BOOK REVIEWS 245 



technical language and in that respect is markedly different 

 from the ordinary handbook which undertakes to describe and 

 give analytical keys for our wild plants. Page after page of 

 illustrations, reproductions of the author's drawings, add to the 

 value of the book. These are not so numerous as in the well 

 known Britan's Illustrated Flora; nor could that be expected in 

 a single moderately sized volume. But the book will un- 

 doubtedly be of great help to the class of persons it is intended 

 for and should facilitate a familiarity with the plants of one's 

 region. It seems particularly appropriate to review the book 

 in a nature study periodical, because it does simplify the proc- 

 ess of recognition and does lead on to a moderate familiarity 

 with some of the absolutely necessary scientific terms. It is 

 a thoroughly praiseworthy attempt to popularize botany. 



The first of the book has a context much like the Gray's les- 

 sons but less technical and better illustrated. The second part 

 is devoted to the analytical keys and systematic descrip- 

 tions. The keys are illustrated — an innovation the novice will 

 appreciate. It makes an ideal text for high school use but is lim- 

 ited somewhat in its usefulness since many of the characteristic 

 flowers of our prairie regions are not found in it. It should have 

 large adoption in the territory for which its title indicates it is 

 intended. 



A very excellent little book is H. W. Conn's Bacteria Yeasts 

 and Moulds in the Home, Ginn & Company. ($1.00). 



The book is designed as a textbook for the schools ; in 

 addition to numerous interesting chapters it has an appendix 

 with practical exercises. It is illustrated with numerous well 

 executed cuts. The book might be used in high school or even 

 with beginning classes in more advanced schools. It is emi- 

 nently adapted to classes in home economics. It does not pre- 

 suppose any previous knowledge of bacteria or bacteriological 

 technique and the layman will read it with unalloyed interest, 

 as it answers so many of the questions that he is anxious to 

 have answered in a simple way. For instance, here he finds 

 a clear discussion of the decay of fruit, with illustrations of the 

 apple infected by the various molds producing those blotches 

 that so often mar the fruit. Here he finds why various cheeses 

 differ in their taste and why it is impossible for us as yet to 

 manufacture some of them in this country. He finds the part 

 that bacteria play in the fertility of the soil. Similarly the 

 house wife will learn the philosophy of many of the common 



