LIST OF WORKS 
PRINCIPALLY ON 
NATURAL AND PHYSICAL SCIENCE, 
PUBLISHED BY 
REEVE AND CO,, 
5, HENRIETTA STREET, COVENT GARDEN. 
1. WESTERN HIMALAYA AND TIBET; the Narrative of a Journey 
through the Mountains of Northern India, during the Years 1847 and 
1848. By THomas Tuomson, M.D., Assistant-Surgeon, Bengal Army. 
In one vol. 8vo, with Maps and Tinted Lithographs. Price 15s. 
““To all those who desire to judge scientifically of what is possible in the cultivation 
of the Indo-Alpine Flora, which is so rapidly enriching our gardens, works of this de- 
scription have great interest. ... . . Unlike gossiping books of travels, the record of 
researches such as Dr. Thomson’s forms a subject of serious reference, which can only 
lose its value when men cease to regard physical facts as the foundation of all true 
knowledge.”’—Gardeners’ Chronicle. 
2. PARKS AND PLEASURE-GROUNDS;; or, Practical Notes on Coun- 
try Residences, Villas, Public Parks, and Gardens. By Cuartes H. J. 
Situ, Landscape Gardener. 12mo, cloth. 6s. 
3. POPULAR HISTORY OF BRITISH ZOOPHYTES. By the Rev. 
Dr. LanpsBorovuen, A.L.S., Member of the Wernerian Society of 
Edinburgh. Royal 16mo. With twenty plates. 10s. 6d. coloured. 
4, HOOKER’S FLORA OF NEW ZEALAND. To be completed in Five 
Parts. Coloured plates. 4to. 1d. 11s. 6d. 
5. HOOKER’S FLORA OF NEW ZEALAND. To be completed in Five 
Parts. Plain plates. 4to. 15s. 
6. SEEMANN’S BOTANY OF THE VOYAGE OF H.M.S. HERALD. 
~ To be completed in Ten Parts. Plates. 4to. 10s. plain. 
7. THE ARTIFICIAL PRODUCTION OF FISH. By Piscartus. 
Second Edition. Price One Shilling. 
‘The object of this little book is to make known the means by which fish of all de- 
scriptions may be multiplied in rivers to an almost incalculable extent. ..... This 
principle of increase Piscarius has carried out by argument and experiment in his little 
treatise, which, we think, is worthy the attention of the legislator, the country gentle- 
man, and the clergyman; for it shows how an immense addition may be made to the 
people’s food with scarcely any expense.”—Era. 
