582 Wisconsin Academy of Sciences , Arts, and Letters. 
broader than this sclerite, can be seen projecting over its front 
.and lateral edges. The palpi, like those of the maxillae, are 
comparatively short, with a large, club-shaped terminal seg¬ 
ment. The snb-mentum is sparsely clothed with long, pointed 
hairs, similar ones arising from the inner surface of the men- 
tum. A distinct hypopharynx is not present; only a few 
sense-papillae are scattered over the mentum. 
Osmoderma scabra Beauv. (Fig. 95). The mouth-parts of 
this insect are remarkably small in comparison with the size 
of its body and lie entirely concealed under the clypeus. They 
show a very great resemblance to those of the preceding species, 
both in actual size and in structure. The epipharynx alone 
shows a notable difference, approaching in its structure that 
of Allorhina nitida. We find two conspicuous lateral rows of 
hairs, which, converging posteriorly, enclose a V-shaped area; 
the posterior portion of this area is covered with sense-cups, 
and near the anterior edge a tuft of sharply pointed hairs is 
.borne. 
Trichius piger Fab. (PI. XXXIII, Figs. 96-99). 
Epipharynx (Fig. 96). This organ has assumed an appear¬ 
ance like that of Copris; it is again a free fold of the roof of 
the mouth, and in the arrangement of its hairs and sense-papil¬ 
lae it reminds one of the epipharynx of the dung-beetles. Thin, 
slightly curved hairs cover the lateral portions, the sense-papil¬ 
lae being crowded together in a median club-shaped area. 
Mandibles (Fig. 97). The galea and the lacinia are of the 
type common to the pollen-feeding group, but the molar is 
more strongly developed and ridged. 
Maxillae (Fig. 98). These resemble in general the type 
described for Euphoria, but the long, stiff hairs which cover 
galea and lacinia in that species have been replaced by a short 
fringe of fine hairs. 
Labial structures (Fig. 99). The mentum is comparative¬ 
ly large and has its anterior edge deeply indented. In correla¬ 
tion with a greater development of the sense of taste, as 
shown by the structure of the epipharynx, we should naturally 
