Am.  Jour.  Pharm. 
April,  1906. 
Book  Reviezvs. 
195 
liniments,  solutions,  masses,  mixtures,  mucilages,  oleates,  oleoresins, 
oils,  pills,  powders,  resins,  spirits,  suppositories,  syrups,  tinctures, 
troches,  ointments  and  wines.  (2)  Chemicals :  Acids,  inorganic 
compounds,  aluminum  salts,  ammonium  salts,  antimony  salts,  silver 
salts,  gold  salts,  bismuth  salts,  calcium  salts,  chromium  salts,  iron 
salts,  mercury  salts,  magnesium  salts,  lead  salts,  potassium  salts, 
sodium  salts,  sulphur  and  zinc  salts.  (3)  Organic  drugs ;  (4)  Al- 
kaloids; Drug  assays;  (5)  Prescriptions;  (6)  Miscellaneous;  (7) 
Equations. 
The  book  contains  a  large  amount  of  information  valuable  to  the 
student.  The  only  question  which  arises  in  looking  over  books  of 
this  kind  is  whether  the  student  might  not  "  dig  it  out  "  for  himself 
and  whether  he  does  not  actually  get  this  information  in  the  quizzes 
supplementing  the  courses  of  lectures  in  colleges  of  pharmacy. 
Select  Methods  in  Food  Analysis.  By  Henry  Leffmann  and 
William  Beam.  Second  edition,  revised  and  enlarged.  With  one 
plate  and  fifty-four  other  illustrations.  $2.50  net.  Philadelphia  : 
P.  Blakiston's  Son  &  Co.,  1012  Walnut  Street. 
A  work  on  food  analysis  to  maintain  its  authority  must  be  fre- 
quently edited.  The  second  edition  of  this  valuable  work  of 
Drs.  Leffmann  and  Beam  will  be  welcome  to  all  food  analysts.  The 
present  edition  contains  numerous  alterations  and  much  new  matter 
has  been  inserted.  Among  the  additions  are:  Detailed  descriptions 
of  special  arrangements  for  polarimetry,  distillation  and  extraction  ; 
new  processes  for  detection  of  natural  colors  used  as  substitutes  for 
fruit  and  egg  colors  ;  improvements  in  detection  of  formaldehyde, 
abrastol  and  saccharin  ;  rapid  methods  for  examination  of  vanilla 
and  lemon  extracts,  and  for  the  determination  of  fat  in  condensed 
milk  and  cereal  foods;  determination  of  boric  acid  in  fruit  juices  ; 
analytic  data  in  regard  to  fruit  juices,  jams  and  jellies;  detection  of 
palm  oil  in  oleomargarin,  and  many  minor  modifications  of  tests  and 
processes  intended  to  simplify  or  expedite  analysis. 
As  rewritten  this  work  of  Leffmann  and  Beam  is  thoroughly  up- 
to-date,  full  of  analytical  data  and  methods,  and  is  one  of  the  most 
useful  books  on  food  analysis  that  has  been  prepared. 
Caspari's  Pharmacy.  A  Text- Book  on  Pharmacy.  For  Students 
and  Pharmacists.  By  Charles  Csapari,  Jr.,  Maryland  College  of 
Pharmacy,  Baltimore.    New  (third)  edition.    Octavo,  830  pages, 
