66 SCIENCE. [Vol. V1L, No. 154 



COOKING AND DIETING. 



It was the privilege of the writer of this notice 

 in August, 1884, to listen to a lecture on the 

 chemistry of cookery, given at one of the confer- 

 ences at the health exhibition in London, by the 

 genial and enthusiastic author of the volume first 

 named. After having personally urged the im- 

 mediate publication in America, in book form, of 

 his papers then appearing in the Popular science 

 monthly, it can only be possible for the present 

 writer to urge American readers to avail them- 

 selves of so much valuable information and sound 

 sense, served up with so much entertainment as 

 Mr. Williams furnishes in his manner of presenta- 

 tion, — a manner well calculated to catch the popu- 

 lar eye, but which at first glance may prejudice 

 the scientific reader. A critical reading from the 

 stand-point of a cookery chemist, as well as from 

 that of a chemical cook, has failed to reveal any 

 errors of statement as to the present condition of 

 scientific knowledge on the subject of cookery. 

 There are many doubtful points, it is true ; but they 

 are well stated in the volume before us, and the 

 lines on which further research is needed are 

 clearly indicated. The author, himself a living- 

 exemplification of the fact that good cookery al- 

 lows good health and good spirits, is a chemist and 

 metallurgist, a student yet, though he is rather past 

 middle life. He shows himself well acquainted 

 with laboratory methods of experimentation, and 

 also with practical cooking. 



In Mrs. Henderson's book one is startled to find 

 recommended as -diet for the sick' a slice of 

 Boston brownbread, with cream, for breakfast ; 

 fricassee of chicken, with potatoes a la creme, for 

 dinner ; macaroni and tomato-sauce, with pear 

 compote, for tea. Evidently the author means by 

 the sick, invalids and convalescents, people with 

 delicate appetites which need to be tempted by 

 dainty service and pleasant flavors. The book is 

 not one for the hospital nurse, but for the lady com- 

 panion of invalids and elderly people who cannot 

 take exercise. The recipes seem to be excellent, 

 and the directions for serving so as to increase the 

 enjoyment of the food are admirable in points too 

 of ten overlooked. The author has endeavored to 

 incorporate the latest theories of diet into the cook- 

 book with an enthusiasm which may prove to be 

 well founded, and which may not. Grape-juice 

 :in<l hot water have become pretty well established : 

 peptonized foods, koumiss, and whole wheat are 



The chemistry of cookery. My W. Mattiku Williams. 

 New York, Appleton, 1885. 



Diet for the sick. A treatise on the values of foods, their 

 application to special conditions of health and disease, and 

 on the best methods of their preparation. By Mrs. Mary 

 P. Henderson. New York, Harper, 1885. 12°. 



less certain to hold their own. While the practical 

 part of the book is so worthy of praise, it is to be 

 regretted that the first chapter on the chemical 

 composition of foods had not been omitted, or at 

 least revised by a chemist. 



Last April Mrs. Caroline Dall delivered an 

 address in Washington, D.C., before the Shak- 

 speare club of that city, on which occasion she 

 refuted certain statements made by Mr. Donnelly 

 respecting the ' cipher,' and various assertions of 

 other parties relative to the ancestry, education, 

 and character of the poet. These replies have 

 now been embodied in a volume of some two 

 hundred pages, entitled k What we really know 

 about Shakspeare ' (Boston, Roberts, 1885). The 

 author declares that she has endeavored to pre- 

 pare a work which will show at a glance such 

 facts pertaining to Shakspeare's history as are 

 substantiated by contemporary testimonials and ex- 

 isting documents. In this she has admirably suc- 

 ceeded ; but. as her book is intended principally 

 for the use of beginners, it might be as well not 

 to confuse them with theories such as those re- 

 specting Anne Hathaway's parentage, and her 

 husband's travels in Germany and Italy. How- 

 ever, aside from a few minor speculations of this 

 nature, the work is an admirable one, which can- 

 not fail to assist the student by reason of its 

 concise chronological arrangement, and the ex- 

 cellent index which terminates the volume. Those 

 who are familiar with the plan of Mr. Tweddell's 

 work, published some thirty years ago, will ap- 

 preciate the labors of Mrs. Dall ; and, in view of 

 this fact, we sincerely trust that Mr. Halliwell- 

 Phillipps will forgive her for misspelling his name 

 whenever she has had occasion to quote it. 



In Grand Lake, Sandy Lake, and other 

 bodies of fresh water in Newfoundland, seals are 

 known to breed in abundance, never visiting 

 the sea. Like habits are said to be found in these 

 animals inhabiting Lake Baikal in central Asia, 

 twelve hundred and eighty feet above sea-level. 

 In a pamphlet by Mr. Harvey, entitled ' Across 

 Newfoundland/ the author is of the belief that 

 these fresh-water lakes of Newfoundland have 

 undergone a gradual change from a previous 

 brackish or salty condition, and that the inhabit- 

 ants have by degrees adapted themselves to their 

 changed conditions. Grounds for this belief are 

 afforded by the fact that other large bodies of 

 salt water in Newfoundland are during periods of 

 the year cut off from the sea, and might readily 

 become permanently separated. 



