Am.  Jour.  Pharrn.  I 
August,  1907.  ( 
Book  Reviews. 
389 
to  unify  the  work  of  different  investigators  and  to  bring  it  all  down 
to  a  working  basis. 
It  is  an  invaluable  work,  not  only  for  chemists  and  analysts,  but  for 
physiologists,  pharmacists  and  all  who  handle  chemicals  in  a  prac- 
tical way. 
Commercial  Organic  Analysis.  By  Alfred  H.  Allen.  Third 
edition,  rewritten  and  revised.  Volume  II,  Part  III.  Revised  by 
the  author  and  A.  R.  Tankard.  Philadelphia  :  P.  Blakiston's  Son 
&  Co.    1907.    $5.00,  net. 
This  part  of  this  valuable  work  is  devoted  to  the  consideration  of 
acid  derivatives  of  phenols,  aromatic  acids,  resins,  and  essential  oils. 
The  matter  included  is  in  large  part  new,  the  following  subjects 
being  treated  :  sulphonated  phenols  and  their  allies  ;  benzoic  acid 
and  its  derivatives ;  cinnamic  acid  and  its  derivatives  ;  salicylic  acid 
and  its  allies  ;  dihydroxy-benzoic  acid  and  its  allies ;  gallic  acid 
and  its  allies ;  phthalic  acids  ;  chemical  composition  of  resins ; 
general  characters  of  resins  ;  resins  ;  oleoresins  or  turpentines ; 
gum-resins;  extraction,  classification,  general  characters,  analysis, 
constituents  and  hydrocarbons  of  essential  oils ;  caoutchouc  and  gutta- 
percha ;  olefinic  terpene  alcohols  and  aldehydes  of  essential  oils ; 
cyclic  terpene  alcohols  of  essential  oils ;  phenols  and  phenolic  esters 
of  essential  oils;  ketones  of  essential  oils  ;  sulphuretted  constituents 
of  essential  oils ;  special  characters  of  individual  essential  oils ; 
terpeneless  essential  oils  and  table  of  all  the  better-known  essential 
oils. 
While  this  volume  represents  largely  the  work  of  the  author,  the 
late  Dr.  Allen,  the  unfinished  work  has  been  completed  by  Mr. 
Tankard,  with  the  assistance  in  certain  parts,  of  Dr.  Leffmann.  The 
work  continues  to  be  a  most  important  handbook  for  the  analysis  of 
the  substances  discussed,  and  this  volume  in  particular  is  indispen- 
sable to  the  pharmacist  as  well  as  analytical  chemist. 
Foods  and  Their  Adulteration.  Origin,  manufacture,  and  com- 
position of  food  products ;  description  of  common  adulterations, 
food  standards,  and  national  food  laws  and  regulations.  By  Harvey 
W.  Wiley.  With  eleven  colored  plates  and  eighty-six  other  illus- 
trations.   Philadelphia:  P.  Blakiston's  Son  &  Co.  1907. 
Dr.  Wiley,  who  is  well  known  as  the  Chief  of  the  Bureau  of 
