136 Scientific Intelligence. 



2. A Study of Foods ; by Ruth A. Wardall and Edna 

 Noble White. Pp. vii, 174. Boston, 1914 (Ginn & Co.).— The 

 introduction of the domestic arts into educational institutions in 

 this country has stimulated the preparation of suitable textbooks 

 to meet the various aims of the modern home economics move- 

 ment. This little book is not a work on the chemistry of foods 

 or the physiology of digestion, but a guide to the study of the 

 behavior of different classes of familiar products in the processes 

 incident to the preparation of foods. Each exercise in the cook- 

 ing laboratory is intended to elucidate underlying scientific prin- 

 ciples. It is by such instruction that the preserving of fruit or 

 the baking of bread, for example, will be changed from a hap- 

 hazard empirical procedure to a controllable process based upon 

 rational operations. Directions for understanding food values 

 and the cost of the ration are also included, along with well 

 selected lists of references for collateral reading. Instruction 

 along the lines indicated in this volume will help to make intel- 

 ligence replace mystery in the household arts. l. b. m. 



3. The Source, Chemistry and Use of Food Products / by 

 E. II. S. Bailey. Pp. xiv, +517. Philadelphia, 1914 (P. 

 Blakiston's Son & Co.). — This is not a laboratory manual nor a 

 systematic work on the chemistry of foods, but deals in a read- 

 able way with the sources and manufacture of most of the com- 

 mon food products. In this respect it fills a need ; for the grow- 

 ing interest everywhere in matters pertaining to nutrition has 

 created a demand for a guide to the general character of the 

 materials and processes concerned in the preparation of the die- 

 tary in American homes. Whether it be in respect to bread, 

 macaroni, grape juice, koumiss, mincemeat, cheese, paprika, 

 poultry, tamarinds, tapioca, nuts or olive oil — to select a few 

 instances at random — the reader will find the salient facts 

 presented in a lucid manner in Professor Bailey's illustrated 

 volume. l. b. m. 



4. Food Industries. An Elementary Text-book on the 

 Production and Manufacture of Staple Foods ; by Hermann T. 

 Vulte and Sadie B. Vanderbilt. Pp. viii, 309. Easton, 1914 

 (The Chemical Publishing Co.). — This book deals with the 

 technique of the processes concerned in food manufacture rather 

 than with the chemistry and nutritive value of the nutrients. It 

 therefore includes such topics as milling, baking processes, the 

 starch and sugar industries, the activities of the packing house, 

 the canning industries, milk and its by-products, the manufacture 

 of condiments and spices, and the preservation of foods. His- 

 torical considerations are introduced in connection with many of 

 the descriptive features. The volume is not adapted to the train- 

 ing of food experts or technical chemists, but may serve to 

 emphasize the great changes that modern life has brought about 

 in the production of the foods of the twentieth century. 



L. B. M. 



