7 02 SCIENCE PROGRESS 



Giglioli, who is aided by an able staff of abstractors. The quality of the work 

 is excellent. The present number runs to over 360 pages and yet only contains 

 abstracts of publications received at the Institute during one month. It is 

 hardly necessary to say that no other publication deals in so full a manner with 

 agricultural papers as this does. Hitherto the agricultural investigator, in this 

 country at any rate, has had to depend on the American Experiment Station 

 Record for his abstracts but although this has served a very useful purpose it is 

 on nothing like the scale of the present publication. The Bulletin is published 

 monthly in French and English at an annual subscription of 18 francs and 

 deserves the cordial support of all who are in any way interested in agriculture. 



E. J. R. 



The Chemistry of Breadmaking. By J. Grant, M.Sc.Tech. [Pp. vi + 224.] 

 (London : Edward Arnold. Price 5s. net.) 



We agree with Mr. Grant that earnest students of breadmaking do require a 

 book, that is reasonable in size and price, as an introduction to the subject. In 

 many respects his work may be accepted as meeting this want. The writer has 

 not quite freed himself from the trammels of that elementary science which 

 ought to have been taught at school but his book is less open to this criticism 

 than many similar technical works. There are plenty of books on elementary 

 science available and it would have been far better to devote the space to bread- 

 making. 



The author has in many places caught the spirit of his subject and writes as 

 if he were acquainted with the modern work. The chapters on the cereals and 

 milling are well done and contain some excellent illustrations. The description 

 of the various processes of breadmaking is clearly written but it fails to indicate 

 exactly how the bread of the various districts of Britain is being made at the 

 present time. The relation of the flours from different parts of the world to the 

 quality of the bread might well have been discussed more fully. A final chapter 

 deals with the analysis of cereal foods. In scope the work is comprehensive and 

 it may be recommended as a valuable addition to the literature of breadmaking. 



E. F. A. 



