Although the sense of taste is more strictly a “biological” sense than any of the other simple senses of man—that is, more particularly concerned with the underlying bodily life—it plays, nevertheless, a very important part in our personal psychology. Many of us find in tasting one of the fairly dependable satisfactions of our everyday living; and Satisfaction, it seems upon long reflection, comes pretty close to being the long-sought “highest good.” The wholly needless and harmful bodily overweight of many of us attests how often this sense is made a malignant fetish to lure us evilward. Eve tasted—and in that alluring moment set an example too plain and too significant ever to be ignored. The sense of taste, none the less, is a wholly respectable and dignified mode of obtaining satisfaction. And our respective “research magnificent” would _not_ be quite so interesting, not so adventuresome, were our sense of taste, instead of a clear sense experience tingling always with some kind of satisfaction, were it, I say, only a subconscious instinct, part of the original organic nature of man, working in the dark of consciousness. And for a few of us, especially if we be chefs, or cooks, or tea-tasters, or dyspeptics, or epicures, or gluttons, or taste-perverts, and the like, taste is, perhaps, one of the most important of all mortal experiences and of all scientific themes. And to the children how _much_ it is! Professor Hollingworth and his Columbia colleague, Doctor Poffenberger, have written a volume which seemingly would satisfy both the scientific reader and the general readers who from curiosity seek its information. The business man as well as his wife sitting beyond the living-room table will both find the something they hoped to find; and the keen school teacher and the all too infrequent schoolmaster will find part of that material for the development of intensive sense-training now obviously indispensable to the further evolution of our school system. For even taste, least intellectual of our senses, can be intensively and hence usefully trained and thus education be furthered. The authors need no introduction to the educated million, but if they did, this book would furnish one which the most exclusive hardly could disdain. They are to be congratulated on the success with which they have put much that is at once interesting and scientific up to the hour into little space, with “war-time economy.” The authors have covered their field well. * * * * *