( 744 ) 
[December, 
ANALYSES OF BOOKS. 
Hygiene ; its Principles as applied to Public Health. By E. F. 
Willoughby, M.B. London and Glasgow: W. Collins, 
Sons, and Co., Lim. 
This work contains so much matter of sterling excellence that 
we are tempted to overlook the beginning and end of the preface, 
in which the author bows down to the educational Moloch of the 
present day. 
The first section of the book deals with dietetics. Here, in 
speaking of the carbohydrates, the author might usefully have 
referred to the doubts which have lately arisen whether beet-root 
sugar is really identical with the saccharose of the cane, or 
whether it is not a distindt produdt, betose, possessing the same 
percentage composition, but differing physically and physiologi- 
cally. 
The question on what the efficacy of anti-scorbutics depends 
is discussed at some length, and is left, from a theoretical point 
of view, undecided, though, as the author remarks, no difficulty 
is felt in practice. May not a part of the immunity which sea- 
faring men enjoy in comparison with their predecessors be due 
to the fadt that sea-voyages are now very much shorter than was 
the case before the introdudtion of steam ? 
Dr. Willoughby asserts that potatoes contain no acid. But if 
he will cut a raw potato, and apply a piece of blue litmus-paper 
to the freshly-cut surface, he will be convinced of his mistake. 
In considering the potential energy contained in food the author 
shows the erroneous nature of Frankland’s estimates. He quotes 
this chemist’s figures, however, drily remarking that “questions 
on them may be given in examination-papers.” He adds that 
“since it has been proved that starch is more easily metabolised 
than fat, the fancied superiority of the latter as a source of heat 
must be rejedted as erroneous.” 
Few among the general public will be prepared to hear that 
veal-broth contains more nutriment than mutton-broth or beef-tea. 
It appears that “ at the Munich hospitals, where dietetics are 
studied more scientifically, perhaps, than anywhere else, veal 
minced and cooked with meal is much used for convalescents.” 
Concerning the cereals Dr. Willoughby states that a great part 
of rye-bread, when eaten, passes off undigested. Oatmeal was, 
he considers, an excellent food so long as milk could be had 
ad libitum , but without this accessory it is much less valuable. 
Maize he pronounces to be, of all the cereals, the nearest 
