894 EXPEBIMENT STATION RECOKD. [Vol. 37 



help they could give in the effort to increase the dairy protlucUon of Britain. 

 The latter, the author concludes, " is a question first of education : (Irades of 

 education to suit the different classes of women who enf,'ape in dairying and, 

 above all, an education that will come right into the farmhouse and intluence 

 the minds of the wives and daughters there. . . . And, added to that, let them 

 have equal and honorable place beside men in all associations that concern 

 the welfare of the industry in which they both labor with head and hands." 



Productive dairyirig, R. M. Washburn (Philadelphia and London: J. B. 

 Lippiticott Co., 1917, pp. XII+J,32, pis. 2, figs. 120).— The object of this boi.k is 

 to furnish a foundation and guide for good practice in dairying. It is written 

 for use in high schools, schools and colleges of agriculture, general courses, 

 rural consolidated schools, and farmers. Its seven parts deal respectively with 

 the why of dairying, the dairy l>reeds, care and management of dairy cows, 

 winter feeding, clean milk production, farm dnirying, and market milk. Tables 

 showing the composition of feeding stuffs and data as to fat estimation are 

 appended. 



A first-year course in home economics for southern agricultural schools, 

 LoviSE Stanley (U. S. Dcpt. Agr. Bui. S'fO (1917), pp. 5S, figs. 2).— This bulle- 

 tin outlines a first-year course in home economics, consisting of IGO le.ssons in 

 cooking and sewing with related hygiene and sanitation, for southern agricul- 

 tural schools. It emphasizes the coimection between such instruction and actual 

 home experience, discus.ses methods of teaching, and offers suggestions for cor- 

 relating the work with oth^r school subjects. A list of publications of this 

 Department of interest in connection with this bulletin is appeiuled. 



The story of foods, F. Cuissey (New York and Chicago: Ivand MrXally cf Co., 

 1917, pp. .')0l, fig!<. 271). — This book gives a comprehensive world view of fowls 

 and their geographical and in<lustri:il background. It deals espe<'ially with the 

 human agencies concernp<l in the production, preparation, and distribution of 

 foods, including the work of the wholesaler and retailer. The foo<ls dealt with 

 are the grains, fruits, vegetables, dairy products, honey, poultry, meat, fish, 

 canned and condensed foods, dried fruits, coffee, tea, and other drinks, nuts, 

 susar, .spices, salt, and table delicacies. 



Elements of the theory and practice of cookery, Maky K. Williams and 

 Katharine R. Fisher (.Vric York: The Macmillan Co., 1916, 2. ed., rev. and 

 ciiL. pp. XIH+Jf05, pis. 16, figs. ,30). — This is the .second editi(m. reviseil and 

 enlarged, of a text in domestic science which may be use<l for individual or group 

 Instruction, and the subject matter of which can be covered In four terms or 

 two school years by pupils in the sixth and seventh, or seventh and eighth grades 

 of school, one two-hour les.son being given each wei'k. The book deals with the 

 following topics, taken up in an order that experience has shown to be natural 

 and convenient: Ilcmies and home-making; .some starchy plants; ti.ssue-building 

 foods; bread; food in its relation to life; meat, fish, and poultry; fuel fo«xls; 

 fruits and vegetables; sugar and sweets; the preservation of food ; special diets; 

 tea. coffee, cocoa; the serving of food; laundering; and digestion. Trinciples 

 are taught in connection with their application. followe<l by a classification of 

 foods, their chief constituents, economic and foo<l values, etc. Ribliographies 

 are added. 



Wool: The raw materials of the woolen and worsted industries, S. H. Habt, 

 edited by E. W. France (Philadelphia: The Philadelphia Textile School, 1917, 

 pp. XX-\-228, pi. 1, figs. 91). — This book has been prepared for use as a text 

 in connection with the course in the raw materials of the wool industries at The 

 Philadelphia Textile School. It makes an effort to follow the various raw mate- 

 rials of the woolen and worsted industry from their origin to the point where 



