May 1,1925 
The Ham Beetle 
859 
PUPAL PERIOD 
Details as to the duration of the 
pupal period and the prepupal period 
within the cocoon were secured both by 
opening cocoons and by examination 
of the insects in cells that had been 
built against the glass of the vials. In 
general, the prepupal stages (resting 
larva and prepupa) occupied about the 
same time as the pupal stage. Table 
VIII gives the results of these 
examinations. 
half-grown larvae were found to be 
dead, and many full-grown larvae were 
dead. Seven full-grown larvae sur¬ 
vived, however, and eventually trans¬ 
formed into adults. * 
From these records, full-grown larvae 
appear best able to withstand such 
winter temperatures as obtain at 
Washington. 
CONTROL SUGGESTIONS 
Riley {24) recounted the control 
measures used by a concern in St. 
Table V .—Development of Neerobia rufipes, 1922 
[Larval food: Stale fat bacon] 
OVERWINTERING 
In an experiment made by the 
writers to determine the ability of full- 
grown larvae to survive 48° to 50° F. 
in a refrigerator, five out of seven lived 
about six months and one survived for 
seven months. 
On December 21, 1922, an old 
shoulder infested with adults and 
various sizes of larvae was exposed to 
outdoor temperatures. The meat was 
kept in a fumigating box, protected 
from rain and snow, until March 24, 
1923. After three months of winter 
temperatures, a'l adults and small and 
Louis. This firm dipped wrapped 
hams in a mixture of flour, water, a 
little glue, and chrome yellow, some¬ 
times with “heavy spar” (barium sul¬ 
phate) added. He suggested that a 
heavier canvas be used and applied 
before the first of May. ' Following the 
adoption of Riley’s suggestions, losses 
were practically eliminated. 
It should be observed that these 
suggestions were made in the days be¬ 
fore artificial refrigeration was wide¬ 
spread, when hogs were necessarily 
slaughtered in the cool months. Prac¬ 
tically all pork for use in summer had 
to be cured or smoked, or both, during 
