472 JOURNAL OF THE ROYAL HORTlCFLTURAL SOCIETY. 



Aphides on Wheat in America. By F. L. Washburn {U.S.A. 

 Exp. Stn. Minnesota, IQth Ann. Rep. pp. 257-280; with 15 figs.; 

 1908). — The " green bug " (Toxoptera gravdnuni) in 1907 caused a loss 

 of over $10,000,000 in Oklahoma. This insect was found on Indian 

 corn and oats, and less frequently on wheat, though in small numbers, 

 almost everywhere in the grain districts of Minnesota. It is always 

 found on the leaves. 



The green fly Macrosiphum granaria was also discovered in practi- 

 cally all the grain districts of Minnesota and on all cereals, as well as 

 on several wild grasses and on peas. Heads of " Fife " wheat were 

 less susceptible than "blue stem." The aphides migrate to other 

 plants, especially pigeon grass, after liarvest. 



In spring they are found on young grain plants, on " the inner 

 surface of the blade of the grain." On one leaf (oats) 65 grain aphides 

 were found. There were 14 generations up to November 8, 1907. One 

 adult may produce 49 young. The European grain aphis (SipJiocoryne 

 avenae) also occurs on wheat, oats, and rye, later on pigeon grass and 

 volunteer grains, and afterwards on winter wheat and rye. 



A small Hymenopteron (Lysiphalehus tritici) is the chief enemy of 

 the corn aphis, and its life-history is described. The proportion of 

 aphides attacked by this insect (which lays an egg within the body 

 of the green fly) was found in some cases to be 95 per cent, in a field 

 of winter wheat. — F. S.-E. 



Apple, An Insect Pest of the. By A. G. tiammar {U.S.A. Dept. 

 Ayr, Bur. Entom., Bull. 80, Part II.; with 12 figs.; 1909).— The 

 paper contains a full description of the life history j appearance, and 

 distribution of the " Cigar-case Bearer " {Coleophora fletcherella). The 

 larva lives in a small cylindrical or cigar-shaped case, which is formed 

 from the apple-leaf. The figures are very clear, and a bibliography is 

 given. — G. F. S.-E. 



Apple Cider, Cold Storage of. By H. C. Gore {U.S.A. Dep. 

 Agr., Bur. Cheni., Circ. 48; Jan. 1910; 9 figs.). — ^This gives the result 

 of the first season's work, the plan being to prepare the cider in the 

 laboratory in a manner closely approaching commercial practice, cool 

 it quickly to 0° C., and store it at that temperature, testing samples 

 from time to time for content of sugar, alcohol, acid, &c., as well as 

 for the flavour. Nine varieties of apples w^ere experimented with, the 

 fruit purchased being of the grade commercially known as " seconds." 

 It was observed that whereas the juices held at laboratory temperatures 

 after pressing fermented rapidly, the process being completed in 33 tu 

 54 days, ciders prepared from apples free from decay and given cold 

 storage remained without noticeable fermentation for 36 to 57 days, 

 according to the variety of apple used, a total period of 90 to 125 days 

 elapsing before they had fermented sufficiently to be considered ' * hard 

 or " sour." With one exception (Tolman) the ciders were found to 

 have suffered no deterioration, ])ut rather had become more palatable 

 during storage. 



