FOODS — HUMAN NUTRITION. 63 



House flies and disease, E. H. Ross {Jour. Roy. Soc. Arts. 62 {lOJJt). No. 

 3200, pp. 388-397).— A popular discussion. 



Fruit flies and other insects attacking cultivated and wild fruits in New 

 South Wales, W. B. Gurney (Dept. Ayr. N. S. Wales Fanners' Bui. 55 (1912), 

 pp. 31, fi(/s. Jfl). — Most of the data here presented have been previously noted 

 from auolhor source (E. S. II., 27, p. 54). 



A dipterous parasite of Glossina morsitans, E. E. Austen (Bui. Ent. Re- 

 search, 5 (1914), No. 1, pp. 91-93, fig. i).— A bombyliid of the subfamily 

 Exoprosopiuai, reared from a pupa of G. morsitans collected in northern Rho- 

 desia and here described as Villa lloydi n. sp., is said to be the first dipteran to 

 be recorded as parasitic on any tsetse fly. 



[The rearing of pomace flies on sterile media], A. Delcoubt and E. 

 GuYifiNOT (IV. Conf. Internat. Gen^tique Paris, Compt. Rend, ct Raps., 1911, 

 pp. 478-Jf87). — The authors have succeeded in rearing five generations of Dro- 

 sophila ampelophila and one of D. confusa in absolutely sterile conditions and 

 here describe the means by which this was successfully accomplished. 



Oil sprays. — Five years' successful use, P. R. Jones (Better Fruit, 8 (191'4), 

 No. 7, pp. 33-38). — The author gives a general r6sum6 of the different types of 

 oil and oil preparations that have been used in the past throughout the United 

 States, with special I'eference to the Pacific coast, with data on the types of oil 

 used and the ones that should be used, manner of making emulsions and mis- 

 cible oils, the insects against which they should be used, safety to the tree from 

 these preparations, and the cost of the treatment. 



FOODS— HUMAN NTJTRITION. 



Clams, oysters, scallops (Maine Sia. Off. Insp. 55 (1913), pp. H9-15Q). — The 

 handling and marketing of shellfish are discussed on the basis of experimental 

 studies, with special reference to the state pure food law. 



Fresh clams opened in the laboratory " gave in dry matter from the drained 

 meat 24.9 per cent of total dry solids." The sample analyzed from a lot of clams 

 which had been soaked gave 15.9 per cent total dry matter, a difference of 9 

 per cent. 



"Dealers and shippers of clams in this State are practically unanimous in 

 the thought that opened clams will not keep longer than 24 hours in their own 

 liquor." The almost imiversal practice to open the clams as promptly as possible 

 after digging and throw the clam liquids away and then wash the clams in 

 fresh water renders dealers liable to prosecution, provided there is evidence 

 that the clams have been soaked or adulterated in any way. 



With a view to testing the effects of different methods of handling, clams 

 were examined which were opened raw and which were opened after dipping 

 in hot sea water and after dipping in hot fresh water. " The highest per- 

 centages of dry solids in the clams were obtained from those that were opened 

 raw. In general the dry solids of clams were slightly lower in hot salt water 

 than when opened raw, and considerably lower when dipped in hot fresh water 

 than in the case of either of the others. The Keag River clams which were 

 opened in hot salt water carried 20.7 per cent of dry solids of clams. When 

 allowed to soak overnight in salt water the solids fell in the clams to 15.3 

 per cent." 



To comply with the Maine food standards, " opened clams must be sold 

 drained and without any surplus liquid. . . . They may be rinsed in water but 

 must not remain in water more than 1 minute. When it is desired to heat clams 

 before they are opened they may be immersed in hot water not more than 2 

 minutes. They may then be immediately put into cold water for not more than 2 



