95 



The remarks on plant morphology, as well as the explanation 

 of some of the terms in the glossary, will appeal to the botanist 

 as requiring further consideration. The main part of the work 

 merits the highest praise for the thoroughness with which this 

 wide field has been considered, and for the scientific accuracy 

 with which the various subjects have been treated. A vast 

 amount of material has been compiled in a very concise form 

 and arranged in a systematic order, so that it is available for 

 ready reference to anyone who has occasion to make analyses of 

 the foods of man and cattle. The value of the work is materially 

 enhanced by a general bibliography, supplemented by a refer- 

 ence list of authorities on various special groups of foods. 



Each part of the book contains a brief account of the various 

 plants or organs used for food, the form in which the food is used 

 and a detailed study of the structure and character of the tissues 

 yielding the foods or of the admixtures and impurities. The 

 characteristics of the substances that are of diagnostic value are 

 fully illustrated by an extensive series of drawings. Special 

 methods for the examination of certain groups are introduced in 

 several instances as well as keys for the identification of various 

 foods and adulterations as in the case of the grains, oil seeds and 

 legumes. 



This discussion of the sources of foods will appeal strongly to 

 people who are not familiar with the subject as well as to the 

 specialist. Probably there are few subjects so intimately related 

 to our welfare with which we are so vaguely acquainted. For 

 the same reason the extent and nature of the admixtures will be 

 a matter of surprise, also the kind and parts of plants utilized 

 for this purpose. 



It is a very remarkable fact, considering the amount of work 

 that has been done, especially in Germany and France, that 

 heretofore no work has appeared in English devoted exclusively 

 to the microscopy of foods. This text that has finally appeared 

 is closely affiliated with Professor Moeller's work on food analysis 

 which recently appeared with the collaboration of the author. 

 Mr. Winton has, however, introduced a great amount of material 

 into the present volume relating especially to America, and has 



