XI, B, 2 Reviews 107 



vance so rapidly that the student is continually compelled to 

 consult current periodical literature. The book is worth it 

 and can be highly recommended to students and practitioners 

 of medicine. 



E. H. RUEDIGER. 



Fever | its Thermotaxis and | Metabolism | by | Isaac Ott, A. M., M. D. | [11 

 lines] I [seal] | Paul B. Hoeber | 67-69 E. 59th Street | New York | 

 1914 I Cloth, pp. 1-166. Price, $1.50 net. 



It is to be regretted that Professor Ott, who has contributed 

 so much pioneer work on this subject, should appear as the 

 author of the present booklet. This series of lectures seems 

 to have been hastily written and very superficially edited. Pro- 

 fessor Ott discusses particularly the heat centers, "thermotaxic 

 nerves," heat dissipation and production, and metabolism on 

 fever. The booklet is of little value either to the worker in the 

 medical sciences or to the practitioner. 



R. B. Gibson. 



Bacteriological Methods | in | Food and Drugs Laboratories I with an ' 

 introduction to micro-analytical methods | by | Albert Schneider, 

 M. D., Ph. D. I [4 lines] | 87 illustrations | and 6 full page plates | 

 Philadelphia | P. Blakiston's Son & Co. | 1012 Walnut Street | 1915 | 

 Cloth, pp. i-viii-t- 1-288. Price, $2.50 net. 



Within recent years increasing attention has been given in 

 Food and Drugs Laboratories to bacteriological methods. The 

 chemical methods formerly used almost exclusively did not fur- 

 nish all the data demanded by modern sanitary requirements. 

 Accordingly bacteriologists have been engaged to assist in the 

 enforcement of the food and drug laws. However, their activ- 

 ities were handicapped by lack of definite information and 

 standards on the subject, the fragments of knowledge which 

 they could use on these subjects being widely scattered. To 

 supply this growing and urgent need for a suitable book on 

 bacteriological methods in food and drug laboratories. Doctor 

 Schneider undertook the work here reviewed. 



He prefaces the bacteriological methods proper by giving 

 the essentials of microanalytical work, often required of 

 bacteriologists in food and drug laboratories. Under bac- 

 teriological methods he considers the various means used to de- 

 tect the number and kind of microorganisms which may be 

 present in foods and drugs in a normal, adulterated, or spoiled 

 condition and the significance of their presence. The methods 

 and technique given are such as have been used and tested before. 

 Their collection in one volume is a great convenience to a worker 



