-_ CURRENT LITERATURE ae 
ade Peer one of the most difficult writers for the foreign student, are still 
dence, but, if we judge rightly, not so emphatically in evidence as here- 
A tendency to avoid terms which serve only to cover up our ignor- 
an attitude of mind which seeks for explanations of physiological 
mena on physical and chemical grounds, is somewhat more pronounced 
than in the previous edition. A feeling of admiration and wonder must 
aroused in every reader of this volume by the exceedingly broad and 
_ r grasp of the whole subject that is shown bythe author. There seems 
be no corner of the realm of physiology into which the acuteness of Dr. 
Pieler intellect has not allowed him to find his way. This seems tous to be 
Mtongest among the many good qualities possessed by the book, but 
ws with it— perhaps necessitated by it —is a quality which is surely 
cause much dissatisfaction and -weariness of the flesh on the part 
t. We refer to the numerous cross references found on nearly 
‘To get the author's whole view of any subject one must at 
slation of . 
ney weer 
nts of this se 
he volume, 
of F the ‘original Fiedch work. 
: act upon carbohydrates, ee to theoxi 
‘Ver, it includes a discussion of the glucos 
only one chapter is devoted to them and one 
Seen that the jaieaad part of | the work is. devot 
he book the bee upon the = 
réle of amylase in the brewery; ¢! 
+ chapter 14 to the fermentate™ she 
