Am.  Jour.  Pharm.  1 
W January,  1915.  J 
Book  Reviews. 
39 
A  Laboratory  Manual  of  Qualitative  Chemical  Analysis 
for  Students  of  Medicine,  Dentistry  and  Pharmacy,  by  A.  R.  Bliss, 
Jr.,  of  the  Birmingham  Medical  College.  Philadelphia  and  London: 
W.  B.  Saunders  Company. 
Of  manuals  in  Qualitative  Chemical  Analysis  there  seems  to  be  no 
end,  and  one  wonders  that  authors  will  be  willing  to  take  their  time 
in  writing  works  which,  as  a  rule,  contain  only  another  point  of  view 
or  the  usual  matters  of  fact  stated  in  a  little  different  manner.  The 
great  interest  and  value  of  the  present  book  is  in  the  fact  that  it  is 
more  complete,  showing  that  the  courses  of  chemistry  in  the  various 
professional  schools  are  becoming  more  elaborate  as  time  progresses. 
The  book  has  been  brought  up  to  date  with  the  inclusion  of  the  newer 
medicinal  substances,  and  these  are  considered  under  the  various 
classes  of  compounds  to  which  they  belong.  Valuable  information 
is  given  concerning  their  solubilities,  with  special  tests  for  their  de- 
tection and  usually  some  explanatory  information.  The  tables  for 
the  separation  of  the  elements  are  well  worked  out,  and,  with  the 
cross  references  for  identity  tests,  will  be  found  quite  valuable.  The 
book  consists  of  nearly  250  pages,  and  is  supplemented  by  a  good 
working  index. 
Food  Products,  by  Henry  C.  Sherman.  New  York :  The  Mac- 
millan  Company.    $2.25  net. 
By  virtue  of  the  exceptionally  rapid  development  of  food  legisla- 
tion and  the  scientific  investigation  of  certain  important  aspects  of  the 
composition  and  value  of  food  substances  during  the  past  few  years, 
there  have  been  published  a  number  of  important  books  on  these 
products.  Many  of  them  have  much  to  commend  them,  but  none  are 
probably  as  comprehensive  as  this  book  of  Dr.  Sherman.  It  contains 
a  vast  amount  of  practical  information  which  is  not  usually  avail- 
able and  that  will  appeal  to  a  wide  circle  of  readers  and  investigators. 
The  general  plan  is  to  devote  a  chapter  to  each  important  type  of  food 
covering  ( 1 )  an  account  of  its  production  and  preparation  for  market, 
with  such  brief  statistical  data  as  will  indicate  the  relative  economic 
importance  of  the  industry;  (2)  the  proximate  composition  and  gen- 
eral food  value;  (3)  questions  of  sanitation,  inspection,  and  stand- 
ards of  purity;  (4)  special  characteristics  of  composition,  digestibil- 
ity, nutritive  value,  and  place  in  the  diet.  Lists  of  references 
appended  to  the  different  chapters  will  facilitate  the  extension  of  the 
