1919] COXTKXTS. V 



Page, 



Anopheles omotant: Habits <if larvae and adults, Met/ 552 



Dengue fever Id Australia, Gleland el al 552 



study of a baclllary parasite of the larva? of Anopheles, Garln 552 



Antlnmlaria work in Macedonia among troops, Willonghby and Cassldy__ 552 



The sacretl beetles and others, Fabre, trans, by Teixelra de .Matins 552 



< »u the insect enemies of root-cottlng white grubs, Yano 552 



A new forest Insect enemy of the white birch, Swaine 552 



Canadian bark beetles, II, Swaine 552 



Experiments on the disinfection Of dwarf beans, l'antanelll 553 



Observations of (AoonthosoelMes) Bruchus obtectus In Italy, RazzautI 553 



The COttOD bOll weevil In Tennessee, Kent Icy .-,;,;; 



Notes <>n bablts and life history of Pempheres afllnis, Ramakrlshna Ayyar . 553 



A study of some ant larva\ Wheeler 553 



Wasp studies afield, Kail ;".".:', 



A synopsis of the Sphecoidea of Nebraska (Hymenoptera), Mickel 553 



< >u Braconidee parasitic on Diatrtea saccharalis in Demerara, Turner 554 



Key to American insect trails. Pelt 554 



Dwarfing effect of attacks of mites on Norway maples, Enders 554 



The con-aria of the Japanese blood fluke, Schistosoma japonicum, Cort__ .v.t 



The developmental cycle of TrombuHtim itl.tim uslti, TeOdorO •_ ~,7, 1 



FOODS — HUMAN N UTRTX'ION. 



The newer knowledge of nutrition, McColluin 554 



Physiological chemistry, Hopkins 554 



A national laboratory for the study of nutrition 554 



Interrelations of animals and plants and influence on food supply, Hegner. , 555 



The food value of fresh-water fish, Guenaux 555 



A bacteriologlc study of sardines, Obst 555 



Reptiles as food, Reese 555 



Relation between weight of bones and meat of beef cattle, Dechambre 555 



Principal constituents of sweetened condensed milk, Lassahliere 555 



A diffuse bacterial alt oration of bread, Perottl and Comanduccl 556 



The digestibility of bread and the best utilization of wheat, Bertrand.. 556 



Experiments on the milling of wheat substitutes, Balland 556 



Barley flour in the making of bread, Garola 556 



Potato bread, Maurel 556 



The use of potatoes in bread making, Arnal 556 



Alleged poisoning by potatoes, Harris and Cockburn 557 



Production of popped rice in China, Sammons r>r.7 



The digestibility of soy bean meal by man, Lyman and Howers 557 



Substitutes for native beans in the food Of the French Army, Balland .".".7 



The uses of the peanut on the home table. Arms 557 



The Hawaiian laro as food, MacCaughey 557 



Study of Dioscorea, with starch determinations and cooking tests, Cleinente. ">;.7 



Gulaman dagat ns a substitute for gelatin in food. Wells 557 



I'.gg substitutes and so-called egg savers, La Wall 558 



Analytical data in regard to Argentine honey, Raffaelli 558 



Adulteration of verba mate, GIrola 558 



Jelly making with sugar savers, Adams and Loflin 558 



Kitchen tests for pectin in jelly making, Denton 558 



The effect of heat on the spores of Bacillus botulinus, I, Burke 558 



[Food and drug topics], Ladd and Johnson 559 



[Food ami drug inspection], Jackson et al 559 



Electric cooking appliances, Kloefller 559 



One hundred points in food economy, Ramsay 559 



Food primer for the home, Gillett 559 



Bibliography of food economy for the housewife, Clatworthy and Hunt 559 



The balanced ration [food chart], Laurie 559 



Basic quantity food tables 559 



Conservation of food by substitution with suggestive menus 559 



Food requirements and the menu, MacDonald and i'ittman 560 



Moderate cost menus and recipes from Florida food materials, Henderson. ot'.o 



The Chinese cookbook, ("ban 5G0 



Handbook of [Young Women's Christian] Association cafeteria. Geary 560 



