422 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



be without some suggestion as to what to see. The language of the book 

 is very free from technicalities, and the illustrations, which are very 

 numerous, are in many cases good. 



" Inorganic Chemistry." Part I. By F. S. Kipping and W. H. Perkin. 

 8vo., viii + 312 pp. (Chambers, London, T909.) 3s. 6d. 



Of the many introductions to elementary chemistry this is perhaps 

 the best of those recently published. It is arranged on a logical plan, 

 so as to carry the student on from one subject about which he has 

 learned to another a step more advanced, and a second part of the work 

 is to follow so designed that it will be a continuation of this. No better 

 book could be put in the hands of the young student to supplement and 

 emphasize the practical work of the laboratory. 



"Fungi and How to Know Them." By E. W. Swanton. 8vo., xi + 

 210 pp. (Methuen, London, 1909.) 6s. net. 



Almost everyone is attracted by the brilliant colour of the scarlet- 

 capped "fly-agaric" or the curious, bun-like Boleti of the woods, in 

 autumn, at any rate so far as to desire to knock their caps off! Not 

 a few desire more, to know their names and something of their ways of 

 life ; and more still, perhaps, are interested in the question of whether 

 or not they are edible. To these we can heartily recommend this book, 

 which will serve as a reliable introduction to the works of Massee, Cooke, 

 and other authorities. It is well illustrated by many figures in black 

 and white, and by several in colours, by which one may recognize almost 

 any of the fungi commonly met with. 



" Bacteria in Eelation to Country Life." By J. G. Lipman, A.M., 

 Ph.D. 8vo., xx + 486 pp. (Macmillan, New York, 1908.) 6s. Qd. net. 



When one realizes the profound changes which bacteria bring about 

 in organic matter in a short space of time, owing to their prodigious 

 powers of increase, it is easy to understand how a knowledge of their 

 mode of action is likely to put into the hands of man a power which he 

 may use for the betterment of many of his activities. Already the dairy 

 industry has been revolutionized in some countries through the applica- 

 tion of our knowledge of bacterial action ; changes have been brought 

 about in the canning and fruit-preserving industries ; difficulties met 

 with in the wine and beer making industries have been overcome ; and 

 other industries depending upon fermentation processes have been aided. 

 Our outlook to infectious diseases has been completely altered, and much 

 suffering has been prevented or alleviated. Now we are finding out more 

 and more concerning the action of bacteria in the soil, and no doubt 

 when more is known some of our horticultural processes will be modified, 

 just as other great industries have been. The book before us deals in a 

 clear and interesting way with many of the aspects of bacterial life and 

 the ways in which it comes in contact with our own activities, and will 

 repay perusal by anyone taking an interest in country industries, and 

 particularly in those connected with the water and milk supply and with 

 the soil. 



