490 



COLEOrXEIlA. 



whole body, while the el^'tra are fui-i'owecl and do not quite 

 cover the tip of the abdomen. The (Jrain Weevil, Sitopldlus 

 granarius Linn. (Fig. 4G7 ; e, and natural size ; h, pupa, en- 

 larged), is pitchy red in color aiid about an 

 eighth of an inch long, and is immensel}' prolific. 

 This great pest, both as a larva and beetle, con- 

 sumes wheat after it is stored up, being very 

 abundant in granaries. The larva devours the 

 inside of a hull, leaving the shell whole, so that 

 its presence is not readily detected. To prevent 

 its attacks Harris recommends that the wheat be kept cool, 

 well Acntilated and frequently stirred. 



A similar Aveevil, Sito-philus oryzce Linn. (Fig. 4G7; e, and 

 natural size) , attacks the grains of rice and also of wheat ; it 

 differs in having two large red spots on each elytron, and it is 

 abundant in the South, Avhere it is called the "black weevil." 

 The Grape Curculio, CoeUodes incequalis Saj'- (Fig. 4G8 ; 469 ; 

 a, grape disfigured by the larva ; 6, larva), has lately, according 

 to Walsh, been very destructive to 

 grapes, stinging the fruit and thus 

 destroying whole bunches of them. 

 The presence of the larva in the 

 grape may be known by a discolora- 

 tion on one side of the berry as if 

 prematurely' ripening, though it be 

 the last of June or earlj^ in July. Late 

 in July or early in August the grub ma}' be found fully grown, 

 when it di'ops to the ground and descending a little beneath 

 the surface transforms, and the beetle appears early in Sep- 

 tember. It is grayish black, the elytra black freckled with 

 gray spots, and striated, with large punctures. The legs are 

 dull brick red ; the femora are unarmed, while the four anterior 

 tibiae have a large rectangular tooth near the base. It is from 

 .09 to .11 of an inch in length. As a preventative against 

 their attacks, the vines should be thoroughly shaken each day 

 in June. 



Another larva (Fig. 470), probably of this family, has been 

 discovered by Mr. W. Saunders of London, Canada, in the 

 seeds of the grape, causing the berries to shrivel. 



