FOODS — NUTRITION. 901 



Concerning- the excretion of neutral sodium sulphite and aldehyde sodium 

 sulphite by dogs, <i. Sonntag ( Arb. K. Gesundheitsamte, 21 ( 1904), pp. 285-808; abs. 

 in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 8, pp. 219, 220). 



The effect of neutral sodium sulphite, neutral aldehyde and acetone 

 sodium sulphite, and other materials on tadpoles, F. Franz (Arb. K. Gesund- 

 heitsamte, .'l (1904), pp. 304-311; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 

 (1904), No. 8, pp. 220, 221). 



Comparative studies of the pharmacological effect of organic compounds of 

 sulphurous acid and of neutral sodium sulphite, E. Host ami I". Franz ( Arb. K. 

 Gesundheitsamte, 21 ( 1904), pp. 812-371; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 

 8 (1904), No. 8, pp. 221, 222).— These three articles report work on the pharmaco- 

 logical effect of sulphurous acid and sulphites, as related to food preservatives. In 

 Sonntag's experiments with dogs neither the neutral nor the aldehyde sodium sulphite 

 had any noticeable effect on the total quantity of sulphur excreted in the urine. 

 The greater part of the sulphite taken was oxidized to sulphate before being excreted. 



In Franz's experiments with tadpoles all the sulphites tested were poisonous to 

 tadpoles immersed in solutions of different strengths, the acetone sulphite being the 

 most poisonous. Tests were also made with sodium chlorid, nitrate, sulphate, car- 

 bonate, bromid, iodid and rhiorid, borax, boric acid, and formaldehyde. 



In Rost's and Franz's experiments which were made with animals to study the 

 effects of formaldehyde, acetaldehyde, glucose, and acetone sodium sulphite, it was 

 found that these compound sulphurous acid salts behaved like sodium sulphite. In 

 other words, sulphurous acid did not lose its poisonous properties by union with 

 aldehyde, sugar, and acetone. 



The art of right living, Ellen H. Richards (Boston: Whitcomb & Barrows, 1904, 

 pp. 50). — The relation of food, exercise, sleep, amusements, environment, etc., to 

 normal healthy life is discussed, the volume as a whole containing many useful sug- 

 gestions regarding the hygiene of living. 



The author points out that while climate is not under our control and habits must 

 be adapted to it, yet food, shelter, and sanitation in the main are under personal 

 control and should receive the attention that they demand. Education in these and 

 related topics is in her opinion of the utmost importance. 



The volume is a condensation of lectures given at Knoxville, Tenn., in 1904, before 

 the Summer School of the South. 



First lessons in food and diet, Ellen H. Richards (Boston: Whitcomb & Barrows, 

 1904, !>/'■ I V 52, dgm. 1 ). — In this introductory text-book the principles of nutrition 

 are plainly stated and some of the more important questions connected with food 

 and diet are taken up. The 10 lessons include such topics as plant life, the school 

 luncheon, daily food, and principles on which bills of fare are made. In each lesson 

 the subjects are discussed in a clear and concise manner and directions are given for 

 the preparation of illustrative material. 



Practical dietetics, A. L. Benedict (Chicago: G. J'. Engelhard cfc Co., 1904, pp. 

 383). — In this volume, which is especially designed for physicians, the author dis- 

 cusses the chemical basis of dietetics, organic and inorganic food constituents, die- 

 tetics in health, foods and condiments, conditions of diet and digestion, dietetics at 

 different periods, as well as dietetics with special reference to different diseases and 

 related questions. 



Institution recipes, Emma Smedley (Philadelphia: Wm. /•'. Fell Co., 1904, pp. 

 121). — On the basis of personal experience the author gives directions for the prepa- 

 ration of a considerable number of foods and beverages in quantities sufficient to 

 serve 150 persons. Sample menus suitahle for institution diet for 1 week, holiday 

 menus, ami a wick's menus for a lunch room are also given. The author states that 

 "the recipes here offered are the result of personal laboratory experiments and 

 practical application in the preparation of food by groups of students in some depart- 

 ments of the Johns Hopkins Hospital Training School, Haiti more, and the lunch 

 room for students of the Drexel Institute, Philadelphia." 



