FOODS NUTRITION. 267 



pers and observations on parasites of the fruit fly and black scale. Notes are also 

 ]iresented by A. Despeissis on injurious rabbits, the fertilization of the Smyrna fig, 

 and on the codling moth and Immblebee. 



Dust spray, J. J. Kiseu ( IVanx. Illlnow Ilort. Sac, n. .syt., ;?4 {1900), pp.21S-22S). — 

 The author discusses the effectiveness and convenience of application of insecticides 

 and fungicides in adry form. 



Chemistry of insecticides and fungicides, F. T. Sul'tt {Canndd Ex jd. Farms 

 UptH. lUOO, pp. 185-1S7). — The author made analyses of whale-oil soap and Arborine. 

 The efficient action of whale-oil soap is supposed to require that the soap be made of 

 potash rather than soda, since the former mixture is soft soap and the latter hard soap. 

 Analyses of a number of the samples were made for determining the water and potash 

 content. As compared with what is considered the standard for such soaps, these 

 samples were somewhat deficient in potash. As whale-oil soap is frequently con- 

 sidered a stimulant to the growth of trees, the author made an estimate of the amount 

 of potash in an ordinary application of this insecticide. When 2 lbs. of soap are used 

 per gallon and about 2 gal. of the solution sprayed upon a mature tree, it is estimated 

 that 14 lbs. of potash are sprayed upon each acre of gi-ound. It is not believed that 

 the potash is absorbed through the leaves, but that after being washed off upon the 

 ground it gains entrance to trees by root absorption. 



The samples of Arborine analyzed indicated that the substance is essentially a 

 mixture of ocher, sulphur, and asafetida. It is stated that it probably acts as a 

 deterrent against the attacks of certain insects, i^ut that the price asked for the com- 

 pound is too great in comparison with the cost of the constituents. 



Bibliography of the more improtant contributions to American economic 

 entomology, VII, X. Baxks ( U. S. Dept. Agr., Dirislon of Enotntologi/, pp. 113). — A 

 list is given containing 1,383 titles of entomological articles which appeared during the 

 yeara 1897-1899,. inclusive. A considerable portion of the titles listed are newspaper 

 articles. 



FOODS— NUTRITION. 



A new process of bread making, G. Lebbin {Hyg. Runxhchaii , 10 {1900), No. 9, 

 pp. 4^9-41.5) . — Experiments are reported on a process of bread making in which the 

 grain is soaked, and on the composition of the bread, and its digestibility as deter- 

 mined in 2 trials. 



Leguminous bread, R. Fanto {Ztschr. Angew. Chem.., 1900, pp. 979, 9S0; aliK. in 

 Jour. Soc. Chem. Ind., 19 {1900), No. 11, p. 1031). — A flour suitable for bread making, 

 according to the author, is obtained by mixing bean meal and wheat gluten. Bread 

 made in different ways from such flour mixtures is described. 



Malted bread, Goodfellow {Sanitary Home, 3 {1901), No. 5, pp. 116-118).— K 

 synopsis of a lecture printed in the "Epicure." 



The food value of meats, Helen T. Sheldon {Agr. Studnit,? {1901), No. S, pp. 

 154, 155). — X brief summary. 



When is meat spoiled? 0. ^Iai {Ztschr. Untermch. Nahr u. Gemimntl., 4 {1^01), 

 No. 1, pp. 18-21) . — lOxperiniental data are reported. According to the author decom- 

 position of meat may be divided into 4 stages. The first is not characterized by the 

 l)resence of chemica.1 decomposition products, although after 3 or 4 days the ratio of 

 anunonia to total nitrogen is increased. In the second stage amin bases of tlie 

 aliphatic series, especially trymethylamin can be detected as well as amido acids. 

 The third stage is one of marked decomposition. It is characterized by the odor, 

 etc. In this stage, the amido acids disappear and fatty acids are observed and also, 

 at times, indol and skatol. The amins l)ecome so abundant that they may be easily 

 isolated. Finally ptomaines, for instance, putrescin, are ol)served. In the fourth 

 stp.ge, all these bodies slowly disappear, being replaced by simpler decomposition 



