By HENRY C. SHERMAN Professor of Food Chemistry in Columbia University.

Illustrated, cloth, 12mo, 594 pagest $2.25

A comprehensive, descriptive text-book on the general subject of foods. The first and second chapters deal with the principal constituents and functions of food and with food legislation; then follow chapters on: Milk; Cheese and Other Milk Products; Eggs, Meats and Meat Products; Poultry, Fish and Shellfish ; Grain Products; Vegetables, Fruits and Nuts; Edible Fats and Oils; Sugar, Molasses, Sirups and Confectionery; and Food Adjuncts. The plan of the book makes it easy for the teacher to follow a different order of topics if desired.

"Admirable." - Science.

"A really excellent text-book."

- Educational Review.

"A valuable contribution to the literature of foods as well as a scientific presentation of many new facts regarding food values." - Insurance.

"A scientific study of great value."

- New York Times.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Arenas New York.