When all the facts are taken into account it appears that the contention of the food reformers, that the various breads which contain those constituents of the grain which lie near the husk are capable of supplying more protein for the needs of the body than white breads, cannot be upheld. From statistics collected by the Board of Trade some few years ago as to the dietary of the working classes it appears that the diet of workers both in urban and in rural districts contains about 97 grams of total protein per head per day. This is rather under than over the commonly accepted standard of 100 grams of protein which is supposed to be required daily bya healthy man at moderate work. Consequently a change in his diet which increased the amount of protein might be expected to be a good change. But the suggested change of brown bread for white, though it appears to increase the total protein, turns out on careful examination to fail in its object, for it does not increase the amount of protein which can be digested.
From the same statistics it appears that the diet of a working man includes on the average about 1¼ lb. of bread per day. This amount of bread contains about 60 grams of protein, or two-thirds of the total protein of the diet. Now it was pointed out in the last chapter that the protein of wheat was very rich in glutaminic acid, a constituent of which animals require comparatively small amounts. It is also correspondingly poor in certain constituents which are necessary to animals. Apparently therefore it would be better to increase the diet in such cases by adding some constituent not made from wheat than by changing the kind of bread. From the protein point of view, however we look at it, there appears to be no real reason for substituting one or other of the various kinds of brown bread for the white bread which seems to meet the taste of the present day public.
But important as protein is it is not everything in a diet. As we have already pointed out the foodmust not only repair the tissues, it must also supply fuel. It has been shown also that the fuel-value of a food can be ascertained by burning a known weight and measuring the number of units of heat or calories produced. Many samples of bread have been examined in this way in the laboratories of the American Department of Agriculture, and it appears from the figures given in their bulletins that the average fuel value of white bread is about 1·250 calories per pound, of wholemeal bread only 1·150 calories per pound. These figures are quite in accord with those which were obtained in Cambridge in 1911, in connection with the digestion experiments already described, which were also extended so as to include a determination of the proportion of the energy of the bread which the diet supplied to the body. The energy or fuel-value of the diet was determined by measuring the amount of heat given out by burning a known weight of each of the kinds of bread used in the experiment. The energy which was not utilised by the body was then determined by measuring how much heat was given out by burning the excreta corresponding to each kind of bread. The following table gives side by side the average results obtained in several such experiments in America and in Cambridge.
The agreement between the two sets of figures is again on this point quite satisfactory. It is evidentthat a greater proportion of the total energy of white bread can be utilised by the body than is the case with any of the breads made from flours of lower commercial grades which contain more husk. In fact it appears that the more of the outer parts of the grain are left in the flour the smaller is the proportion of the total energy of the bread which can be utilised. Combining this conclusion with the fact that brown breads contain on the average less total energy than white breads, there can be no doubt that white bread is considerably better than any form of brown bread as a source of energy for the body.
There is one more important substance in respect of which great superiority is claimed for brown breads, namely phosphoric acid. From the table on page 122 there can be no doubt that flours containing more of the outer parts of the grain are very much richer in phosphoric acid than white flours, and the disparity is so great that after allowing for the largerproportion of water in brown breads they must contain far more of this substance than do white breads. In the Cambridge digestibility experiments quoted above the proportion of the phosphoric acid digested from the different breads was determined. It was found that for every 100 parts of phosphoric acid in white bread only 52 parts were digested, and that in the case of the brown breads this proportion fell to 41 parts out of 100. Again, as in the case of protein and energy, the phosphoric acid in white bread is more readily available to the body than that of brown bread, but in this case the difference in digestibility is not nearly enough to counterbalance the much larger proportion of phosphoric acid in the brown bread. There is no doubt that the body gets more phosphoric acid from brown bread than from the same quantity of white bread. But before coming to any practical conclusion it is necessary to know two things, how much phosphoric acid does a healthy man require per day, and does his ordinary diet supply enough?
From the Board of Trade statistics already quoted it appears that, on the assumption that the average worker eats white bread only, his average diet contains 2·4 grams of phosphoric acid per day, which would be raised to 3·2 grams if the white bread were replaced by bread made from 80 per cent. flour containing ·35 per cent. of phosphoric acid. Informationas to the amount of phosphoric acid required per day by a healthy man is somewhat scanty, and indicates that the amount is very variable, but averages about 2½ grams per day. If this is so, the ordinary diet with white bread provides on the average enough phosphoric acid. Exceptional individuals may, however, be benefited by the substitution of brown bread for white, but it would probably be better even in such cases, for the reasons stated when discussing the protein question, to raise the phosphorus content of their diet by the addition of some substance rich in phosphorus but not made from wheat.
Finally comes the question of the variation in the composition of bread due to the presence or absence of the germ. The first point in this connection is to decide whether germ is present in appreciable proportions in any flour except wholemeal. The germ is a soft moist substance which flattens much more readily than it grinds. Consequently it is removed from flour by almost any kind of separation, even when very coarse sieves are employed. If this contention is correct no flour except wholemeal should contain any appreciable quantity of germ, and it is certainly very difficult to demonstrate the presence of actual germ particles even in 80 per cent. flour. Indirect evidence of the presence of germ may, however, be obtained as already explained by estimatingby chemical analysis the proportion of fat present in various flours. The figures for such estimations are given by Dr Hamill in the report of the Local Government Board already referred to. They show that the percentages of fat in different grades of flours made from the same blends of wheat are on the average of seven experiments as follows: patents flour ·96: household flours 1·25: 80 per cent. or standard flour 1·42. These figures show that the coarser flours containing more of the whole grain do contain more germ than the flours of commercially higher grade, in spite of the fact that it is difficult to demonstrate its presence under the microscope.
Remembering, however, that the whole of the germ only amounts to about 1½ per cent. of the grain, it is clear that the presence or absence of more or less germ cannot appreciably affect the food-value as measured by protein content or energy-value. It is still open to contention that the germ may contain some unknown constituent possessing a peculiar effect on nutrition. Such a state of things can well be imagined in the light of certain experimental results which have been obtained during the last few years.
It has been shown for instance by Dr Hopkins in Cambridge, and his results have been confirmed at the Carnegie Institute in America, that young rats fail to thrive on a diet composed of suitable amounts of purified protein, fat, starch, and ash, but that theythrive and grow normally on such a diet if there is added a trace of milk or other fresh animal or vegetable substance far too small to influence either the protein content or the energy-value. Another case in point is the discovery that the disease known as beri beri, which is caused by a diet consisting almost exclusively of rice from which the husk has been removed, can be cured almost at once by the administration of very small doses of a constituent existing in minute quantities in rice husk. The suggestion is that high grade flours, like polished rice, may fail to provide some substance which is necessary for healthy growth, a substance which is removed in the germ or husk when such flours are purified, and which is present in flours which have not been submitted to excessive purification.
The answer is that no class in Great Britain lives on bread exclusively. Bread appears from the government statistics already quoted to form only about half the diet of the workers of the country. Their diet includes also some milk, meat, and vegetables, and such substances, according to Dr Hopkins’ experiments, certainly contain the substance, whatever it may be, that is missing from the artificial diet on which his young rats failed to thrive.
One last point. It will have been noticed in the figures given above that the variations in protein content, digestibility, and energy-value, betweendifferent kinds of bread are usually not very large. There is, however, one constituent of all breads whose proportions vary far more widely, namely water. During last summer the author purchased many samples of bread in and around Cambridge, and determined the percentage of water in each sample. The samples were all one day old so that they are comparable with one another. The results on the whole are a little low, probably because the work was done during a spell of rather dry weather, when the loaves would lose water rapidly.
The average figures are summarised below:
The figures speak for themselves. There must obviously be more actual food in a cottage loaf of white flour containing under 32 per cent. of water than in any kind of Standard or brown loaf in which the percentage of water is 36 to 40. It is quite extraordinary that no one who has organised any of the numerous bread campaigns in the press appears to have laid hold of the enormous variation in the water content of different kinds of bread, and its obvious bearing on their food-value.
The reader who wishes further information on any of the numerous subjects connected with the growth, manipulation and composition of breadstuffs is referred to the following publications, to which among others the author is much indebted. The list is arranged, as far as possible, in the same order as the chapters of the book.
The Book of the Rothamsted Experiments, by A. D. Hall. (John Murray, 1905.)The Feeding of Crops and Stock, by A. D. Hall. (John Murray, 1911.)Fertilizers and Manures, by A. D. Hall. (John Murray, 1909.)The Soil, by A. D. Hall. (John Murray, 1908.)Agriculture and Soils of Kent, Surrey, and Sussex, by A. D. Hall and E. J. Russell. (Board of Agriculture and Fisheries.)Some Characteristics of the Western Prairie Soils of Canada, by Frank T. Shutt. (Journal of Agricultural Science, Vol.III, p. 335.)Dry Farming: its Principles and Practice, by Wm Macdonald. (T. Werner Laurie.)Profitable Clay Farming, by John Prout. (1881.)Continuous Corn Growing, by W. A. Prout and J. Augustus Voelcker. (Journal of the Royal Agricultural Society of England, 1905.)
The Book of the Rothamsted Experiments, by A. D. Hall. (John Murray, 1905.)
The Feeding of Crops and Stock, by A. D. Hall. (John Murray, 1911.)
Fertilizers and Manures, by A. D. Hall. (John Murray, 1909.)
The Soil, by A. D. Hall. (John Murray, 1908.)
Agriculture and Soils of Kent, Surrey, and Sussex, by A. D. Hall and E. J. Russell. (Board of Agriculture and Fisheries.)
Some Characteristics of the Western Prairie Soils of Canada, by Frank T. Shutt. (Journal of Agricultural Science, Vol.III, p. 335.)
Dry Farming: its Principles and Practice, by Wm Macdonald. (T. Werner Laurie.)
Profitable Clay Farming, by John Prout. (1881.)
Continuous Corn Growing, by W. A. Prout and J. Augustus Voelcker. (Journal of the Royal Agricultural Society of England, 1905.)
The Wheat Problem, by Sir W. Crookes. (John Murray, 1899.)The Production of Wheat in the British Empire, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol.LVII, p. 229.)Wheat Growing in Canada, the United States, and the Argentine, by W. P. Rutter. (Adam and Charles Black, 1911.)Agricultural Note-Book, by Primrose McConnell. (Crosby, Lockwood and Son, 1910.)
The Wheat Problem, by Sir W. Crookes. (John Murray, 1899.)
The Production of Wheat in the British Empire, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol.LVII, p. 229.)
Wheat Growing in Canada, the United States, and the Argentine, by W. P. Rutter. (Adam and Charles Black, 1911.)
Agricultural Note-Book, by Primrose McConnell. (Crosby, Lockwood and Son, 1910.)
Agricultural Botany, by J. Percival. (Duckworth and Co., 1900.)The Interpretation of the Results of Agricultural Experiments, by T. B. Wood, and Field Trials and their interpretation, by A. D. Hall and E. J. Russell. (Journal of the Board of Agriculture and Fisheries, Supplement No. 7, Nov. 1911.)Heredity in Plants and Animals, by T. B. Wood and R. C. Punnett. (Journal of the Highland and Agricultural Society of Scotland, Vol.XX, Fifth Series, 1908.)Mendelism, by R. C. Punnett. (Macmillan and Co., 1911.)Mendel’s Laws and Wheat Breeding, by R. H. Biffen. (Journal of Agricultural Science, Vol.I, p. 4.)Studies in the Inheritance of Disease Resistance, by R. H. Biffen. (Journal of Agricultural Science, Vol.II, p. 109; Vol.IV, p. 421.)The Inheritance of Strength in Wheat, by R. H. Biffen. (Journal of Agricultural Science, Vol.III, p. 86.)Variation, Heredity, and Evolution, by R. H. Lock. (John Murray, 1909.)Minnesota Wheat Breeding, by Willet M. Hays and Andrew Boss. (McGill-Warner Co., St Paul.)The Improvement of English Wheat, by A. E. Humphries and R. H. Biffen. (Journal of Agricultural Science, Vol.II, p. 1.)Plant Breeding in Scandinavia, by L. H. Newman. (The Canadian Seed Growers Association, Ottawa, 1912.)
Agricultural Botany, by J. Percival. (Duckworth and Co., 1900.)
The Interpretation of the Results of Agricultural Experiments, by T. B. Wood, and Field Trials and their interpretation, by A. D. Hall and E. J. Russell. (Journal of the Board of Agriculture and Fisheries, Supplement No. 7, Nov. 1911.)
Heredity in Plants and Animals, by T. B. Wood and R. C. Punnett. (Journal of the Highland and Agricultural Society of Scotland, Vol.XX, Fifth Series, 1908.)
Mendelism, by R. C. Punnett. (Macmillan and Co., 1911.)
Mendel’s Laws and Wheat Breeding, by R. H. Biffen. (Journal of Agricultural Science, Vol.I, p. 4.)
Studies in the Inheritance of Disease Resistance, by R. H. Biffen. (Journal of Agricultural Science, Vol.II, p. 109; Vol.IV, p. 421.)
The Inheritance of Strength in Wheat, by R. H. Biffen. (Journal of Agricultural Science, Vol.III, p. 86.)
Variation, Heredity, and Evolution, by R. H. Lock. (John Murray, 1909.)
Minnesota Wheat Breeding, by Willet M. Hays and Andrew Boss. (McGill-Warner Co., St Paul.)
The Improvement of English Wheat, by A. E. Humphries and R. H. Biffen. (Journal of Agricultural Science, Vol.II, p. 1.)
Plant Breeding in Scandinavia, by L. H. Newman. (The Canadian Seed Growers Association, Ottawa, 1912.)
The Technology of Bread Making, by W. Jago. (Simpkin, Marshall and Co., 1911.)Modern Development of Flour Milling, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol.LV, p. 109.)Home Grown Wheat Committee’s Reports. (59, Mark Lane, London, E.C.)The Chemistry of Strength of Wheat Flour, by T. B. Wood. (Journal of Agricultural Science, Vol.II, pp. 139, 267.)
The Technology of Bread Making, by W. Jago. (Simpkin, Marshall and Co., 1911.)
Modern Development of Flour Milling, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol.LV, p. 109.)
Home Grown Wheat Committee’s Reports. (59, Mark Lane, London, E.C.)
The Chemistry of Strength of Wheat Flour, by T. B. Wood. (Journal of Agricultural Science, Vol.II, pp. 139, 267.)
Composition and Food Value of Bread, by T. B. Wood. (Journal of the Royal Agricultural Society of England, 1911.)Some Experiments on the Relative Digestibility of White and Whole-meal Breads, by L. F. Newman, G. W. Robinson, E. T. Halnan, and H. A. D. Neville. (Journal of Hygiene, Vol.XII, No. 2.)Nutritive Value of Bread, by J. M. Hamill. (Local Government Board Report, Cd. 5831.)Bleaching and Improving Flour, by J. M. Hamill and G. W. Monier Williams. (Local Government Board Report, Cd. 5613.)Diet of Rural and Urban Workers. (Board of Trade Reports, Cd. 1761 and 2337.)Bulletins of the U.S.A. Department of Agriculture. (Division of Chemistry 13; Office of Experiment Stations 21, 52, 67, 85, 101, 126, 156, 185, 227.)
Composition and Food Value of Bread, by T. B. Wood. (Journal of the Royal Agricultural Society of England, 1911.)
Some Experiments on the Relative Digestibility of White and Whole-meal Breads, by L. F. Newman, G. W. Robinson, E. T. Halnan, and H. A. D. Neville. (Journal of Hygiene, Vol.XII, No. 2.)
Nutritive Value of Bread, by J. M. Hamill. (Local Government Board Report, Cd. 5831.)
Bleaching and Improving Flour, by J. M. Hamill and G. W. Monier Williams. (Local Government Board Report, Cd. 5613.)
Diet of Rural and Urban Workers. (Board of Trade Reports, Cd. 1761 and 2337.)
Bulletins of the U.S.A. Department of Agriculture. (Division of Chemistry 13; Office of Experiment Stations 21, 52, 67, 85, 101, 126, 156, 185, 227.)
CAMBRIDGE: PRINTED BY JOHN CLAY, M.A. AT THE UNIVERSITY PRESS
THECAMBRIDGE MANUALSOF SCIENCE AND LITERATUREPublished by the Cambridge University PressGENERAL EDITORSP. GILES, Litt.D.Master of Emmanuel CollegeandA. C. SEWARD, M.A., F.R.S.Professor of Botany in the University of CambridgeSIXTY VOLUMES NOW READY
Ancient Assyria. By Rev. C. H. W. Johns, Litt.D.Ancient Babylonia. By Rev. C. H. W. Johns, Litt.D.A History of Civilization in Palestine. By Prof. R. A. S. Macalister, M.A., F.S.A.China and the Manchus. By Prof. H. A. Giles, LL.D.The Civilization of Ancient Mexico. By Lewis Spence.The Vikings. By Prof. Allen Mawer, M.A.New Zealand. By the Hon. Sir Robert Stout, K.C.M.G., LL.D., and J. Logan Stout, LL.B. (N.Z.).The Ground Plan of the English Parish Church. By A. Hamilton Thompson, M.A., F.S.A.The Historical Growth of the English Parish Church. By A. Hamilton Thompson, M.A., F.S.A.Brasses. By J. S. M. Ward, B.A., F.R.Hist.S.Ancient Stained and Painted Glass. By F. S. Eden.
Ancient Assyria. By Rev. C. H. W. Johns, Litt.D.
Ancient Babylonia. By Rev. C. H. W. Johns, Litt.D.
A History of Civilization in Palestine. By Prof. R. A. S. Macalister, M.A., F.S.A.
China and the Manchus. By Prof. H. A. Giles, LL.D.
The Civilization of Ancient Mexico. By Lewis Spence.
The Vikings. By Prof. Allen Mawer, M.A.
New Zealand. By the Hon. Sir Robert Stout, K.C.M.G., LL.D., and J. Logan Stout, LL.B. (N.Z.).
The Ground Plan of the English Parish Church. By A. Hamilton Thompson, M.A., F.S.A.
The Historical Growth of the English Parish Church. By A. Hamilton Thompson, M.A., F.S.A.
Brasses. By J. S. M. Ward, B.A., F.R.Hist.S.
Ancient Stained and Painted Glass. By F. S. Eden.
The Early Religious Poetry of the Hebrews. By the Rev. E. G. King, D.D.The Early Religious Poetry of Persia. By the Rev. Prof. J. Hope Moulton, D.D., D.Theol. (Berlin).The History of the English Bible. By the Rev. John Brown, D.D.English Dialects from the Eighth Century to the Present Day. By W. W. Skeat, Litt.D., D.C.L., F.B.A.King Arthur in History and Legend. By Prof. W. Lewis Jones, M.A.The Icelandic Sagas. By W. A. Craigie, LL.D.Greek Tragedy. By J. T. Sheppard, M.A.The Ballad in Literature. By T. F. Henderson.Goethe and the Twentieth Century. By Prof. J. G. Robertson, M.A., Ph.D.The Troubadours. By the Rev. H. J. Chaytor, M.A.
The Early Religious Poetry of the Hebrews. By the Rev. E. G. King, D.D.
The Early Religious Poetry of Persia. By the Rev. Prof. J. Hope Moulton, D.D., D.Theol. (Berlin).
The History of the English Bible. By the Rev. John Brown, D.D.
English Dialects from the Eighth Century to the Present Day. By W. W. Skeat, Litt.D., D.C.L., F.B.A.
King Arthur in History and Legend. By Prof. W. Lewis Jones, M.A.
The Icelandic Sagas. By W. A. Craigie, LL.D.
Greek Tragedy. By J. T. Sheppard, M.A.
The Ballad in Literature. By T. F. Henderson.
Goethe and the Twentieth Century. By Prof. J. G. Robertson, M.A., Ph.D.
The Troubadours. By the Rev. H. J. Chaytor, M.A.
The Idea of God in Early Religions. By Dr F. B. Jevons.Comparative Religion. By Dr F. B. Jevons.The Moral Life and Moral Worth. By Prof. Sorley, Litt.D.The English Puritans. By the Rev. John Brown, D.D.An Historical Account of the Rise and Development of Presbyterianism in Scotland. By the Rt. Hon. the Lord Balfour of Burleigh, K.T., G.C.M.G.Methodism. By Rev. H. B. Workman, D.Lit.
The Idea of God in Early Religions. By Dr F. B. Jevons.
Comparative Religion. By Dr F. B. Jevons.
The Moral Life and Moral Worth. By Prof. Sorley, Litt.D.
The English Puritans. By the Rev. John Brown, D.D.
An Historical Account of the Rise and Development of Presbyterianism in Scotland. By the Rt. Hon. the Lord Balfour of Burleigh, K.T., G.C.M.G.
Methodism. By Rev. H. B. Workman, D.Lit.
Life in the Medieval University. By R. S. Rait, M.A.
Life in the Medieval University. By R. S. Rait, M.A.
Cash and Credit. By D. A. Barker, I.C.S.
Cash and Credit. By D. A. Barker, I.C.S.
The Administration of Justice in Criminal Matters (in England and Wales). By G. Glover Alexander, M.A., LL.M.
The Administration of Justice in Criminal Matters (in England and Wales). By G. Glover Alexander, M.A., LL.M.
The Coming of Evolution. By Prof. J. W. Judd, C.B., F.R.S.Heredity in the Light of Recent Research. By L. Doncaster, M.A.Primitive Animals. By Geoffrey Smith, M.A.The Individual in the Animal Kingdom. By J. S. Huxley, B.A.Life in the Sea. By James Johnstone, B.Sc.The Migration of Birds. By T. A. Coward.Spiders. By C. Warburton, M.A.House Flies. By C. G. Hewitt, D.Sc.Earthworms and their Allies. By F. E. Beddard, F.R.S.
The Coming of Evolution. By Prof. J. W. Judd, C.B., F.R.S.
Heredity in the Light of Recent Research. By L. Doncaster, M.A.
Primitive Animals. By Geoffrey Smith, M.A.
The Individual in the Animal Kingdom. By J. S. Huxley, B.A.
Life in the Sea. By James Johnstone, B.Sc.
The Migration of Birds. By T. A. Coward.
Spiders. By C. Warburton, M.A.
House Flies. By C. G. Hewitt, D.Sc.
Earthworms and their Allies. By F. E. Beddard, F.R.S.
The Wanderings of Peoples. By Dr A. C. Haddon, F.R.S.Prehistoric Man. By Dr W. L. H. Duckworth.
The Wanderings of Peoples. By Dr A. C. Haddon, F.R.S.
Prehistoric Man. By Dr W. L. H. Duckworth.
Rocks and their Origins. By Prof. Grenville A. J. Cole.The Work of Rain and Rivers. By T. G. Bonney, Sc.D.The Natural History of Coal. By Dr E. A. Newell Arber.The Natural History of Clay. By Alfred B. Searle.The Origin of Earthquakes. By C. Davison, Sc.D., F.G.S.
Rocks and their Origins. By Prof. Grenville A. J. Cole.
The Work of Rain and Rivers. By T. G. Bonney, Sc.D.
The Natural History of Coal. By Dr E. A. Newell Arber.
The Natural History of Clay. By Alfred B. Searle.
The Origin of Earthquakes. By C. Davison, Sc.D., F.G.S.
Plant-Animals: a Study in Symbiosis. By Prof. F. W. Keeble.Plant-Life on Land. By Prof. F. O. Bower, Sc.D., F.R.S.Links with the Past in the Plant-World. By Prof. A. C. Seward.
Plant-Animals: a Study in Symbiosis. By Prof. F. W. Keeble.
Plant-Life on Land. By Prof. F. O. Bower, Sc.D., F.R.S.
Links with the Past in the Plant-World. By Prof. A. C. Seward.
The Earth. By Prof. J. H. Poynting, F.R.S.The Atmosphere. By A. J. Berry, M.A.The Physical Basis of Music. By A. Wood, M.A.
The Earth. By Prof. J. H. Poynting, F.R.S.
The Atmosphere. By A. J. Berry, M.A.
The Physical Basis of Music. By A. Wood, M.A.
An Introduction to Experimental Psychology. By Dr C. S. Myers.The Psychology of Insanity. By Bernard Hart, M.D.
An Introduction to Experimental Psychology. By Dr C. S. Myers.
The Psychology of Insanity. By Bernard Hart, M.D.
The Modern Locomotive. By C. Edgar Allen, A.M.I.Mech.E.The Modern Warship. By E. L. Attwood.Aerial Locomotion. By E. H. Harper, M.A., and Allan E. Ferguson, B.Sc.Electricity in Locomotion. By A. G. Whyte, B.Sc.The Story of a Loaf of Bread. By Prof. T. B. Wood, M.A.Brewing. By A. Chaston Chapman, F.I.C.
The Modern Locomotive. By C. Edgar Allen, A.M.I.Mech.E.
The Modern Warship. By E. L. Attwood.
Aerial Locomotion. By E. H. Harper, M.A., and Allan E. Ferguson, B.Sc.
Electricity in Locomotion. By A. G. Whyte, B.Sc.
The Story of a Loaf of Bread. By Prof. T. B. Wood, M.A.
Brewing. By A. Chaston Chapman, F.I.C.
The Aryans. By Prof. M. Winternitz.The Peoples of India. By J. D. Anderson.Prehistoric Britain. By L. McL. Mann.The Balkan Peoples. By J. D. Bourchier.The Evolution of Japan. By Prof. J. H. Longford.The West Indies. By Sir Daniel Morris, K.C.M.G.The Royal Navy. By John Leyland.Gypsies. By John Sampson.English Monasteries. By A. H. Thompson, M.A.A Grammar of Heraldry. By W. H. St John Hope, Litt.D.Celtic Art. By Joseph Anderson, LL.D.
The Aryans. By Prof. M. Winternitz.
The Peoples of India. By J. D. Anderson.
Prehistoric Britain. By L. McL. Mann.
The Balkan Peoples. By J. D. Bourchier.
The Evolution of Japan. By Prof. J. H. Longford.
The West Indies. By Sir Daniel Morris, K.C.M.G.
The Royal Navy. By John Leyland.
Gypsies. By John Sampson.
English Monasteries. By A. H. Thompson, M.A.
A Grammar of Heraldry. By W. H. St John Hope, Litt.D.
Celtic Art. By Joseph Anderson, LL.D.
The Book. By H. G. Aldis, M.A.Pantomime. By D. L. Murray.Folk Song and Dance. By Miss Neal and F. Kitson.
The Book. By H. G. Aldis, M.A.
Pantomime. By D. L. Murray.
Folk Song and Dance. By Miss Neal and F. Kitson.
The Moral and Political Ideas of Plato. By Mrs A. M. Adam.The Beautiful. By Vernon Lee.
The Moral and Political Ideas of Plato. By Mrs A. M. Adam.
The Beautiful. By Vernon Lee.
The Theory of Money. By D. A. Barker.Women’s Work. By Miss Constance Smith.
The Theory of Money. By D. A. Barker.
Women’s Work. By Miss Constance Smith.
German School Education. By Prof. K. H. Breul, Litt.D.The Old Grammar Schools. By Prof. Foster Watson.
German School Education. By Prof. K. H. Breul, Litt.D.
The Old Grammar Schools. By Prof. Foster Watson.
Beyond the Atom. By Prof. J. Cox.The Sun. By Prof. R. A. Sampson.Wireless Telegraphy. By C. L. Fortescue, M.A.Röntgen Rays. By Prof. W. H. Bragg, F.R.S.
Beyond the Atom. By Prof. J. Cox.
The Sun. By Prof. R. A. Sampson.
Wireless Telegraphy. By C. L. Fortescue, M.A.
Röntgen Rays. By Prof. W. H. Bragg, F.R.S.
Bees and Wasps. By O. H. Latter, M.A.The Life-story of Insects. By Prof. G. H. Carpenter.The Wanderings of Animals. By H. F. Gadow, M.A., F.R.S.
Bees and Wasps. By O. H. Latter, M.A.
The Life-story of Insects. By Prof. G. H. Carpenter.
The Wanderings of Animals. By H. F. Gadow, M.A., F.R.S.
Submerged Forests. By Clement Reid, F.R.S.Coast Erosion. By Prof. T. J. Jehu.
Submerged Forests. By Clement Reid, F.R.S.
Coast Erosion. By Prof. T. J. Jehu.
Coal Mining. By T. C. Cantrill.Leather. By Prof. H. R. Procter.
Coal Mining. By T. C. Cantrill.
Leather. By Prof. H. R. Procter.
Cambridge University PressC. F. Clay, ManagerLondon: Fetter Lane, E.C.Edinburgh: 100, Princes Street
Transcriber's Note:Page 11, 12. “Olland” defined in 1863 by John Morton thus: Olland (Nors., Suff.) arable land which has been laid down to clover or grass, for two years.Inconsistent spelling and hyphenation are as in the original.
Page 11, 12. “Olland” defined in 1863 by John Morton thus: Olland (Nors., Suff.) arable land which has been laid down to clover or grass, for two years.
Inconsistent spelling and hyphenation are as in the original.