518 JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS found to be useful in flavors, per- fumes, pharmaceuticals, and anti- microbials. Some of the allyl flavor compounds are those of onions and mustard. The author points out that al]yl compounds exhibit an amazing range of pungent odors, flavors, tox- icity, and biological activity. In the 31 chapters of this book, the author covers basically all the major allyl derivative classifications, such as allyl alcohols, esters, ketones, aryl ethers, phenols, amines, phthalates, etc. The book contains little theory and only the most significant refer- ences. The introductory chapters define the allyl compounds and dis- cuss their reactivity in comparison to typical vinyl compounds such as sty- rene, acrylic monomers, vinyl hal- ides, and vinyl esters. It is a book that is recommended for reading by anyone in the cosmet- ic and pharmaceutical industries who deals with flavors and perfumes. Recently, some patents have been issued on the use of some of the allyl polymers in cosmetics. The book is written in a language which is simple to read and comprehend, and will ot•er no problem to either a beginner or expert in the field.- H. Y. SAAD--Avon Products, Inc. CORRECTION The correct title of the book re- viewed on page 109 of the February 1974 issue of this Journal should be Kosmetikum Feinseife, Abriss seiner Technologie, by Dieter Osteroth in Abhandlungen aus den Interessen- gebieten der Kosmetik, edited by Hans Freytag. Dr. Alfred Huthig Verlag GmbH, Heidelberg, 1972. x + 152 pages, illustrated and in- dexed.