i62 SCIENCE PROGRESS 



One wishes that the authors had decided to write a book actually deal- 

 ing with the preparation of food and had left the scientific treatment of 

 the principles of the study of food to the physiologist and biochemist. 



W. S. 



Food Supplies in Peace and War. By Sir R. Henry Rew, K.C.B. 

 [Pp. vi + 183.] (London : Longmans, Green & Co., 1920. Price 

 6s. 6d. net.) 



This little book gives an interesting and concise account of the principles 

 which govern the food supply of nations, mainly illustrated in the light of the 

 experiences during the recent World War. It is to be hoped that these 

 pages will be read even more widely by the man in the street than by political 

 economists, for it is particularly the former who will derive the maximum 

 benefit from the study. 



Sir Henry Rew is firm in his opinion that British agriculture before the 

 war stood in no need of apology ; unfortunately, the prevalent view was that 

 farming in Great Britain was decadent, and only a comparatively few experts 

 shared the author's opinion that the British farmer was more skilful and 

 successful than the foreign farmer, with whom he was sometimes unfavourably 

 compared. The public should be taught such facts, and by reading this 

 volume they will learn to appreciate the magnificent response which the 

 farmers of this country made to the call for increased production. 



The whole evolution of the system of Government food control, from its 

 simple beginnings to the final complex machine governing production, dis- 

 tribution, sales, and rationing, is clearly and simply described. 



Those who have compared the efficiency of the rationing systems adopted 

 by the various European nations will realise the truth of the author's state- 

 ment that the compulsory rationing of food in this country was accomplished 

 without serious difficulty owing largely to the good sense and public spirit 

 displayed by the people generally. 



From a scientific point of view, many parts of the book are of interest. 

 The fallacy of the assumption that if a supply of wheat is assured all will be 

 well is pointed out, and it is shown that the experience of the Central Empires 

 has taught us that comparatively small deficiencies, such as shortage of 

 dairy products, may seriously aft'ect the health and morale of a nation. 



The need for further research on these questions is obvious, and scientists 

 will welcome another voice helping to sound a warning against the neglect 

 of scientific investigations by the State. 



J. C. D. 



Animal Foodstuffs. Their Production and Consumption, with Special Refer- 

 ence to the British Empire. By E. W. Shanahan, M.A., D.Sc. 

 iPp. viii + 331.] (London: George Routledge & Sons, 1920. Price 

 los. 6d. net.) 



This volume represents a valuable addition to the series of monographs by 

 writers connected with the London School of Economics and Political Science, 

 and is a skilful and very extensive analysis of an important subject. Apart 

 from a short introduction and historical survey, the book is divided into 

 three parts, which deal with production, consumption, and production and 

 consumption within the British Empire. A great deal of labour has ben spent 

 in comjiiling the mass of data which the author presents, and he is to be 

 congratulated on having, by means of a careful classification of his material, 

 produced a readable work on a statistical question. 



Naturally, it is mainly from the statistical aspect that the subject is 

 viewed, but the book will be a storehouse of information for many who are 



