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This is the work of a clinician and student of clinical medicine, not that of a profound student of the purer sciences, such as physics and chemistry, or of the science of metabolism that is based on calorimetry. The author is a clinician and a shrewd observer. He has seen many diabetic patients and knows their symptoms. He writes of this phase of diabetes much in accordance with the traditions of the French school of clinical writers. For this reason the book recommends itself to the American student of diabetes who has not inherited so much of purely clinical lore. The American student need not look for advanced knowledge of organic or physical chemistry, or calorimetry or biochemical methods, or for concepts or interpretation couched in the language of modern chemical science. He will not find them if he does. But if he reads the book he will find, for
A Clinical Treatise on Diabetes Mellitus. JAMA. 1923;81(4):326. doi:10.1001/jama.1923.02650040066047
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