[ 704 ] 



hale the fumes. Take as required half a gallon of this 

 mixture, and add four gallons of hot or cold water and ten 

 pounds of brown sugar. Dip grass, stalks,' or twigs in this 

 liquor and place them along the road in the fields, or anywhere 

 about grass or low growing crops, or splash on the liquor to 

 anything which the locusts may be observed to have a special 

 taste for. Locusts will come from a hundred yards or more 

 attracted by the smell of the sugar. They eat and die and are 

 eaten by other locusts. If they take the poison freely, they will 

 be seen covering the ground with their dead bodies. Some 

 recommend a stronger solution but the one given is the 

 safest to use. There is no fear of cattle being poisoned as 

 the small amount of poison on the grass, stalks or twigs, is 

 not sufficient to injure them. Fowls have fed on arsenic which 

 has destroyed locusts, without hurt. The medicine should 

 be kept ready for use and put down immediately there are 

 any indications of a coming flight of locusts, Ground locusts 

 or 'hoppers' are much more easily got rid of, and their 

 ravages can be put a stop to at once , it is the 'flyers' that 

 give the trouble, as they appear suddenly, feed, and are some- 

 times gone before the poison can be put down." 



1.224. The following paragraph appeared in an up-country 

 newspaper (the Hindosthan) : 



1.225. " We hear that the fungus discovered in 1896 by 

 Dr. Eddington in the dark lands of Southern Africa, which 

 was kept growing at the laboratory and experimented upon, 

 has been now declared by some of the Bacteriologists, to be 

 a most effective and deadly poison for destroying locusts. It 

 is reported that wherever it has been introduced it has 

 given satisfactory results. It is very easily carried from one 

 place to another in a test-tube. Though it is deadly poison- 

 ous to locusts yet strange to say it is quite harmless to cattle 

 or to any other form of animal life. This, according to the 

 Bacteriologists, is owing to its belonging to the class of 

 moulds and not to the bacteria. The methods of its prepara- 



