Diet in Health and Disease.

The revisions and additions to be found in the third edition of this work have increased its value and broadened its scope. A number of useful tables have been added, one of the most notable being Winton's list, giving the composition of diabetic foods, in which many of the so-called diabetic flours on the market are shown to be dangerously rich in carbohydrates. The chapters dealing with alcohol and milk have been practically rewritten and a brief description of the less complicated methods of detecting preservatives and adulterations in food has been added. In dealing with a subject that, at present, is receiving more than usual attention, viz., the use of chemical preservatives in foods, other than the commoner ones of sugar, salt, vinegar and wood-smoke, the authors take a conservative stand. Admitting that the question of the actual effect of various preservatives on the human body is still an