• Physiological and Pathological Chemistry. By G. Bunge. (Kegan Paul
and Co.)—The translation of Professor Bunge's work was begun by the late Dr. Woolridge, and has been finished by his wife, and to both much is owed by the pathological student. Professor Bunge's work is thoroughly scientific yet broad, and is, moreover, singularly interesting. Given in the form of lectures, the subject has been made attractive and instructive, and it is no exaggeration to say that the volume might be read by any one. Many of the larger questions are as interesting to all of us as they are to science, none more so than the vital question of food. A great deal of valuable information is revealed to the reader as to the suitability of foods, the value of foods, the accessories and the processes and organs which work to make food available in the human economy. The connection between salt and vegetables is one of those truths, explained by Professor Btmge, which we have followed from time immemorial, almost instinctively, it might be said. The chemical reason for this intimate connection would imply that rice-eating peoples would not require so much salt as those who eat other vegetables. Yet look at the Chinese; the greatest internal trade of China is salt, immense quantities being eaten. This volume must be heartily recommended, from what- ever point of view we regard it.
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