AmAP°rliir,i905arm'}    Reviews  and  Bibliographical  Notices.  193 
Albert  E.  Leach,  S.B  ,  Analyst  of  the  Massachusetts  State  Board 
of  Health.  Large  Svo,  xiv  -f-  787  pages,  120  figures,  40  full- page 
half-tones.  New  York :  John  Wiley  &  Sons ;  London  :  Chapman 
&  Hall,  Limited,  1904.  $7.50. 
With  the  vast  amount  of  work  which  has  been  done  in  New  Eng- 
land by  public  analysts  it  was  probably  to  be  expected  that  a 
first-rate  book  on  this  subject  should  come  from  an  analyst  of 
Boston.  With  the  exception  of  the  photo-micrographs,  the  work 
is  extremely  interesting  and  valuable. 
The  book  is  devoted  to  the  consideration  of  the  following  sub- 
jects: food  analysis  and  State  control;  the  laboratory  and  its  equip- 
ment ;  food,  its  function,  proximate  components  and  nutritive  value  ; 
general  analytical  methods ;  the  microscope  in  food  analysis ;  milk 
and  milk  products;  flesh  foods;  eggs;  cereals  and  their  products, 
legumes,  vegetables  and  fruits ;  tea,  coffee  and  cocoa ;  spices ;  edi- 
ble oils  and  fats ;  sugar  and  saccharine  products ;  alcoholic  bever- 
ages ;  vinegar ;  artificial  food  colors ;  food  preservatives  ;  artificial 
sweeteners ;  canned  and  bottled  vegetables,  relishes  and  fruit  prod- 
ucts; an  appendix  on  the  Zeiss  immersion  refractometer,  etc. 
There  are  forty  plates  of  photo-micrographs  of  pure  and  adul- 
terated foods  and  adulterants.  These  include:  cereals,  legumes, 
miscellaneous  starches,  coffee,  chicory,  cocoa,  tea,  spices,  spice  adul- 
terants and  edible  fats. 
The  author  has  considered  the  examination  of  food  in  a  very 
broad  way.  Not  only  are  chemical  analytical  methods  considered, 
but  he  devotes  considerable  attention  to  the  use  of  the  microscope 
in  food  analysis.  This  portion  is  illustrated  by  the  reproduced 
drawings  of  Moeller  and  a  large  number  of  photo-micrographs  by 
the  author.  The  excellent  bibliography  at  the  end  of  each  chapter 
as  well  as  the  numerous  references  to  literature  enhance  the  value 
of  the  book  considerably. 
There  is  no  one  book  that  has  ever  been  published  that  contains  so 
much  information  on  the  subject  of  the  nature,  properties,  composi- 
tion and  examination  of  food  as  this  work  by  Leach.  While  it  will 
be  a  reference  book  for  the  analyst,  it  is  also  valuable  to  the  research 
worker;  in  fact,  the  entire  book  is  an  excellent  contribution  to  re- 
search on  foods. 
