124 STATEN ISLAND INSTITUTE OF ARTS AND SCIENCES 
Kall Bridge. Two of the hawks were sitting on the tree when the 
nest was first discovered. An osprey’s nest near Richmond was 
mentioned in the MusEum BULLETIN oF THE STATEN ISLAND 
Institute for March 1921, but the one photographed in June 
was more recently built. He also reported hearing a Carolina 
wren calling in the early morning of July 28. The bird was in 
the block between Hyatt St. and Wall St., St. George. At one 
time this bird was not uncommon on Staten Island. 
Mr. Davis further stated that after a vain search, extending over 
several years, for the true katydid, Pterophylla camellifolia Fa- 
bricius, which at one time was very common on Staten Island, a 
small colony had at last been discovered by Miss Miriam A. Camp- 
bell in the mixed growth of white pines and oaks extending along 
the northerly boundary of the Moravian Cemetery. ‘The insects 
had been listened to on several occasions during September, and 
there appeared to be about a dozen males present. 
Mr. Davis also showed a specimen of the large and uncommon 
rabbit botfly, Cuterebra buccata Fabricius, taken at Tottenville by 
himself while in company with Mr. Burns on June 3, 1921. 
Dr. Joseph Bequaert spoke of the number of insects present in 
America introduced from Europe. The small percentage really 
established here owe their acclimatization to their habits. Species 
that are highly specialized, like some of the scale parasites, thrive 
quite well if their hosts are present in abundance, but others 
whose mode gf living is liable to be changed by the different species 
found here do not multiply so rapidly. The majority of the in- 
troductions are accidental, but a few, such as ladybirds and carabid 
beetles, have been brought in to help fight dangerous pests. 
Mind secu or Ocionsr 29, IZ, was locke! wl woe JPulolie 
Museum. 
Dr. Joseph Bequaert spoke on “ Insects Used as Food,” quoting 
the works of Aristophanes and Alexis to bring out the fact that 
locusts and the larvae of beetles were greatly esteemed as food 
by the ancient and highly cultured Greeks, and proceeding from 
