Am.  Jour.  Pharra.  ) 
September,  1913.  f 
Book  Reviews. 
437 
jurious  modes  of  feeding,  good  and  evil  effects  of  various  food 
substances,  vegetarianism,  etc.  Abundant  information  is  included 
regarding  specific  details  relating  to  the  composition  of  foods. 
Tables  showing  the  comparative  value  of  various  foods  expressed 
in  terms  of  some  definite  constituent  as  lime,  phosphorus,  iron, 
etc.,  are  inserted  in  their  proper  places  in  the  text  and  as  a  very, 
comprehensive  index  is  found  at  the  close  of  the  book  it  makes  a 
very  valuable  work  of  reference  to  the  busy  chemist  or  physician 
who  frequently  has  immediate  use  for  such  information,  which  is 
sometimes  difficult  to  locate.  These  tables  are  all  credited  to  the 
proper  authorities  and  the  original  references  to  literature  are 
usually  given  as  well. 
Some  of  the  statements  evidently  are  based  upon  conditions 
observed  in  Europe,  for  on  page  191  the  author  says  of  oleomar- 
garine "  lately  the  animal  fat  has  largely  been  replaced  by  vege- 
table fats  which  would  not  of  itself  be  so  bad  were  it  not  that  they 
are  often  of  an  inferior  quality.  Instead  of  using  the  finer  grade 
of  edible  oils  the  very  poo-rest  are  used,  and  the  melted  animal  fat 
which  forms  the  principal  constituent  of  oleomargarine  is  mostly 
replaced  by  tallow."  This  condition  certainly  does  not  exist  in 
America  at  the  present  time. 
The  keynote  of  the  book  is  found  in  the  following  epitomized 
summary  in  the  concluding  chapter.  "  Under-nutrition  prevents 
young  people  from  attaining  a  ripe  old  age  and  over- nutrition  carries 
those  of  advanced  age  prematurely  to  their  grave.  Consequently 
the  requirements  are :  More  nourishing  food  for  the  young  growing 
organism  and  moderation  in  the  succeeding  periods  of  life." 
The  book  is  interesting  to  read  and  valuable  to  possess  as  a. 
library  volume.  Charles  H.  La  Wall. 
Food  and  Flavor.  By  Henry  T.  Finck;  i2mo.,  594  pp.  The 
Century  Co.,  New  York,  $2.00. 
Of  all  recent  books  treating  of  the  subject  dearest  to  the  heart 
of  man,  foods,  the  book  with  the  foregoing  alliterative  title  has 
attracted  and  deserves  the  most  attention.  The  author  combines 
the  experience  of  an  epicure  with  the  observations  of  a  cosmopolite 
and  gives  us  the  product  in  a  form  that  makes  the  mouth  water  and 
stimulates  the  jaded  appetite.  It  is  dedicated  to  "  Luther  Burbank 
and  Harvey  W.  Wiley,  the  two  men  who  have  done  most  to  make 
our  daily  food  palatable  and  honest." 
The  book  pays  tribute  to  Fred  W.  Harvey,  the  famous  res- 
