To the members of the medical profession connected with hospitals, and especially those in the Government service, it has long been a source of astonishment that the profession in general paid so little attention to dietetics in the treatment of disease, as in the hospital service the diet is prescribed with the same regularity as medicines or drugs. Nor has medical literature, generally, given the subject of diet as much attention as its importance warrants, and this book will therefore go to the profession as one conveying information on a nearly new subject. We can not too highly commend the study of dietetics. For that purpose the volume under consideration is perhaps one of the best of modern works on this subject. The contents of the volume are included in nine parts and an appendix. Part I, Foods and Food Preparations, which refers to the composition, classification, force-producing value, etc.