VI CONTENTS. 



rage. 



Two insect pt'sts, R. A. Cooley 382 



The greenhouse aleurodes and the strawberry aleurodes, A. AV. Morrill 382 



Benetieial parasiten, W. B. Wall 383 



The riuif^niidfe, or walkin^'stieks, of the United States, A. N. Caudell 383 



The Coleopterous fauna of the Lower Rio Grande Valley in Texas, C. il. T. 



Townsend 383 



Insects of the order Thysanoptera inhalnting North America, AV. V.. Hinds. . . 383 



Grasshopper destruction and white ants, H. Tryon 383 



The destruction of white ants, A. Ijnv 383 



The white ant citv, AV. \V. Froggatt 383 



Flies, E. L. Aloore : 383 



The structure and biology of Anopheles, G. H. F. Nuttall and A. E. Shipley . 384 



Mosquitoes and malaria, AA\ E. Jiritton 384 



Mosquitoes and suggestions for their extermination, W. L. Underwood 384 



Cheese mites, H. Tryon 384 



Fumigation dosage, C. AV. AVoodworth 384 



Arsenical insectisides, G. E. Colby 384 



Fungicides, insecticides, and spraying calendar, R. E. Rose 385 



Silk culture in Manchuria, H. B. Miller 385 



Report of the Bee-Keepers' Association of Ontario for 1902 385 



Parthenogenesis in bees, E. Pfiiiger 385 



Partitions in beehives, J. Crepieux-Jamin 386 



Report of the bee inspector, J. Sutton 386 



FOODS XUTRITIOX. 



The baker's book, E. Braun 386 



The complete cookbook, ]Vlarion Harland 386 



Breakfast and savory dishes, Florence B. Jack 386 



The art of cooking for invalids, Florence B. Jack 386 



Treatise on hygiene, P. Smolensky 386 



A study of dietaries at Lawrence, Kans., E. H. S. Bailey 386 



The diet at a A^ienna restaurant for young men, M. Hamburg 387 



Changes in dietary habits, Grotjahn 387 



The food of the Italians, II. Lichtenfelt 387 



Food products of Tuhoeland, E. Best 387 



Food requirements in winter at high altitudes, Ranke 387 



Subsistence stores. Division of the Philippines, W. L. Alexander 387 



The chemical composition of human foods graphically shown, C. Jiirgensen. . 387 



Report of State chemist, J. Hortvet 387 



A plea for the proper medical supervision of "refreshments" purveyed on 



railways in the Tropics, H . C. AlcCulloch 387 



Bleached wheat compared with unbleached wheat for flour, F. AV. Guthrie. . . 387 



The existence of arsenic in hens' eggs, G. Bertrand 388 



Examination of food products containing egg yolk, A. Juckenack 388 



Normal occurrence of salicylic acid in vegetable products, A. Desmouliere 388 



Examination of cucumbers and of sour pickles made from them, B. Heinze. . . 388 



Some of the constituents of cocoa and their estimation, J. Decker 389 



Nitrogenous materials in food substances, L. Grandeau 389 



The nutritive value of alljumins and their derivatives, Plumier 389 



Digestiltility of the albuminous constituents of human milk, F. W. Tunnicliffe 389 



The nature of tibrin ferments, C. A. Pekelharing and \A^ Iluiskamp 389 



The preservation of chopped meat with neutral sodium sulphite, E. Altschiiler 389 



The fermentative processes at low temjjerature in flesh foods, M. Midler 389 



The nutritive value of sugar for man and animals, L. Grandeau 389 



The luitritive value of fllled cheese, G. Cornal))a 390 



Tlie capacity of man to perform physical work, M. Blix 390 



The effect of certain coal-tar colors upon digestion, A. J. AVinogradow 390 



The chemico-physical constitution of mineral waters, AV. Meyerhoffer ... 390 



The influence of condiments upon the secretion and muscular activity of the 



stomach, L. R. von Korczynski 390 



Standards for flavoring extracts, AV. L. Scoville 390 



Blueberry wine, a natural iron manganese preparation, E. Ostermayer 390 



AVater cress and typhoid 390 



International catalogue of scientific literature. Q — Physiology 390 



