REVIEWS. 
Foods and Their Adulteration. Origin, Manufacture, and Composition of Food 
Products; Infants’ and Invalids’ Foods; Detection of Common Adul- 
terations, and Food Standards. By Harvey W. Wiley, M. D., Ph. D. 
2d ed. Revised and Enlarged. With 11 Colored Plates and 87 other 
Illustrations. Octavo. Pp. x1+641. Cloth. Price $4. P. Blakis- 
ton’s Son & Co., Philadelphia, 1911. 
This book consists of an introduction, Part I, meats and meat 
products; Part II, poultry and eggs and game birds; Part III, 
fish foods; Part IV, milk and milk products and oleomargarine; 
Part V, cereal foods; Part VI, vegetables, condiments, fruits; 
Part VII, vegetable oils and fats and nuts; Part VIII, fungi as 
foods; Part IX, sugar, sirup, confectionery, and honey; Part X, 
infants’ and invalids’ foods; Part XI, simple methods for detect- 
ing food adulterations; appendix, food standards, and an index. 
This work is more complete than the first edition and the 
treatment of the subjects is in the same broad and liberal style. 
The information is given in a form which is readable and readily 
understood by the layman and housekeeper; and, while the 
food chemist will refer often to the volume, it is not designed 
to be a working manual. Housekeepers and purchasers of foods, 
who familiarize themselves with its contents, will reduce the 
cost of living and improve the quality and palatability of their 
viands. 
Dr. Wiley’s book is the result of many years of investigation 
and strife for pure food in America. 
H. D. G. 
College Physics. By John Oren Reed, Ph. D., and Karl Eugen Guthe, Ph. 
D. Cloth. Illustrated. Price $2.75 net. New York. The Macmillan 
Company. 1911. 
For several years teachers of college physics have felt the 
need of better and more modern texts suitable as the basis of 
class room work. That the need has been almost universally 
recognized is evident from the number of college texts that have 
appeared during the last year. New books by Crew of North- 
western, Carhart of Michigan, Magie of Princeton, Kimball of 
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