REVIEWS. 
95 
At Buenos-Ayres, in the Argentine Republic, there exists, attached to the Faculty of 
Medicine, a professorship of pharmacy and pharmacology, the occupant of which is the 
author of the meritorious work above cited. 
As a treatise on pharmacy written in Spanish and printed and published in South 
America must be a novelty to most of our readers, let us here say that Professor 
Murray’s work is a well-printed volume of large octavo form, and of more than GOO 
pages. The first part comprises preliminary observations, tables of weights and mea¬ 
sures, a description of the methods of ascertaining specific gravities, thermometric equi¬ 
valents, remarks on the selection of drugs, pharmaceutical nomenclature, etc. The 
second is devoted to pharmaceutical operations and a description of the preparations that 
it is their object to produce. The third part, which extends over 230 pages, treats of 
pharmaceutical bodies derived from the inorganic kingdom. To exemplify the arrange¬ 
ment adopted, let us turn to the article on sulphur, which appears under the unfamiliar 
designation of Azufre. First comes a short history of the element, then a description of 
the forms in which it is employed in medicine, as Azvfre sublimado, Azufre lavado, and 
Azufre precipitado. Then we have three formula; for sulphur ointments and one for 
sulphur lozenges. Sulphuric, sulphurous and hydrosulphuric acids follow. 
The fourth part, headed “Farmacia Organica” (organic pharmacy), comprises all that 
cannot be included in the previous portions of the work, and the classification of its con¬ 
tents is, to our mind, much less satisfactory than that of the preceding divisions. Sec¬ 
tions are devoted to ligneous substances, pectinous bodies, starches, gums, sugars, essen¬ 
tial oils, turpentines, etc., but as there are none for the various parts of vegetables, such 
as leaves, roots, seeds, etc., these have to be introduced under other headings, and occur 
not unfrequently in very strange positions. Thus, under the head “resins ” we find not 
only mastich, copal, and elemi, but caoutchouc, ginger, jalap, podophyllum, kousso, and 
kamala. 
Notwithstanding this defectiv'e and unnatural classification, which, however, we trust 
will be rectified in another edition. Professor Murray’s work is a very commendable pro¬ 
duction, and calculated to render good s'ervice to the school of pharmacy with which he 
is connected. 
A Selection of the Eatable Fungfses of Great Britain. Edited by Robert Hogg, 
LL.D., F.L.S., and George W. Johnson, F.R.H.S., and illustrated by W. G. Smith. 
London : ‘ Journal of Horticulture and Cottage Gardener ’ Office, 171, Fleet Street. 
To those of our readers who desire a concise and popular account of the eatable fun¬ 
guses of Great Britain, we can cordially recommend this volume, which has, moreover, 
the additional merit of being well illustrated by twenty-four coloured plates. The 
twenty-fonr eatable funguses selected for description and illustration are the red-fleshed 
mushroom (^Amanita ruhesceus, Pers.) ; edible morel (Alorche/la esculenta, Linn.); maned 
agaric (Coprinus comatus, Fries) ; mild mushroom (Russula lepida, Fries) ; orange-milk 
Inushroom (Lactarius deliciosus, Fries); violet mushroom fnoloma violacea. Fries); 
liver fungus (Fistu/ina hepatica, Fries); parasol mushroom (Lepiota procera, Scopoli); 
variable mushroom (Russula heterophylla. Fries); white-topped mushroom (Agaricus 
dealbatus, P.) ; edible pore mushroom (Boletus edulis, Bull.) ; giant puff-ball (Lyeoperdon 
giganteurn, Batsch.) ; summer pore mushroom (Boletus ce.stivalis') ; spindle-stemmed 
mushroom (Agaricus fusipes) ; yellow-gilled mushroom a/wiacea) ; chantarelle 
(Cantharellus cibarius) ; meadow mushroom (Agaricus campestris') ; spine-bearing 
mushroom (Ilydnuui repandum) ; horse mushroom (Agaricus arvensis) ; plum mushroom 
(Agaricus Prunulus) ; oyster agaric (Agaricus ostreatus) rugged-stemmed tube mush¬ 
room (Boletus sc(d)er) ; great woodland mushroom (Agaricus giganteus); and curled 
sparassis (S})arassis crispa). To many of our readers the bare enumeration of twenty-four 
eatable funguses as inhabiting Great Britain will appear very surprising; but even these, 
according to good authorities, are by no means all the eatable funguses of this country, and 
the authors of the present volume remark, “ There are many other fungi besides^ these 
that are figured in this work that are considered edible by some, while they are regarded 
by others as suspicious. The species, therefore, that are included in this work have been 
selected with every consideration of caution, and none have been admitted except what 
are known to be not only deleterious but eatable and nutritious.” In thus limiting their 
selection, we think the authors have acted very judiciously; but there is one notable 
