300 THE ANALYST. REVIEW. A COMPENDIUM OF FOOD MICROSCOPY. By E. G. CLAYTON. London: Bailliire, This work is stated to have been compiled largely from the works of the late Dr. A. H. Hassall, and constitutes a tribute to the memory of one to whom food analysts are more deeply indebted than they sometimes realise. The preparation of the book has evidently been a, labour of love, and the author has given a, brief summary of the life-work of Hassall, which will be read with interest by many. Whilst the microscopical portion of Hassall’s published works on the adulteration of food constitutes the basis of Mr. Clayton’s book, very numerous additions have, of course, been made, and the whole has been submitted to a thorough revision. The ground covered is very considerable, and there are very few substances likely to come into the hands of the Public Analyst which are not described in the 300 drawings with which the text is illustrated. The word ‘ 4 drawing” is used advisedly, since the author is of opinion that for the purposes of the food- microscopist careful drawings made with the aid of a camera lucida are much more useful than photo-micrographic reproductions. I n this there is a great deal of truth, since the observer can emphasise structures which are characteristic, and hence of diagnostic value, whereas the photo-micrograph is in a sense undiscriminating.But the observer who essays to guide us must be highly trained, discriminating, and accurate. On the whole, the illustrations afford abundant evidence of the possession by their authors of these high qualifications, and the book is one which cannot fail to be of great usefulness to every analyst who is called upon to pronounce an opinion on the purity of articles of food and drugs.There is also a section dealing with the -microscopical examination of water, which is well written, and which will be of u ~ e to many. The text is commendably free from typographical mistakes, and is clear and to the point. The wisdom of including a section in which certain proprietary foods are referred to by name may be questioned, since at the best these are of passing interest, and at the worst their inclusion may be thought to savour of advertisement. A few of the illustrations, notably some representing certain starches, are not really ( 6 convincing,’’ and it is not correct, in‘connection with Fig. 121, to speak of torulz as the spores of a fungus.” These, however, are small matters, and the book is one which may be safely commended to all who are interested in the microscopy of foods and drugs. A glossary of scientific terms and a bibliography are included, and there is an adequate index. A. CHASTON CHAPMAN, Tindall and Cox. 418 pp. Demy 8vo. 1909. Price 10s. 6d.