also taken up, as are the cost of food and the construction of menus. A
final chapter deals with feeding the sick.

"The volume is so simply and entertainingly written that it cannot but be
enjoyed by anyone interested in the planning or preparation of household
meals, and it would be difficult to imagine a more helpful book to put
into the hands of a reader desiring information along such
lines."--_Trained Nurse_.


THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

* * * * *

A LABORATORY HAND-BOOK FOR DIETETICS

BY MARY SWARTZ ROSE, PH.D.

Assistant Professor, Department of Nutrition, Teachers College, Columbia
University

Cloth, 8vo, $1.10


Investigations into the quantitative requirements of the human body have
progressed so far as to make dietetics to a certain extent an exact
science, and to emphasize the importance of a quantitative study of food
materials. This little book explains the problems involved in the