450 teview of Dr. Wetherill’s 
IV. BOOK NOTICES, 
1. The Manufacture of Vinegar: its Theory and Practice, with espe- 
cial Reference to the Quick Process ; by Cuartes M. Wetuerit bt D., 
M.D. Philadelphia, Lindsay and Blakiston, 1860. 12mo, pp. 3 
This is a very full, correct, and much needed treatise on an im sti 
branch of technology, and the book does credit both to the author and 
to the publishers. It is well printed and contains but few pupereanies 
errors, among which w we remark “ Bertholet’ ” for “ Berthelot,” on p. 1 
and “Reaumer” in all cases for “Reaum ur.” 
a of — . with e especial reference to the gaits in hand,— 
an account of the nature, proparines and transformations, of sugar and 
alcohol rea to a discussion of various methods of determining the 
of our country, bring instruction within the reach of all who desire it, 
no one should engage as manager in the manufacture of vinegar, or 
in any other chemical manufacture, without previous study of chemistry 
and some training in chemical manipulation, One may learn a great 
deal from books, if he first learns how to understand books. One ma 
derive much benefit from experienced workmen, if he first. acquires a 
knowledge of natural laws and principles so that he can exercise a just 
es oyer the whims and prejudices which such workmen always 
e men of other trades, the vinegar maker too often insists 
on on ting point for which no better reason can be rendered than that 
such has been his beaten track; to such the work now under considera- 
tion will prove very useful, as it gives many actual variations in the 
practical details, seat showing that there are more ways than one of 
alTiving at the sam 
One or two cacideatal matters occur in the book, to al we must 
be allowed to take exception, Wood vinegar is spoken of as “pyroxilic 
acid,” and pyrorylic,—which is of pure Greek sin peaps it gi 
to have been called; but the mongrel word pyroligneous has 
‘ eg eetnsively in in use that it shoul pass as the established name. "The 
also su the term “raisin sugar” glucose, because 
“ glucose means sweet, and raisin sugar is.inferior in sweetness to either 
