134 
Book  Reviews. 
f  Am.  Jour.  Pharm. 
\     March,  1910. 
trated  with  a  number  of  drawings  and  about  40  plates  of  photo- 
micrographs of  pure  and  adulterated  foods,  and  adulterants. 
This  book  is  indispensable  to  food  and  drug  analysts,  and  besides 
the  cause  of  pure  foods  will  be  materially  assisted  and  advanced 
by  its  revision  at  this  time.  Analysts  using  this  book  are  spared 
the  trouble  of  looking  up  the  literature  except  when  some  special 
question  arises,  and  can  devote  most  of  their  time  to  the  analyses 
they  have  in  hand.  The  preparation  of  the  first  edition  no  doubt 
contributed  to  the  undermining  of  the  health  of  the  author,  and 
while  he  has  the  satisfaction  of  having  produced  a  work  that  is 
much  appreciated,  it  will  be  some  years  before  authors  of  such  works 
are  adequately  rewarded. 
Text-Book  of  Medical  and  Pharmaceutical  Chemistry. 
By  Elias  H.  Bartley,  Professor  of  Chemistry,  Toxicology,  and 
Pediatrics  in  Long  Island  College  Hospital.  Seventh  revised  edition, 
with  ninety  illustrations.  Philadelphia:  P.  Blakiston's  Son  &  Co., 
1909.   $3.00  net. 
While  the  general  character  and  form  of  Bartley's  Chemistry 
is  retained  in  the  revised  edition  a  number  of  changes  have  been 
made  in  the  parts  devoted  to  organic  chemistry  and  physiological 
chemistry. 
This  is  one  of  the  best  texts  on  medical  and  pharmaceutical 
chemistry  published.  The  manner  of  presenting  the  subject  is 
stimulating  to  the  student,  and  the  facts  given  are  selected  with  a 
view  of  their  practical  application. 
The  Vegetable  Proteins.  By  Thomas  B.  Osborne,  Ph.D., 
Research  Chemist  in  the  Connecticut  Agricultural  Experiment 
Station,  New  Haven,  Connecticut.  New  York:  Longmans,  Green 
&  Co.,  1909. 
This  is  one  of  the  most  commendable  of  the  series  of  mono- 
graphs on  biochemistry  being  published  by  Longmans,  Green  &  Co. 
Ten  of  these  have  already  appeared,  having  been  written  by  men  who 
have  gained  an  international  reputation  through  their  researches  in 
their  respective  fields.  The  present  monograph,  dealing  with  vege- 
table proteins,  is  indeed  welcome.  Every  student  and  reader  on  the 
subject  of  vegetable  proteins  has  felt  the  need  of  the  bringing  to- 
gether and  correlating  of  the  results  of  the  various  researches  in  a 
single  volume. 
