BACTERIA AND THEIR PRODUCTS. 847 
as to the date of discovery and introduction to cultivation. Besides 
this, references to the most important orchidic works are given, and 
many species are accurately figured. 
Joun WEATHERS. 
Bacteria and their Products. By G. 8. Woopuzap, M.D. (Walter 
a Sept 1891 a toniy Science Series. Pp. xiii. 
ee moernate Price 3s. 6d. 
Be Pelle AD has given in this re uch an account of 
Bacteria as aay he diiidarstood be the dauinated “piublia. While the 
literature of Bacteriology has been addressed for the most part to 
botanical and medical readers, it is idle to suppose that the general 
public have been neglected in attentions of this kind. De Bary’s 
m 
book on a scientific subject may well be. Similarly, Klein’s Micro- 
organisms and Disease treats with prominence the medical side of 
the subject, and yet is a fitting book for other readers sont medical 
ones. A certain amount of progress has certainly been made, 
especially from the medical point of view, since these béoks were 
published, but the general standpoint remains much as it was. 
Dr. Woodhead has therefore entered the lists against powerful 
abitipelitors for public favour. His book is different in plan and in 
execution ibs nt and does not reach their level of pee et 
All the same, it i od book, and a handy one for a medic 
student or  practitiondl ; ee well as for the public. One wishes that 
it were better written here and there—the author has tried to put 
too much into it. Dr. Seaton’ is a worker of experience and 
distinction in this field, and his book possesses the merit of being a 
spacers nee eer a path that he has not been at much pains 
o level or make straight. The introductory chapter and the next, 
“ What are Pasta’ ’’ and the third, on the ‘‘ History of Bacteri- 
ology,” are by no means so satisfactory as the later portions of the 
book. The chapters on ‘“‘ Bacteria as the causes of Disease,’’ on 
Fermentation, and on the typical diseases paper for discussion, 
are all of them better written and more useful than the proton’ 
section, and the chapter on Fermentation is cert 
thing of its kind in a small compass. There is an appendix 
with practical matters, and containing tables for the identification 
of species of Bacteria. So far as the characters selected are con- 
cerned (Dr. Woodhead is by no means alone to blame in using such 
a method), they cannot fail to meet with the disapproval of | every 
naturalist, since they are mainly physiological characters. Lichen- 
ology alone, of all other branches of Systematic Botany, remains in 
<ty iis kyo: begs less excuse than Bacteriology. The time is 
aural organised mission equipped with tracts on the 
Natu aE Byte by Prof. Oliver and others to our benighted 
brethren in Lichenology and ome or isa pity y ta a book, 
which is, after all, an excellent bargain for its small price, should 
be disfigured by illustrations by some ern sciobens . “ 
