154 
His geologic interest in his home region was 
mainly in glacial problems, especially the gla- 
cial lake Iroquois and the deformation of the 
Ontario basin. He was the first geologist to 
appreciate the complexity of the Pleistocene 
history of the valley. As early as 1885 he rec- 
ognized the three controlling factors: (a) the 
damming effect of the waning glacier and the 
glacial nature of the earlier waters; (6) the 
succession of water levels due to opening of 
different outlets or places of escape for the im- 
pounded waters, by the recession of the glacier 
front; and (c) the dislocation and canting of 
the water planes by the tilting uplift of the 
land. His accurate conclusions regarding the 
complex history are embodied in a number of 
short papers, and especially in a chapter in the 
“Sixth Annual Report of the Commissioners 
of the State Reservation at Niagara for the 
year 1890.” The title of this important but 
little-known paper is “The History of Ni- 
agara.” 
Dr. Gilbert?s mind was of the reflective, 
philosophic type. He sought for the explana- 
tion and relationship of phenomena. His calm 
judgment and clear discrimination joined to a 
spirit of fairness and with gentle manners 
caused him to be much sought as a eritie and . 
helper. He was a sort of father-adviser to the 
members of the survey. Doubtless much of 
his thought has found expression in the writ- 
ings of the younger men who revered and loved 
him. The writer of this appreciation never 
heard him say a harsh word of any one. He 
was reserved in personal matters, but it is 
known that the death of a young daughter af- 
fected and saddened his life. His wife, who 
was Fannie L. Porter, died over twenty years 
ago. Two sons are living. 
Dr. Gilbert received many honors. The Uni- 
versity of Rochester gave him the master’s de- 
gree in 1872, and the LL.D. degree in 1898. 
The latter degree was also conferred by the 
University of Wisconsin. He was the fourth 
president of the Geological Society of America, 
in 1892, and was again president in 1909, the 
only man honored by a second term. In 1899 
he was president of the American Association 
for the Advancement of Science, probably the 
SCIENCE 
[N. S. Vou. XLVIII. No. 1233 
highest honor in the gift of American science. 
Naturally he was active and prominent in the 
scientific societies of the national capitol, and 
was a member of the National Academy of 
Sciences. He was one of the very few honorary 
members of this society. In 1892, when the 
American Association for the Advancement of 
Science held its annual meeting in Rochester, 
this academy held a special meeting in Music 
Hall complimentary to the association, and the 
lecture of the evening was given by Gilbert, 
the subject being: “Coon Butte and the 
Theories of Its Origin.” The relief map which 
he used on that occasion was donated to the 
university museum. It may be said that this 
‘was one of the very few times in which his 
theory has been proven wrong. 
On the approach of his seventy-fifth anni- 
versary, the sixth of last May, his friends 
were asked to send to the Survey letters of ap- 
preciation to be handed to him on that day. 
Unhappily he passed away on the first of the 
month at Jackson, Mich. 
Herman Leroy FamcHinp 
WAR BREAD 
Dr. Atonzo E. Taytor in his book “ War 
Bread” gives a large amount of valuable in- 
formation concerning the conservation of 
wheat under war conditions. Our duty is 
plainly set forth and many helpful suggestions 
are made. 
There are two topics discussed in this book, 
“Food Value of the Different Grains,” and 
“Ways of Stretching Wheat,” which are of 
particular interest to the student of nutrition. 
Briefly stated, Dr. Taylor’s conclusions are 
that the direct substitution of other cereals 
for wheat, and the judicious use of mixed 
flours, are the best ways of conserving wheat. 
Long extraction flours milled so as to include 
the germ or bran have not proved satisfactory 
for the making of war bread. A few quota- 
tions will perhaps best serve to give the au- 
thor’s conclusions upon these points. 
Direct substitution offers the most obvious way 
of saving wheat (p. 62). 
The best mixed-flour bread is prepared from 
flour of standard extraction. For practical pur-- 
