i88a.] 
37 
Analyses of Books . 
—lilac — is given as Sambucus niger, whilst “ Hollunder ” is trans- 
lated “ elder.” “ Holztheer ” — wood-tar — figures as u pix- 
liquida ££ Meer-griin ” — sea-green — is interpreted 11 glaucus" ; 
“ Petersilie ” — parsley — is Apium petroselinum. “ Thymian ” is 
corredtly rendered <£ thyme,” whilst “ Thymian kraut,” which 
means exadtly the same thing, has become ££ herba thymi vul- 
garis." We submit that one of two courses should have been 
adopted ; either all the German colloquial names of plants should 
have been rendered by their trivial English equivalents or by 
their stridtly botanical names. The author has adopted, how- 
ever, sometimes one of these courses and sometimes the other. 
In human anatomy and physiology, in the names of diseases 
and their systems of surgical appliances and operations, Dr. 
Barnes is much more at home, and these departments are accord- 
ingly very complete. 
In case of a future edition we feel bound to call attention to 
the numerous typographical errors, such as cyaninde of potassium 
for cyanide, Eisen-oxhydul for oxydul, Mannerschew for Maen- 
nerscheu, Urkem for Urkeim, Anerhahn for Auerhahn, urogallas 
for urogallus, &c. 
We are well aware that a work such as that before us requires 
an immense amount of labour and care if it is to be accurate, 
and we are far from being actuated by any desire to find fault. 
On the contrary, we consider that Dr. Barnes has deserved well 
of the scientific public, and we trust that he may soon see his 
way to the reproduction of the work in an amended form. In 
such an event we beg to suggest that space might be gained by 
omitting such words as are the same in both languages. The 
groups of compounds formed from some common word might 
also be greatly cut down without inconvenience. As an instance 
we need only refer to such heads as Wunde and Wurm. 
The Analysis and Adulteration of Foods. By James Bell, 
Principal of the Somerset House Laboratory. Part I. Tea, 
Coffee, Cocoa, Sugar, &c. Published for the Committee of 
Council on Education, by Chapman and Hall, Limited. 
This work, as we learn from the Preface, is to serve as an ex- 
planation of the specimens of adulterated foods to be seen at the 
Bethnal Green Museum, and at the same time as an addition to 
our knowledge of the composition of various articles of food, and 
of the methods employed in their analysis. The analyses, we 
are further told, are almost entirely of recent date, — an obvious 
truth, since the chemists of the Somerset House Laboratory 
were, we believe, exclusively engaged with the examination of 
