1020] FOODS — HUMAN NUTRITION. 563 



Notes on the dicky rice weevil (Prosayleiis phytolynms Olliff ) , L. Gal- 

 LARu (Agr. Giiz. X. S. W'ulcs, SI (JU^O), Ao. -}, pp. 280-2ti.'f, figs, ii).— Attempts 

 to find the larvse of this weevil have previously failed notwithstanding the fact 

 tliat it has l>een a serious pest iu the orchards and nurseries of New South 

 Wales for the past 15 years. The author here reports upon the linding of 

 larva? and jiupiT! at a depth of 9 to 12 in. in the soil. 



The adults enierji^je in the spring, attack the young shoots, and in many cases 

 eat out the crown, while in others they so dam-age the shoot that its growth is 

 stunted and deformed. The young leaves are eaten half away around the 

 edges and the outer surface is chafed in patches almost all over the leaves. 

 The older leaves when attacked are eaten all around the edges, leaving them 

 irregular and scalloped. The young fruit is also attacked, the outer surface 

 heing nibbled off iu irregular patches and lines. Young trees which have been 

 eaten badly never make much growth and often stand in the nursery for two 

 years without making more than a foot of young wood. The chafing of the roots 

 by the larvjc is responsible for much of the injury and is almost identical with 

 that of the aiiple root borer. There appear to be two broods each year. 



Transferring of bees, F. E. Mii-len (Ontario Dept. Agr. Circ. 27 (11)20), pp. 

 12, figs. 12). — This is a popular account. 



FOODS— HUMAN NUTRITION. 



The chemistry of foodstuffs in 1917 and 1918, H. Kuttenheut-er (Chem. 

 Ztg., J,.i il'JlD), Nos. 1J,5, pp. 841-8^3; 147, pp. S5.3-856; 149, pp. 869, 870; 152, 

 pp. 889, 890). — This is an extensive review of the literature on food chemistry 

 published in 1917 and 1918. Following a general survey of the literature on 

 food substitutes the subject matter is grouped under the headings of methods ; 

 meat, meat products, and substitutes; egg and egg preservatives; edible fats 

 and oils; cereals, flour, and pastry; vegetables; vinegar and spices; honey, 

 sugar, and confectionery; cotft^. cocoa, and tea ; fruit and fruit products; grape 

 and fruit wines ; and connnodities. A list of 373 references to the literature 

 is included. 



On the chemistry of " chiai " flesh, Y. Oktjda (Jour. Col. Agr., Imp. Univ. 

 Tokyo, 7 (1919), No. 1, pp. 1-28, fig. 1). — A chemical study is reported of 

 " chiai," the blood-colored flesh in the lateral muscle of the fish. The studies 

 include determinations of the general constituents, extractives, distribution of 

 amino acids, and purin bases. 



In comparison with the ordinary flesh of the same fish, the chiai was found 

 to contain more ether extract and less carbohydrates, soluble matter, crcatin, 

 and total nitrogen. The content of phosphorus in lipoid form was higher and 

 in inoeinic acid form lower in chiai than in ordinary flesh. The former con- 

 tained more hemoglobin and taurin. 



Corn oil successful substitute for ghee, A. E. Southard (JJ. S. Dept. Com., 

 Bur. Foreign and Dom. Com., Com. Rpts., Xo. 115 (1920), pp. 946, 947).— The 

 author reports that American corn oil has been introduced to the trade of the 

 Aden-Red Sea conrmercial district of Arabia as a substitute for ghee, or clarified 

 butter. The corn oil is said to be sinnlar in taste and flavor to the ordinary 

 ghee and to offer promising possibilities as a substitute. 



Pearl barley: Its manufacture and composition, J. A. Leclerc and C. D. 

 Garby (Jour. Indus, and Engin. Chem., 12 (1920), No. 5, pp. 451-455, figs. 5). — 

 This contribution from the Bureau of Chemistry, U. S. Department of Agri- 

 culture, consists of a description of the process of manufacture of pearl barley, 

 and the results of analyses of the original barley and the products of pearling 

 obtained from five or six pearling operations. 



