Am.  Jour.  Pharm.  \ 
Aug.  19 1 7.  J 
Book  Reviezvs. 
371 
BOOK  REVIEWS. 
A  Course  in  Food  Analysis,  by  Andrew  L.  Winton,  Ph.D. 
First  edition.  New  York:  John  Wiley  and  Sons,  Inc.,  1917.  $1.50 
net. 
Dr.  Winton  is  well  known  as  the  author  of  several  standard 
works  on  the  microscopy  of  technical  products  and  as  an  analyst  of 
long  experience.  He  has  been  well  trained  and  understands  very 
well  what  a  practical  course  in  food  analysis  should  include.  No 
one  is  better  qualified  to  write  a  work  of  this  kind  and  its  appear- 
ance at  this  time  is  extremely  fortunate.  The  object  of  the  book  is 
to  equip  the  chemical  student  so  as  to  become  a  professional  food 
analyst.  The  value  of  a  good  microscopical  course  is  not  generally 
appreciated  in  courses  in  chemistry.  The  use  of  the  microscope  in 
connection  with  technical  analyses  is  always  of  some  benefit  and  not 
infrequently  is  of  paramount  importance. 
Dr.  Winton's  book  contemplates  a  course  of  forty  laboratory 
periods,  which  supplementing  the  courses  in  qualitative  and  quanti- 
tative analysis,  will  furnish  an  adequate  insight  into  the  composition 
and  microscopic  structure  of  products  needed  in  everyday  life. 
There  are  ten  chapters,  which  include  the  consideration  of  the  prin- 
cipal food  substances.  They  are  as  follows:  (1)  Introduction.  (2) 
Dairy  Products :  Milk ;  Butter ;  Cheese ;  Condensed  Milk ;  Ice 
Cream.  (3)  Meat,  Fish  and  Eggs.  (4)  Natural  Vegetable  Foods 
and  Mill  Products,  including  Cereals ;  Legumes ;  Oil-seeds ;  Vege- 
tables ;  Fruits ;  Nuts ;  Spices ;  Flour ;  Yeast  and  Baking  Powder. 
(5)  Microscopic  Examination  of  Vegetable  Foods,  including  Wheat 
Starch;  Oat  Starch;  Bean  Starch;  Corn  Starch;  Potato  Starch; 
Cassava  Starch ;  Wheat ;  Rye  ;  Oats  ;  Corn ;  Buckwheat ;  Peas  ;  Cot- 
ton Seed  ;  Flax  Seed  ;  Black  Pepper  ;  Cayenne  Pepper  ;  Cinnamon  ; 
Ginger;  Coffee;  Cocoa;  Tea  and  Mixtures.  (6)  Saccharine  Prod- 
ucts, including  Sugar ;  Molasses ;  Syrups  and  Honey ;  Maple  Prod- 
ucts and  Fruit  Syrups.  (7)  Fats  and  Oils,  including  Edible  Fats 
and  Oils.  (8)  Fruits,  Fruit  Products  ;  Liquors  and  Vinegars,  in- 
cluding Fruit  Juices ;  Wine ;  Cider  and  Other  Liquors  ;  Vinegar  and 
Various  Fruit  Products.  (9)  Flavoring  Extracts,  including  Vanilla 
Extract  and  Substitute  Lemon  Extract ;  Orange  ;  Almond  ;  Winter- 
green  ;  Peppermint  and  Spice  Extracts.  (10)  Coffee;  Tea  and 
Cocoa,  including  Substitutes ;  Chocolate  and  Cocoa.    The  selection 
