IV CONTENTS. 



Page. 



Tlu- piiu' savvfly 982 



The .Mi'iliterriuican flour imttli, F. J.. Waslihurii 982 



Juyt'cts injurious to wlieat and otlier stored ^'rains, (i. Leonardi. 982 



A prcliniinarv list of Kansas si)id('rs, T. H. Schuffcr 982 



Tiie pirden spider and other insects, R. W. Shufeldt 982 



(Jails an<l insects produein-,' them, M. T. Cook 982 



In search for i)arasites, ( i. ('onii)ere 983 



The nieclianisni of tlie movenient of insects' wings, L. Bull 983 



."Metamorphosis of the Triclioptera, (i. Ulmer _ 983 



Experimental study of hydrocyanic-acid gas ae an insecticide, F. Lopez 983 



Spray mixtures and sprav machinery, S. A. Beach, V. A. Clark, and ( ). M. 



Taylor '. - .,.. 983 



I'ractical guide for the study of mosquitoes, Fximond and Etienne Sergent 983 



A practical study of malaria, J. W. W. Stephens and S. R. Christf)])hers 983 



The warfare against mosquitoes, Vj. Sergent 983 



J'roceedings oi" convention to consider mosquito extermination 984 



lieekeejiing for small farmers, W. B. Carr 984 



Studies on the races of bees, E. Ruffy , 984 



Bees in walls and attics, Delepine 984 



Memoir on the future of sericulture, L. de I'Arbousset 984 



The silk-growing season of 1904, G. McCarthy 984 



Influence of low temperature during incubation of silkworm eggs, J. BoUe... 984 



Investigations on flacherie, S. Sawamura 985 



F:ieanor < )rmerod, R. Wallace 985 



Supplement to the entomologists' directory, II. Skinner 985 



FOODS — NUTRITION. 



Eighth rejjort on food products, A. L. "Winton et al 985 



Report on work in food laboratorj^ H. E. Barnard 986 



Adulteration of food 986 



Anatomy of the fruits of darnel and chess, A. L. Winton 986 



Anat< imy of hemp seed, A. L. Winton 986 



Cereal foods, E. Gudeman 986 



Cereal foods, A. Beythien, H. Hempel, and 1'. Bohrisch 987 



Farinaceous foods, B. C. Asten 987 



The aVjnorinal fermentations of bread, F. C. Harrison 987 



Lakt<;)n bread, M. Mansfeld 987 



Composition of several sorts of bakers' goods, K. Farnsteiner et al 987 



The baking industry from a hygienic standpoint, R. Emmerich 987 



Comparative milling and baking exj^eriments, P. Behrend and Fl Klaiber 987 



The catalytic projierties of grain and flour, N. Wender and L>. Lewin 987 



Composition of hard wheat and hard-wheat gluten, E. Fleurent 987 



Vetches in cereal grains and in human foods, A. Scala 987 



Experiments on losses in cooking meat, 1900-1903, H. S. Grindley and T. 



Mojonnier 988 



The ripening of meat, M. Miiller 988 



Judging the degree of putrefaction in meat, H. AVolff 988 



Studies of animal gelatinoids. III, W. S. Sadikoff 988 



The composition of several new meat preservatives, R. Racine 988 



Composition of a number of preservatives, K. Farnsteiner et al 989 



Occurrence of leaf lard showing high iodin al>sorption, W^. D. Richardson 989 



The aroma of margarins, P. Pick 989 



Honey, 1903, T. Macfarlane 989 



Heated honev, K. F'arnsteiner et al 989 



Edible bulbsi J. H. Lageinann 989 



The coloring matter of red grapes, II, L. Sostegni 989 



Some cellulosic constituents of orange peel, 1 1 . Stanley 989 



Permissiliility of treating cocoa with alkalis, M. Mansfeld 989 



The antisej)tic (qualities of coffee, W. H. Crane and A. Friedlander 989 



Distilled liquors, A. McGill 990 



Cider, T. :\Iacfarlane 990 



Cider vinegar and suggested standards, A. E. Leach and H. C. Lythgoe 990 



Groimd spices, T. IMacfarlane 990 



The composition of some new comhments, J. Graff 990 



Flavoring extracts, A. ]\IcGill 990 



The dietetic value of patented foods, W. D. Halliburton 990 



