FOODS NUTRITION. 991 



vater und tier in OffentUchen Anstallev. Bonn: Fnedrlch Cohen, 1903, pp. 26; rev. in 

 Hyg. Rundschau, 14 {1904), No. 6, pp. 283, 234). — Data regarding the composition 

 of food are given, which it is believed will prove useful in calculating the nutritive 

 value of diets. 



Practical dietetics with, reference to diet in disease, Alida F. Pattee {Somer- 

 ville, Mass.: Auihor, 1903, pp. 100; rev. in Home ScL Mag., 20 {1904), No. 4, p. 199). — 

 On the basis of experience in teaching cookery in hospitals, the author has prepared 

 this volume of recipes designed for cluss-rooni or household use. 



Feeding school children in Germany, B. H. Warner, Jr. {Depl. Com. and 

 Labor, Mo. Considar Bpts., 75 {1904), No. 284, pp- 426, 427).^ln a numl)er of German 

 cities the poorer children are fed in part at niunicii:)al expense. The methods fol- 

 lowed are briefly described. 



Diet suggestions for the Transvaal, F. Bolton ( Transvaal Agr. Jour., 2 {1904), 

 No. 6, j)p. 209, 210). — In the author's opinion meat should be eaten more sparingly 

 than in colder climates. The importance of leguminous vegetables, cheese, and 

 wheat as sources of protein is spoken of; the need of consuming large amounts of 

 water is recognized; and other hints are given regarding a diet suitable for tropical 

 conditions. 



Practical cooking manual, C. H. Senn {London: Universal Cookery and Food 

 Assoc, 1903, pp. 168; rev. in Home Sci. Mag., 20 {1904), No. 4, p. 199). — Directions 

 are given for the preparation of simple dishes suited to the needs of families with a 

 moderate income. 



United States food standards {Jour. lid. Agr. and Fisheries [London'], 11 {1904), 

 No. 1, pp. 31-34)- — The food standards recently adopted in the United States are 

 discussed with special reference to British farmers and consumers. 



Chemistry of human foods and condiments. II, Foods and condiments, 

 their preparation, composition, and properties, J. Konu; {Che)nie der Mensch- 

 Uchen Nahrungs- und Genussmittel. II, Die Menschliclien Nahrung.'t- und Genussmitlel, 

 ihre Ilerstellung, Zusammensetzung und Beschaffenheil. Berlin: Julius Springer, 1904, 

 4- ed., jjp. XXVI -\- 1557, figs. 44)- — This very comprehensive volume, which consti- 

 tutes a digest of available information, deals with the composition of foods and 

 condiments, digestibility, theories of nutrition, animal foods and condiments, vege- 

 table foods and condiments, alcoholic beverages, water, air, and the preparation of 

 food. There are also many tables and a detailed index. In every case the topics 

 are very thoroughly discussed, the volume Ijeing encyclopedic in its nature and con- 

 stituting a very valualjle reference book for all interested in the sul)ject of nutrition. 

 The present edition has been thoroughly revised and rewritten to include the results 

 of investigations which have accumulated since the last edition was published. 



Economy expense book, G. B. Woolson {New Haven, Conn.: George B. Woolson 

 & Co., 1904, pp. 100; rev. in Boston Cooking-School Mag., 8 {1904), No. 9, p. XVI). — 

 A housekeeper's account book designed to simplify the record of household and other 

 expenses. 



Energy value and the useful physiological effect of foods, L. Gkandeau 

 {Jour. Agr. Prat., n. ser., 7 {1904), No. 16, pp. 509, 510). — A resume of some of M. 

 Rnbner's investigations. 



Original research regarding human perspiration, etc., J. H. IIoelscher 

 {New York Med. .lour, and Philadelphia Med. Jour., 70 {1904), No. 7, pp. 296-300).— 

 Human perspiration was studied under varying conditions, sweating being induced 

 by hot-air baths and the perspiration collected ))y enveloping the subjects in sterile 

 gauze covered with oilcloth. Most of the experiments and the conclusions drawn 

 from tliem liave to do with the effects of drugs and similar topics. The following 

 are of more general interest: 



As regards the elimination of normal and abnormal substances the skin is not to be 

 compared with the kidneys. One thousand cc. of perspiration contained about 11.5 



