It is difficult to say whether this work is intended for the physician or for the layman; it lacks the scientific accuracy and systematic presentation which would be demanded by the physician and it is too technical for the layman. The lesson which it teaches, however, is important for both, namely, moderation in the amount of food as the first principle of diet. The ordinary facts regarding the composition and office of foods are plainly set forth and a very good account of Proffessor Chittenden's experiments is given. Mixed with the strictly scientific we have much Epicurean gossip as to the varieties of wine and the customs of society. Such interpolations doubtless serve to relieve the tedium of a scientific discourse and indicate that the book must not be judged according to strict professional standards.