Miscellaneous Intelligence. 483 
—within the last 20 years very aah ish on the subject 
of animal nutrition, considered both as a branch of physiologi- 
eal science and as an art. ter an introductory chapter on 
“Matter and Force,” the parts of the animal body are described, 
in respect to their ‘structure and functions ; ; then the Chemistry 
of the Tissues, Juices and Secretions; and thirdly the Processes of 
ife and Growth—Respiration, Metamorphosis of Tissues, Diges- 
tion and Resorption—are discussed. The titles of the other chapters 
te of Flesh: The Production of ee The Production of 
Wool: Reproduction and Nutrition: The Practical Farmer and 
the Doctrines of Feeding. Appendices, Tables and a copious In- 
dex complete the book. 
The author, Professor at the Royal Bohemian Agricultu 
Academy at: Liebwerd, gives equal justice to fundamental am 
gations like those of Pettenkofer and Voit, and to the many em- 
pirical trials which have been conducted with such prea go 
skill at the various experiment stations in Germany and else 
€ combines the hitherto too isolated results of physiologiste, 
chemists and agriculturists, of pated and practicians, in 
il t 
ake for rp Da or advanced stu ontrast 
between this masterly work and anything» under a pee title 
e English literature has yet tie is pening 4 to ese 
Let Co.).— o his = -ocket-boo » is an aatiegy <a 
nient companion for people of all trades and professions, far 
Bibire so than is implied in the title. It meets the necessities not 
only of practical engineers and mechanics in the calculations which 
er Wo. i 
their work requires, but, also of all who have anything t 
figures beyond sting up ordinary accounts, and is especially a 
desirable hand-book for the scientific a en the ordinary 
traveler. Besides seen the many tables and formulas of 
1 to 1,000; of the coins, weights as 
the flags of nations; of the areas of ‘a continents; of the distances 
