The only work published on this important and interesting subject. The author made it the special subject of study and was thoroughly familiar with all temperamental questions. =The Avoidable Causes of Disease;= Insanity and Deformity, Together with Marriage and Its Violations. By John Ellis, M. D. New Edition, Revised and Enlarged by the Author, with the Collaboration of Dr. Sarah M. Ellis. $1.00. This book should be in every library, and if read and its teachings followed nearly all sickness and disease would be avoided with the accompanying suffering and expense--one of the most valuable works ever published. =Facial Diagnosis.= Indications of Disease as shown in the Face. By Dr. Louis Kuhne. Illustrated. $1.00. SCIENTIFIC LIVING =For Prolonging term of Human Life= The New Domestic Science, Cooking to Simplify Living and Retaining the Life Elements in Food. By LAURA NETTLETON BROWN. A great truth is emphasized in this book, namely, that in the ordinary processes of cooking the organic elements become inorganic and food values are destroyed. This dietetic idea is most important, and it is claimed by the author that when generally known and made practical it will restore the racial vigor as nothing else can, free woman from the slavery of the cook stove and become a large factor in the solution of the servant problem. The author does more than inform; she arouses and inspires; she also enters into the practical demonstration of the new way; food tables, recipes and menus are numerous and enlightening and will prove exceedingly helpful not only to busy housekeepers, but also to all persons who desire to get the greatest benefit and fullest enjoyment from the daily meals. She refrains from urging the exclusive use of uncooked foods, but shows what kind of cooking can be made useful. A most interesting and practical feature of this work is the clear and discriminating instructions given for the application of heat in preparing food. From the author's point of view it becomes evident that the present mode of preparing food is not only unnecessarily laborious, but that it involves great waste of the raw material and puts a severe tax upon the digestive organs of the consumer. The best thing about the new way to many minds, however, will be that it greatly enhances the appetizing qualities of the viands. It treats of the chemistry of food in a way that is easily understood and made practical. The concluding chapter of the book deals with "Associate Influences," and gives sound advice upon other factors than diet.