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intelligible to a beginner, \vho is plinigctl ob iiiiiin into a subject which lit. really cannot understand without tlie npijlicatioii of this la\v, by mean.< o f which the \vliole subject ilia!- lie niatlc. Ijcautiiully clear aiid siniple. Fro111 tlie purely analytical point (.)f vieiv. the most interesting colitributioii by Cottger is the use o i a systematic grouping of anions through the solubilities of the harium, lead and silver salts. F o r those ivho still favor the converting of the acids into soluble alkali salts as preliminary to the acid analysis. this grouping v.iI1 probably prove \velcome. I n the esptrience of the ivriter, the change into alkali salts is subject to so inany complications and exceptions ;ind the gain hy such a grouping is often so small, that it has been tliscartletl except for the so-called “insoluhle” (in acid) unknowns antl all tests for acids, group ant1 individual, are no\v carried out in acid solutions. ivithoat removing tlie cathions : most of the iniportant acid tests arc, as it is, carried out i n acid solutions and the results of tlie analysis for metal ions, with the solubilitites of solid 1111knoiviis ant1 the reaction of solutions, \vi11 usually give very considerablc information as to what groups oi acids may be present.
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PRAC’I‘IC.-\I.PHYSIOLOGIC.-\I. CHmf I s T K v . R v P H I L I P B. HA\VK, Demonstrator of Physio!ogical C h e n i i s t r ~in t h e Department of Medicine of t h e University of 1’eilnsy;vnnia. pp. 416. Price $4.00 net. P. Blakiston’s Son & Co., I’hila.
l h i s hooli is a combination of a laborator!. manual and a t e s t booli. Attention is given in the main to the practical side of the subject but enough facts are introduced to make the outlined esperiinents intelligible. .A ne\v feature that has been introduced is a detailed study of the feces. O n e of the best points coiinectcd ivitli this ~ o l u m eis thc large nuinl~er of lieautiful illiistrations of cr!-st:ils antl varioiis pieces of apparatus. E’. P. I-XDEKIIILL. A U S P c H R L I C H E S L l $ H R B U C I I DER I’HhRnlAZEUTISCHET CHE:MIE, R K A K B E I T E T Y O X DR. ERSSTS C I I X I D T , Orrlent Professor der P!iarniazeutischen Chetnie u n d Direc-
tor der P l ~ a r ~ ~ a z e u t i s c h e n - C l l e m i s ~Instituts l~en der Universitiit, MarburgErster Band, Anorganische Chemie, Erste Abteilung ; RIettalloide Fiinfte vermehote Auflage. Viewig u. Sohn. Rraanschweig, 1906. pp. 52s. Ladenpreis : geheftet Mark I O .
F o r years past this book has occupied a unique place as a treatise o : ~ chemistry antl although entitled Pliarniaceutical Chemistry ant1 containing much that is useful to the pharinacist it is really a hooli of the greatest value to chemists in general. -4s a book of refercncc it is of especial value as it contains a vast amount of information aiid is somewhat unique in that not a little part of the information is of the unconimon sort that oae is not apt to find included in a single‘book. T h e part under review is the first section of tlie first volume of the fifth etlitioii ivhich comprises the
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metalloids. T h e sections that are to follow will doubtless be of equal excellence. J O H N MARSHALL. FOODS AND THEIRADULTERATIOX.Origin, Manufacture and Coniposition of Food Products. Description of Common Adulteration, Food Standards, and National W. WXLEY,M.D., Pi1.D. Price$4.00. Food Laws and Regulatioils. By HARVEY Octavo, 625 pages. P. Blakiston’s Sons Sr Co., Philadelphia.
\l’ith the widespread interest given to Foods, not alone by the scientists and manufacturers and distributors, but also by t h e legislators and consumers, no time is more appropriate for t h e appearance of a n authentic manual on this subject, than the present. It is fortunate for the American consumers that a treatise has appeared, written by such a well known and highly recognized authority as Dr. Harvey U’. \Viley, Chief of the Gureau of Chemistry, U. S. Department of Agriculture. Dr. 1Viley divides his subject matter into three classes :-Foods, belerages and condiments. Foods and condiments are considered only in this the first volume, and beverages will be taken u p in the second volume, no\v in active preparation. W k is included among the foods, as the author very correctly states: ‘‘Milk, although a liquid substance, is hardly to be considered a beverage, and on account of its high properties may he classed, together ivith its preparations, under the first head.” Analytical chemical methods and detailed figures of analyses are intentionally omitted, although in every case the average chemical composition of each class is given. This is a distinct advantage, making the manual more concise, especially also as the manual is designed-“to interest the consumer, as well as the manufacturer, the scientific, as well as the general reader.” T h e different products are treated under the following sub-divisions : Introduction : A brief outline of Proper Ration. Social Function of Fooii, Definition, Composition and Classification, and Explanation of some of t h e more Common Chemical Terms. Part 1-Meats and V e a t Products. Part e-Poultry and E g g s and Game Cirtls. Part 3-Fish Foods. P a r t 4-Milk and Milk Products and Oleomargarine. Part 5-Cereal Foods. P a r t 6-Vege tab1es , Con dim en t s, F r I I i t s . P a r t 7-Vegetable Oils and Fats, and S i l t s . P a r t 8-Fungi as Foods. Sirup, Confectionery, and Hone! . P a r t *Sugar, P a r t Io-Infants’ and Invalids’ Foods. T h e space allowed the reviewer is too limited to allow him to g o into detail as to any part of this excellent manual. Every part is written in the characteristic plain and forcible style of the author, showing complete
