The Food We Eat, Why We Eat It, and Whence
It Came. By J. Milner Fothergill, M.D. (Griffith and Farran.)—We have no criti- clam to make on the contents of this book, considered in their rasdical aspect. Everything, as far as we are able to judge, seems to approve itself to common-sense, as, doubtless, it is scientifically correct. But we have something to say about the taste and temper in which the book has been written. Here is something, written by a gentleman presumably of education and culture, whioh has gained the approval of the editor of a magazine (it has been previously pub- Relied in the Burlington Magazine), and which, we learn from the title-page, has now been "edited by A. Beatrice R. Fothergill," and yet there are deplorable faults of taste in it. Can any one suppose that a book of this kind is recommended by flat jokes ? or that any- thing but offence is given when those jokes are made out of Scripture ?
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