FOODS ANIMAL PRODUCTION. 263 



A pneumatic spraying apparatus (Scicnt. Amer., 77 (1807), No. 3, pp. 36, Jiff. 1). — A. 

 knapsack-like apparatus in which the air forced into the tank agitates and forces 

 out the liquid through a hose and uozzle. The uozzle has a tube for the passage of 

 air and another for the passage of the liquid. 



Note on Stilbum buquetii developed on a Vespa germanica, Jacobs (Ann. Soc. 

 Knt. Beige, 41 (1S97), No. 4, pp. 119, 120, jig. T). — In the figure numerous filaments of 

 the parasite are shown emerging from between the abdominal segments. 



Two new parasites from Eupceya slossoniae, W. H. Ashmead (Canadian Ent., 

 29 (1897), No. 5, pp. 113, 114). 



FOODS— ANIMAL PRODUCTION. 



Investigations of the potato as food, H. Coudon and L. Bussard 

 (Ann. Sci. Agron., 1897, I, Xo. 2, pp. 250-291, figs. 11).— The authors 

 made a study of the botanical structure of a large number of varieties 

 of potatoes, as well as determinations of the relative composition of 

 large, medium, and small potatoes and of the different parts of the 

 tubers. The taste and culinary properties of a number of standard 

 varieties were also investigated. The potatoes were prepared in sev- 

 eral ways, by boiling, etc. 



Among the conclusions reached were the following: In judging the 

 value of a variety of potatoes analyses should be made of a number of 

 entire tubers. The culinary value of the potato is directly proportional 

 to its nitrogen content and inversely proportional to its starch content. 



The different varieties of potatoes were found to vary greatly in their 

 resistance to boiling, some retaining their form completely while others 

 were almost entirely disintegrated. In the authors' opinion the resist- 

 ance to boiling did not depend upon the content of pectin or starch, 

 but seemed to depend principally upon the relative proportion of albu- 

 minoids present. No definite relation was observed between chemical 

 compostion and early maturity. Generally speaking, the early varie- 

 ties contained more water and nitrogenous material and less starch 

 than the late varieties. The number of exceptions was, however, large. 



In studying the structure and distribution of the constituents of the 

 tubers X-ray photographs were made of cross sections. The albumi- 

 noid material was found to be more resistant to the X-rays than the 

 medullary portion. 



A study of the digestibility of cocoanut butter and cream 

 butter, Bourot and F. Jean (Compt. Rend. Acad. Sci. Paris, 123 (1896), 

 pp. 587-590). — The authors made an experiment with man to com- 

 pare the digestibility of cocoanut butter (made from the fruit of Cocus 

 nucifera) and cream butter. In order that sufficient quantities of fat 

 might be consumed each kind of butter was made into a cake with 

 flour. The test was of 12 days' duration and was divided into 2 equal 

 periods. During the first period cake made with cocoanut butter was 

 consumed and during the second period cake made with cream butter. 

 In each case the total food contained 80.233 gm. nitrogen, 475.482 

 gm. fat, and 1,534.293 gm. carbon. During the first period the urine 



