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THE POPULAR SCIENCE MONTHLY. 



are distinguished thus : " In the first group 

 merely the voluntary movements show 

 changes; in the second group abnormities 

 in the functions of the sense organs are 

 added. In the first group, also, only those 

 functions are abnormal which we attribute 

 to the centrifugal nerves, while in the second 

 group the functions of the centripetal nerves 

 are likewise disturbed." The longest and 

 most important chapter in the book is that 

 on the symptoms of hypnosis. These he 

 arranges under the headings Physiology and 

 Psychology, but merely for convenience, as 

 the bodily functions become abnormal only 

 in consequence of changed mental states. 

 The physiological symptoms concern "the 

 voluntary and involuntary muscles, the or- 

 gans of sense, common sensation, the secre- 

 tions, metabolism, and, in rare instances, 

 also the cell-power of organization." As to 

 whether reflex movements that do not ap- 

 pear under normal conditions appear in hyp- 

 nosis, as Charcot and Heidenhain assert, the 

 author is inclined to say " not proven." Un- 

 der psychology he names abnormity of the 

 memory, the performance after being wak- 

 ened of actions suggested during hypnosis, 

 the habit of hypnotics trying to find reasons 

 for absurd suggested acts, etc. In his opin- 

 ion we can not speak of loss of conscious- 

 ness in hypnosis, nor is the subject devoid 

 of will power, as is often shown by resistance 

 to suggestions. In concluding this division 

 of the subject, Dr. Moll delivers a caution 

 against mistaking the results of training for 

 essential hypnotic phenomena. For instance, 

 Delboeuf artificially induced the stages of 

 Charcot in one of his own subjects in a few 

 hours. A discussion of states cognate to 

 hypnotism follows. Dr. Moll begins by say- 

 ing, " I do not think we can make a close 

 comparison between sleep and hypnosis," 

 but seems to contradict himself by stating, 

 in conclusion, that " hypnosis by no means 

 needs to be sharply distinguished from 

 sleep." Next the author takes up the the- 

 ory of hypnotism, and passes in review the 

 various actions in the brain that have been 

 supposed to account for hypnotic phenome- 

 na. He gives a little attention to the sub- 

 ject of simulation, because disbelievers in 

 the reality of hypnotism are very fond of 

 crying fraud. lie also considers respective- 

 ly the medical and the legal aspects of hyp- 



notism in a suggestive style, and closes with 

 a tolerant glance at the alleged phenomena 

 of animal magnetism, telepathy, etc. Two 

 indexes and a short list of the books the 

 author chiefly recommends are appended to 

 the volume. The author is himself an ex- 

 perimenter and frequently alludes to his own 

 results, but his tone throughout is that of a 

 judge rather than that of the advocate of 

 any special theory. His pages bristle with 

 parentheses, inclosing names of men to whom 

 he credits observations and opinions. The 

 work claims to be thoroughly up to date, it 

 gives evidence of having been carefully 

 written, and it has already had the benefit of 

 one revision. 



Practical Sanitary and Economic Cooking 

 adapted to persons of moderate and 

 Small Means. By Mrs. Mary Hinman 

 Abel. American Public Health Associ- 

 ation: Rochester, N. Y. Pp.182. Price, 

 40 cents. 



This little work is the essay for which 

 was awarded the prize of five hundred dol- 

 lars offered by Mr. Henry Lomb, of Roches- 

 ter, in 1SS8. Its great superiority over the 

 other essays offered in the competition may 

 be inferred from the fact that no one of the 

 other sixty-nine was adjudged worthy of the 

 second prize of two hundred dollars offered 

 at the same time. The basis of the treatise 

 is an explanation of what is meant by food- 

 principles, with the amounts of each that are 

 required by a man, a woman, and a child, re- 

 spectively, and the percentages to be found 

 in different kinds and cuts of meat, in vege- 

 tables, etc. This theoretical matter is illus- 

 trated by practical directions for cooking 

 all the reasonably economical foods. The 

 recipes are grouped under the three head- 

 ings, Proteid-containing Foods, Fats and Oils, 

 and Carbohydrate-containing Foods. In de- 

 scribing methods of cooking meat, the author 

 first answers the question which probably 

 few housewives have ever thought to ask 

 Why do we cook it at all ? Several ways of 

 cooking each kind are given, and the rank of 

 each in the scale of economy is told. In the 

 short chapter On Fats and Oils, the impor- 

 tance of fat in the diet is emphasized, and 

 several ways of preparing cheaper fats so as 

 to take the place of butter are described. 

 The cooking of grains and vegetables, and 

 the making of bread, fritters, and puddings, 



