July 5, 1912] 



SCIENCE 



29 



Heterogeueous and negative as are Dr. 

 Hansen's opinions that Wineland is a myth 

 based on the Fortunate Isles, yet they are well- 

 considered and merit close attention. His con- 

 clusions are briefly as follows : (1) Adam of 

 Bremen is untrustworthy. (2) The oldest 

 Icelandic authorities mention Lief Ericson 

 unconnected with Wineland. (3-4) Lief's dis- 

 covery is not mentioned until the 13th century, 

 and definite statements as to Wineland only 

 appear at the end of that century. (5) The 

 Flateyjarbok narratives diifer widely from the 

 earlier. (6) The first saga contains only 

 mythical and borrowed matter. (7-8) The 

 Greek myths mention wild-growing vines and 

 wheat in the Fortunate Isles. (9) The asso- 

 ciation of wine and wheat with North America 

 is artificial. (10-15) Before the 11th century 

 Ireland had myths of happy lands to the west 

 in the ocean, thus affording a common basis 

 for the sid-people of Ireland, the elf-people of 

 Iceland, and the huldre-people of Norway. 

 (16-17) The Norse name " Vinland hit Gooa " 

 is a translation of " Insulae Fortunatae." 



(18) The name of the inhabitants, Skraelings, 

 indicates that Wineland was a fairy country. 



(19) Icelandic and Norse geography connect- 

 ing Wineland with Africa, is evidence of its 

 identity with the Fortunate Isles. (20) Though 

 the saga of Eric the Red and the " Groen- 

 lendinga-pattyr " contain no reliable data as 

 to the discovery of America by the Green- 

 landers, yet the mention of the arrival of voy- 

 agers from Markland in 1347, and other refer- 

 ences, show that they must have reached the 

 coast of America. (21) Hvitramanna-land is 

 a mythical country, modified by christian be- 

 liefs. (22) " Finally, from the ancient Greeks 

 to the Icelanders, Chinese and Japanese, we 

 meet with similar myths about countries out 

 in the ocean and voyages to them." 



The intense patriotism of Dr. Nansen in 

 pushing to the broadest possible extent the 

 importance, if not almost universal claims of 

 superiority for Norway in arctic explorations 

 may be viewed as pardonable, though his views 

 will not always gain acceptance. 



In his general line of argument it may be 

 said that similar methods by hostile critics 



would work havoc with many of his finely 

 spun and vigorously advocated conclusions. 

 It is to be regretted that so scholarly a work 

 should not invariably display that fine spirit 

 of judicial calmness, and considerate accep- 

 tance of the opposing views, so general in 

 these days on subjects widely controverted. 

 Argument is not made convincing, nor ac- 

 ceptable even, through describing the conclu- 

 sions of other historical students and investi- 

 gators as " pure guess work," " absurdity " or 

 as " imaginativeness." 



It is to be hoped that the distinguished 

 author will soon contribute a work wherein 

 arctic work shall be fully correlated and 

 brought down to the conquest of the two poles. 



A. W. Greely 



Cocoa and Chocolate. Their Chemistry and 

 Manufacture. By E. Whymper. Philadel- 

 phia, P. Blakiston's Son & Co. Octavo. 

 Pp. xii-|-319 and index. $5.00. 

 This work, which does credit to author, 

 printer and publisher, is a striking example 

 of the development that characterizes present- 

 day science. Not many years ago a few pages 

 in a work on food production or food analysis 

 would have been deemed sufScient for the 

 subject. 



The author brings to the consideration of 

 the subject matter of the book not only ex- 

 perience and scientific judgment but an 

 earnest interest in the cacao products and we 

 can have but little doubt that he enjoys a cup 

 of " cocoa," in which enjoyment the reviewer 

 , shares. 



Brief but comprehensive chapters are given 

 on the history of the introduction and use of 

 cacao products, on the botany and nomencla- 

 ture of the several preparations, after which 

 the growth, manufacture and marketing are 

 considered. A table shows comparison of the 

 calories of cacao preparations with those of 

 common food articles by which it appears that 

 chocolate has three times the heat energy of 

 an equal weight of hen's eggs and nearly 

 double that of peas and bread. Of course, 

 these comparisons, considered by themselves. 



