CONTENTS. VII 



Page. 



Oligosila amertcnna n. sp., a new chalcidoid from Illinois, Girault 363 



A second cooperative study of Vespa vulgaris, Thomson, Bell, and Pearson 363 



Ant communities and how they are governed, McCook 363 



Ants and plants, Escherich 363 



Ticks on the California ground squirrel, ),\Tierry and Wellman 363 



A new species of Haemaphysalis from East Africa, Howard 363 



Arthropods and their role in disease transmission, Blanchard 363 



The insect and allied pests of the hop, Theobald 364 



Hop insects, Remisch 364 



[Rice pests in India] 364 



Animal enemies and diseases of the sugar beet, Stift 364 



Enemies of the orchard, \ ermorel 364 



Coffee and tea pests, Anstead 364 



The fauna of the cacao field. Hart 364 



Some parasitic diseases of the cinnamon tree in Ceylon, Bois and Gerber 365 



Insect and fungus injuries to forest trees, Beck 365 



Fungicides, insecticides, and vermin killers, Sargeant 365 



Insecticides and fungicides, Shutt 365 



Remedies for orchard and vineyard pests, Lounsbury 365 



[Spraying to control ajjhis], Macoun 365 



Killing moths in vineyards, Bardel 365 



Carbolineum as an insecticide 365 



Proceedings of twenty-ninth session of Colorado State Beekeepers' Association. 365 



Spring losses of bees, Beuhne 365 



Dysentery of the honey bee, Kiistenmacher 365 



Ants and bees as pets, Collins 365 



Silkworms, Lambert 366 



The cultivation of shellac as an agricultural product, Lefroy 366 



FOODS — HUMAN NUTRITION. 



Air, water, and food, Richards and Woodman 366 



International Congress on Pure Foods and Alimentary Substances, Douglas. . . 366 



Dairy products and eggs 367 



The regulation of commerce in food products and condiments in Switzerland. . 367 



Report of department of food and drugs, from March to October 1, 1909, Bernard 367 



The inspection of meat establishments for pickling and preparing meat, Martel 367 



Horse flesh as food, Martel 367 



Concerning the constituents of meat extract, Engeland 367 



Milling and baking tests, Saunders 367 



Flour bleaching by " nitrous fumes " 368 



New English method of bread making. Bright 368 



The survival of pathogenic bacteria in bread after cooking 368 



Rice dishes 368 



Blanching vegetables, Maurel and Carcassagne 368 



The loss of salt when cereals and vegetables are boiled, Maurel and Carcanague 369 



Markets for cranberries 369 



Fruits as carriers of micro-organisms, Sartory and Fillassier 369 



[Olive oil and cotton-seed oil in the Levant], Brode 369 



The caffein content of coffee and the loss of caffein in roasting, Rieter 369 



Coffee extract and coffee infusion, Berger 369 



The toxicology of tin, with special reference to canned foods, Schry ver 370 



Tin poisoning, Eckardt 370 



Diet as an element in resistance, Kellogg 370 



Overfeeding and mineral metabolism, Biernacki 370 



Fish and the metabolism of phosphorus, calcium, and magnesium, Slowzoff . . . 370 



Daily menus for the school year and a dietary study for October 371 



The school child's breakfast, Hollopeter 371 



Penny lunches, Bonnell 371 



The feeding of school children, Crowley 372 



School canteens in Paris, Butte 372 



Free noonday meals for needy children, Driessens •^72 



Public charity in relation to food, Cornet 372 



Cost of living — prices — wages, Bayley 372 



List, with local prices, of tools and implements and utensils, Bayley 372 



Cost of living in China, McNally 372 



Studies of the physiology and pathology of fat distribution, Mansfield 372 



