94 SCIENTIFIC REPORTS OF THE AGRICULTURAL RESEARCH 



tion. They breed in such material. The life-cycle period 

 is about 11 days. The larvae are capable of jumping, and 

 this is a characteristic trait in them. They are parasitized 

 by a small Hymenopterous parasite. This parasite is not 

 confined to this species but will attack any flesh fly pupa?, 

 preferably those of Phorids. 



Aphiochceta jerruginea (Phoridae). Flies of this species' 

 are attracted both to fresh and fermenting meat. They 

 suck fresh meat and oviposit in the rotten meat. The 

 mature larvae, contrary to the habit of young larvae, leave 

 the place of feeding and go to an open place to pupate. 

 The larva matures within ten days but the pupa takes the 

 unusually long period of about four weeks. 



Another species of Phoridae, probably of the genus 

 Ecitomyia, frequents decomposing meat or dead animal. 

 Females of this species have much reduced wings. The 

 males are darker and have well-developed wings. The 

 larvae are spiniferous, compressed dorso-ventrally, with a 

 pair of conspicuous slightly protruded reddish hind spira- 

 cles, head tapering with reddish yellow tinge on the cepha- 

 lic region. The pupal period was noted to be 15 days. The 

 larva pupates where it has fed. 



A large species of Phorid of the genus Phora was seen 

 attracted very often to putrefying meat. Several flies 

 caught while in the act of oviposition were noticed to be in- 

 fested with an acarine mite. The infection was confined 

 only to the abdominal segments. The larvae are spinifer- 

 ous, the thoracic segments with irregular reddish spots; 

 they take from seven to eight days to become full grown. 



Flies of a species of Opliyra (Anthomyiadae) were very 

 often noticed specially when the tin containing meat was 

 exposed under shady places. These flies are conspicuous 

 by their dull metallic colour. They frequent such places 

 more for food than for oviposition. On one occasion mag- 

 gots of these flies were found and reared in a vessel con- 

 taining very old meat mixed with loose earth. They do not 

 seem to breed in fresh or putrefying meat. 



