696 



AMERICAN FORESTRY 



mated that 50 per CL-nt. liad to be cleared 

 and stumped before it could be cropped; 

 and, assuming that the 200,000,000 acres of 

 farm land in America have been cleared 

 and grubbed at an average cost of only 

 $10 an acre, the great economic necessity 

 of the application of the most modern and 

 practical methods in clearing operations 

 will be readily seen. Mr. Gilfette has met 

 this need in his book, and has clearly an J 

 thoroughly covered the various methods and 

 machinery employed, and embodied where 

 ever possible most valuable cost figures, 

 which his actual experience as an engineer- 

 ing contractor have made familiar to him 

 The merit of the book, and its value, are 

 unquestioned. 



Successful Canning and Preserving, by 

 Ola Powell. Lippincolt's Home Man- 

 uals. J. B. Lippincott Conii>any, Phil- 

 adelphia. Price, $2.00. 



Of the new literature on the preserva- 

 tion of food products, none is more im- 

 portant than Miss Ola Powell's "Suc- 

 cessful Canning and Preserving.'" Miss 

 Powell is assistant in Home Demonstra- 

 tion work in the States Relations Service 

 of the United States Department of Ag- 

 riculture. In this service her skill has 

 gained national recognition and she is 

 regarded as one of America's foremost 

 experts on canning and preserving meat, 

 vegetables, and fruits. Her experience 

 and research enable her to speak with 

 authority and entitle her new book to a 

 place among the classics of this branch 

 of literature. 



"Successful Canning and Preserving" 

 has two functions in that it is suitable 

 for use as a text book and for practical 

 application to household needs. Miss 

 Powell's work in the States Relations 

 service has rendered her admirably fitted 

 for giving full value to both of these im- 

 portant phases. For several years she 

 has directed the government canning 

 clubs in which thousands of women 

 and girls have acquired complete train- 

 ing and achieved practical and concrete 

 results. In her book she details the 

 methods by which the finest quality of 

 canned products have been prepared by 

 home canners of fourteen and older. In- 

 dividual examples are given of the suc- 

 cess of the work of canning club mem- 

 bers- One such instance shows a sea- 

 son's marketing record of $155.86 in profit 

 for a girl in one of these clubs. As a 

 family record is cited the experience of 

 a household which during the season 

 put up 6,500 cans and glasses of vegeta- 

 bles, jellies and jams of a value of 

 $772.80. The total cost was $19.3.30, 

 showing a profit of $579.60. 



While dealing primarily with can- 

 ning and preserving the book devotes 25 

 pages to drying vegetables, fruits and 

 herbs. The subjects discussed in detail 



include: canning in tin, canning in glass, 

 fruit juices, preserves, marmalades, jams 

 and conserves, jelly making, pickling, the 

 preservation of meats, the use of vege- 

 tables and fruits in the diet, the organi- 

 zation of canning clubs and the business 

 side of home canning. No person who 

 follows the book carefully can fail to 

 meet with success in these various activ- 

 ities. 



To increase its value as a text book 

 the volume devotes considerable space 

 to the subject of teaching canning and 

 kindred studies. This is so explicit as to 

 make the book an important addition to 

 the course of high schools, normal 

 schools and other institutions. Another 

 feature of similar worth is a carefully 

 prepared list of questions at the end of 

 each chapter, from the point of view of a 

 home economics teacher. 



The book contains 372 pages, four col- 

 ored plates and 164 illustrations. 



Chemistry of Food and Nutrition, by 

 Henry C. Sherman, Ph.D.. Professor of 

 Food Chemistry in Columbia University. 

 The MacMillan Company, New York. 

 Price $1.50. 



For its purpose this book has the pre- 

 sentation of the chemistry and nutritive 

 value of food in relation to the require- 

 ments of the human body. It is the out- 

 growth of years of experience jn research 

 work and in teaching the subject to colle- 

 giate and technical students. It is especially 

 useful to the general reader who realizes 

 the importance of nutrition as a factor 

 in general health. It also embodies ma- 

 terial tliat should be of value to teachers 

 and students. The plan of the work in- 

 cludes brief description of the principal 

 foodstuffs and the agencies and proc- 

 esses tlirough which they become avail- 

 able for the uses of the body. In addi- 

 tion it follows the functions of these 

 foods in the tissues and sets forth the 

 food requirements of the body under 

 larying conditions, the nutritive func- 

 tions of chemical elements and tlie quan- 

 tities in which they should be supplied 

 bj' the food. It also details the stand- 

 ards by w-hich to judge nutritive value 

 and economy of articles of food. 



I-'eeding the Family, by Mary Swartz 

 Rose, Ph.D., assistant professor, de- 

 partment of Nutrition, Teachers' Col- 

 lege, Columbia University. The Mac- 

 Millan Company, New York. Price, $2. 

 Intended primarily for uses in the 

 home, this volume undertakes to present 

 food and diet information in such man- 

 ner as will make it easily available in 

 the midst of the cares of the household. 

 The subject is treated clearly and con- 

 cisely, in plain language, showing how 

 the science of nutrition may be applied 

 in daily living. The author treats of the 



food needs of the individual members of 

 the average family, from infancy to old 

 age. Various concrete illustrations of 

 food plans and dietaries are presented, 

 and generous heed given to the house- 

 wife's problem in reconciling the needs 

 of different ages and tastes. Among the 

 problems helpfully treated are the con- 

 struction of daily bills of fare on a ra- 

 tional basis, the wise expenditure of 

 money for food and reasonable control 

 of the kinds of food consumed. 



Tlie book lias a value for every house- 

 keeper. 



Human Foods and their Nutritive Value, 

 by Harry Snyder, B.S., Professor of 

 Agricultural Chemistry in the Univer- 

 sity of Minnesota. The MacMillan 

 Company, New York. Price $1.25. 



Professor Snyder, in this book, shows 

 a clear understanding of food values and 

 sets them forth in style w-ell adapted for 

 use of the work of a text-book for stu- 

 dents in colleges. In concise form he 

 presents the composition and physical 

 properties of foods and discusses some 

 of the main factors which affect their 

 nutritive value. Combined with a pre- 

 sentation of the principles of human nu- 

 trition is given a study of the more com- 

 mon articles of food, in the belief that 

 it will suggest ways in which foods may 

 be selected and utilized with saving of 

 money and increased efficiency of physi- 

 cal and mental effort. Especial prom- 

 inence is given flour, bread, cereals, veg- 

 etables, meats, milk, dairy products and 

 fruits as the articles most extensively 

 used. 



The Handbook of Explosives, just is- 

 sued by E. I. Du Pont de Nemours & Com- 

 pany, gives instructions for the use of ex- 

 plosives for clearing land, planting and 

 cultivating trees, draining, ditching, sub- 

 soiling and other purposes. Especial in- 

 terest attaches to the information in con- 

 nection with tree planting. The book shows 

 that blasting mellows the ground to a depth 

 of five or six' feet and throu,ghout a circu- 

 lar area 10 to 20 feet in diameter, making 

 it easy to dig the hole and plant the tree 

 correctly. In addition it creates a porous, 

 water-absorbing condition which decreases 

 the danger of drouth and invigorates 

 growth. Details of processes of tree fell- 

 ing and stump blasting are also given. The 

 book is filled with information on these and 

 related subjects and is useful to all who are 

 interested. 



"Vertical Farming" is another book is- 

 sued by the same concern. This deals with 

 the use of explosives in shattering subsoils, 

 to give greater feeding area for the roots 

 of vegetation. This book is by Gilbert 

 Ellis Bailey, A. M., E. M., Ph. D., professor 

 of geology at the University of Southern 

 California. It is freely illustrated. 



