Food and its Functions. By James Knight, M.A. (Blackie and
Son.) —In this volume we have an account, both scientific and practical, of food and its action on the human system. An -outline of the chemistry of food introduces us to the subject of "foods in general," and similarly the "physiology of digestion" prefaces the description of "foods in detaiL" Special conditions of health are sketched in "Dietetics." Here is a passage which puts Mr. Knight's view of one important subject with admirable
plainness It is generally agreed that under ordinary con- ditions the body cannot assimilate more than 1 oz., or at most 1i oz., of pure alcohol per day This would mean 2 oz. of whisky, of strong wine from a quarter to half a pint, of light wines or strong beers from a half-pint to a pint, and of Con- tinental beers about a pint and a half."
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