February, 1912 AMERICAN HOMES AND GARDENS xIX 
author’s lines. For all mothers, and for all 
children of mothers, this little gift book 
must strike a true and uplifting chord. 
Spices—Their Histories. By Robert O. 
Fielding. Seattle, Washington: The 
Prade Register, Inc., 1910. 16mo. 61 
pages. Illustrated. Price, 50 cents. 
“Spices” is a reprint in booklet form of 
several articles originally published in the 
Trade Register. Its information is particu- 
larly directed toward retail grocers, and is 
alphabetically arranged under the various 
spice-names, each section consisting of a 
description of the variety, its manner of 
growth, and its chief uses, with an occa- 
sional caution as to the substitutes of the 
market. 
THE AMERICAN SHoTGUN. By Charles 
Askins. New York: Outing Publishing 
Company, 1910. 8vo.; 321 pp. Price, 
$2 net. 
From the shot-peppered cover design to 
the aphorisms which close the last chapter, 
this book will delight the devotee of the 
gun. His hands will itch to encircle the 
stock and barrel of some of the high-grade, 
richly-chased arms shown in the half-tones. 
The writer puts forward his subject matter 
in that hearty, zestful way so typical-of the 
open-air man. He discusses the various 
makes, both foreign and American, in a 
fair, judicial manner and, aside from their 
points of construction, manages to impart 
much useful lore in regard to fitting the 
gun to the man; the care of the gun; the 
science of wing-shooting, and the psychol- 
ogy of the sport, with hints on the peculiar- 
ities of the different game birds, and a 
final word on field etiquette. 
Foops AND THEIR ADULTERATION. By 
Harvey W. Whiley, Ph.D. Philadelphia: 
P. Blakiston’s Son & Co. 8vo.; 641 pp.; 
11 colored plates; 87 illustrations. Price, 
$4 net. 
As one of the most-talked-of men in the 
country, Dr. Wiley needs no introduction. 
Written primarily for the benefit of the 
public, “Foods and Their Adulteration” will 
be appreciated by scientists, physicians and 
foodstuff manufacturers and dealers, as a 
dispensary of information with which they 
are deeply concerned. Dr. Wiley has laid 
stress upon the fact that suitable feeding 
and proper nutrition will do wonders in 
warding off disease after it has once been 
acquired. The general headings under 
which the subject is handled are: “The 
Origin, Manufacture and Composition of 
Food Products; Infants’ and _ Invalids’ 
Foods; the Detection of Common Adultera- 
tions; and Food Standards.” The present 
issue is a revised second edition, enlarged by 
a hundred pages. The article on infants’ 
and invalids’ foods constitutes the most im- 
portant addition, and describes their prepa- 
ration and care. The vital necessity of the 
natural supply of milk for infants is in- 
sisted upon, and there follows a considera- 
tion of the substitution of fresh cow’s milk, 
modified to resemble closely the natural 
sustenance of the infant. Fads and ex- 
tremes have been avoided. The suggestions 
are kept well within the bounds of common 
sense and the information is based upon 
ascertained facts. The Food and Drugs 
Act has done much to benefit the people and 
protect their health and their rights, but 
the extension and continuance of such bene- 
fits depends upon educating the people up 
to the point of knowing their own rights 
and needs, and insisting upon having them 
properly supplied. Such works as this of 
Dr. Wiley’s are necessary to the inculcation 
of a saving knowledge in this generation. 
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