356 



EXPERIMENT STATION RECORD. 



old i)lank hives by modorn ones. The three most important bee plants in the 

 State are sourwood, tulip tree, and clover. 



Bee keeping' in Ontario {Ontario Dept. Ayr. Bui. 166, pp. «).— This report 

 has been compiled from the answers to questions sent out in a circular to the 

 bee keepers of the province. Of the answers received only 10 per cent reported 

 that the industry was carried on at all extensively. Losses of the past 2 years 

 were noted as having made a material change, few large apiaries being left, 

 while many smaller ones were wipetl out entirely. It is concluded that this 

 will tend to keep up prices for the better quality of honey, and keepers are 

 advised to give the work special attention. 



" Very little disease was reported. While the percentage of dysentery seems 

 high, in every case the correspondent stated that the attack was slight, gen- 

 erally occurring in only 1 or 2 hives in an apiary. Of the instances where foul 

 brood was reported, in only 2 cases was the attack a severe one. European foul 

 brood has appeared in the vicinity of Trenton in rather a vii'uleut form, and 

 has caused heavy losses in two apiaries." 



As a result of work by C inspectors appointed in the spring a decrease in foul 

 brood has been noted. A large territory in which little is known of the preva- 

 lence of this disease is to be inspected. 



A large number of the reports received from apiarists having 100 or more 

 colonies are given. 



Bee diseases in Massachusetts, B. N. Gatks {Massachusetts Sta. Bui. 124, 

 pp. 3-12, map 1). — This is a reprint of Bulletin 75, part 3, of the Bureau of 

 Entomology of this Department, previously noted (E. S. R., 20, p. 25S). 



A new method of controlling flaccidity of silkworms, P. Gaspakini ( Colti- 

 vatorc, 5'i {IDOS), No. 11, pp. 327-32.9).— The best results thus far obtained in 

 controlling flaccidity in silkworms have followed the use of a mixture of chloriu, 

 formaldehyde, sulphur, corrosive sublimate, and phenol for fumigating infected 

 apparatus. 



FOODS— HUMAN NUTRITION. 



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

 {Berlin. Klin, ^ychnschr., 45 {WOS), No. S, pp. 393-396). ~V sing analytical 

 methods which he believes are more accurate, the author studied the amount 

 and- character of the nitrogen in red and white meat and discusses his results 

 in comparison with those of earlier investigators. (See E. S. R., 13, p. 478.) 



The following table summarizes the principal results : 



Amount and character of nitrogen in meat and fish. 



Kind of food. 



Beef, raw 



Beef, roasted 



Beef, boiled 



Veal, raw 



Veal, roasted 



Veal, boiled 



Pork, very lean, 



raw 



Pork, very lean, 



boiled 



Total 

 nitrogen. 



P. ct. 

 3.52 

 3.60 



3.87 



Extract- 

 ive nitro- 

 gen. 



P.ct. 



0. 4599 

 .4290 

 .4200 

 .3700 

 .0630 

 .0570 



.4500 



Nitrogen 

 of organic 



P. ct. 

 0.129 

 .031 



.014 

 .025 



.015 



Kind of food. 



Chicken (leg), 

 roasted 



Ham, lean, lightly 

 smoked, tioiled . 



Ham, well 

 smoked, raw 



Carp, raw 



Carp, boiled 



Cod, boiled 



Total 

 nitrogen. 



P. ct. 

 4.97 



Extract- 

 ive nitro- 

 gen. 



P. ct. 



0.1100 



. 1500 



.5100 

 .3120 

 .0690 

 .3200 



Nitrogen 



of organic 



bases. 



P. ct. 

 0.034 



According to the author's results, beef and veal showed differences in the 

 amount of extractive nitrogen present which justified the classification into 



