58 EXPERIMENT STATION RECORD. 



The author argues, at considerable length, that the agency of ticks in transmitting 

 Texas fever has not been proved, and considers that in order to demonstrate this 

 point it is necessary to find the pathogenic organism of Texas fever in the adult 

 ticks, the v^, larva', and nymphs. 



Notes on Ixodidse, L. G. Neumann {Arch. Par., 9 {1905), No. 2, pp. 225-241).— 

 Detailed, descriptive notes are presented on a number of species of ticks, some of 

 which are described as new. 



Experiments regarding- the attraction of flowers for bees, Josephine Wery 

 {Acad. Roy. Belg., Bui. CI. Sci., 1904, No. J 2, pp. 1211-1261).— A historical statement 

 is presented showing the views which have prevailed at different times regarding 

 causes which determine the relative preference of certain flowers by bees. 



An elaborate series of experiments was carried out by the author, during which 

 care was exercised to study only one of the possible sources of attraction in flowers 

 at each test. As a result of this investigation it is concluded that flowers possessed 

 of bright colors have much greater attraction for bees than dull colored flowers. 

 Nectar apparently does not attract the bees. It was found possible to attract bees 

 quite successfully by means of artificial flowers. 



Bees do not respond very readily to the perfume. Form, color, and perfume oper- 

 ating together, however, exercise a strong attraction for bees. It is believed that, 

 as a rule, the attraction exercised by the form and colors of flowers is approximately 

 4 times as strong as that exercised by perfume, pollen, and nectar taken together. 



A practical manual of sericulture, H. L. A. Blanchon {Manuel Pratique du 

 SSriculteur. Paris: Charles Amat, 1905, pp. 144)- — In this volume the author covers 

 in a concise manner the whole field of silk raising, including an account of the 

 anatomy and physiology of the silkworms, silkworm nurseries and their disinfection, 

 care of silkworm eggs, methods of incubation, the care of silkworm larva? in their 

 various stages, cocoons, the feeding of the larva?, etc. 



Notes are also given on the amount of space which should be allowed for the suc- 

 cessful practice of silkworm raising, the ventilation of buildings, temperature to be 

 maintained, humidity of the air, and related subjects. Special chapters are also pre- 

 sented on the various diseases of silkworms and on the cultivation of mulberry trees. 



Attempts to increase the amount of silk in cocoons, F. Lafont {Ann. Ecole 

 Nat. Ayr. MontpelUer, n. ser., 4 {1905), No. 4, }>p- 253-274)- — In a series of breeding 

 experiments moths were reared from large and from small cocoons, and their progeny 

 w r ere compared for the purpose of determining whether the size of the cocoons could 

 be thus increased. This method of selection gave little or no promise of success. 

 Within a few generations the size of the cocoons was about equal in all cases. The 

 author believes that better results are to be obtained by selecting cocoons on the basis 

 of vigor rather than of size. 



Spider-spun silk, W. H. Hint {Mo. Consular Rpts. [U. &], 1905, No. 293, pp. 

 157-159). — Considerable attention has been given in Madagascar to the use of the 

 web spun by spiders in the manufacture of silk. The most promising species of 

 spider for this purpose is Nephila madagascariensis. This is a large spider which 

 spins an extensive web of more than usual strength. Several fabrics have already 

 been made of this material, and it is believed that the spider silk is a promising 

 material for commercial utilization. The habits of the spider are such that it may 

 possibly be colonized and maintained under a state of semidomestication. 



FOODS— HUMAN NUTRITION. 



Potatoes: A cooking test {Mark Lane Express, 91 (1904), No. 3822, p. 769; 92 

 {1905,, No. 3833, p. 334)-— At Marks Tey, Essex, a test was made of the cooking 

 quality of potatoes from Scotland, Lincolnshire, and Essex, 6 tubers weighing as 

 nearly as possible 6 oz. each being selected from 12 standard varieties. 



