VI CONTENTS. 



Page. 



The Congo floor maggot, J. E. Dutton, J. L. Todd, and C. Christy 278 



W'liai Governmenl experts are doing to destroy l>"ll weevil, C. A. Williams.. 278 



The boll w eevil in Texas 278 



Torlrix pilleriana and Haltica ampelopkaga, J. Perraud 27s 



The prey of Methoca ichneumonides, < r. Adlerz 278 



Combating the olive fly, Trabut 278 



. Inobium paniceum in wheat, A. Legault 278 



The Hessian fly, F. Desprez 279 



Pebrine and related micro-sporidia, A. Lutz and A. Splendore 279 



The life history and treatment of a common palm scale, 11. E. Hodgkiss 279 



The pineapple scale, D. L. Van Dine 279 



The mussel scale 279 



Plant lice 27;) 



A Castilloa borer, H. N. Ridley 279 



Notes' on two insects, W. Cartwright 279 



The ichneumons of Great Britain, C. Morley 279 



[Monthly Bulletin of the Division of Zoology], H. A. Surface 280 



[Monthly Bulletin of the Division of Zoology], H. A. Surface 280 



Nocturnal moths and lantern traps, J. A. Sobral 280 



The use of hydrocyanic acid as an insecticide, A. Richon 280 



Disinfection of greenhouses by hydrocyanic acid, Costantin 280 



Report of the inspector of fumigation appliances, 1903, P. W. Hodgetts 280 



Preparation and use of kerosene emulsion, F. Sherman, jr 280 



Fumigation of nursery stock. Inspection laws, W. Newell 280 



Bug Death as compared with Paris green and Bordeaux on potatoes, R. Rob- 

 ertson 281 



Chemistry of insecticides and fungicides, F. T. Shutt 281 



Spraying calendar, L. R. Taft and C. D. Smith 281 



Supplementary notes on the tsetse flies, E. E. Austen 281 



Malaria and mosquitoes, G. McCarthy 2S1 



The honeybee, T. W. Cowan 281 



Bees, S. A. Bedford 281 



Chemistry of bee keeping, F. T. Shutt 281 



Studies on the poison of bees, C. Phisalix 281 



Sericulture 2S2 



FOODS NUTRITION. 



Hygienic studies of flour and bread, Dombrowsky 282 



Concerning wheat flour, H. Stein 2S2 



Examination of foods, condiments, and commercial products, M. Ballo 282 



Effect of alcohol, tea, and coffee upon peptic digestion, N. J. Pawlowski 282 



Composition of coffee and coffee substitutes, F. Duchacek 282 



A new method of preparing foods, S. Weisbein 283 



Food products and their adulteration, H. G. Knight and R. B. Moudy 283 



Concerning food preparations, A. Jolles 283 



The household food supply, R. E. Turnbull 283 



Naval dietary, J. Falconer- Hall 283 



Chemical composition of fish, H. Lichtenfelt 283 



Examination of caviar, P. Buttenberg 283 



A number of food products made from fish roe, E. Rimini 283 



Coloring matter and fat of egg yolk — detection in foods, Laves 283 



The hygienic value of preserving meat, Huttner 284 



Concerning unwholesome meat, H. Vallee 284 



Borax as a preservative, E. Rost 284 



Saltpeter in meat products, Orlow 284 



Chemical and sanitary studies of sausage and chopped meat, A. J. Senning. . . 284 



Concerning the constituents of asparagus, E. Winterstein and P. Huber 284 



New food plant from Central Africa, C. Chalot 284 



Concerning milk chocolate, O. Laxa 284 



Changes brought about in noodles by storage, H. Jaeckle 284 



Table fare of the Virginia Mountains, S. B. Hackley 284 



Results of borax experiment, H . W. Wiley 284 



Handbook of nutrition and dietetics in relation to therapeutics, E. von Leyden. 285 



Results of nutrition investigations in United States, L. Grandeau 285 



The value of sugar in the diet of soldiers, Boigey 285 



