NOVBMBEE 22, 1907] 



SCIENCE 



715 



out of all foods, and with good reason, with 

 the exception of confectionery and similar 

 products, even regarding the time-honored cus- 

 tom' of coloring butter as an attempt to de- 

 ceive, which it certainly is. 



In discussing baking-powder compounds and 

 the toxic efEect of their residues, a matter of 

 much conflict in the past between legal ex- 

 perts, the author caustically points out how 

 the interests of rival commercial companies 

 often shape their views, and with justice 

 recommends the investigation of such subjects 

 by wholly unprejudiced observers, from a 

 strictly scientific standpoint. 



The author specifically states that in all 

 cases the opinions expressed are strictly his 

 own, and are not to be otherwise considered. 



While the manual, by the aiithor's state- 

 ment, is not especially designed for the expert 

 chemist, and chemical terms are carefully ex- 

 plained for the benefit of the public, yet the 

 food analyst will need the book on his shelves 

 for reference. From the chemist's standpoint, 

 the many tables and results showing the com- 

 position of the various food products are espe- 

 cially useful for comparison. In many cases 

 also are given some of the later and more 

 improved tests for adulteration, which in some 

 instances have not hitherto been so readily 

 available. 



Among these are the detection of yeast ex- 

 tract in meat extract, conclusions and results 

 of constants for fats as a guide to adultera- 

 tion of mixed meat products, the Wisconsin 

 curd test for the purity of milk, methods for 

 distinguishing between edible and poisonous 

 mushrooms, etc. 



In appendices are given in full the latest 

 adopted standards of purity for food products, 

 rules and regulations for the enforcement of 

 the food and drugs act of 1906, the- text of the 

 act, regulations governing meat inspection, 

 and finally the first sixty-four food inspection 

 decisions rendered by the secretary of agricul- 

 ture. 



In appearance the book is very attractive 

 with its large, clear type and well-selected 

 colored plates and cuts. 



First Course in Zoology. By T. W. Gallo- 

 way, Ph.D. Philadelphia, P. Blakiston's 

 Son and Co. 



Dr. T. W. Galloway has written a book 

 which, as is stated on the title-page, is de- 

 signed for " secondary schools, normal schools 

 and colleges." The work is divided into two 

 main parts, the first dealing with the broad 

 general principles of zoology, the second con- 

 sisting of a systematic review of the animal 

 kingdom. After a short introductory chapter 

 concerned chiefly with the principal sub- 

 divisions of the science there are chapters on 

 the nature and functions of protoplasm, the 

 structure and physiology of the cell, the 

 development of the cell into a complex animal, 

 the differentiation of cells and tissues, and the 

 general animal functions, such as digestion, 

 respiration, excretion, sensibility and repro- 

 duction. Chapter VII., headed by the un- 

 fortunate term promorphology, deals with the 

 various types of symmetry exhibited by ani- 

 mals and the metameric composition of the 

 body in segmented forms. In chapter Viii. 

 under the title Individual Differentiation and 

 Adaptation, there is discussed a variety of 

 topics such as heredity, variation, selection 

 both natural and artiflcial, adaptation to the 

 environment organic and inorganic, classifica- 

 tion, habit and instinct, social and communal 

 life, symbiosis, parasitism and the general 

 subject of distribution. The treatment of 

 many subjects necessarily suffers from being 

 confined to the limits of a short paragraph, 

 notwithstanding the fact that the exposition 

 on the whole is logically developed. 



The systematic survey of the animal king- 

 dom is preceded by a short chapter designed to 

 give the student a general concept of the field, 

 and containing a useful diagram of the numer- 

 ical proportions of species in the different 

 phyla. The description of the main groups of 

 animals is usually introduced by laboratory 

 directions for the study of a typical form. 

 When the student has made this study he is 

 prepared to assimilate the additional informa- 

 tion given in the text upon the type and other 

 members of the group. The laboratory direc- 

 tions are not so explicit as in most laboratory 

 manuals. They form a series of hints and 



