Morning journal and courier., 1890-11-13
RECENT PUBLICATIONS.

Eggs: Facts About Them, compiled by Anna Barrows, Onme vivum ex ovo. Boston; D. Lothrop Co.,, small quarto, 159 pages.) The compiler's object in this unique book was twc-fold; to increase the use of eggs as food, and thus increase their production. She says in the preface, s'Few employments are better suited to women with small capital, either of money or physical strength, than the raising of eggs for market. The preparation of eggs for food, especially in cakes and desserts, is also a remunerative business for wo- men" Easter eggs are mentioned exten- sively, and the mythology and supersti- tions connected with eggs also. The book is storehouse of quotations having men ton of eggs. In blue and gold it is at tractive also in appearance.
 Elements of Practical Arithmetic" 1" containing exercises for class drill, both oral and written, by John P. Payson, for mer master of the Williams school, Chel- sea, Mass. Boston; Lee & Shepard, 12 mo-, 125 pages.) The author has success fully attempted to make his arithmetic practical rather than theoretical, and thus conform to the methods pursued in the business world. Each special subject, therefore, he has had prepared under the superintendence of a person whose life work has made him master of that partic- ular branch The aim is to teach pupils to think, rather than to become expert in solving problems. The book is small be- cause much is excluded which is not need ed in an ordinary business career.
 ''The Satires of Juvenal," edited by Thomas B. Lindsay, Ph. D., Boston uni (Novv V0rl-. Apnariaan Rnoly Cn
 12 mo-, 226 pages.) A handsome copy of familiar classic, in cloth, with leather back and red edges. In size also it is con- venient, while the print and illustrations are admirable. A portrait of Juvenal faces the title-page. The first cut repre- sents ''The Appian Way" and the next 'sThe Campagna." A full page represen- tation of the statue of Domitian is given. | cus;' statue of "Auriga;" bust of Jupi- ter; .The Nile" and 1.-The Parthenon. ' Even the notes are copiously illustrated | Such books make the study of any Ian guage easy and attractive.
 History of the United States of Amer ica During the First Administration oi Thomas Jefferson" by Henry Adams, ir two volumes. (New York; Charles Scrib ner's Sons, 12 mo-, 446 and 45S pages Price four dollars.) A book without , preface or an introduction, yet withal { very attractive book in style and subject It tells of Jefferson's administration iron | 1901 to 1895, but it tells a great deal about l the country besides In style it reminds | the reader of Prescott's histories. 1ti pages are pen pictures. Commencing witf the Physical and Economic Conditions of the country, the author goes on tt present the "Popular Characteristics, and then to give Q sketch of the intellec of New England, the Middle and Southern states. At that time there were no West ern ones to write about. By the time tn reader has scanned these chapters he i prepared to say that he must finish tn two volumes, so evident is it that tn charm of the graphic pages will continu to the end. The second volume contains fine index. The history of French spolia ton matters is fully given. The negotia tions in regard to accepting Louisiana a payment for the French debt arc here de scribed. The book is like picture O past days, and will be read with profit b
 the young of these later years, and wit
 no little interest by the elder lovers of ou country's history and fame.
 Cookery in the Public Schools" b
 Sallie Joy White, author of "Houst
 Keepers and Home Makers" Bostor
 D. Lothrop Co.,, 12 mo-. IFS pages.) Mir
 White has done much real service to th
 world with her busy and able pen fo
 many years as Boston journalist, but sh
 has never merited more gratitude for he
 pen-work than in furnishing this valuabl
 and unanswerable plea for the teaching (
 cooking in the public schools. She d.
 scribed the experiment already made i
 Boston, and shows it to be a success. Tn book is an instructive one and will be us'
 full to many outside of schools and insid
 of homes, that can be made happier b
 such knowledge of cookery and kitche customs as may be gained from this vo , ume. Mrs. White is president of the Ne l England Woman's Press association, an yields powerful pen on many topic
 Her book is evidence of her strong con mon sense, and is worthy of a hearty we come far and wide. It will make hous keeping easier and will encourage your , girls to assist their mothers about u kitchen-work. It is hoped that man more of our large cities will establis
 cooking classes in connection with u
 public schools, for they have alread
 proved success wherever established.