67 



sented by their "Notes algologiques," but not by the classic 

 folio "£tudes ph>'cologiques." Gardner appears only through 

 his cooperation with Setchell, W'ille's numerous and important 

 contributions are represented only by a four-page paper, and 

 Mme. Weber-van Bosse's principal work, her 535-page, beauti- 

 fully illustrated quarto, "Liste des algues du Siboga" is omitted, 

 as is also Sirodot's monograph of "Les Batrachospermes," with 

 its 299 quarto pages and 50 plates. 



An expression that will mystify both amateur and pro- 

 fessional mathematicians occurs in connection with magnified 

 figures published on several of the later pages of Professor 

 Tilden's book, as on page 498, where it is stated that the figures 

 are "XlOOO. The true measurement was multiplied by 5 mm." 

 Whether "the true measurement" was in millimeters, lines, or 

 what-not, the orthodox arithmetician will find difficulty in 

 multiplying it "by 5 mm."! 



The chapters on "Algal Food of Animals" and "Marine 

 Algae, Our Richest Source of \^itamins: Algae as Food for 

 Man" will prove of special interest, both to the botanist and 

 to the layman. Some of the paragraphs of these chapters are 

 quoted below: 



"Although it is not generally recognized as a fact, it is the 

 algae of the ocean, consisting of both attached seaweeds and 

 plankton forms, that constitute the basal link in the food chain 

 of all our important food fish. These in turn are consumed by 

 man, who forms the terminal link in the chain. 



"That animals are not able to manufacture food is a matter 

 of common, but generally neglected, knowledge. Plants are the 

 only organisms able to perform that function. Marine algae, 

 then, must manufacture all of the food consumed by marine ani- 

 mals. When one stops to consider the countless numbers of 

 creatures — ranging from microscopic organisms to huge mon- 

 sters — which swim in the sea, when one contemplates the sum 

 total of energy expended by these animals and the amount of 

 food required to supply this energy, it seems incredible that all 

 the proteins, carbohydrates, fats, and vitamins had their origin 

 in the microscopic cells of marine algae. This, however, is a fact, 

 a fact that demands attention. It is time that the primary links of 

 the food chain receive duerecognition.The algae, and the animals 

 which feed directly upon algae, should be studied with all pos- 

 sible care, both as a scientific problem and as a basis for practice." 



