Saunders' College Text-Books 



13 



WHrtnl's 



History of Phytopathology. By HERBERT HICE WHETZEL, Professor 

 of Plant Pathology at Cornell University, Ithaca, New York. i2mo 

 of 130 pages; portraits. . Cloth, $1.75 net Published June, igi8. 



Professor Whetzel divides his discussion into five Eras, and these, in 

 turn, into Periods. He gives a general survey of each Era and each 

 Period, crystallizes the evolutionary movement of each, gives interest- 

 ing biographic sketches of the predominant figures, frequently including 

 portraits, and at the end of each Period adds a concise summary. 

 Numerous bibliographic references are given. Indeed, the literature is 

 here largely brought together for the first time. 



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Food in War Time. By GRAHAM LUSK, Ph.D., Professor of Physiol- 

 ogy, Cornell Medical School, New York. 1 2 mo of 46 pages. Cloth, 

 50 cents net. Published February, 1918. 



A practical exposition of the science of nutrition as applied to the daily 

 menu written to meet the present food situation. You are given the 

 food requirements for every occupation professional, typist, clerical, 

 mechanic, etc. Caloric values of every-day foods are given. It tells 

 you how to eat nutritive units not just bulk. 



Conservation of Food Energy. By HENRY PRENTISS ARMSBY, Ph.D., 

 LL.D., Director of the Institute of Animal Nutrition of The Penn- 

 sylvania State College, izmo of 100 pages. Published July, 1918. 



Professor Armsby's book will prove of great service in the present food 

 situation. It gives the energy values of foods and feeding stuffs, with 

 chapters on the measure of food values, energy in human foods, the 

 efficiency of the animal, the overhead feed cost, wheat, corn, barley, 

 rye, oats, rice, buckwheat, cottonseed, peanuts, milk. Professor Armsby 

 is recognized as an authority. 



