14 Saunders' College Text-Books 



Laboratory M@w<o>Sgy 



Laboratory Neurology. By C. JUDSON HERRICK, Ph.D., Professor 

 of Neurology, University of Chicago; and ELIZABETH C. CROSBY, 

 Ph.D., Principal of the High School, Petersburg, Michigan. i2mo 

 of 120 pages. Cloth, $1.00 net. Published, January, 1918. 



This course trains the student to formulate his knowledge in terms of 

 the functional significance of the parts. It was written to meet the 

 needs of courses in neurology, including those in schools where labor- 

 atory equipment is limited. It is the evolutionary development of 

 twenty years' teaching experience. The illustrations, for the most 

 part, have been prepared especially for this book. 



lni(iaB3imainiiffi oim K 



Physical, Chemical, and Bacteriologic Examination of Milk. By 

 PAUL G. HEINEMANN, M. D. i2mo of 250 pages, illustrated. 



Ready December, 1918. 



This work discusses milk from the standpoint of dairying. It has 

 chapters on physiology of lactation, physical and chemical proper- 

 ties, adulterations, enzyms, transmission of toxins and antibodies, 

 germicidal properties, micro-organisms, fermented milk foods and bev- 

 erages, bacteriologic examination, milk-borne infections, certified milk, 

 pasteurization and other methods, control of milk supply, economic 

 aspect of production, butter, cheese, ices and ice cream, condensed, 

 evaporated, and desiccated milk. The text is fully illustrated. 



Qualitative Chemical Analysis. By A. R. BLISS, JR., Ph.G., M. D., 

 Professor of Pharmacology, Emory University, Atlanta. Octavo of 

 194 pages. Cloth, $2.25 net. 2d Ed. Published June, 1918. 



Dr. Bliss prepared his work especially for students and laboratory 

 workers in medicine, dentistry, and pharmacy. It gives systematic 

 procedures for the detection and separation of the most common bases 

 and acids, and in such a manner that, in a short time, the student will 

 gain a good practical knowledge of the theory and methods of analysis. 



