FOODS ANIMAL PRODUCTION. 



677 



The real cause of foul brood among bees, W. McEvoy (Amer. Bee Jour., 37 

 (1897), No. 23, pp, 356-357). — The author states that foul brood is a disease caused 

 primarily by the rotting of uncared-for brood and the storing of honey in cells in 

 which such brood has existed. It usually appears in the spring in weak colonies 

 that have spring dwindled so badly that there are not enough bees left to cover or 

 care for all the brood. As a consequence the honey stored in tbe cells noted becomes 

 mixed with the remains of dead brood and when fed spreads the disease. He fur- 

 ther remarks that empty hives will not convey the disease nor do queens transmit it. 



Bisulphid of carbon as afoul brood remedy, C. Davkxpokt (Amer. Bee Jour., 

 37 (1897), No. !■!, p. 105). — After a number of experiments with drugs for the purpose 

 of determining the best remedy for killing moths in comb honey, the author has 

 come to the conclusion that carbon bisulphid is very efficient, the affected combs 

 being placed in a tight receptacle and bring fumigated. The carbon bisulphid has 

 the disadvantage of making the honey thinner and ruining the flavor, but the honey 

 may, nevertheless, be used for the bees. The suggestion is made that the remedy 

 might be used for foul brood. A single experiment is recorded in which foul-broody 

 comb 6 or 7 in. square, containing some honey and about one-third of the comb 

 containing dead brood in different stages, was treated with the fumes of carbon 

 bisulphid over night, or about 10 hours, and then placed on the top of the frames of 

 a colony and mashed so that the honey ran down over the bees and brood, with the 

 result at the time of writing that no foul brood had appeared in the colony. It is 

 pointed out that the method of fumigating would be much more economical than 

 the method of destroying the combs, etc. The remedy seems worthy of beiug given 

 a more extensive trial. 



FOODS—ANIMAL PRODUCTION. 



Losses in boiling vegetables, H. Snyder (U. S. Dept. Agr., Office 

 of Experiment /Stations Bui. 43, pp. 7-19, Jigs. 6). — Tests were made to 

 determine the losses of nutrients which potatoes, carrots, and cabbages 

 undergo when boiled in a number of different ways, all of which were 

 in accord with household usage. These vegetables were selected uis 

 fair representatives of tubers, roots, and salad plants. Analyses of the 

 fresh vegetables are reported. The changes which the different nutri- 

 ents undergo in cooking are briefly discussed. 



The following table shows tbe average losses which these vegetables 

 undergo when boiled according to the different methods: 



Average loss of ingredients in cooking vegetables. 



a The carrots were cooked in water both cold and hot at start. The differences were small and only 

 average figures are given. 



