VITAMINS 287 



food selection, but merely extended our bases for se- 

 lection. We continue to require calories, nutrients, 

 proper protein quality, but to these we must now add 

 vitamin content. Someone has compared vitamins 

 to the spark in the gasolene engine. It does not replace 

 the gas but makes it work. So in the animal mechanism 

 the fuel is food, but the food fails to function properly 

 without its controlling vitamins. 



GUIDE TO FURTHER READING 



"The Vitamine Manual," by Walter H. Eddy. (Williams & Wil- 

 kins, Baltimore, Md.) 



"The Vitamines," by Casimir Funk. (Williams & Wilkins, Bal- 

 timore, Md.) 



"The Vitamins," by H. C. Sherman and S. L. Smith. (Chemi- 

 cal Catalogue Co., New York City.) 



"The Newer Knowledge of Nutrition," by E. V. McCollum. 

 (Macmillan, New York City.) 



"Vital Factors of Foods," by C. Ellis and A. L. McLeod. (D. Van 

 Nostrand Co., New York City.) 



"Vitamins," by Benj. Harrow. (E. P. Dutton, New York City.) 



"Scurvy Past and Present," by A. F. Hess. (Lippincott's, Phila- 

 delphia, Pa.) 



"Deficiency Diseases," by R. C. McCarrison. (Oxford Univ. 

 Press.) 



Some Comprehensive Reviews: 



"The Vitamins," by H. C. Sherman. Physiol. Reviews, 1921, i, 

 page 598. 



Report on the Present State of Knowledge Concerning Acces- 

 sory Food Factors, British Medical Research Committee, pub. by H. 

 M. Stationery Office, London. 



"The Vitamine, Bibliographic Review," by W. H. Eddy. Ab- 

 stracts Bacteriology, 1919? i"> page 313. 



"Vitamins," by J. F. Lyman. Bull., vol. xviii, no. 3, of the 

 Ohio State University Agricultural Extension Service. 



