THE PLAGUE. 



5t0 Ibistorg, Clinical J'eatures, ipatbologSt an5 3Bactcriolog\>. 



WITH SUGGESTIONS AS TO GEXEKAL PREVENTIVE MEASURES, 



INCLUDING PREVENTIVE INOCULATION AND 



CUR All VE TREATMENT. 



By Dr. W. M. HAFFKINE. 

 Assisted by Dr. E. KLEIN, F.R.S., and Others. 



Illustrated, Ofie volume, demy ^vo. 



It is hardly possible to exaggerate the importance of the subject of 

 this book. Merely as a matter of history, the part played by the plague 

 in our own islands in the sixteenth and seventeenth centuries was 

 appallingly large, while in different parts of the continent of Europe it 

 has raged even more recently. Viewed in a purely scientific light, it 

 presents problems of profound interest. These are treated of with well- 

 recognised authority by Professor Klein. But perhaps the most absorb- 

 ing portion of the subject is its practical side — the actual struggle with 

 this most baffling and insidious of diseases, in which Dr. Haffkine and 

 his staff in Bombay have taken so notable a share. Not the least 

 striking feature of this struggle are the administrative difficulties arising 

 out of it which amount sometimes, as is well known, to grave political 

 dangers, and deserve the serious attention of all who are interested in 

 our Indian Empire. 



FOOD AND THE PRINCIPLES OF 

 DIETETICS. 



By ROBERT HUTCHISON, M.D. Edin., M.R.CP., 



Assistant Physician to the London Hospital, and to the Hospital for Sick 

 Children, Great Ormond Street. 



Illustrated, demy 8z'o., i6s. net. 



This volume forms a comprehensive work of reference and informa- 

 tion upon a subject of vital importance. The lectures delivered by the 

 author to students at the London Hospital have formed the basis of the 

 work, but although eminently scientific in method, the style and diction 

 are not too technical to spoil the interest of the general reader. Among 

 the matters discussed are : The Amount of Food required in Health, 

 Animal Foods, Vegetable Foods, Sugar, Water and Mineral Waters, 

 Tea, Coffee, Cocoa, Alcoholic Beverages, the Cooking of Food, Diges- 

 tion, Principles of Feeding in Infancy and Childhood, Principles of 

 Feeding in Disease, etc. The book is illustrated with graphic diagrams 

 from sketches by the author, and three plates in colour. 



