607
two cliapters, nnd wntcr, nir, combustion, and form of energy arc ilcnlt with in subscqifint cl~nptcrs from tlicir cliciiiicnl and public nspccts. A rcvicw of organic chcmistry lends to chaptcrs on enzymes, oils, fats, wnscs, cnrbohyclrntcs and proteins, thus prcpnring tlic wny for a discussion of food niid niitrition. l'lic rciiininrler of tlic book is tnkcn up hy coiiclcnscd nccoiints of thc chief inrlustries nntl tlic part cliclnistry plays in thcm, mid cnds with cscrcisrs nnd Inborntory cspcriilients and :i good iridcx.
The book is wcll suited to the clnss of rcnclcr for dioin it is intcndcd-thc studcnt tnking clicmistry ns n part of a libern1 educntion, niitl thc gwlcrnl rcntlcr wlio ]ins soinc chcmicnl loiowlctl&. For this rcneoii detnilcd trcatinciit is iiot nttcinptctl, nor is it possiblc within tlic spnco arnilnblc. For tho rcnclcr unncquahitcd with organic chcmistry, tlicrc will bc soiiic dificult nioniciits, but cncli elinptcr closcs with rcfcrciiccs to sources of inorc clctniletl inforinntion, nnd to tlicsc rccoursc is surc to bc hnd, for Prof. Gnmrd writes plcnsniitly nntl lins clioscn his subject iiiiittcr vcry ivell in point of interest.