=DAIRY-FARMING, MANAGEMENT OF COWS, etc.= =POULTRY-KEEPING.= =TREE-PLANTING, FOR ORNAMENTATION OR PROFIT.= =STOCK-KEEPING AND CATTLE-REARING.= =DRAINAGE OF LAND, IRRIGATION, MANURES, etc.= =ROOT-GROWING, HOPS, etc.= =MANAGEMENT OF GRASS-LANDS, LAYING DOWN GRASS, ARTIFICIAL GRASSES, etc.= =MARKET GARDENING, HUSBANDRY FOR FARMERS AND GENERAL CULTIVATORS.= _UNIFORM WITH THE ABOVE._ =BRITISH BEE-FARMING: Its Profits and Pleasures.= By JAMES F. ROBINSON. Large crown 8vo, 5_s._ JAMES LONG. =BRITISH DAIRY-FARMING=, to which is added a Description of the Chief Continental Systems. By JAMES LONG. With Numerous Illustrations. Crown 8vo, 9_s._ _From the_ MARK LANE EXPRESS. “A new book on dairy-farming could scarcely have been issued at a more seasonable period than the present time, when that branch of agriculture is, for the first time, receiving the attention it deserves and requires; and Mr. James Long’s ‘British Dairy-Farming,’ published by Messrs. Chapman & Hall, is likely to have a wide circulation. As 178 out of 491 pages are devoted to foreign systems of dairying, besides numerous references in the rest of the work, and as a book is always known by its short title, it is a pity that the more comprehensive title was not chosen, especially as the foreign portion of the work is by no means the least valuable. The collection of facts, including prices, and various other statistics in the chapters on milk, butter, and cheese, is very useful, and must have cost a great deal of labour. The illustrated description of dairy utensils and appliances, again, is very complete, and the details given about cream-separators, to which Mr. Long has devoted special study, are worthy of careful attention. In our opinion, however, the most valuable portion of the work is that devoted to descriptions of Continental systems of dairying.... The instructions as to the making of the most famous fancy cheeses of France, Italy, and Switzerland are especially worthy of study, with a view to the manufacture of similar cheeses in this country. Very full details of the practices of the best makers of these cheeses, with numerous illustrations and records of quantities and prices, are supplied. Indeed, it is marvellous that so many trade secrets should have been divulged by the foreign dairy-farmers. The descriptions of butter-making in France and Denmark are also worthy of careful attention. On the whole, we sincerely congratulate Mr. Long upon the notable addition which he has made to the literature of dairy-farming.” CHAPMAN & HALL, LD., LONDON. PROFESSOR J. WRIGHTSON’S WORKS.