28 
Chalk cliffs of Flamborough Head, beginning near 
Sewerby with beds which are rich in sponges and yield 
also Marsupites, and we continue along the headland 
to lower divisions of Chalk at Selwick, Thornwick and 
Bempton, and finally to the base with its Red Chalk 
at Speeton. Here, amid a region of landslips, we 
notice one slip on the part of the author (p. 61), where 
he refers to the Red Chalk of Cromer, meaning, of 
course, Hunstanton. The Speeton Clay, as unravelled 
by Mr. G. W. Lamplugh, is duly described, from the 
Gault through the Lower Cretaceous which consti- 
tutes the Speeton Clay proper, to the Kimeridge Clay. | 
From this tract we are taken to the Corallian rocks 
of Filey Brigg, and on to Gristhorpe and Scarborough, 
where the work of Mr. W. H. Hudleston and Mr. 
Fox-Strangways, as well as that of earlier geologists, 
is duly mentioned. 
Thus all the Jurassic divisions are in turn described 
as we proceed along the coast, as the author takes us 
to the Lias of Robin Hood’s Bay, Whitby and Redcar. 
He then brings us back to the Humber, discourses on 
the warp, which is material not carried down by the 
rivers, but derived from the waste of the Boulder-clay 
cliffs and brought in by the tide. From Hull again 
to Hessle we see more of Glacial drifts; we are talen 
over the Oolites of Brough and South Cave, and across 
the Yorkshire Wolds, the charms of which are well 
described, and thence we come back to Holderness. 
The work is admirably illustrated with photographic 
views, many of them taken by Mr. Godfrey Bingley, 
and from its clear and accurate descriptions it is well 
calculated to rouse up and foster an interest in geology. 
Les Produits coloniaux d’Origine animale (Bibliotheque 
Coloniale). By H. J. de Cordemoy. Pp. viii+306; 
illustrated. (Paris: Bailliére et Fils, 1903.) Price 
5 francs. 
THE object of the series of which the volume before 
us forms a part is to bring before the French public 
in an interesting and popular style the origin of the 
foreign food supplies and products used in the arts 
and commerce, and more especially those which are 
yielded by their own colonies. The idea is an excel- 
lent one which might well bé copied in this country, 
and, so far at any rate as the present volume is con- 
cerned, the Colonial Institute of Marseilles, to which 
the series owes its conception, is to be congratulated 
on the project. 
The author of the present volume divides his subject 
into two main headings, the one including foreign 
food supplies and the other all colonial products of 
animal origin employed in French industries and arts. 
As regards the first section, attention is concentrated 
in one chapter on the manufacture of beef-essence in 
Madagascar and New Caledonia, while the second, 
and much larger one, is devoted to fish and fishing, 
and such special products as edible swallow-nests, 
béche-de-mer, &c. The most valuable fishery appears 
to be that for thunny on the Tunisian coast, the con- 
cession for which is let to Count Raffo for forty years 
at an annual rent of 5400 francs. The most remark- 
able fishery at Tunis is that of octopus. Poor food one 
would think; but it appears that in Greece and Crete 
there are two annual fasts, during which the con- 
sumption, not only of meat, but of fish and the flesh 
of all animals ‘‘ having blood is prohibited.’? As the 
octopus is not considered to come within this prohibi- 
tion, it forms, in a dried condition, an important food 
supply during the seasons in question. 
As regards the second and much larger section of 
the work, limitations of space render anything 
approaching a detailed notice an impossibility. It 
must suffice, therefore, to state that this section is sub- 
divided into three groups. Under the first, which in- 
cludes products used in leather and textile manufac- 
NO. 1776, VOL. 69] 
NATURE 
[NOVEMBER 12, 1903 
tures, as well as for dress and ornament, are classed: 
silk, hides, furs, hair, wool, feathers, ivory, coral, 
sponge, tortoiseshell, mother-of-pearl, horn, &c. In 
the second group are ranged wax, fat, oil, gelatin, and 
perfumes; while the third and last group is devoted 
to resinous products, such as lac, and the dyes afforded 
by the cochineal insect and other animals. 
While congratulating the author on the amount of 
information he has conveyed in a small space, and on 
the interesting manner in which this is described, we 
venture to think that the illustrations, some of which 
are too large for the pages, are hardly up to modern 
methods and requirements. Ro: 
A Text-book of Botany. By Dr. E. Strasburger, Fritz 
Noll, H. Schenck, and the late A. F. W. Schimper. 
Second edition, revised with the fifth German 
edition, by W. H. Lang. Pp. ix + 671; with 606 
illustrations, in part coloured. (London: Mac- 
millan and Co., Ltd., 1903.) Price 18s. net. 
THE new edition of the English version of the ‘t Bonn 
Text-book ’’ is based on the fifth German edition. It 
marks an improvement on its predecessor, and is 
brought well up-to-date as regards the text, whilst we 
also note an improvement in the figures, some of the 
older illustrations having been omitted or replaced by 
better ones. The coloured representations, however, 
| do not strike us as very useful, and we would have 
willingly seen them disappear. 
The principal innovation in the present volume 
consists in the inclusion of a bibliography, which, 
without pretending to be complete, cannot tail to be 
of use to the serious student who wishes to find his 
way about the literature of the science. 
The popularity already enjoyed by this treatise (in 
spite of defects inherent in any attempt to compress 
a big subject into the narrow limits of a single volume) 
is well deserved, and Dr. Lang is to be congratulated 
on the excellence with. which he has carried out his 
share in presenting the book to English students. 
Bacteria in Milk and its Products. By Prof. H. W. 
Conn, Ph.D. Pp. vii + 306. (London: Rebman, 
Ltd., 1903.) Price 6s. net. 
Tuts little book gives an excellent account of the re- 
lation between milk and its products and bacteria and 
allied organisms. It is written in simple language, 
and might be read with profit by those engaged in the 
“milk ’? industries who have had little scientific train- 
ing. After a few introductory pages upon the nature 
of bacteria, the bacterial contamination of normal 
millx is discussed, and plain directions are given for 
its reduction, milk vessels, water supply, milking, 
cooling, and the sanitary control of dairies being all 
dealt with. The various fermentations that occur in 
milk, milk from diseased cows, the sterilisation of 
millk, cream ripening, artificial starters, butter and 
cheese, are some of the subjects considered in later 
chapters, and the book concludes with directions for 
the bacteriological analysis of milk and for some of 
the simpler chemical determinations. A full biblio- 
graphy is appended, but the titles are too contracted ; 
in many instances it is difficult to recognise the publi- 
cation to which reference is made. 
R. T. HEWLETT. 
Junior Algebra Examination Papers. By S. W. Finn. 
Pp. vi+ 87. (London: Methuen and Co., 1903.) 
Price Is. 
Tue seventy-two examination papers contained in this 
little book are modelled on questions set at such school 
examinations as the university locals. The questions 
are graduated, and full answers are supplied. A 
useful table of contents enables the teacher to discover 
rapidly the scope of the different test papers. 
