FOODS NUTEITION. 68 



Foul brood of bees; tlie symptoms, treatm.ent, and means of preventing- 

 the infection of hives, A. Butkevich {SeM. Khoz. i Lyesor., 208 {1903), Jan., pp. 

 36-60). — A detivilt'il (1escri])tion is given of the symptoms of this disease and of the 

 usual methods ])>• wliid; it is conveyed from one hive to another. For controlUng 

 the disease the aiitiior makes a number of recommendations based on his own obser- 

 vations and those of others. It is stated that foul brood is not as infectious or as 

 ditHcnlt to eradicate as has usually l)een assumed. On the contrary, it appears to 

 yield readily to treatment. In treating swarms for the presence of this disease the 

 author reconuMciids that the queen be removed and that the bees be kept in a 

 swarming basket for about 3 days, after which they may be placed in the hive on 

 clean comb and fed for a short time on sirup containing a small quantity of salicylic 

 acid. In order to prevent the development of foul brood it is reconmiended that all 

 colonies be fed in the si)ring on sirup containing salicylic acid and that all sour 

 honey be removed. 



Bacillus mesentericus and B. alvei, F. C. Harrisox (Rev. Internat. Apicult., 

 25 [1903), No. 2, pp. 29-32). — This is a controversial article in which the author 

 presents a number of arguments against the identity of these 2 organisms as claimed 

 by Lambotte. The author believes that if these organisms were identical, foul 

 brood of bees should occur spontaneously in countries where bees have never been 

 imported from infected localities. 



Raising- silkworms in Algeria [Bui. Agr. Algerle et Tunisie, 9 [1903), No. G, pp. 

 121-128). — Experiments have shown that both the mulberry and the silkworm 

 thrive well in Algeria. The first definite experiments in this direction were begun 

 in 1842. Notes are given on the life history of the silkworm, the feeding, and vari- 

 ous other processes connected with the development of the worms, and the diseases 

 to \vhi(-h silkworms are subject in Algeria. 



FOODS NUTRITION. 



Studies or the dig-estibility and nutritive value of bread, H. Snyder ( JJ. S. 

 Depf. Agr., Office of E.i]>eriment Station.^ Bnl. 126, pp. 52, ph. 3). — A number of 

 experiments are reported on the digestil)ility and nutritive value of bread made 

 fjom whole wheat, patent, and graham flours ground from hard spring wheal; and 

 soft winter wheat. In every case tlie different grades of flour were ground from the 

 same lot of grain. 



Briefly stated, the most important deductions from the results of these investiga- 

 tions with hard and soft wheat are in accord with the conclusions drawn from the 

 earlier investigations of this series (E. S. R., 14, p. 770). The nutritive value of 

 flour, in so far as the (juantities of digestible protein, fats, and carbohydrates, and 

 available energy are concerned, is not iiK-reased by milling the wheat in such a way 

 as to retain a larg-L^ proportion of ])ran and germ. The differences in the amounts 

 of total nutrients furnished, the body by the various grades of flour are, however, 

 relatively small, all grades being quite thoroughly digested. The coarser flours 

 have a tendency to increase peristaltic- action, and are on this account especially 

 valuable for some persons. Judged by composition and digestibility, all the flours 

 are very nutritious foods, which experience has shown are wholesome as well. 

 When also the fac^t is taken into account that they furnish nutritive material in an 

 economical form, their imjiortance is evident. The fact nmst not be lost sight of 

 that using different grades of flour for bread making and other household purposes 

 offers a convenient method of adding to the variety of the daily diet, a matter 

 which is of undoubted importance. 



The digestibility by man of peas cooked in soft and hard water, A. P. F. 

 Rk-htek [Arch. Hyg., 46 [1903), No. 3, pp. ^64-273).— The author was himself the 

 subject of experiments, each of 2 days' duration, in which about 600 gm. of cooked 

 peas were eaten jut day. In the fust test the peas were cooked to a puree in dis- 



