762 EXPEEIMEKT STATION EECOED. 



A contribution to the knowledge of Nosema bombycis, J. Ohmobi (Arb. K. 

 Gsndhtsamt., J,0 (1912), No. 1, i)p. 108-122, pis. 2).— This is a report of 

 studies of the structure and development of N. homhycis, the cause of pebrine 

 in the silkworm, conducted in 1910-11 at the Protozoan Research Laboratory 

 of the Royal Health Department in Berlin. 



The poultry tick, D. F. Laurie {Jour. Dept. Agr. So. Aust., 15 (1912), No. 

 12, pp. 1251-1258; 16 {1912), Nos. 1, pp. 10-19, figs. U; 2, lip. 111-120, figs. 

 17). — An account of the life history and bionomics and of preventive and 

 remedial measures for Argas itiiniatus. In tests made to determine ttie 

 efficacy of certain preparations in destroying the fowl ticli, which are here 

 reported in tabular form, lierosene oil appeared to be the most effective and 

 cheapest. 



FOODS— HUMAN NUTRITION. 



The floating' of oysters, J. Nelson (Neiv Jersey Stas. Rpt. 1910, pp. 209- 

 217). — The results reported seem in the author's opinion to favor the practice 

 of " floating " oysters, which is widely prevalent in the North. Oysters are 

 kept on submerged floats in water less salt than that of the beds during from 

 2 to 4 changes of tide, during which time they draw in water as when on the 

 original beds. This process is called *' floating," " giving the oysters a drink," 

 "freshening," and "fattening." The resulting advantages are said to be re- 

 moval of the mud, increased volume of the flesh of the oyster, improvement in 

 color and texture, decrease in amount and rapidity of shrinkage, and better 

 retention of water content in transport and storage. 



In the experiments here reported, half of the sample from each bed was 

 floated, then compared with the half not so treated. The results of 25 selected 

 experiments are presented. Except in the case of certain ones injured in 

 handling, oysters were found to regulate the amount and quality of the water 

 they "bx'eathe," opening only when the incoming tide brings water containing 

 a certain proportion of salt, and refusing to open in fresh water. The process 

 of floating enabled the oysters to rid themselves of the dirt brought from the 

 beds, hence the floated product appeared cleaner. An improvement in color 

 was also noted. 



" When unfloated oysters were shucked in comparison with floated ones, 

 and the 2 lots were left a few hours in their natural liquor, the former secreted 

 liquor the more rapidly, and also considerable slime, in which the coarser part 

 of the dirt became entangled. This slime became stringy, and the liquor turbid 

 and repulsive, due to the dirt that was mixed with it. 



" In strong contrast, was the clean and appetizing appearance of the floated 

 lot ; here, at first, the liquor was rather small in amount, but as much as in 

 the former case was finally pressed out, through contraction of the tissues. It 

 seemed that the total slime in the two cases was finally approximately equal, 

 though at the start, the floated lot seemed to be the more slimy." 



It is claimed that no deception is involved in the process, since it seems to 

 be impossible to improve the appearance of a jwor oyster by it. Water enter- 

 ing the tissues, as it does in the process of floating, is more firmly retained 

 than that held by capillary attraction in the channels of the body, and much 

 more firmly than that between the oyster and the shell. This retained water, 

 the author believes, improves the keeping and cooking qualities. No signifi- 

 cance is attached to the loss of flavor, as this is said to be due merely to loss 

 of salt which can easily be replaced before serving. It appears to be impossible 

 to have the floats near the beds, or at least it is much more convenient to have 

 them near the store-houses. The author concludes that the practice of float- 



