FOODS HUMAN NUTEITION. 759 



at times been abunfliuit and very destructivo in Iowa. Both of these slugs iu 

 their okler satges cause sunilar injury to strawberry through eating out 

 more or less irregular holes in the foliage, often leaving it ragged and with 

 little more than the midrib and some of the larger veins untouched. Besides 

 the holes in the leaves, damaged foliage has frequently a browned and dried 

 appearance, due to the work of the young slugs, which at first eat only the 

 outer part and not clear through the leaves. When first hatched the early 

 strawberry slugs begin to feed on the upper surface of the leaves. The newly 

 hatched slugs of the later species begin their feeding on the lower leaf surface. 



Brief accounts are given of both species, including their past history, classi- 

 fication, generations, several stages, and natural enemies. 



"An application of lead arsenate paste, at the rate of 2 lbs. in 50 gal. of water 

 (or powdered lead arsenate, 1 lb. in 50 gal.), put on immediately before blossom- 

 ing, will control the early strawberry slug. Powdered zinc arsenite, 1 lb. to 

 100 gal. of water is also effective. . . . Should the late strawberry slugs 

 become destructive, an application of hellebore would probably check them, 

 this applied at the rate of 1 lb. in 50 gal. of water." 



FOODS— HUMAN NUTRITION. 



Chemical and physical constants for wheat and mill products, E. F. Ladd 

 (North Dakota Sta. Bui. II4 (1016), pp. 272-297, figs. 5).— This bulletin sum- 

 marizes a large amount of experimental data regarding the varieties of wheat 

 grown in the State and the climatic and soil influences on their milling and 

 baking value. About 660 complete trials were made with North Dakota grown 

 wheat during the period 1907-1914. 



The average amoxint of screenings found in 652 samples of wheat was 3.99 

 per cent, but 83 of the samples examined contained more than 30 per cent. 

 These screenings consisted chiefly of shrunken and broken particles of wheat, 

 dirt, weed seed, wild oats, etc., and according to the analyses reported con- 

 stitute a valuable stock feed. 



The average loss in milling in 665 trials, representing all classes and grades 

 of wheat, was 2.24 per cent. Six hundred and sixty-one samples of wheat of 

 all grades showed an average flour production of 68.82 per cent, and of these 

 samples 210 gave a yield of 70 per cent or better. The bran contained in 649 

 samples amounted to 12.71 per cent on an average, and the amount of shorts in 

 651 samples 15.15 per cent. 



Baking tests with 646 samples of flour produced from all classes and varieties 

 of wheat showed the average loaf volume to be 2,343 cc. 



Milling tests were made to determine the yields of flour, bran, and shorts 

 for the different varieties and grades of wheat by years. These showed that 

 " in general the percentage of flour produced from the several brands follows the 

 same general curve ; that is, the variation in the percentage of flour seems to 

 be due more largely to climatic or seasonal differences than to variety differ- 

 ences. The diagi'am for the percentage of flour produced for the several varieties 

 clearly indicates this. In general. Velvet Chaff produced a lower percentage of 

 flour than any of the varieties, although at the same time it produced the maxi- 

 mum percentage. There is very little difference between the Fife and Bluestem, 

 and it is interesting to note that for the period of 8 years durum wheat has 

 averaged only slightly lower in percentage of flour than the other varieties." 



Data are given regarding the moisture in the wheat before and after temper- 

 ing and also in the flour; the protein in the wheat by grades and years and in 

 the flour ; color scores ; the absorption of water ; baking tests ; and wheat and 

 flour prices. As regards bread-producing qualities, " more than 650 tests, divided 

 among the several varieties of wheat and for the different grades of each 



