VI CONTENTS. 



Page. 



Some wood-boring l)ectles and their habits, W. W. Froggatt 278 



Principal insect eneniie.s of coniferous forests in the United States, A. I). Hop- 

 kins 278 



The jiarcissns or daffodil fly, W. Wilks 278 



Locust destructii )n, \V. li. 'Bushby 27H 



Tlie invasion of locusts in Charente, J. liicard 279 



Cicadas and their habits, W. \V. Froggatt 279 



Spraying crops, C'. i\I. Weed 279 



Insecticitle studies, J. K. Haywood 279 



Paris green, T. INIacfarlane 279 



The fauna of British India, Hymenoptera, C. T. Bingham 280 



The destruction of ants by calcium carbid, Defontaine 280 



Destruction of white ants by means of sulplmrous acid, P. Lesne 280 



Foul brood and ants, Delepine 280 



The A B C of bee culture, A. I. and E. R. Root 280 



The book of the honeybee, G. Harrison 280 



Apiculture 280 



Modern apiculture, A. Reinhold 280 



The breeds of mulberry silkworm and their selection, D. Rowsinski 280 



Silk culture in France, J. C. Covert 280 



Silk culture in Greece, D. E. McGinley 281 



Silk culture in Syria, G. B. Ravndal _ 281 



FOODS — NUTRITION. 



Dietary studies in Boston, Springfield, Philadelphia, and Chicago 281 



The cost of food as related to its nutritive value, R. D. ■Nlilner.^ 282 



Inorganic salts in relation to nutrition 282 



The dietetic vakies of food stuffs prepared by plants, G. Henslow 282 



The physiological action of betaine extracted from raw beet sugar 282 



The victualhng of the royal navy: Past, present, and future, A. Turnbull 282 



The food factor in education 283 



Composition of the principal proteids in foods, L. Grandeau 283 



Food and food adulteration, J. B. "Weems 283 



Chemical composition of foods and condiments, J. Konig and A. Bomer 283 



Seventh report on food products, A. L. Winton et al 283 



Canned meats, A. McGill 284 



American corn meal and hominy in France, T. Haynes 285 



Arrowroot, C. T. Musson 285 



Canned vegetables, A. McGill 285 



The principal vegetables used as food in the French colonies, Balland 285 



The chemical composition of nuts used as food, J. B. AVeems and Alice W. Hess. 285 



Coffee substitutes 285 



Sources of sugar, C. A. Kern 285 



Preservation of cane sirup, W. R. Dodson 285 



The enzyms of the sugar cane, C. A. Browne, jr 285 



Special device for keeping sirup in a sterile condition, W. R. Dodson 285 



Relation of bacteria to the inversion of crystallized sugars, W. R. Dodson 286 



Preservation of eggs, R. Guenther 286 



Preserving eggs 286 



Hens'' eggs, E. Carpiaux 286 



ANIMAL PHODUCTION. 



The value of oak leaves for forage, W. W. Mackie 286 



Feeding stuff inspection, C. D. Woods and J. M. Bartlett 287 



Concentrated feeding stuffs, L. A. Voorhees and J. P. Street 288 



Analyses of jconcentrated commercial feed stuffs, W. Frear 288 



The feeding value of rice products, C. A. Browne, jr 288 



Dried sugar beets as food for farm animals, G. H. Murphy 288 



W^hite beans as a stock food, C. S. Plumb 288 



The anatomy of the fruit of certain cultivated sorghums, A. L. Winton 289 



American wheat screenings, A. L. Winton 289 



Role of albuminoids in the nutrition of animals, L. Grandeau 289 



Feeding experiments with materials containing pyrimidin group, H. Steudel. . 289 



Subcutaneous alimentation and bile formation, A. G. Barbera 289 



Relation between body size and nutrient requirements, B. Slowtzoff 289 



