similar to that of Mavor, Bigland, and others; and the subjects of the two first parts are to be found in systems of mineralogy and botany; but there is no work with which we are acquainted, in which so much valuable information in all these departments is comprised within the same extent. There is, we are persuaded, no class of readers to whom this book will not be both amusing and instructive. To those who have already studied the subjects in larger works, it will serve to recall the particulars which are most interesting, and may be advantageously employed as a book of reference. Those, on the other hand, who have not entered upon such inquiries, will find a great deal to gratify their curiosity, conveyed in an agreeable manner. To young persons, especially young ladies, who have seldom an opportunity of studying large systems of natural history, we would particularly recommend this work. If it were read in small portions daily, and an account of the pupil's progress rendered, either in writing or in conversation, the young would soon be found to have acquired more information on the topics of which it treats, than many who have perused larger systems in a vague and cursory manner. Besides affording much information,—as it is arranged on the plan of the best systems, it will insensibly accustom the mind to the classifications of natural history, and thereby prepare the reader for the study of more extensive works.
We must not, however, forbear to mention some slight defects, which we would wish much to see supplied, whenever it comes to another edition. In addition to the general index, there should be a separate index to each volume. In the first volume, only some of the families of minerals are enumerated, and for no other reason than that the Table might all be contained in one page. Another defect in the same part of the work is, that little is said of what are called compound rocks, or even of the different soils; and nothing at all of what every one has often occasion to hear mentioned, we mean the manner in which the earth is supposed to have been formed. Now we think that it would be interesting, and at the same time easy, to give a short account of these rocks, and, above all, of the different kinds of soils, and also to give some idea of what is meant by the theories of the earth. Another subject which we should have expected to see noticed, is fossil remains. In this there is much to interest and amuse; and it certainly falls within the author's plan. All these things would add little to the size, while they would greatly increase the value of the publication. It is proper also to remark, that the author might have taken more frequent occasion than he has done to impress on the minds of his readers the appearances of wisdom and goodness which are so often to be met with in the works of nature. In books intended for the use of the young, this is a duty that ought never to be omitted; and the performance of it constitutes one great excellence in the writings of Bigland and Mavor. Of the style and manner we cannot give a better idea, than by making an extract almost at random, which may be considered a fair specimen of what the book contains.
"The common pear is a well-known garden fruit, derived from an English stock, the wild pear tree (Pyrus communis), which grows in hedges and thickets in Somersetshire and Sussex. It would be an endless task to describe the different known varieties of the cultivated pear. Some of these are very large, and others extremely small: some have a rich and luscious flavour, and others, as the iron pear, are so hard and disagreeable to the taste, as to be absolutely unfit to eat. Pears are chiefly used in desserts; and one or two of the kinds are stewed with sugar, baked, or preserved in syrup.
"The fermented juice of pears is called perry, and is prepared nearly in the same manner as that of apples is for cider. The greatest quantities of perry are made in Worcestershire and Herefordshire. The Squash, the Oldfield, and the Barland perry are esteemed the best. Many of the dealers in champaigne wine are said to use perry to a great extent in the adulteration of it: and indeed, real good perry is little inferior in flavour or quality to champaigne.
"Of the wood of the pear tree, which is light, smooth, compact, and of a yellowish colour, carpenters' and joiners' tools are usually made, as well as the common kinds of flat rulers, and measuring scales. It is also used for picture frames that are to be stained black. The leaves impart a yellow dye, and are sometimes employed to communicate a green colour to blue cloth."
