Reprints: Allen, H., M. D., and Moore, H. F.: A Biographical Sketch of John Adam Ryder (Proceedings of the Philadelphia Academy of Natural Sciences, April, 1896). — Atkinson, Archer: Longevity (Virginia Medical Journal, February, 1894). — Bolton, H. C.: Review of Berthelot's Contributions to the History of Chemistry (Journal of the American Chemical Society, May, 1896). — Brewer, W. H.: Earth Tremors at Niagara Falls (Yale Scientific Monthly, May, 1896). — Brinton, D. G.: An Ethnologist's View of History (New Jersey Historical Society, January 28, 1896). — Clarke, Henry L.: The Life History of Star Systems (Popular Astronomy, No. 30). — Dorsey, George A.: History of the Study of Anthropology at Harvard University (Denison Quarterly, Vol. IV, No. 2, Granville, Ohio). Fairchild, H. L.: Kame Areas in Western New York South of Irondequoit and Sodus Bays (Journal of Geology, February and March, 1896), and the Kame Moraine at Rochester, N. Y. (American Geologist, July, 189.5). — Hague, Arnold: The Age of the Igneous Rocks of the Yellowstone National Park (American Journal of Science, June, 1896). — Hale, E. M., M. D.: The Heart at the Beginning and Ending of the Menstrual Life (Hahnemannian Monthly, June, 1896). — Haliburton, R. G.: Dwarf Survivals and Traditions as to Pygmy Races (Proceedings of the American Association for the Advancement of Science, Vol. XLIV, 1895). — Hopkins, T. C.: The Carboniferous Sandstones of Western Indiana (Twenty-sixth Annual Report, Department of Geology and Natural Resources of Indiana). — Johnson, H. L. E.: A Contribution to the Study of Atresia of the Uterine Canal after the Menopause, with a Report of Three Cases (Journal of the American Medical Association, December 7, 189.5). — Keyes, Charles Rollin: An Epoch in the History of American Science (Annals of the Iowa Historical (Quarterly. Third Series, Vol. II), and Missouri Building and Ornamental Stones (Stone, Vols. XII and XIII, 1896). — Mason, O. T.: Introduction of the Iron Age into America (American Anthropologist, June, 1896). — Sturtevant Prelinnæan Library of the Missouri Botanical Garden (Seventh Annual Report of the Missouri Botanical Garden, St. Louis, 1896).
Ross, Hon. George W.: The School System of Ontario (Canada) (International Education Series). New York: D. Appleton & Co. Pp. 203.
Sherborn, C. D. An Index to the Genera and Species of the Foraminifera. Part II. Nou to Z (Smithsonian Miscellaneous Collections, 1031).
Spratt, Leonidas. Nature of an Universe of Life. Jacksonville, Florida: Vance Printing Company. Pp. 310.
Tuttle, Herbert B. Chemistry at a Glance. New York. Pp. 59. 60 cents.
Witchell, Charles A. The Evolution of Bird Song. New York: Macmillan & Co. London: Adam and Charles Black. Pp. 248. $1.75.
Nutritive Value of Meats. — In a recent article on the value of meats as food, in the Dietetic and Hygienic Gazette, Prof. R. H. Chittenden corrects several very widespread misconceptions regarding meat values. He says: "The cheapest food is that which supplies the most nutriment for the least money. The well-known maxim that 'the best is the cheapest' is not true of foods, for the term best in this connection is ordinarily applied to that which has the finest appearance, the finest flavor, the most tender structure, etc. Thus, there is no more nutriment in a pound of proteid from tenderloin steak than in the same weight of proteid from the neck or shoulder, and yet note the great difference in cost. The tenderloin will not supply the body's needs one particle better than the coarse-grained meat from some other quarter. A great deal of money is spent by people who can ill afford it, because of this notion that the more expensive cuts are the more nutritious; much of it is perhaps attributable to lack of knowledge of the art of cookery. The housewife, not knowing how to properly prepare the cheaper grades of meat so as to make them palatable and attractive, concludes that they are not as nutritious as the more tender and juicy cuts that can be bought only at a higher price, and which require little judgment or skill to prepare for the table. Here is a field for missionary labor that will well repay the cultivation. Knowledge of this kind may be advantageously acquired by those whose means render it perhaps less vital; for a waste of food material is a crime against both pocket and morals." In speaking of the value of meat as a food in relation to the other food stuffs. Prof. Chittenden says: "Various extractives, active principles, etc., all endowed with more or less physiological properties, are likewise ingested as a part of the meat, and add their effects, perhaps to aid in keeping up the tone and vitality of the organism. Meats have certain stimulating properties, which distinguish them from the grosser vegetable foods. In this respect they might perhaps almost be classed with such articles as tea, coffee, etc., in their power of ministering to the wants of the brain and nerves. As Sir William Roberts well says: 'The struggle for existence, or rather for a higher and better existence, among civilized men is almost exclusively a brain struggle, and these brain foods must be regarded as a very important part of the