1919] FOODS HUMAN NUTRITION. 761 



Description of a new hymenopterous parasite, A. I?. Gattan (Proc. Ent. 

 Boc. Wash., 20 (IMS), Xo. l, pp. is, 19) . — Mierobraeon oephi, reared from tne 

 larva of Cephue <in<Uis Infesting sterna <>i' Agropyron at Bottinean, N. i»ak., 

 and also roared From the same boat In tne stems of Elymut canadensis in Mani- 

 toba, is described as new. 



Notes on the cocoon spinning habits of two species of braconids, K. A. 

 Cukijman [Proo. Wnt. Soe. Wash., ..'<) (1918), No. 7, pp. 133-136). 



Notes on and descriptions of sawflies belonging to the tenthredinid tribe 

 Hemichroini, S. A. RoHWEB (Pruc. Ent. Sue. Wash., 20 {1918), No. 8, pp. 161- 

 173). 



The North American species of the sawfly genus Laurentia, S. A. Rohwek 

 {Proc. Ent. soc Wash., 20 (19J8), Xo. 7, pp. 157-159). 



New sawflies of the subfamily Diprioninse, 8. A. RoHWKB (Proc. Ent. Soc. 

 Wash., 20 (1918), Xo. 4, PP- 79-90). — Among the species here described are 

 Augomonoctenus libocedrii n. g. and n. sp.. reared from larvne collected feeding 

 in the cones of Libocedrus decurrens at Siskiyou, Oreg. ; Neodiprion dgari n. g. 

 and n. sp., N. virginiana n. sp., and A\ affinis n. sp., from larvae collected on P. 

 virginiana at Rosslyn, Va.. Kanawha Station, W. Va., and Falls Church, Ya., 

 respectively; and .V. tnaura n. sp., from larva? collected on jack pine (P. bank- 

 siana) at Boulder Junction, Wis. 



FOODS— HUMAN NUTRITION. 



The milling and baking qualities of Wisconsin-grown wheats, B. D. Lkith 

 (Wisconsin Sta, Research Bui. 43 (1919), pp. 38, figs. 4). — The tests reported in 

 this bulletin were carried on to determine whether wheat of good quality 

 can be grown in Wisconsin, and to select the best varieties for milling and 

 baking quality and yield to the acre. 



"The spring wheats were so low in yield to the acre that with the exception 

 of the Marquis they were not continued long in the milling and baking tests. 

 Two pure lines of hard winter wheat, Pedigree No. 2 and Pedigree No. 408, 

 are recommended to millers and farmers for their excellent quality and high 

 yield as shown in these tests. . . . 



" In a six-year test, Wisconsin Pedigree No. 2 was fully equal to the Marquis 

 grown at the Madison station in milling and baking quality, and considerably 

 superior in yield. In a five-year test Wisconsin Pedigree Xo. 2 compared very 

 favorably in milling and baking quality with the average of the northern spring 

 wheats tested by the same laboratory. 



"Wheat does not deteriorate when grown in Wisconsin. Kansas No. 570, 

 Wisconsin-grown, compared very favorably in milling and baking quality with 

 the Kansas-grown crop after having been grown continuously in Wisconsin for 

 seven years. . . . 



"As far as baking tests show, the yellow berry can not be considered very 

 detrimental. In one test the loaf baked from the yellow lurries equaled those 

 from the average hard-winter wheat and in the other test the loaf was com- 

 parable to the semihard winters. 



"Pure lines of hard-winter wheats may be almost identical in appearance but 

 have widely different capacity for baking quality. This heritable character 

 was very marked in No. 70 and No, 71, the former giving a baking test equal to 

 the best hard winters while the latter ranked with the semihard winters in 

 size of loaf." 



The "strength" of wheat flour (Minnesota Sta. Rpt. 1918, pp. 38, 39).— 

 A brief summary is given of the results obtained in studies of various factors 

 which may be involved in flour strength. The effect of colloidal factors has 



