PKEFACE. 



DR. LA.FAB, has paid me the compliment of forward- 

 ing me a copy of the first volume of his "TECHNICAL 

 MYCOLOGY," with a request that I should write a preface 

 to the work. A perusal of the book gives me the impres- 

 sion that its contents will in themselves be a sufficient 

 recommendation, and ensure the success of the work 

 through its own inherent value; consequently, an Intro- 

 duction by me is so far superfluous. Should, however, a 

 few words of mine be the means of helping to secure for 

 the work of my young colleague a readier introduction, 

 here and there, than it would perhaps otherwise find, I 

 shall be exceedingly pleased. 



The First Volume treats of BACTEHIA. In a series of 

 chapters we are shown the predominant roles both useful 

 and antagonistic played by these organisms in Distilling 

 and Brewing; in the preparation of Wines and the manu- 

 facture of Vinegar; in the Dairy; in Farming; in the 

 preparation of Agricultural Fodder ; and in the manufacture 

 of Tobacco and of Sugar. Then follows an account of the 

 relation of Bacteria to sundry transformations occurring in 

 Nature, particularly the important facts recently established 

 in connection with the combination of free nitrogen b} 

 bacterial agency, with the iron and sulphur bacteria and 

 the bacteria of nitrification. 



It might be feared that, in a work aiming at objects 

 so decidedly practical, the theoretical side of the subject 

 would possibly be overlooked. This is, however, not the 

 case in the present instance, as a glance at the Table of 

 Contents will suffice to show. 



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