123 



" He was first of all a scientific man a botanist mainly and 

 the advancement of science was the mainspring of his long career. 

 But his tastes and inclinations were catholic, and his letters show 

 his robust common-sense, sound judgment, and kindly disposition, 

 when applied to questions very diverse in character. 



" No subject was too unimportant, no correspondent too humble, 

 to secure his attention, and his letters alone show him to be a 

 broad-minded, courteous, cultured, philantropic gentleman. 



"Prominence will be given to his work in botany and horti- 

 culture. I make no apology for this, since any life of Banks which 

 did not emphasis his pursuits in these directions would simply not 

 be a faithful portrait. I nave not done this, however, at the ex- 

 pense of an account of his activities in other directions. Further- 

 more, the work being mainly intended for Australians, attention has 

 been specially drawn to his connection with this (the Aiistralian} 

 continent. 



" At a time when it was considered a sign of patriotism to 

 detest France and the French, he soared above national antipa- 

 thies, and, actuated by the strongest feelings of fair play and justice, 

 he secured the respect, and even the affection, of all Frenchmen who 

 had heard of his attitude, during the frequent and long-continued 

 wars between Great Britain and France, towards her men of science. 



"During his life he spent the bulk of his fortune in the ad- 

 vancement of science and the amelioration of his fellow-men; at 

 his death he took care that a large share of his wealth should be 

 devoted to noble objects." 



The book contains interesting notices on Solander, Dryander, 

 Robert Brown and other co-workers of Sir Joseph Banks. 



Hon. Mrs. EVELYN CECIL. A History of Gardening in England. 



Third and enlarged edition, London, John Murray. 



A. C. CHAPMAN. Obituary Notice on Charles Graham. (Jour- 

 nal of the Chemical Society, p. 677. London, April 1910). 



Charles Graham (1836-1909) was noted for his many studies on 

 the chemistry of brewing and bread-making. He studied chemistry 

 under Nesbit at the Chemical and Agricultural College at Kennington, 

 and took his degree of B. Sc. at University College, London, in 1864, 

 when he became assistant to the famous chemist, Dr. Williamson. 

 Afterwards he went to Germany where he studied the utilization 



