THE object of reviewing a book is to give readers some information on the author and his authority for writing on the particular subject, to indicate the scope of the book and to give an impartial evaluation of the value of the work. This is not a particularly difficult task in this case. The Constituents of Wheat and Wheat Products By Prof. C. H. Bailey. (American Chemical Society Monograph Series, No. 96.) Pp. 332. (New York: Reinhold Publishing Corporation; London: Chapman and Hall, Ltd., 1944.) 6.50 dollars.