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This book covers the general aspects of women''s health and the common diseases encountered after the age of forty. There is a need for such a book in India so as to increase the awareness about womenin understanding their body, ageing process and the disease states. Women above forty constitute a significant proportion of the Indian population in future and majority, in this age group, are at their productive peaks as far as family, career and societal aspects are concerned. With an increasing commercialization of medicine and blurring of borders between disease and physiological age-related changes, there is an urgent need to understand these issues. The book also covers issues related to common medical problems and cancer which will help in increasing awareness and early detection of these ailments.

This work of the author is a simple and easy way to study the repertory. This is meant specially for the students of BHMS who study this subject as a part of their academic curriculum.

This book is divided into three sections: Introduction (28 pages); Therapeutics (229 pages) and Repertory (82 pages). This is a wonderful book on fever (not only for intermittent fever but also it gives valuable insight for all types of fevers). In the introductory part author elaborately describes on various theories prevailing at that time regarding the causation of intermittent fever, which was one of the dreadful disease causing lot of morbidity and mortality during Hahnemanian time. Even for Hahnemann to discover the theory of similia intermittent fever was instrumental. The author explains different theories which were prevailing at that time as causation of intermittent fever.

"Honey" as a word may sound singular though it actually encompasses several products with similar properties as well as subtle differences. This book brings out the various aspects and types of honeys and enlightens the readers on the classification of this wonderful natural product. This book should serve as a useful handbook on Honey as virtually every aspect of this product has been covered exhaustively in brief and lucid language. As someone working with food for several decades, I enjoyed the recipes and would have enjoyed reading and trying out more of them. However, good cooks can always make use of the information contained in this book, to innovate and produce more recipes with honey -- in particular, by using the variations in flavours of the different types of Honey to obtain the taste and aroma they desire in the end product.