472 KXPERIMENT STATION RECORD. 



the passage of an ordnance prohibiting the keeping of bees in the town, inasmuch 

 as they punctured fruit. 



Contributions to the knowledge of extra European CEstridae and parasitic 

 Muscariae, F. BRAUER (Denkschr. Math. Xat. K. Ale. Hiss. Wien, 64 {1896), pp. 86, 

 pi. 1 ; abs. in Zool. Cental., 4 {1897), No. 13, pp. 455, 456). 



The parasites of ants {Scient. Amir., 77 {1897), No. 17, }>. 251). — On Antennophorua 

 uhlmani. 



FOODS— ANIMAL PRODUCTION. 



The composition of prepared cereal foods, E. E. Slosson ( Wyo- 

 ming >Sta. Bui. 33, pp. 71-84). — The author reports analyses of the fol- 

 lowing breakfast foods: Wheatena, Wheat Manna, Pettijolm's Break- 

 fast Food, Farinose, Farina, Cracked Wheat, Germade, Wheatlets, 

 Sioux Wheat Flakes, Ralston Breakfast Food, Durkee's Glutena Food, 

 Fould's Wheat (ierin Food, and Golden Sheaf Wheat Flakes, prepared 

 from wheat; oatmeal in bulk, Quaker Oats, Hornby's Oatmeal, Cor- 

 mack's Nudavene, Buckeye Rolled Oats, and Douglas & Stuart's Rolled 

 Oats, prepared from oats; and Cerealine and Velvet Meal, prepared 

 from corn. The fuel value of the foods was determined by combustion 

 in a Mahler bomb. The price per pound of the different foods is given. 



"The chemical analyses and examination of the starch grains with the microscope 

 showed no evidence of the presence of foreigu < ereals, so adulteration may be 

 regarded as absent in foods of this class. . . . 



"There is more variation in price than in composition, and there is no discover- 

 able relation between quality and price. Some articles are four or five times the 

 cost of others of the same class and apparently of the same merit. The oatmeal sold 

 in bulk is practically the same in composition and, so far as can be judged by per- 

 sonal taste, in quality and flavor as that sold in packages for several times the price. 

 Of course in buying bulk articles one is not so sure of getting the same grade or that 

 the quality has not been injured by long keeping and exposure. . . . The chief 

 advantages of package goods is that the manufacturer is made directly responsible 

 to the consumer. . . . 



"The claims made for quick cooking are generally fallacious. Almost all such 

 preparations should be cooked for at least half an hour aud usually longer to insure 

 the complete digestibility of the starch." 



The nutritive value of rye flour of different sorts obtained by 

 modern methods of grinding, E. Romberg {Arch. Hyg., 28 (1897), 

 IVo. 3, pp. 244-290). — Experiments were conducted with men to deter- 

 mine the digestibility of bread made from a large number of different 

 sorts of rye flour. In each experiment for a number of days the diet 

 of the subject consisted of bread with a little butter. Beer was con- 

 sumed as a beverage. The feces were separated with milk. The com- 

 position of the different flours used is given and the results of the 

 digestion experiments are expressed in full in tabular form. Among 

 the conclusions reached were the followiug : When a considerable por- 

 tion of the bran is ground with the rye, the digestibility of bread made 

 from the flour diminishes and tliis is the case even if the flour is very 

 finely ground; that is, bran has little value as a nutrient. Under the 

 most favorable circumstances it can not be entirely assimilated. The 



