662 EXPEEIMENT STATION RECORD. [Vol.38 



nutritive value and economy. While emphasizing the fact that under modern 

 conditions scientific dietary standards based on a knowledge of food chemistry 

 and nutritive requirements " constitute the most rational guide to the formation 

 of hygienic and economic habits in the use of food," the author states that too 

 much weight must not be attached to any attempt to state the requisites of an 

 adequate diet in terms of quantities of certain nutrients. 



Many additions and some changes have been made in the tables in the appen- 

 dix. The table of ash constituents contains many hitherto unpublished anal- 

 yses, and the data are uniformly given as percentages of the elements and not 

 of their oxids. An extensive list of references to the original literature is given 

 at the end of each chapter. 



Special attention has been given throughout the book to the task of presenting 

 the striking results of the most recent investigations in n-utrition in such a 

 manner as " to make clear their importance without giving exaggerated impres- 

 sions and with due emphasis upon the fact that on many significant points any 

 interpretation which can now be offered is necessarily tentative." 



Food in war time, G. Lusk {Philadelphia and London: W. B. Saunders Co., 

 1918, pp. //6). — This book contains three short articles — A Balanced Diet; 

 Calories in Common Life ; and Rules of Saving and Safety. 



[The work of the Office of Home Economics, U. S. Department of Agricul- 

 ture], Mrs. J. C. Gawleb (Gen. Fed. {Women's Clubs) Mag., 16 {1917), No. 9, 

 p. 26). — A summary of data regarding the organization and work of the U. S. 

 Department of Agriculture with special reference to war-time activities. 



What the Department of Agriculture is doing' to aid women's war work 

 (Gen. Fed. (Women's Clubs) Mag., 16 (1917), No. 9, pp. 17, iS).— Information 

 is given regarding the general work of the U. S. Department of Agriculture In 

 home economics, its extension work, and its relations to the Food Adminis- 

 tration. 



Conservation of food by substitution with suggestive menus for families 

 of two and five, prepared as far as possible with reference to emergency 

 food conditions (Mich. Agr. Col., Dom. Sci. and Home Econ. Ext. Depts. 

 [Pub., 1918], pp. 96). — This bulletin discusses the five food groups and the 

 planning of meals to include proper proportions of food from each group. Sug- 

 gestive menus for fall, winter, spring, and summer for families of two and five, 

 prepared as far as possible with reference to emergency food conditions, are 

 given. 



[Food conservation], Doea E. Wheeler (Women's Munic. League Boston 

 Bui., 9 (1917), No. 1, pp. 11-20, figs. 2). — Data on the saving of 'wheat and sub- 

 stitutes for sugar and recipes for Italian dishes are included. 



Notes from the Department of Food Sanitation and Distribution (Women's 

 Munie. League Boston Bui., 9 (1918), No. 2, pp. 27-29). — Recipes for the use 

 of corn and corn products and inexpensive Italian dishes are given. 



Economy in feeding the family. — I, Some essential facts regarding nutri- 

 tion, J. P. Street and E. H. Jenkiists (Connecticut State Sta. Bui. 196 (1917), 

 pp. 15). — This bulletin is the first of a series designed to help "those who 

 provide the food of families to have a clearer understanding of the principles 

 of nutrition, of the amount of food necessary for health and efficiency, and of 

 the most economical methods of buying and preparing food." It contains a 

 short discussion of the following topics : The uses of food, the chemical com- 

 position of food, the special uses of the proteins, carbohydrates and fats of the 

 food, the expression of the quantities of food ingredients and their energy, the 

 number of calories needed by the body each day, and the application of the 

 knowledge of calories to the preparation of the daily meal. A table is included 



