444 JOURNAL OF ECONOMIC ENTOMOLOGY [Vol. 14 



latter part of June, July and August. Nuts containing the spring brood 

 larvae were collected in July, and while some of the larvae transformed 

 to the adult, some remained in their cocoons throughout the season and 

 the following winter. There is thus only one complete generation of the 

 insect at Carpinteria and a partial second. 



COLD STORAGE CONTROL OF INSECTS 



By E. R. De Ong, University of California. 



The thought of insect control in stored products is usually associated 

 with a gross infestation followed by a hasty attempt to kill all insects 

 present by fumigation or other means. Such practice implies a certain 

 amount of injur}^ by insect feeding, but this in itself may be small com- 

 pared with the loss from impaired appearance and the resulting prejudice 

 of the purchaser of such infested packages, irrespective of whether or not 

 the insects present are alive or dead. And the higher the plane upon 

 which a specific brand rests, by reason of expensive advertising, the great- 

 er will be its fall, if that brand becomes the symbol for "worm eaten" 

 goods. After the injury has been accomplished, the killing of the de- 

 structive insect cannot replace the loss in weight, remove the frass and 

 webbing or restore the damaged fiber ; neither is reinfestation prevented 

 by fumigation or heat, no matter how carefully the work is done. Pre- 

 vention is needed rather than cure, - we want insurance against all loss 

 by insects and if fungi and bacteria can be included, the greater the value 

 of the treatment and this is what cold storage may accomplish. 



A cooperative experiment between the California Associated Raisin Co. 

 and the University of California has been completed, wherein raisins 

 were stored from four to five months at temperatures ranging from 10° 

 to 48° F. The summary of the report for the entire storage period as 

 made by the technical expert of the Association is a follows : 



"It would seem from the foregoing that keeping raisins in cold storage 

 at all temperatures of 10° to 48° F. will prevent infestation, but does not 

 prevent sugaring, but the lower the temperature at which raisins are 

 stored the less they are sugared." 



"Also that raisins brought from any degree of cold storage to 50°F for 

 36 hours and then to 70° F. are in a slightly better condition than those 

 brought directly from cold storage to 70° F. temperature". 



"All of these samples were in good merchantable condition, there being 

 no fermentation, insects, or mould present." 



It is well known that at a low, constant, temperature insects are dor- 

 mant and the prolonged exposure at a still lower degree Taa.y cause death, 



