Abstract
A STUDENT who has graduated with first-class honours in chemistry from one of the universities may be expected to know very little about the chemistry of the common things of life. The composition of cheese, bread, leather, paints and varnishes, inks and boot polish will generally be unknown to him. The chemical changes taking place during the cooking and digestion of food will probably be less well known than those involved in “organic preparations.” Prof. Garard's book, which does not treat of “Applied Chemistry “in the sense understood in Great Britain, will assist many chemical students to a better understanding of things which are mysteries to them, and is an interesting though rather superficial supplement to the standard treatises.
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