This book is a well-balanced and sensible discussion of the value of food in health and disease. While not unduly brief, it is as concise as is compatible with thoroughness, It is divided into two main parts; in Part I, general principles of diet and diet in health (thirteen chapters) are considered, and in Part II, diet in disease (twelve chapters).
The views expressed are sound and based on the most modern conceptions of chemistry and physiology. In Part I, for instance, the author's familiarity with the most recent scientific investigations is shown by his use of the thorough and revolutionary work of Mattill and Hawk on water-drinking and metabolism, and by his discussion of beef extracts and bouillons, the real value of which, as he points out, may be lost by improper manufacture. His sound, common-sense judgment is shown in his treatment of such subjects as mineral waters, alcohol