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old and imperfect woodcuts; the photomicrograph given of Treponema 

 pallidum could much better have been used to represent "refringens" for 

 it is not at all typical of "pallidum." 



The remainder of the work is devoted to special pathology, is well 

 illustrated, and presents the subject in an interesting and instructive 

 manner; owing, undoubtedly, to lack of space, many important subjects 

 are merely mentioned, or the descriptions are so brief as to be of little 

 practical value. The pathology of the diseases of the Tropics has 

 suffered more in this way than any other, branch of medicine, as an 

 instance of which may be mentioned the description of the pathology of 

 dysentery; no distinction is ma'e between the pathology of specific or 

 bacillary dysentery and the amoebic variety, and the Shiga bacillus is 

 not even mentioned by name, but referred to as "a bacillus resembling 

 the typhoid bacillus." It is unfortunate that so excellent a work as the 

 one before us should be marred by so unsatisfactory a description of the 

 pathology of this important group of infections. 



The book is carefully indexed and is well printed and bound. 



C. P. C. 



The Elements of the Science of Nutrition. By Graham Lusk, Ph. D., M. A.. 

 F. R. S. (Edin.) Illustrated. Cloth. Pp. 326. Price $2.50 net. Philadel- 

 phia and London: W. B. Saunders Company, 1906. 



Professor Lusk has given a very clear and comprehensive review of the 

 known facts about the very complex subject of nutrition, including the 

 results of his own careful work. The book deals largely with the scientific- 

 side of the subject and contains little of the practical details usually 

 prominent in books upon this subject. It is to be hoped that the study 

 of such books as this one together with the works of Pawlaw, Atwater, 

 Chittenden and others who are doing so much toward elucidating the 

 problems of nutrition will lead to the more general practice of this 

 subject upon a scientific basis. 



W. E. M. 



