172 - Scientific Intelligence. 



aim of each state should be to work toward a situation where the 

 teacher in the elementary and secondary schools shall possess a 

 training that is adequate and a professional recognition that will 

 attract and satisfy the aspirations and the economic needs of able 

 men and women. This is not simply a question of cost, but the 

 recruiting of an adequate number of sincere, able, and thought- 

 ful teachers requires that the people as a whole shall discriminate 

 between that which is sincere and that which is superficial and 

 insincere. 



Married teachers are regarded as most desirable, because of 

 their broader outlook and experience and since they may be 

 assumed to have a vital interest in society and hence unusual 

 opportunities for leadership and influence. The distinction 

 hetween high school and elementary, or "grade," teachers is 

 regarded as one of the most serious difficulties in the way of pro- 

 fessional advancement for teachers. It is believed that the pub- 

 lic can be made to realize the value of good teaching. Helpful 

 social relations between home and school should develop a dis- 

 crimination between the teaching now provided and the better 

 teaching that is to be desired. 



2. The Microbiology and Microanalysis of Foods; by Albert 

 Schneider, M.D., Ph.D. Pp. x, 262, with 131 illustrations. 

 Philadelphia, 1920. (P. Blakiston's Son & Co.).— This book, 

 which deals with changes in foods as the result of decomposition 

 and with the technique of the examination of food products sus- 

 pected to have undergone spoilage, is liberally illustrated. One 

 hundred and thirty-one drawings, or photomicrographs, serve as 

 guide to the beginner who desires to learn the microscopy or, 

 to use the author's expression, "microanalysis' 5 of food materials. 

 The variety of topics considered is so large, ranging from sauer- 

 kraut to chewing tobacco, and the types of deterioration so num- 

 erous, that they cannot be referred to in detail here. The author 

 attempts a microanalytical rating of food products which can, of 

 course, by no means replace the other standards of purity in 

 vogue in the laboratories of the food chemists. Inasmuch as the 

 volume is specifically addressed to dietitians it is regrettable that 

 a diet table, (page 254, following), devised in the year 1920, 

 should attempt to evaluate foods in terms of "Carbonates (Heat, 

 Fat, or Weight), Nitrates (Muscle or Strength), Phosphates 

 (Brain and Nerve)". The viewpoints thus represented have 

 "been abandoned by students of nutrition more than a generation 

 ago. l. B. M. 



Obituary. 



Dr. Gustav Seligmann, the German mineralogist, died on 

 June 28 at his home in Coblenz, aged seventy-two years. . 



