ii8 The Ottawa Naturalist. [August 



Heterocampa marthesia. Cram. A fine specimen of this very 

 beautiful moth was reared from a larva collected in Clarke's bush, 

 in September, 1900. 



Heterocampa hiundata^ Walker. A remarkably fine specimen 

 was taken at light in June. 



Some interesting butterflies were taken during the season : 



Chionobas jutta, Hbn. At Mer Bleue on 31st May, and 

 Lyccena co7nyntaSy Gdt. (the second Ottawa record), at Aylmer, 

 Que. ; both by Mr. Gibson. 



Lyccena lucia, Kirby. Was seen by Dr. Fletcher to lay 

 3 eggs on the young forming berries of Vaccinium Caiiadense, a 

 new food plant, and the larvae were fed to maturity on the flowers 

 and green berries of Cornus. 



Debis portlandia^ Fab. Some specimens of this interesting 

 -satyrid were collected near Beech wood Cemetery, in 1900 and 1901, 

 by Mr. A E. Richard. This species is very uncommon at Ottawa. 



Pieris protodice, Bd.-Lec. Never before taken at Ottawa, was 

 collected at the Experimental Farm on September 21st. On the 

 same day a few spQcim^m, oi Co lias eurytheme, Bdv., were also 

 collected. 



James Fletcher. 

 W. H. Harrington. 

 Arthur Gibson. 

 C. H. Young. 



REVIEW. 

 Human Food Investigations. By Harry Snyder. (Univ. of 



Minnesota, Bull. No. 74). 



The value of the foods used in these experiments was deter- 

 mined by feeding to men weighed quantities of food of a known 

 composition and then carefully determining the amount of tood 

 which had been digested and made available for the body. Irthe 

 part of the work published are discussed : the dairy products 

 (butter, cheese and milk), oleomargarine, the comparative nutri- 

 tive value of graham, enrire wheat, and standard patent roller- 

 process flour milled from the same lot of wheat, the digestibility 

 of toast and bread; and also oatmeal and beans, as types ot cereal 

 and leguminous foods. The eff'ects of diff'erent methods of cooking 

 have also been considered, as well as the influence of combinations 

 of foods upon digestibility. 



One of the interesting results of this work may be mentioned. 

 The addition of milk to a ration, with bread, butter, beans, eggs 

 and potatoes, rendered a larger percentage of these foods digest- 

 ible. Thus, milk is valuable, r^ot only for the nutrients which it 

 contains, but al>o because the soluble ferments which are present 

 make the foods with which it is combined more completely digestible. 



