860 EXPERIMENT STATION RECORD. [Vol. 37 



It was found that normal feeding takes place during the hours of darkness 

 and that the mites leave the fowl soon after feeding, all stages attaching to, 

 feeding, and leaving a fowl in less than 2 hours. It is pointed out that dis- 

 persion of the mites may take place by infested fowls being transferred to 

 clean localities, by the use of boxes and crates in which infested fowls have 

 been kept, through being carried by man on his clothing, on sparrows, pigeons, 

 horses, cattle, dogs, cats, and certain wild animals, such as foxes, skunks, and 

 weasels, and by migration of the mites to buildings in contact or close proximity 

 to infested premises. Since the mites prefer to hide on roosts or adjacent 

 thereto, the roosts should not be attached to the walls. 



For control measures the author refers to Farmers' Bulletin 801. pre- 

 viously noted (E. S. R., 37, p. 357). The natural enemies mentioned include 

 a small black ant {Monomorium minimum) , the fire ant {Solenopsis geminata), 

 and spiders. 



New mites, mostly economic, N. Banks {Ent. News, 28 (1917), No. 5, pp. 

 193-199, pis. 2). 



FOODS— HUMAN NUTRITION. 



A comparison of several classes of American wheats and a consideration 

 of some factors influencing quality, L. M. Tuomas (U. S. Dept. Agr. Bui. 551 

 {1911), pp. 1-28, figs. 21). — From milling and baking tests undertaken in co- 

 operation with the North Dakota Experiment Station with a view to procur- 

 ing data of value in establishing a scientific basis for the classification and 

 grading of wheat, the following conclusions wore drawn: 



" Normal, plump, dry, and sound wheat of all classes yields approximately 

 the same percentage of flour. Over 80 per cent of the samples of each of the 

 three cla-sses of the more common wheats, soft and hard red winter and hard 

 I'ed spring, yielded between 67 and 7.5 per cent of flour. 



"There is a direct relation between milling yield and the moisture content 

 of wheat, and in a general wny the yield varies inversely with the moisture 

 content. . . . 



"The weight per 1,000 kernels or average weight of kernels has very little 

 value in judging the potential flour yield. 



"Although there are frequent exceptions when Individual samples are con- 

 sidered, average results show a very striking relation between weight per 

 bushel and flour yield, the latter varying directly as the former. The ratio 

 between these two figures, however, is not quite the same for the different 

 classes, nor is it the same for all varieties within each class. 



" In color the bread from the flour of the various classes of common wheat 

 shows about the same ranges and averages. The flour from durum wheat is 

 considerably more creamy and thus averages .several points lower than that of 

 any other class. Bread from all normal durum samples has a tinting or colora- 

 tion varying from slightly creamy to bright yellow, while of the hard red 

 winter samples 77.6 per cent show a noticeable creamy tint ; of the hard red 

 spring samples, 69.5 per cent; and of the soft red winter samples, only 18.9 

 per cent. 



" The general results indicate that test weight and soundness, considered to- 

 gether, are of far more value In appraising quality than any one of them con- 

 sidered by itself. 



" Small amounts of inseparable material are generally accompanied by a 

 decrease in flour yield, as would be expected, in that as a rule a large part of 

 such material usually finds its way into the bran and shorts. 



" Loaf volume and texture are the two factors which are considered as 

 indicative of strength. While a great range of strength was found within each 



