_Mr. Bullen's Idylls of the Sea_[30] comprises three groups of essays, each group being marked by distinct characteristics. The sketches in the first group, the designation of which gives the name to the book, answer approximately well to Mr. Strachey's estimation of the whole as "some of the most vivid things ever written about the sea," such as only a man who really knows the sea in all its humors, and "has heard all those multitudinous voices that echo along the waste spaces of the deep," could write. There is something weird about them, and they have the air of mystery and superstitious awe with which, according to tradition, the sailor regards the imperfectly understood features of the sea. They are short stories of curious or striking incidents of sea life. The essays of the second group are real natural-history sketches--accounts of some oceanic birds, the kraken, sharks, the devilfish, etc., by a man who is well and scientifically acquainted with them. The third group includes longer sketches of sea-farers' life, rather more actual ones than those of the first group, and papers having a critical bearing on the present conditions of British seamanship. [Footnote 30: Idylls of the Sea. By Frank T. Bullen. With an Introduction by J. St. Loe Strachey. New York: D. Appleton and Company. Price, $1.25.] The constant advance in the knowledge of dietetics makes it desirable that its results should be put in an accessible form, and this is particularly the case in regard to food for those in ill health, to whom it may be the means of restoring the normal condition. In her book on _Diet in Illness and Convalescence_[31] the author has endeavored to present the substance of Diet for the Sick, now out of print, together with recent thought on the subject, especially in the treatment of typhoid and malarial fevers, which we owe in such variety to the present war. An outline is given for suitable food in the more common forms of disease, suggestions for serving meals tastefully to an invalid, and numerous recipes for beverages, soups, dishes of meats, vegetables, and desserts. Some of these are taken from English and French treatises; others are contributions of American cooks, and include many novel and excellent ideas. From the preparation of koumiss and May wine to the manipulation of Dixie biscuit there is no want of explicitness, and one is tempted to covet the state of convalescence in which he could fare upon such attractive compounds as rose, violet, or amethyst jelly. A word of caution is inserted now and then. We are told "a fritter of any kind should never be mentioned in an invalid's book." Macaroni croquettes and soufflé of shad roe are, however, admissible. The beginning of the volume is devoted by the author to a brief consideration of the constituents of food and processes of digestion, with directions for the use of the pancreatic ferments. There are unfortunately many disputed points concerning a