, 



D APPLE TON 6- CO. '5 MEDICAL WORKS. ^ 



THE POSTHUMOUS WORKS OF SIR JAMES YOUNG 



SIMPSON, BART., M. D. In Three Volumes. 



Volume I. SELECTED OBSTETRICAL AND GYNAECOLOGICAL WORKS OF SIR 

 JAMES Y. SIMPSON. Edited by J. WATT BLACK, M. D. 

 i vol., 8vo, 852 pp. Cloth, $3; sheep, $4. 



This first volume contains many of the papers reprinted from his Obstetric Memoirs and Con- 

 tributions, and also his Lecture Notes, now published for the first time, containing the substance 

 of the practical part of his course of midwifery. It is a volume of great interest to the profession, 

 and a fitting memorial of its renowned and talented author. 



Volume II. ANAESTHESIA, HOSPITALISM, ETC. Edited by Sir WALTER SIMP- 

 SON, Bart. 



"We say of this, as of the first volume, that it may be picked out and studied with pleasure and 

 should find a place on the table of every practi- profit." The Lancet {London). 

 tioner ; for, although^it is patchwork, each piece 



I vol., 8vo, 560 pp. Cloth, $3 ; sheep, $4. 



Volume III. DISEASES OF WOIMEN. Edited by ALEXANDER SIMPSON, M. D. 



I vol., 8vo, 789 pp. Cloth, $3; sheep, $4. 

 One of the best works on the subject extant. Of inestimable value to every physician. 



ON FOODS. By EDWARD SMITH, M. D., LL. B, F. R. S, 



Fellow of the Royal College of Physicians of London, etc., etc. 

 I vol., I2mo, 485 pp. Cloth, $1.75. 



' Since the issue of the author's work on ' Prac- " The book contains a series of diagrams, dis- 



tical Dietary,' he has felt the want of another, which playing the effects of sleep and meals on pulsation 



would embrace all the generally known and some and respiration, and of various kinds of food on 



less known foods, and contain the latest scientific respiration, which, as the results of Dr. Smith's own 



knowledge respecting them. The present volume is experiments, possess a very high value. We have 



intended to meet this want, and will be found use- not far to go in this work for occasions of favorable 



ful for reference, to both scientific and general criticism ; they occur throughout, but are perhaps 



readers. The author extends the ordinary view of most apparent in those parts of the subject with 



foods, and includes water and air, since they are which Dr. Smith's name is especially linked." 



important both in their food and sanitary aspects. London Examiner. 



A HAND-BOOK OF CHEMICAL TECHNOLOGY. 



By RUDOLPH WAGNER, Ph. D., Professor of Chemical Technology at the 

 University of Wurtzburg. Translated and edited, from the eighth German 

 edition, with Extensive Additions, by WILLIAM CROOKS, F. R. S. 

 With 336 Illustrations. I vol., 8vo, 761 pp. Cloth, $5. 



Under the head of Metallurgic Chemistry, the latest methods of preparing iron, cobalt, nickel, 

 copper, copper-salts, lead and tin and their salts, bismuth, zinc, zinc-salts, cadmium, antimony, 

 arsenic, mercury, platinum, silver, gold, manganates, aluminum, and magnesium, are described. 

 The various applications of the voltaic current to electro-metallurgy follow under this division. 

 The preparation of potash and soda-salts, the manufacture of sulphuric acid, and the recovery ol 

 sulphur from soda waste,, of course occupy prominent places in the consideration of chemical manu- 

 factures. It is difficult to overestimate the mercantile value of Mond's process, as well as the 

 many new and important applications of bisulphide of carbon. The manufacture of soap will be 

 found to include much detail. The technology of glass, stone-ware, limes, and mortars will pre- 

 sent much of interest to the builder and engineer. The technology of vegetable fibers has been 

 considered to include the preparation of flax, hemp, cotton, as well as paper-making ; while the . 

 application of vegetable products will be found to include sugar-boiling, wine- and beer-brewing, 

 the distillation of spirits, the baking of bread, the preparation of vinegar, the preservation of wood, 

 etc. 



Dr. Wagner gives much information in reference to the production of potash from sugar-resi- 

 dues. The use of baryta-salts is also fully described, as well as the preparation of sugar from 

 beet-roots. Tanning, the preservation of meat, milk, etc., the preparation of phosphorus and ani- 

 mal charcoal, are considered as belonging to the technology of animal products. The preparation 

 of materials for dyeing has necessarily required much space ; while the final sections of the book 

 have been devoted to the technology of heating and illumination. 



