CONTENTS. V 



Page. 



Injurious insects, Waldron 656 



The orange thrips: A report of progress for 1909 and 1910, Jones and Horton. . . 657 



Occurrence of Euthrips pyri in New York State, Parrott 658 



The pear psylla, Parrott 658 



The cabbage aphis (Aphis brassicse), Herrick and Hungate 658 



The cabbage aphis (Aphis brassicse), Herrick 659 



White flies injuiious to citrus in Florida, Morrill and Back 659 



A note on the Indian enemies of Aleyrodes citri, Howard 661 



Notes on the biology of the cochylis and eudemis moths, Picard 661 



Annual reports of the Royal Sericultural Station, Padua 662 



Illustrations of diurnal Lepidoptera, Weeks, jr 662 



Importation of parasites of gipsy and brown-tail moth, Howard and Fiske 662 



Formalin poison for flies, Smith 662 



Control of the apple maggot by picking up drops, O' Kane 662 



The apple maggot or "railroad worm," O'Kane 662 



Contamination of the fly with poliomyelitis virus, Flexner and Clark 663 



The mosquitoes, Blanchard 663 



Vineyard sprajang against the rose-chafer in the Lake Erie Valley, Johnson. . . 663 



Papers on insects affecting stored products, Chittenden 663 



The bulb mite, Windle 664 



Value of microscopic structure of the stigmal plates in Dermacentor, Stiles 664 



The sugar-cane insects of Hawaii, Van Dine 664 



Papers on insects affecting stored products, Chittenden 665 



Need of national control of imported nursery stock, Marlatt 665 



New York nursery inspection, Atwood 665 



The effect of certain gases and insecticides on insects, Shafer 665 



Properties that make lime-sulphur effective in killing scale insects, Shafer. . . . 665 



FOODS — HUMAN NUTRITION. 



Food and the principles of dietetics, Hutchison 665 



Wheat studies, Ladd 665 



The utilization of the whole grain for food purposes, Finkler 666 



The baking quality of rye and wheat flour, Neumann and Mohs 666 



Bacterial leaven of salt-rising bread, Kohman 666 



[Bread making studies] at University of Kansas, Kohman 666 



[Maize starch product in bread making], Pfeil 667 



Analyses of banana flour, Berthet 667 



Chestnut flour, Leoncini and Manetti 667 



Peculiar spoiling of Brazil nuts, Kiihl 667 



Very young veal as food, Hansoulle 668 



Analyses of sour milk curd, Windisch 668 



Damaged coffees, Crispo and Pirard _ 668 



Composition of some genuine wine from Florence, Salvadori and Mazzaron 668 



The keeping quality of vinegar, Jorgensen 668 



Tomato catsup, McGill 668 



Austrian food code 668 



Inspection work at the food laboratory at V^orarlberg, 1910, Krasser 669 



Food inspection decision 669 



Notices of judgment -_ 669 



Influences on the digestive processes of beverages taken during meals, Ide 669 



The biological role of potassium, Biernacki 669 



A critical study of the process of acid excretion, Henderson 670 



The pressor bases of the urine, Bain 670 



Methods of studying diet in different classes of society, Albertoni and Tullio. . 670 



The energy value of food materials and dietary standards, Koettlitz 670 



Diet of the white man in the Kongo, Dryepondt 671 



A campaign ration, Haeffele 671 



Diet in Belgian prisons, Vandeputte 671 



Dietaries in Belgian prisons, Dauwe 671 



The dietof prisoners, Delmarcel 671 



The proportion of wages to the expenditure of the body, Imbert 671 



The energy problem in living organisms, Fano 671 



The possibility of increasing the working power of. muscles by training, Palmen . 671 



The effect of different variables upon fatigue, Palmen 671 



Energy from the standpoint of muscular and intellectual work, Renauld 672 



Calorimetry with human subjects, Weiss 672 



Fricrion in the bomb calorimeter, Roesler 672 



