REVIEWS. 
EE a 
In accordance with instructions from the Executive Committee, work was commenced ~ 
on the nomenclature of farm crops, and specimens of the different varieties of wheat, 
oats, and barley were collected from the experimental farm in each State. Wheat, 
being the most important of the cereals, was the first one to be considered. It was 
found that, in order to deal with the nomenclature effectively, it was necessary to compile 
@ classification of the varieties, and also a detailed description ofeach variety, in order 
that it could be taken as a standard for comparison. 
Part I. of the bulletin deals with the classification, giving a detailed description of 
the characters which may be used to divide the varieties into classes and types and an 
Account of the classes which are formed on these characters. . 
The main classes are formed on the presence or absence of awns; the presence or 
absence of hairs on the chaff; the colour of the chaff; and the colour of the grain. 
Sixteen classes can be distinguished, and these are further subdivided into types according 
to certain botanical and agricultural characters. 
The botanical characters used in the types described are the solidity of the straw, | 
which may be hollow, pithy, or solid; the presence of awns; the shape of the head, 
which may be club-tipped, square, or tapering; the character of the outer glume ;_ and 
© size and shape of the grains. 
_ The agricultural characters used are the stooling property, the seasonal variation or 
time of ripening, and the character of early growth; but these need more careful investi- 
 Sation and description before they can be counted upon as reliable characters for use/ 
0 distinguishing between the varieties. 
_. Part IT. of the Bulletin gives a short botanical description of the different species of 
wheat under cultivation in different parts of the world. The grouping of the species _ 
is according to the distinguished botanist Hackel. A strictly botanical description of 
ach group is given, and a note as to the extent to which each is grown in Australia. 
Part III. gives a detailed description of cach of the 46 best known varieties grown in 
Commonwealth. Each description has been compiled from the material received 
‘irom the various State farms, from all the available literature on the subject, and, where 
Possible, with the help of the breeder of the variety. The botanical characters are 
scribed in detail, the agricultural characters in brief, and the history or pedigree of — 
®ach variety is given. , : 
.. The description of the varieties is preceded by a key or classification, to assist in their 
Identification. : 
The bulletin has been prepared by Ellinor Archer, M.Sc., Secretary of Seed Improve- 
Ment Committee, under the supervision of the membors of the Committee. Copies may 
obtained on application to the Secretary of the Institute of Science and Industry. 
Food Inspection and Analysis.—By Albert E. Leach, 8.B., revised and enlarged © 
by Andrew L. Winton, Ph.D. 4th edition, pp. xix. + 1090, with 158 photomicro-. 
Staphs and 120 text figures. John Wiley & Sons, New York, 1920. 45s. net. 
A copy of the fourth edition of the above book has been received from Messrs. 
| Chapman & Hall, Covent Gardens, London, and the information contained in 
le work, which is almost encyclopedic in size and character, is brought right up 
,2 date—January, 1920. As a new‘edition of an old and well-known work, it 
has retained the old arrangements to meet the convenience of those accustomed 
the earlier editions which appeared in 1904, 1909, and 1913... There has 
i been considerable advances since the last date, anda large amount of new’ 
aterial has been added to or substituted for those past editions, resulting in 
N increase of 90 pages. Ne 
The recent literature has been well culled, and many references are given 
88 “footnotes to the pages. The new edition is due to Dr. A. iL, Winton, who 
'S also the author of several books of his own account, and a recognised authority 
®n Food Examination, especially on the microscopical side. It was expected 
that more chemical microscopy would be found in the present edition, eg., in 
_ the examination of puBRtes much confusion existed until the osazone method was 
'ntroduced, yet no reference is given to the various osazones and their micro- 
{oical examination. In the examination of various jellies, no chemical examina- 
ton can detect fruit adulteration as satisfactorily as the microscopical 
*Xamination of colloidal precipitates, which are not mentioned; the alkaloids 
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