycology, I, F. Lafar (Technische Mtjkologie. Jena : (i. Fiseher, 1897 ; 

 noticed in Milch Ztfj., 26 (1896), Xo. 7, p. 105). — This is said to be a handbook of the 

 physiology of fermentation for technical chemists, food chemists, agricultural 

 chemists, pharmacists, and agriculturists. 



An introduction to bacteriology, F. Hueppe (Xaturivissenschaftliche frmiiflirung 

 in die Balteriologie. Wei shade n : C. W. Kreidels, 1896, pp. VIII, 268, figs. 28; ahs. in 

 Bat. Centbl., 69 (1897), Xo. 1, pp. 13-17). — In addition to the natural history of bac- 

 teria in general the author outlines the following classification for the genera : I, 

 Coccacea', embracing the genera Micrococcus, Sarcina, and Strei)toeoccus; II, Bacte- 

 riacea', including Arthrobacteriura, Bacterium, and Bacillus, with Bacillus, Clostri- 

 dium, and Plectridium as subgenera; III, Hijirobacteriacea', containing iSpirocha-ta, 

 Vibrio, and Spirillum; IV, Leptothrichacea-, containing tlie genera Leptothrix, 

 Beggiotoa, Pliragmidiothrix, and Crenothrix; and, V, Cladothrichaeea^, which is 

 represented by the single genus Cladothrix. 



A bibliography and condensed history of bacteriology conclude the work. 



METEOROLOGY. 



The influence of the weather on sugar-beet crops during 



1891-95, W. RiMPAu {Landic. Jahrb., 25 {1896), Xo. 6, pp. 'J35-'J(i2, 

 fig. 1). — This is au account of a contiuuation of observations beguu iu 



