38 
Book  Reviews. 
f  Am.  Jour.  Pharru. 
1     January,  1908. 
tion  of  the  Tissues;  3,  Secondary  Increase  in  Thickness;  4,  Pro- 
tection from  Injuries  and  Loss  of  Water;  5,  The  Plant  Skeleton; 
6,  The  Absorption  of  Water  and  Minerals ;  7,  Circulation  of 
Water  and  Soil  Solutes ;  8,  Intake  and  Circulation  of  Gases ;  9, 
Construction  of  the  Plant's  Food  ;  10,  Circulation  ot  Foods  through- 
out the  Plants  ;  11,  Storage  of  Food  and  Water  ;  12,  Secretion  and 
Excretion;  13,  The  Preparation  of  Sections;  14,  The  Use  of  the 
Microscope;  15,  Reagents  and  Processes;  16,  Microchemistry  of* 
Plant  Products;  and  17,  Detection  of  Adulteration  in  Foods  and 
Drugs. 
It  is  a  good  book  of  fundamental  principles  in  plant  anatomy  and 
will  be  found  valuable  to  the  student  who  is  desirious  of  preparing 
himself  for  the  study  of  drugs,  foods  and  technical  products.  In. 
deed,  the  course  of  work,  as  outlined  in  this  volume,  is  required  for 
the  microscopical  examination  of  commercial  vegetable  products. 
An  Introduction  to  Vegetable  Physiology.  By  J.  Reynolds 
Green.  Second  edition.  Philadelphia  :  P.  Blakiston's  Son  &  Co. 
1907.    $3.00  net. 
This  work  has  apparently  been  prepared  as  a  companion  to  the 
one  on  "  Plant  Anatomy,"  by  Stevens.  It  is  an  excellent  book  on 
elementary  vegetable  physiology.  The  following  subjects  are 
treated  :  1,  the  general  structure  of  plants  ;  2,  the  differentiation  of 
the  plant  body;  3,  the  skeleton  of  the  plant;  4,  the  relation  of 
water  to  the  protoplasm  of  the  cells  ;  5,  the  transport  of  water  in 
the  plant  ;  6,  the  transpiration  current,  root  pressure  and  transpira- 
tion ;  7,  the  aeration  of  plants;  8,  the  food  of  plants;  9,  absorption 
of  food  materials  by  a  green  plant;  10,  the  chlorophyl  apparatus ; 
II,  the  construction  of  proteins;  12,  the  constituents  of  the  ash  of 
plants ;  1 3,  other  methods  of  obtaining  food  ;  14,  translocation  of 
nutritive  materials  ;  15,  the  storage  of  reserve  materials  ;  16,  diges- 
tion of  reserve  materials;  17,  metabolism ;  18,  the  energy  of  the 
plant  ;  1 9,  growth  ;  20,  temperature  and  its  conditions  ;  21,  the  influ- 
ence of  the  environment  on  plants;  22,  the  properties  of  vegetable 
protoplasm;  23,  stimulation  and  its  results;  24,  the  nervous 
mechanism  of  plants;  and  25,  reproduction. 
The  work  contains  nearly  200  illustrations,  is  well  written  and 
can  be  used  not  only  by  students  of  botany,  but  by  the  general 
reader  who  wishes  to  be  informed  on  the  physiological  processes  in 
plants. 
