258 EXPEEIMENT STATION RECORD. 



from 68 to 72° F., it was found that tlie parasites reached maturity in from 

 36 to 39 days, while the parasites in the second stage scales matured in from 

 19 to 23 days. The winter is passed as undeveloped and partially developed 

 eggs in the bodies of the first and second stage scales, and the first larval stage 

 also winters over in the second stage scales and also in the bodies of second 

 stage larval parasites. It is stated that these second-stage larvae are not ar- 

 rested in their development by the second parasite witl^n them until after 

 they have completed their growth and passed their waste. Since older forms 

 of the parasite, such as the second stage larva, pupa, and adults, have not been 

 observed to winter over, it appears that dormant or winter spraying will kill 

 the parasite as well as the scale. 



The pi-edaceous enemies of the scale, such as Microweisia {Pentilki) mtsella, 

 are destructive to the parasite in all its stages of development except the adult 

 stage. 



On the capture of living insects by the cornfield ant (Lasius niger ameri- 

 canus), W. P. Flint {Jour. Econ. Ent., 7 {19U), No. 6, pp. //76-478).— The 

 author records observations made every uight for nearly two months of the 

 movements of the cornfield ant at Bloomington, 111. It was frequently noticed 

 that on warm nights when the ants were very active they would attack and 

 kill many small insects that came near their nests. 



Description of a new sawfly injurious to strawberries, S. A. Kohweb (Jour. 

 Econ. Ent., 7 (1914), ^^o. 6, pp. Jf79-481). — ^A new species which is the source 

 of injury to strawberries in Iowa is described as Empria fragarice. 



The economic status of the fungus diseases of insects, R. W. Glasee (Jour. 

 Econ. Ent., 7 {1914), No. 6, pp. 473-476).— A brief review. 



Harvest mites, or " chiggers," F. H. Chittenden (U. S. Dept. Agr., Fanners' 

 Bui. 671 {1915), pp. 7, figs. 3). — This is a revision of Circular 77 of the Division 

 of Entomology, previously noted (E. S. R., 18, p. 559). 



FOODS— HUMAN NUTRITION. 



Air, water, and food from a sanitary standpoint, A. G. Woodman and J. F. 

 Norton (New York, John Wiley <C- Sons, Inc.; London, Chapman cC- Hall, Ltd., 

 1914, 4- ed. rev., pp. V-\-24S, pi. 1, figs. 16).— In this, the fourth edition, the 

 whole book has been carefully revised and the character of the ti'eatment of cer- 

 tain parts has been radically changed to make it of more- use in colleges and 

 technical schools. Since the last edition, in 1909 (E. S. R., 22, p. 366), "there 

 have been distinct advances in analytical methods, and a changed point of view 

 has brought about a somewhat different intex'pretation of results. This is par- 

 ticularly true with regard to the relation of air to health and comfort. . . . All 

 of the discussion on air and water has been completely rewritten, as has the 

 section on milk, the older methods revised, and numerous additions, to corre- 

 spond with the latest practice, made. As in previous editions, these discussions 

 are intended to be essentially elementary rather than exhaustive. 



Progress in food chemistry, H. Beckurts, PI. Freeichs, and O. Beck 

 {Jahresber. Untersuch. Nahr. u. Genussnitl., 23 (1913), pp. 192). — This publica- 

 tion contains a brief summary and digest of the more important additions to 

 the knowledge of chemistry of food and nutrition during the year 1913. The 

 subjects covered are general chemistry of foods and nutrition, milk, butter and 

 margarin, cheese, eggs, fats and oils, meats and meat products, cereals and 

 cereal products, fruits and fruit products, sugar, and beverages, both alcoholic 

 and nonalcoholic. 



