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SCIENCE 



[N. S. Vol. XLI. No. 1047 



first-hand knowledge, trustworthy in detail. 

 Besides this the recorded experience of promi- 

 nent writers is condensed and presented in such 

 a way as to make the book a reference work 

 covering a wide range of topics, in which the 

 historical treatment is a prominent feature. 

 The literature references are very full and 

 sufficient to afford the specialist a ground- 

 work for following up the details of any given 

 topic. 



As much of the work in modern anesthesia 

 is of a somewhat special character which 

 could not be well covered by one or two writ- 

 ers, the authors have wisely called on men 

 especially expert in their lines to contribute 

 certain chapters. In this way anesthesia by 

 colonic absorption, local anesthesia, intra- 

 venous anesthesia and spinal analgesia and 

 spinal anesthesia have been specially treated. 

 Some of these topics, the last one for example, 

 have been much debated and the authors have 

 presented the views of the opponents as well 

 as the friends of the innovations. It can not 

 be said that a partisan attitude appears 

 markedly anywhere in the book. There are 

 also chapters on the application of hypnotism 

 and mental suggestion to the production of 

 anesthesia, and one on the medico-legal status 

 of the anesthetist. The reviewer will not at- 

 tempt to pass on the merits of these more spe- 

 cial discussions. They are referred to in 

 order to give an idea of the range of topics 

 covered in the work. 



Of more special interest to chemists and 

 the general scientist are the chapters giving 

 lists of all the anesthetics which have been 

 in use, with extended notes on the properties 

 and behavior of the more important ones. 

 The discussions on the chemistry of ether 

 and chloroform are especially full. Here we 

 find a good summary of the work of Dr. 

 Baskerville. There can be no question of the 

 value of this part of the work to any one who 

 wishes to become familiar with the chemical 

 phases of the subject of anesthetics. 



While the book, as a whole, wiU find its 

 most numerous readers among medical men, it 

 may be cordially recommended to the general 

 scientific student who may be interested in 



securing a comprehensive view of the im- 

 portant field. J. H. Long 



Food Products. By Henry C. Sherman, 

 Ph.D., Professor of Food Chemistry, Colum- 

 bia University. New York, The MacmiUan 

 Company. 1914. Pp. 694. Price, $2.25. 

 The author's purpose is stated as follows: 

 " In this volume it is sought to incorporate in 

 the subject-matter of a general study of foods 

 the results of these recent advances which 

 heretofore have been too widely scattered to 

 be readily accessible." The author's experience 

 as a teacher has shown him how difficult it is 

 to find the material one needs for a compre- 

 hensive study of foods. He has rendered im- 

 portant service to his fellow teachers and to 

 all who are interested in the scientific study 

 of foods in putting into one book so much 

 valuable material for reference. 



His discussion of the nutritive value and 

 place in the diet of the different ts^pes of food 

 is, as one would expect of the author of " Food 

 and Nutrition," a particularly strong, clear 

 and authoritative interpretation of the recent 

 advances in the study of nutrition. 



The reviewer feels that the value of the 

 material as a text book would be improved by 

 placing the chapter on Food Legislation in 

 the appendix along with the Eules and Eegu- 

 lations for the Enforcement of the Food and 

 Drugs Act. She also suggests that Chapter 

 IX. should precede Chapter VIII., or at least 

 that the general statements concerning veg- 

 etables should be given before the discussion 

 of any part of the group. It seems a little 

 strange, with the author's leaning toward 

 chemistry, that he does not suggest a chem- 

 ical classification of vegetables in addition to 

 the others given. One wonders why the dis- 

 cussion of the starches was not followed di- 

 rectly by that of the sugars instead of placing 

 fats and oils between. However, the arrange- 

 ment of material, concerning which there is a 

 great difference of opinion, is a very minor 

 matter in comparison with the advantage of 

 having at hand for reference so admirable 

 a book. Isabel Bevieb 



UNivERsirr OP Illinois 



