684 Scientific Intelligence. 



III. Miscellaneous Scientific Intelligence. 



1. Report on the Starfishes of the West Indies, Florida, and 

 Brazil, including those obtained by the Bahama expedition from 

 the University of Iowa in 1893 ; by A. E. Verrill. Bulletin 

 from the Laboratories of Natural History, University of Iowa, 

 vol. vii, No. 1, pp. 232 ; 29 plates. March, 1915. — This is a 

 monograph of all the genera and species of starfishes (Aste- 

 rioidea) found in the West Indian faimal area, from North 

 Carolina to Rio Janeiro, in depths less than 150 fathoms, with a 

 list of those known from deeper waters. Practically all of the 

 82 species are fully described, and nearly all are figured, with a 

 few from Panama, etc., for comparison. The general figures are 

 mostly from photographs, but eight plates consist of microscopic 

 details, drawn by A. H. Verrill. It includes a very full Bibliog- 

 raphy. 



2. American Hydroids, Part III. The Campa?iularido3 and 

 the Bonneviellidm ; by Charles C. Nutting. Special Bulletin 

 U. S. Nat. Museum, Smithsonian Inst., pp. 118, 4to, 27 plates. 

 1915. — This, like the two preceding numbers, is a monographic 

 work including all the known species from both the Atlantic and 

 Pacific Coasts, with detailed synonymy and fairly complete bibli- 

 ography. Nearly all the species are illustrated by excellent 

 figures. Eighty-two species of Campanularidse are included, from 

 North and South America. a. e. v. 



3. Nahrungsmittelchernie in Vortrdf/en : herausgegeben von 

 Dr. W. Kerp. Pp. xxxii, 579. Leipzig, 1914 (Akademische 

 Verlagsgesellschaft m. b. H.).— This large volume represents a 

 new venture in the direction of technological literature. It 

 includes the collection of lectures ©n the subjects of the chem- 

 istry and hygiene of foods delivered at the first " Fortbildungs- 

 kursus " for food chemistry in Berlin, 1912. The individual 

 essays, prepared by experts in various branches of this rapidly 

 developing subject, present recent modifications and improvements 

 in technique ; reviews of new contributions to the underlying 

 sciences upon which the food industries are based; and especially 

 the changing viewpoints which progress in the arts and sciences 

 have enforced upon the chemist in this domain. In illustration, 

 chapters on the application of modern physical chemistry, sero- 

 logical studies, bacteriology, and microscopy may be cited. 

 Questions of legal import and economic significance are also dis- 

 cussed from the standpoint of recent experience. The authors 

 include Professors Abderhalden, Uhlenhuth, Buchka, Th. Paul, 

 and Kerp, among the sixteen essayists. The book in no way 

 aims to be a systematic treatise, but rather a guide to the newer 

 features of the chemistry of foods, as well as to the sanitary prob- 

 lems involved, and to the most approved analytic procedures now 

 available. Even the most cursory inspection will awaken a lively 

 appreciation of the enormous field already covered by what was 

 once a minor application of physiological chemistry. l. b. m. 



