436 
Book  Reviews. 
f  Am.  Jour.  Pharm. 
\  September,  1913. 
book  for  some  people :  "  Fifteen  Million  Defective  Children ;  What 
the  Minerals  Do ;  Ferments ;  Minerals  Lost  or  Changed ;  White 
Bread  Starvation ;  Polished  Rice ;  Other  Nations  Alarmed ;  Candy, 
Ice  Creams  and  Other  Foods ;  Food  Adulterations ;  Food  Preserva- 
tives ;  Labels  that  Mislead ;  The  Poison  Squad ;  Keeping  Foods ; 
What  to  Feed  the  Child ;  Food  Experiments  in  Schools ;  An  Ideal 
Restaurant;  For  Physicians  Only." 
Mr.  McCann's  information  regarding  many  phases  of  the  sub- 
ject is  obtained  from  the  official  reports  on  food  inspection  in  a 
number  of  States.  The  book  is  entertainingly  and  convincingly 
written  and  should  be  read  by  manufacturer,  advertiser,  chemist 
and  consumer  alike.  _  TT  Y  ,Tr 
Charles  H.  LaWall. 
Health  and  Longevity  through  Rational  Diet.  By  Dr. 
Arnold  Lorand,  Physician  to  the  Baths,  Carlsbad,  Austria.  Royal 
Octavo,  416  pp.,  $2.50.    F.  A.  Davis  Co.,  Philadelphia. 
Many  books  have  been  written  upon  the  subject  of  dietetics  by 
cranks  and  faddists  but  few  are  known  which  combine  such  a 
thorough  grasp  of  the  subject  with  such  an  interesting  manner  of 
treating  it  as  is  seen  in  this  work,  the  introduction  to  which  has 
been  written  by  Dr.  Victor  C.  Vaughan,  who  personally  endorses 
the  book  in  its  important  points  and  especially  as  regards  its  free- 
dom from  fads.  In  the  preface  Dr.  Lorand  says:  ''Probably  but 
very  few  physicians  have  so  frequently  an  opportunity  to  observe 
the  harmful  consequences  of  a  faulty  mode  of  nourishment  as  one 
who  is  practicing  as  a  Carlsbad  Bath  Physician.  It  is  a  surprising 
fact  that  even  scholars  well  versed  in  a  variety  of  subjects  often 
display  the  veriest  ignorance  or  show  the  greatest  carelessness 
precisely  in  respect  to  what  and  the  manner  in  which  they  eat. 
Others  again  fall  into  the  opposite  error — those,  for  example,  who 
studiously  avoid  all  foods  containing  even  a  trace  of  uric  acid 
forming  constituents,  lest  an  excess  of  such  substances  prove  in- 
jurious, and  meanwhile  overlook  the  fact  that  in  addition  to  such 
uric  acid  producing  components  these  foods  contain  many  other 
important  substances,  e.g.,  certain  nutritive  salts,  an  insufficient 
intake  of  which  may  result  in  serious  injury,  particularly  in  the 
period  of  growth  and  development  of  the  body." 
The  subject  is  comprehensively  considered  in  a  logically  ar- 
ranged manner,  beginning  with  the  fundamental  facts  such  as  the 
influence  of  food  upon  man,  the  fundamental  laws  of  feeding,  in- 
