468 EXPERIMENT STATION RECORD. [Vol.38 



Further experiments on big bud mite, A. H. Lees ( Univ. Bristol, Ann. Rpt. 

 Agr. and Hort. Research Sta., 1915, pp. 79, 80; 1916, p. 35).— In the control of 

 this mite a spray containing 10 per cent soft soap and 5 per cent crude carbolic 

 acid has proved to be the most successful. 



The classification and biolog'y of Argentine Ixodidae, R. Dios {An. Soc. 

 Rural Argentina, 51 (1017), No. 3, pp. 2.'f!)-251, figs. 2).— In this contribution 

 the new species Amhlyomma altiplanuni is described. 



The ticks in Paraguay, P. de la O. Mendoza {An. Soc. Rural Argentina, 51 

 {1917), No. 3, pp. 251-253). — A brief discussion of the economic importance of 

 ticks in Paraguay. 



FOODS— HUMAN NUTRITION. 



The elements of the science of nutrition, G. Lusk (Philadelphia and Lon- 

 don: W. B. Saunders Co., 1917, 3. ed. rev. and cnl., pp. 6^1, pis. 2, figs. 26). — 

 This book has the same aim as the earlier edition of which it is a revision 

 (E. S. R., 22, p. 568), but many important additions to the facts of metabolism 

 and revisions of its theories have been included. The concluding chapter deals 

 with the question of food economics in relation to the food supply of nations. 



The bowfin: An old-fashioned fish with a new-found use (U. S. Dept. 

 Com.., Bur. Fisheries Econ. Circ. 26 (1917), pp. ^, fig. 1).— This circular dis- 

 cusses the bowfin — its habitat, and its use as a food. Methods of cleaning and 

 smoking bowfin are given, also a few recipes for preparing the smoked bowfin 

 for the table. 



The burbot: A fresh-water cousin to the cod ([/. S. Dept. Com., Bur. Fish- 

 eries Econ. Circ. 25 (1917), pp. 4, fig. 1).—A popular treatise on the uses of the 

 burbot for food. Some recipes are given. 



The eulachon: A rich and delicious little fish (U. S. Dept. Com., Bur. Fish- 

 eries Econ. Circ. 33 (1917), pp. 4, fig. 1). — This tells of a good fish not well- 

 known to the public and gives ways of preparing it for the table. 



The whiting: A good fish not adequately utilized (U. S. Dept. Com., Bur. 

 Fisheries Econ. Circ. 32 (1917), pp. 4, fig. i).— The article urges an increased 

 use of the whiting, which is a delicate fish obtainable in large quantities. Reci- 

 pes for its preparation are given. 



Preserving fish for domestic use {U. S. Dept. Com., Bur. Fisheries Econ. 

 Circ. 28 (1917), pp. 2). — This leaflet urges housewives living near streams and 

 lakes or the seashore to preserve fish for home consumption. Methods for 

 canning and salting fish ore given. 



The digestibility of the dasheen, C. F. Langworthy and A. D. Holmes 

 {V. S. Dept. Agr. Bui. 612 (1917), pp. 12).— In digestion experiments lasting 

 three days on normal men, using immature and mature dasheens in conjunc- 

 tion with milk, fruit, and butter, with tea or coffee, if desired, it was found 

 that the average coefficients of digestibility for the total diet were protein 

 80.8, fat 96.1, ash 78.4, and -carbohydrates 97.6 per cent. The last figure prac- 

 tically represented the digestibility of the dasheen carbohydrate, and it ap- 

 peared to be immaterial whether the well-grown dasheen was mature or imma- 

 ture when harvested. 



About li lbs. of dasheens were eaten by the subjects daily without any 

 observed physiological disturbances. It is concluded that the dasheen is a 

 valuable addition to the dietary and can well be used to supplement the potato 

 supply and give variety. 



The thermal death point in yeast, E. P. ^VELLS {Vermont Sta. Bui. 203 

 (1917), pp. 13, 14). — Experiments made with the yeast Saccharomyces cerevisiw 

 to determine its thermal death point (the lowest temperature that will kill it 



