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 this magazine* pUce a 1 cent stamp on this notice« 

 mail the magazine, and it will be placed in the 

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SCIENCE 



New Sebibs 



Vol. XLIV, No. 1260 



Friday, February 21, 1919 



Single Copies, IS Cts. 

 Ansual Sdbscbiption, S5.00 



Whetzel's History of Phytopathology 



Professor Whetzel divides his subject into Five Eras, and these in turn into Periods. He 

 gives a general survey of each Era and each Period, crystaUizes the evolutionary move- 

 ment of each, gives interesting biographic sketches of the predominant figures, frequently 

 including portraits. 



12mo of 130 pages. By Herbert Rice Whetzel, Professor of Plant Pathology at Cornell University, 

 Ithaca, New York. Cloth, $1.75 net. 



Prentiss and Arey's Embryology v£,r(.^^z,/r/o.v 



This work has been extensively revised and entirely reset. The actual descriptions have 

 been reset and rearranged, a new chapter on the morphogenesis of the skeleton and muscles 

 has been included. 



Large octavo of 411 pages, with 388 illustrations. By Ch.uiles W. Prentiss, Ph.D., formerly Professor of 

 Microscopic Anatomy, and Lesue B. Aret, Ph.D., Associate Professor of Anatomy, Northwestern Uni- 

 versity. Cloth, $4.00 net. 



Arey's Laboratory Histology 



Professor Arey treats his subject strictly on an induction basis. He leads the student to 

 Bcrutinize, explain, and reach conclusions for himself. 



12mo of 81 pages. By Lesue B. Aret, Ph.D., Associate Professor of Anatomy, Northwestern University. 



Cloth, $1.00 net. 



Fred's Soil Bacteriology 



The exercises described in this book are arranged primarily for students of soil bacteriology, 

 soil chemistry and physics, and plant pathology. As far as possible the experiments are 

 planned to give quaulilalive results. 



12mo of 170 pages, illustrated. By E. B. Fred, Ph.D., Associate Professor of Agricultural Bacteriology, 

 College of Agnoulture. University of Wisconsin. Cloth, $1.25 net. 



NEll^ (3d) EDITION 



Lusk's Science of Nutrition 



Professor Lusk points out why certain diseases are due to metabolic derangements. He 

 teaches you how to correct these derangements. He gives you the very foundation of 

 dietetics — the fundamentals upon which a scientific and oeneficial dietary regimen may be 

 built. Important chapters are those on food economics, tear rations, food requirements for 

 various occupations. 

 Octavo of 640 pages. By Gr.vhah Lcse, Ph.D., Professor of Physiol 



Lusk's Food in War Time 



Here you have a practical exposition of the science of nutrition as applied to the daily 

 menu. You are shown how to conserve the food supplj', and at the same time preserve 

 efficiency and health. Nutritive values of everj'-day articles of food are given. 

 By Graham Luse, Ph.D. 46 pages. Cloth, 50 cents net 



W. B. SAUNDERS COMPANY, Philadelphia and London 



