First, that the mineral constituents of foods are much more important in body building than food chemists and dietitians are aware; in fact, that we are either literally starving ourselves and our children by eliminating the ash from our bread, meat, potatoes, rice and other foods, or we are rendering our bodies susceptible to disease—such as tuberculosis—through failure to supply certain mineral defenses to the tissues. The essential ashes, always present in food stuffs—vegetable or animal—in their original raw state, are removed in the manufacture or in the cooking. Wholesome nutritious whole wheat bread and unpolished rice are set over against the insidious, emasculated, mineral-denuded white bread and polished rice—real whited sepulchers, beautiful but deadly. In the development of this thesis Mr. McCann presents some facts already published and fully accepted, and an array of startling statements. Most of his reasoning is, of course, deductive, because scientists have little authentic data to offer on the effect of the various mineral elements or the lack of them, much less on the most desirable methods of introducing them into the human system. Though neither a university man, nor a graduate chemist, it appears that the author has had exceptional opportunities to study biochemistry as an amateur; and formerly, as advertising agent of a large food industry he spent much time in the food laboratory of the concern. Notwithstanding these qualifications, which he fully sets forth in his preface, some of his conclusions, for example the vital importance of ash in the system and the dire results of our ordinary dietary, though analogically sound, fail to convince the student and perhaps the layman. On his second proposition, that an astonishing variety and an appalling quantity of our foods are poisonously adulterated both legally and criminally, the author stands on sure ground. Candies, ice-cream, extracts, patent medicines, preservatives, coloring materials are handled without reserve. The argument is supported almost wholly by old material, rather familiar to the magazine reading public; but the cumulative evidence, followed by a dissertation on the appalling and preventable infant death rate gives strength and conviction to the presentation. The author is not merely destructive. He urges a campaign of education through the public press and pleads for courses and demonstrations of pure food stuffs and their effects in our schools and colleges. He has formulated a practical dietary, a daily menu for a week, of simple, wholesome food, based on the principles he has worked out, for children three years of age and over. His own children have thrived wonderfully on it. He describes in one of the most satisfactory chapters in the book an ideal restaurant that appeals both to one’s common sense and to his appetite.