It is commonly said that there is a great difference between the transpiration and evaporation of water in plants. The former takes place in an atmosphere saturated with moisture, it is influenced by light, by an equable temperature, while evaporation ceases in a saturated atmosphere. M. Leclerc has very carefully examined this question, and he concludes that transpiration is only the simple evaporation of water. If transpiration is more active in the plant exposed to the sun, that is due to the heat rays, and in addition arises in part from the fact that the assimilating action of chlorophyl heats the tissues, which in turn raises the temperature and facilitates evaporation. As to transpiration taking place in a saturated atmosphere, it is a mistake; generally there is a difference in the temperature of the plant and the air, and the air is not saturated in its vicinity. In a word, transpiration and evaporation is the same thing. Herr Reinke has made an interesting examination of the action of light on a plant. He has permitted a pencil of sun rays to pass through a converging lens upon a cell containing a fragment of an aquatic plant. He was enabled to increase the intensity of the light, so that it should be stronger or weaker than the direct sunlight. He could thus vary its intensity from 1/16 of that of direct sunlight to an intensity 64 times stronger. The temperature was maintained constant. Herr Reinke has shown that the chlorophyl action increases regularly with the light for intensities under that of direct sunlight; but what is unexpected, that for the higher intensities above that of ordinary daylight the disengagement of oxygen remains constant. M. Leclerc du Sablon has published some of his results in his work on the opening of fruits. The influences which act upon fruit are external and internal. The external cause of dehiscence is drying. We can open or shut a fruit by drying or wetting it. The internal causes are related to the arrangement of the tissues, and we may say that the opening of fruit can be easily explained by the contraction of the ligneous fibers under drying influences. M. Leclerc shows by experiment that the fibers contract more transversely than longitudinally, and that the thicker fibers contract the most. This he finds is connected with the opening of dry fruits. Herr Hoffman has recently made some interesting experiments upon the cultivation of fruits.