746 Analyses of Books. [December, 
first denounced a shopkeeper as “ much a liar ” — though 75 per 
cent of the article is chicory, and not coffee at all.” 
In speaking of “ butterine ” Dr. Willoughby makes no mention 
of the circumstance that the fat of diseased animals is often used 
in its manufacture without having been subjected to a tempera- 
ture sufficiently high to ensure the destruction of microbia. 
On the subject of water we meet with the very questionable 
statement that the water supply of Paris far surpasses that of 
London in purity. At the present time there are complaints of 
faecal matters present in the Paris water, and the question is 
raised of a fresh supply from some distant springs. 
The author does not accept the statement that a river, once 
polluted with sewage, is incapable of self-purificaion, and gives 
an official account of the state of the Seine, above and below 
Paris, to prove his case. He holds— and justly — that “a mere 
trace of albumenoid ammonia derived from enteric and choleraic 
stools teeming with badteria may be more dangerous than a 
hundred times the weight of healthy faeces, or other animal or 
vegetable matter.” 
We regret that space does not allow us to carry any further our 
examination of this most valuable work, which is in small com- 
pass an encyclopaedia of public health. 
Chemical and Physical Analysis of Milk, Condensed Milk, and 
Infants Milk-P oods, with special regard to Hygiene and 
Sanitary Milk Inspection. A Laboratory Guide, developed 
from Practical Experience, intended for Chemists, Physicians, 
Sanitarians, Students, &c. By Dr. Nicholas Gerber. 
Translated from the Revised German Edition and Edited by 
Dr. Hermann Endemann. New York : the Author. 
London : Triibner and Co. 
The author of this valuable manual, judging from his preface 
makes a point of rejecting the methods for milk analysis known 
and used prior to 1877, and proposes others as superior in accu- 
racy, simplicity, and economy of time. 
Dr. Gerber enters upon his task by giving a description of 
normal cow’s milk, and noticing the physiological and other 
causes influencing the character of the secretion. Here it may 
be remarked that in spite of the great attention which has been 
drawn to a subjedt of so great agricultural and hygienic impor- 
tance, all the circumstances of the case have not been fully 
studied. Thus, concerning the changes which occur in milk 
when cows are in heat, the author admits that but little is known 
Pie informs us that after a certain age the yield of milk diminishes’ 
