This book is written for the student in the medical school and for the practitioner. It covers in a concise way the principal features of diabetes with little reference to the physiology involved or other subjects of academic significance. In the matter of treatment stress is laid on the essentials; "the description of a method of treatment without a knowledge of blood sugar and alkali reserve, or the use of scales and without a detailed knowledge of the value of materials, is in the writer's opinion one of the chief justifications of the present publication."
The author has made use of an ingenious system of food models and standard measures to replace the unjustifiably expensive food scales. He has also abandoned the well known food tables in favor of lists of substitutions. His basic diet contains, in most cases, from ten to twelve average sized slices of bread, and the