CONTENTS. V 



Page. 



Report on injurious insects observed in midland counties during 1907, Collinge . 351 



New species of Diaspine scale insects, Marlatt 351 



The scale insects of Argentina, Autran 352 



Scale insects from Amani, Lindinger 352 



Remedies for the San Jose scale and directions for their use, Parrott 352 



The Argentine ant in California, Woodworth 352 



The mound-building prairie ant, Headlee and Dean 352 



The gipsy moth in Connecticut, Britton 352 



Phulotiarlus abdeus, Schulz 353 



The insect pests of cardoon, Lesne 353 



The frit fly 353 



Spraying apple orchards for insects and fungi, Pickett 353 



Demonstration spraying for bitter rot and codling moth, Faurot 353 



Suggestions for the control of the codling moth, Thornber 353 



An olive pest, Navarro 353 



Insects and diseases of the orange. Cook and Home 353 



Combating Tortrix arnbi(/ueUa and Eudemis botrana, Dewitz 354 



Experiments in combating the grape-berry moth, Capus and Feytaud 324 



Zeuzera pyrina on cork oak iu Algeria, Lesne 354 



The Douglas spruce cone moth, ('ooley 354 



Pebrine and related Microsporidia, Lutz and Splendore 354 



Fixation and multiplication of trypanosomes in proboscis of tsetse fly, Roubaud . 354 



The use of arseuicals, Degrully 355 



The choice of arsenicals for insecticide purposes, Grosjean 355 



Fungicides, insecticides, and spray calendar, Favor 355 



Spray calendar, Conradi 355 



Fumigation with hydrocyanic-acid gas 355 



The queen of honey bees. A case of atavism, Den loU 355 



Apiculture, Iches 355 



Bee keeping in North Carolina, Sherman, Jr 355 



Bee keeping in Ontario 356 



Bee diseases in Massachusetts, Gates 356 



A new method of controlling flaccidity of silkworms, Gasparini 356 



FOODS — HUMAN NUTRITION. 



The amount of extractive material in dark and light meat, Adler 356 



Commercial cuts of meat on the block 357 



The native oysters of the west coast, Stearns 357 



Milling qualities of wheat, Stewart and Greaves 357 



The baking quality and the bleaching of flour, Hoffmann 358 



Bread used by peasants, Griiner 358 



Breakfast foods, Frear 358 



Examination of a new preparation, " ice cream powder," Ferrari-Lelli 358 



The proteins of rice, Rosenheim and Kajiura 358 



Comparison of potatoes and rice, Shipman 359 



The uses and comjDosition of tamarind seeds, Hooper 359 



The staff tree as a former food supply of starving Indians, Dillingham 359 



Strained honey, McGill 359 



Sophistication of honey, Zimmermann 359 



New preserved fruit products, Halmi 359 



The composition of fresh avocado fruit, Pairault 359 



Dried bananas from Queensland 360 



Enzyms in relation to the ripening of fruit, Tallarico 360 



Vitis opaca and its enlarged rootstock, Baker and Smith 360 



Examination of an oil-yielding fruit from Kamerun, Brieger and Krause 360 



Concerning the oil content of different olive samjiles, Passerini 360 



Examination of fruit juices, Sunde 360 



Concerning barberry juice, Schulze 360 



Concerning orange juice, Stiiber 360 



Studies of organic phosphorus compounds in wine, Funaro and Rastelli 360 



Composition of wine from Urbino, Agrestini 360 



Bilberry wine, Donselt 360 



Kafir beer. Chapman and Baker 360 



The manufacture of cocoa with definite fat content, Bohme 360 



The aroma of black tea, Katayama 361 



Gulasch extract, Schulze 361 



Economical preservation of food, Garrett 361 



