ll)-20.] 



Notices of Books. 



493 



NOTICES OF BOOKS. 



The World's Food Resources— (.J. liussdl Siniih. Lwinlon: Williams 

 Xoigatc. is.s. iiL't.). — At a liiiu- when very genenil interest, and in some 

 ([uarters alarm, is felt in regard to the food snpplies of the world, this hook, 

 hy the Professor of Economic Geograpliy in Cohunl)ia University, is 

 opportune. Although it has only recently reached this country, it 

 appears to liave been completed at the end of 11)18, and the author, in a 

 prefatory note, remarks that ''the problem of statistical illustration"' was 

 peculiarly unsatisfactory, as '* conditions during the period l'J14-18 were so 

 disturbed that production figures would not serve as good illustrations." 



Consequently, the statistics with wliicli the book is crowded do not usually 

 relate to a later j^eriod than 1913, although many allusions are made to the 

 lessons to be derived from war-time experience. It would not be difficult to 

 l)ick out fi-om the voluminous statistics given certain figures of doubtful 

 \ alidity, apart from the common defect of including in the same table, and 

 without qualification, figures of diverse degrees of accurac}'. This, however, 

 is almost inevitable in a broad survey which attempts to take into account the 

 luesent and potential food resources of the whole globe. It is this breadth of 

 view which renders the work especially valuable. It is refreshing to turn 

 from the prevalent ratiocinations, based on temporary and local conditions, 

 to a comprehensive review of all continents and climes. Whether the 

 conclusions of the author are accepted in every detail or not, he at least brings 

 the problem of future food supplies into reasonable proportion. 



Starting with a discussion of wheat, which he says is the most highly 

 l)rized breadstuff, not because it is the most nutritious, but " because wheat 

 bread tastes a little better to most people than other breads," and al ter 

 [jointing out the wide range of climatic conditions under which it can be 

 grown, he refei-s to the immense areas which are still open to its extension, 

 and also to the great possibilities of increased yield per acre. He adds rye, 

 barley and oats as almost equally suitable for bread, and indicates the wider 

 range given by their inclusion as breadstuffs. Maize, on the wdiole, is not 

 capable of much extension of area, but the cultivation of rice may easily be 

 doubled or trebled. A number of minor cereals, such as millet, which is the 

 chief cereal crop of Central and North China, are also passed in review. 



A discussion of the distribution of cattle, sheep and swine leads to the 

 general conclusion that the world's meat supplies are almost within sight of 

 their ultimate limit of extension, and the wastefulness oi' meat production, if 

 vegetable resources are limited, is insisted upon. The author, howevei'. holds 

 the view that of all the main articles of food, meat is the least essential, and he 

 points out that countless milli(»ns of the human race live and flourish without 

 it. Consequently, he holds that the consumption per head of meat-e.iting 

 peoples could be greatly reduced without detriment to their health and vigour. 

 So far as milk is concerned, the author insists strenuously on its dietetic value, 

 and is of oi)inion that an enormous increase in present supplies is mainly a 

 ([uestion of transi)ortation, which the refrigerating chand)er and the invention 

 of processes for drying have sinq)lified. 



Professor Russell Smith is especially interesting in calling attention to new 

 and as yet partially developed sources of food. He opens a notable chajUer on 



