PREFACE 



palatability, however, as much as possible of the dis- 

 tasteful matter of technical terminology has been ex- 

 tracted, and an attempt has been made to avoid the pure 

 scientific style of literary cuisine, which forbids the use of 

 all those ingredients whose object is that of inflation but 

 which, if properly admixed, will greatly aid in the process 

 of digestion. 



Much of the material in several chapters is taken from 

 articles already printed in the Annual Reports of the 

 Smithsonian Institution. The original drawings of most 

 of the color plates and line cuts are the property of the 

 United States Bureau of Entomology, though some of 

 them are here published for the first time. 



R. E. S. 



[ivj 



