This volume consists mainly of a reprint of the author's Lumbian Lectures on the "Digestive Ferments and Artificially Digested Food," and five lectures on " Dietetics and Dyspepsia " given at the Owens College in 1885. It also contains the other publications of the author on kindred subjects. The subject matter is divided into four sections:
Digestion, and the Digestive Ferments.
Preparation of Food for Invalids.
The section on Dietetics is replete with suggestions on practical points. It discusses many points which have been observed by the clinician, but have not yet reached the more exact physiologist. These ultra-physiological facts of digestion, are of the highest importance to the practitioner, if he be familiar with the facts of digestion as already determined by the physiologist and chemist. The book is in many respects one of the most satisfactory productions on the subjects of which it treats, that has appeared in