520 
Book  Reviews. 
(  Am.  Jour.  Pharm. 
(  July,  1920. 
by  means  of  electrical  apparatus,  by  Professor  Gerald  L.  Wendt, 
has  been  added  and  constitutes  a  valuable  new  feature  of  the  work. 
It  seems  hardly  necessary  to  go  into  a  detailed  description  of  the 
valuable  features  of  the  book,  for  it  has  come  to  be  recognized  as 
authoritative  in  its  field  and  to  combine  descriptions  of  analytical 
methods  with  comparative  data  of  composition  in  a  comprehensive 
manner,  which  has  never  been  attempted  in  any  other  work  of  this 
kind. 
There  are  some  disappointing  features  in  the  present  revision, 
however,  which  should  be  mentioned,  in  the  hope  that  the  next 
revision,  which  should  now  be  in  course  of  preparation,  will  be  free 
from  certain  defects  that  have  been  carried  through  from  earlier 
editions,  and  that  some  important  omissions  may  be  supplied. 
On  page  968,  under  Copper  in  Vegetables,  it  is  stated  that  "In 
the  Massachusetts  market  labels  like  the  following  are  not  uncom- 
mon: 'This  package  of  French  vegetables  contains  an  equivalent 
of  metallic  copper,  not  exceeding  three  quarters  of  a  grain.'  "  The 
foregoing  statement  certainly  has  not  been  true  for  some  years  past, 
nor  can  the  following  statement  regarding  saccharin,  on  page  969, 
find  support  in  fact  at  the  present  time:  "Saccharin  is  claimed  to 
possess  antiseptic  powers  and  is  used  in  canned  goods,  but  its  pri- 
mary purpose  is  as  a  sweetener." 
The  following  statement  on  page  1014  is  another  instance  of  care- 
less editing:  "Caffein,  extract  of  cola  leaves,  and  cocaine  are  ingre- 
dients of  proprietary  syrups  and  beverages."  It  is  news  to  learn 
that  cola  leaves  are  used  for  this  purpose  and  rather  remarkable  that 
no  mention  is  made  of  the  antinarcotic  act  in  connection  with  cocaine, 
which  has  long  since  disappeared  from  use  in  beverages,  if  indeed, 
it  ever  were  present  in  appreciable  amounts. 
Under  Nut  Butters  the  only  data  given  are  on  two  brands  com- 
mon in  England  but  not  known  in  this  country  and  no  mention  is 
made  of  any  American  brand  whatever. 
More  complete  data  and  a  more  comprehensive  discussion  of  the 
subject  of  vinegars  is  extremely  desirable,  especially  of  glucose  and 
molasses  vinegars  and  in  the  interpretation  of  results  on  apple  cider 
vinegars. 
The  egg  substitute  section  is  by  no  means  up  to  date.  The 
latest  references  seem  to  be  to  products  examined  in  1895  and  no 
mention  is  made  of  the  fifty  or  more  brands  which  were  on  the  market 
