96 Scientific Intelligence. 



It is noted that such prehistoric monuments are relatively rare- 

 west of the Mississippi, which is to be explained partly by the 

 fact of the absence of powerful communities, such as were devel- 

 oped, for instance, in more fertile regions to the eastward as in the 

 Ohio valley, and partly because the region has been thus far 

 only imperfectly studied. 



The locality here described includes a group of fifteen low 

 mounds, averaging in most cases 125 feet apart or a multiple of 

 this : they evidently represent the dwelling site of an aboriginal 

 village. The mounds are circular in form, with a diameter of 

 from 20 to 25 feet, and none more than three feet high. The 

 locality was carefully searched and numerous relics, chiefly in 

 the line of domestic utensils, bones of animals, etc., were found. 

 There were no buried human remains discovered. A detailed 

 account is given, with numerous excellent illustrations, of the 

 different articles collected : including scrapers, which were very 

 numerous; also pottery and other domestic utensils; arrow-points 

 and spear-heads, also numerous ; agricultural implements and 

 tools ; finally a few other articles, as catlinite pipes, etc. The 

 most novel thing discovered was- a piece of chain mail, pre- 

 sumably of European origin, which, it is suggested, may have 

 been derived from the Spanish expedition of Coronado, which 

 passed through this region in 1542. 



In regard to the ethnic relations of the people who dwelt here, 

 it seems probable that they were of agricultural habits and 

 belonged to some tribe of the Siouan family. A certain ming- 

 ling of northern, southern, and western features of primitive 

 industry and art is noted. — Augustana Library Publications, 

 JVo. 2, Rock Island, 1900. 



3. Anleitung zur mikroskopischen Untersuchung der vegeta- 

 bilischen Nahrungs- unci Genussmittel ; vos Dr. A. F. W. 

 Schimper. II Auflage, mit 134 Abbildungen ; pp. 158. Jena 

 1900 (Gustav Fischer). — The second edition of Prof. Schimper's 

 " Anleitung" presents in somewhat systematic order the minute 

 description of the more common vegetable foods and food acces- 

 sories, with particular reference to their microscopical examina- 

 tion. The food analyst is yearly being confronted with the 

 increased necessity of applying the microscope to the detection 

 of adulterations in food; in fact, in many cases chemical methods 

 absolutely fail to give a satisfactory answer to problems involving 

 the purity of food materials. The book here reviewed is intended 

 as a guide for the beginner, and presents the most recent improve- 

 ments in technique, together with a large number of drawings for 

 comparison with actual specimens. A brief introduction offers 

 suggestions regarding the equipment of a laboratory adequate 

 for the application of the directions contained in succeeding 

 pages. The topics treated include the common varieties of 

 starchy foods, pepper, tea, coffee, tobacco, mustard, cinnamon, 

 vanilla, agar-agar, etc. l. b. m. 



