476 EXPERIMENT STATION KECURD. 



bees about 2 in. space above the frames. The author l)elieves that where bee 

 pasturage Vjecoines poor in the fall in the immediate neigliborhood of the apiary, 

 profitable returns may be obtained l)y moving the colonies into the vicinity of more 

 abundant honey plants. 



Brief notes are given on wintering ))ees in and out of the cellar, ])y H. G. 8il)l)alil 

 (pji. 19, 20). It is reconnnended that bees should be left on their sununer stands 

 until from November 20 to December 1 before being placed in the cellar. 



The production of extracted honey is discussed by A. Dickson (pp. 27, 28). Brief 

 notes are given on the construction of a room for this purpose, and on the size, form, 

 and material of tanks for use in extracting iKMiey. 



W. McElvoy reports finding foul brood in 33 out of 100 apiaries which were inspected 

 during 1900. 



M. B. Holmes reports on some practical experience with queen bees. Attention 

 is called to the great difference in jjroductiveness in different queens and to the 

 necessity of insjjccting hives in order to determine whether a sufficient number of 

 eggs are being laid. 



Notes on exjjeriments with foul brood are given by F. ('. Harrison. This is a 

 brief form of another paper by the same author (E. S. R., 12, j). 966). 



J. Fixter reports on experiments in wintering bees. Eight experiments were tried 

 on wintering bees in the cellar, in a pit dug in the side of a hill, in a root house, in 

 a house apiary, and out of doors. The average loss in weight of honey and bees was. 

 greatest in the colonies which were wintered out of doors and least in those which 

 were wintered in the cellar. 



J. Fletcher gives an account of the value of bees in fruit orchards. In this paper 

 the author discusses the general relationship of bees to fruit trees, including the (]ues- 

 tion whether bees eat fruit or not and their value in fertilizing flowers. It is believed 

 that it is practically impossible for bees to puncture the skin of uninjured fruits. 



FOODS— NUTRITION. 



The functions and uses of food, C F. Lanowoktiiv {U. S. Depl. Agr., Office oj 

 Ejperlnient iSlntioiis Circ. 4'^, j)ji. 10). — A brief discussion of some of the principles of 

 nutrition, together with a summary of the composition of the more common food 

 materials, and a method for calculating the results of dietary studies and the digesti- 

 bility of different foods. 



Science in the daily meal, A. Bro.\dbknt [Manchester, England: Anfliur, 1900, 

 2. ed., pp. 45, fig. 1). — A number of menus which the author considers suitable to 

 special conditions are proposed. The volume also contains brief discussions of food. 



The chemist-cook, E. J. David {Le culslnier-chimiste. San Francisco: Author, 

 1901, pp. 50). — Foods, nutrients, preserving food, cooking, and sindlar topics are 

 treated of. 



Piedmont peasant bread, K. Bertakelli (Ruk Ig. e San. I'nhh., Roma, It {1900), 

 Suj).; ahs. ill. Ztsclir. Vntrn^iicli. Xahr. u. GennssmtL, 4 [1901), No. 16, pp. 75S, 759). — 

 A i-oni2)rehensive study of the ])read eaten by the peasants in the Piedmont region. 



Sandy bread, B. Fischer and C. (tri-xhagex ( Jahre.^hrr. CJiein. UiilrrsncJnuigsaintes 

 Breslau, 1899-1900, p. 0; ah.s. ht_. Zlsrh'r. I'ltlcrsnc],. Nalir. n. Grimssnitl., 4 {1901), No. 

 16, p. 757). — A chemical and microscopical examination of sand .in bread. 



Patent oat breakfast foods; their chemical composition and nutritive 

 value, G. W. Chlopin {Ztsckr. Untersuch. Xahr. u. denussmtl., 4 {1901), No. 11, pp. 

 4S1-4S8). — According to the author a number of brands of American oat breakfast 

 foods are on sale in Russia. Analyses of such foods and similar products of Russian 

 or other European manufacture are reported, and also digestion experiments in 

 which the author was himself the subject. It was found that 87.4.S i)er cent of the 

 dry matter and 71.83 per cent of the nitrogen was digested when the diet consisted 



