Microbes, Ferments, and Moulds. By E. L. Tronessart. (Kegan Paul
and Co.)—This is one of the "International Scientific Series." M. Trouessart gives an interesting account of the various parasites of wheat, grasses, and rye ; the moulds of leather and fruit ; the potato- rot, and the parasite of the vine ; the ferments used in the manu- facture of alcohol and vinegar, as well as those employed for beer, cheese, and bread ; the microbes which affect wine (a dreadful list); microbes that live in sulphurous springs; and, lastly, the microbes of human diseases. "Anthrax," or " wool-sorters' disease," "bacillus tnbercularis," or "consumption," typhoid, yellow-fever, and scarlet- fever receive full attention, and the cholera bacillus is discussed. The illustrations are decidedly poor, but on the whole, the book supplies very well a long-felt want, and will worthily fill a gap in scientific libraries.
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