342 THE JOURNAL OF BOTANY 
The title of Professor Percival’s work embraces a wider field 
than is covered in his text; the term “ agricultural bacteriology ” 
would lead one to expect the inclusion of important plant diseases 
due to bacteria, but these are not touched upon, and admittedly 
this subject is large enough in itself for the limits of a single 
text-book. 
closely these directions cannot fail to master the technique, a 
i ood practical acquaintance with the elementary principles 
of bacteriology well-devised series of expe ts, demon- 
bo realized, and the several method 
cise. 
ge portion of the book is rightly devoted to the bacteri- 
ology of the soil and the important chemical and_ biological 
i at 
future. Of special value are the chapters dealing with the influ- 
ence of bacteria in the dair iti i 
characteristic fermentations, 
including the conveyance of di 
gi 
he instruction throughout 
ess which will commend 
MOL. 
