BOOK REVIEWS, 
193 
placed upon the collection of fallen leaves and spraying with lime- 
sulphur, the concentrated solution (testing 32 0 Baume) being diluted 
with forty times its bulk of water. Similar small differences will be 
found with other diseases, but comparisons with European conditions 
are often made, and this adds to the value of this book to English 
readers. One of the authors spent a considerable time in Europe and 
made himself familiar with the diseases of plants here, and he has used 
the knowledge thus gained to great advantage. 
The authors deal not only with the diseases due to fungi and 
bacteria, but also with such things as " glassiness," " bitter-pit," 
" Jonathan spot " of apples, all of which are too familiar in this 
country, and none of which, alas, have so far been completely and 
thoroughly investigated. The illustrations are excellent, and we have 
nothing but praise for this work from beginning to end. 
" British Insects and how to know them/' By Harold Bastin. 
8vo. ix + 129 pp. (Methuen, London, 1917.) 
There is no better brief review of British Insects than this useful 
little volume. The plan of it is to describe the general structure of 
insects, and the marks that distinguish them from their nearest 
allies - then to take each large group of insects, as the butterflies 
and moths ; the curious little wingless insects most simple of their 
kind and possibly most primitive ; the beetles ; and so on ; devoting a 
chapter to each. The principal characteristics of each group are men- 
tioned and the main variations within the group, with a short account 
of the common members of it which are more likely to be met with by 
even the casual inquirer into the living creatures of the countryside. 
Several plates help to give an idea of the insects dealt with, and increase 
the usefulness and value of the book greatly. 
" The Wild Foods of Great Britain ; Where to find them and 
how to cook them." By L. C. R. Cameron. 8vo. xiii + 128 pp. 
(Routledge, London, 1917.) Paper covers, is. 6d> net. 
The organic kingdom in almost all its branches is drawn upon 
to provide material for this little book, and even the caterpillars 
of the cabbage butterflies are said to be " a real delicacy " if " lightly 
cooked in boiling butter, and sprinkled with pepper and salt." We 
fear the materials required for making many of the dishes, such as 
this, palatable, will be beyond the means of the very poor, for whom 
the book is intended. For those, however, whose means permit, and 
who have a penchant for trying new dishes, this little book will prove 
a complete guide. The author is careful to point out the necessity 
for condiments and gives a long list ; and, moreover, he is also careful 
to say that the cooking of these wild and war-time rations calls for 
not a little trouble* — trouble perhaps rarely expended upon the 
cooking of ordinary foods in ordinary homes. 
VOL. XLIII. o 
