FOODS HUMAN NUTRITION. 665 



It is believed that although the uceurreuce of the cattle tick on horses, mules, 

 deer, and other animals is rare, this fact must be taken into consideration in 

 the practical work of eradicating ticks. The adult tick crawls only a few feet 

 at most from the point where it falls upon the ground; There are no important 

 natural enemies of ticks. Experiments indicate that seed ticks survive sub- 

 mergence in water for a period of 157 days and adults sometimes recover from 

 the same treatment after 48 hours. It is apparent, therefore, that water 

 courses are important means of disseminating ticks. 



The latter portion of the bulletin is occupied by the classification of the ticks 

 found in this country including the genera Argas, Ornithodoros, Margaropus, 

 Rhipicephalus, Dermacentor, Haemaphysalis, Ixodes, and Amblyomma. Biolog- 

 ical notes are given on the important species of these genera. A bibliography 

 relating to ticks is appended to the bulletin. 



The presence of mites in the long' bones of the wing's of birds, E. L. Troues- 

 SART (Compf. Roul. Acad. 8ci. [I'nri.s], l',5 (1907), Xo. lo, pp. 508-601) .—Cy- 

 todites nudus has been occasionally found in the air sacs of domestic fowls and 

 rarely in the marrow cavities of the long bones. In a collection of birds which 

 the author received and which were preserved in formaldehyde, an examina- 

 tion of the wing bones disclosed the presence in the marrow cavity of large num- 

 bers of the mite which is described as new under the name Tyroglyphus antri- 

 cola. This mite lives in decaying vegetation and is believed to have reached 

 the marrow cavities of the bones of the wing through the respiratory passages 

 and air sacs. The mite was evidently capable of living and reproducing itself 

 in the long bones. 



Uses of insects as food, delicacies, medicines, or in manufactures, H. von 

 P. Berensberg (Xatdl Ayr. Jour, and ^fin. Rec, 10 {1901), Xo. 7, pp. 757-762, pi. 

 1). — The literature relating to the utilization of insects was examined by the 

 author for the purpose of making a list of insects used as food, medicine, or in 

 manufactures. Among the insects which have been most extensively used as 

 food mention is made of locusts, crickets, cicadas, white ants, and the larvfe of 

 various beetles and other insects. 



Plant maladies and their control, H. N. Staenes and J. F. Monroe (Georgia 

 t<ta. Circ. 62, pp. IS. figs. //). — A spraying calendar is given with brief notes 

 on some of the more important insects and fungus diseases and the standard 

 insecticides and fungicides. 



FOODS— HUMAN NUTRITION. 



A precise method of roasting- beef, ELizABf:TH C. Sprague and H. S. Grind- 

 ley {Unir. Ill, Univ. Studies, 2 {1907), No, //, pp. 37, pis. Jf, dgms. 10).— The 

 effects of different temperatures and other conditions on the quality and char- 

 acter of roast beef were studied, special attention being paid to oven tempera- 

 tures and the temperatures of the interior of the meat, the latter values being 

 obtained by means of thermometers inserted deeply in the roasts. It was 

 found that the character of the cooked meat was determined by the interior 

 temperature during cooking. If this temperature ranges from 55 to 65° C. the 

 meat will be underdone or rare and red in color. At a temperature of G5. to 

 70° it will be medium underdone and at a temperature of 70 to 80° it will be 

 well done. 



The temperature conditions of the interior of a roast may be accurately 

 and readily determined by means of thermometers and therefore the authors 

 conclude that the degree of cooking and the character of the product may be 

 regulated by this means, whereas even after long experience little reliable in- 

 formation can be gained from the appearance of the outside of the roast re- 

 garding the degree to which the interior is cooked. Except in the case of meat 



