March 4, 1921] 



SCIENCE 



209 



(c) Urology, Hugh H. Young, cliaioal professor 

 of urology, Johns Hopkins University. 

 The Relation of the General Practitioner to the 

 Specialist, James B. Herrick, professor of medi- 

 cine, Eush Medical College. 

 Obstetrics and Gynecology, J. Wiitridge "Williams, 

 dean and professor of obstetrics, Johns Hopkins 

 University. 

 Public Health and Hygiene, Victor C. Vaughau, 

 dean and professor of hygiene and physiological 

 chemistry, University of Michigan. 

 Preclinical Subjects — 



(a) Anatomy, Albert C. Eycleshymer, dean and 

 professor of anatomy. University of Illi- 

 nois. 

 (6) Physiology, Joseph Erlanger, professor of 

 physiology, Wa^ington University. 



(c) Pharmacology and therapeutics, Charles W. 



Edmunds, professor of materia medica 

 ■and therapeutics. University of Michigan. 



(d) Pathology and bacteriology, James Ewing, 



professor of pathology, Cornell Univer- 

 sity. 

 Summary of Eeports on Graduate Training in the 

 Specialties, Louis B. Wilson, cihairman of the 

 Council's Committee on Graduate Medical Edu- 

 cation, Rochester, Minn. 



THE MANUFACTURE OF CHEMICALS FOR 

 RESEARCH WORK 



To reduce the cost of chemicals needed for 

 research work in various scientific depart- 

 ments of the University of Wisconsin, the 

 chemistry department will give a new course 

 in the manufacture of organic chemicals dur- 

 ing the summer session under the direction 

 of Professor Glenn S. Skinner. The only 

 other course of this kind given anywhere in 

 the country is at the University of Illinois. 



Professor J. H. Mathews states that most 

 of the chemicals now available for experi- 

 mental work are obtained only at excessively 

 high prices and the department is compelled 

 to make the choice between excessively high 

 laboratory fees or curtailment of laboratory 

 instruction. It will be possible with the lab- 

 oratory facilities available during the summer 

 months to manufacture these chemicals more 

 cheaply than they can be purchased, thus 

 materially cheapening the cost to the student. 



All men of science iu the university have 



been asked to leave their orders for chemicals 

 with Professor Skinner and as far as is pos- 

 sible these orders will be filled by his course. 

 Only eight advanced students will be ad- 

 mitted to the course, and they will work from 

 nine to ten hours a day and will receive about 

 40 cents an hour for their work. Only the 

 most promising graduates and upper classmen 

 will be selected for the work, with the view to 

 giving them intensive training in practical 

 organic chemistry and experience in larger 

 scale operations. 



INSTITUTE FOR FOOD RESEARCH AT STAN- 

 FORD UNIVERSITY 



The Carnegie Corporation of iJ^ew York 

 announces that it has entered into an agree- 

 ment with Leland Stanford Jr. University, by 

 which a food research institute is to be estab- 

 lished at the university for the intensive study 

 of the problems of production, distribution and 

 consumption of food. The corporation ex- 

 pressed hope that the new organization will in 

 time be known as the Hoover Institute. 



Need for such an institution was first sug- 

 gested to lihe corporation by Mr. Herbert 

 Hoover, former food administrator and a trus- 

 tee of Stanford University. The selection of 

 Stanford was due in part to the fact that there 

 is deposited there documentary material rela- 

 tive to the economic side of the war gathered 

 by Mr. Hoover. He will serve as a member of 

 the advisory committee. 



The institute will begin work July 1. The 

 corporation will provide $700,000 for its sup- 

 port for ten years. 



The university has agreed to make its scien- 

 tific laboratories available to the institute. It 

 is not intended to duplicate the equipment of 

 research laboratories working in the field of 

 nutrition, but to cooperate with other agencies. 



Need for continual research work in prob- 

 lems arising after food has left the farmer's 

 hands was emphasized by experience during the 

 war, it is explained, when the study of food 

 supply was necessary to attain maximum effi- 

 ciency in the nutrition of the nations involved. 

 During the war much of the previous data re- 

 garding food was found to be inaccurate. It 



