for fighting mosquitoes, acknowledges his
indebtedness to the very successful experiments carried on at Staten
Island. Maryland is aroused to the point of action. Dr. Howard A.
Kelley, of Johns Hopkins University, is to cooeperate with Thomas B.
Symons, the State entomologist, in carrying the war to the shores of
Chesapeake Bay. "Home talent," moreover, can accomplish much. To fight
intelligently, let it not be forgotten that the battle should be
directed against the larvae. These wrigglers are bred for aquatic life;
therefore, it is to all standing water that attention should be
directed. Mosquito larvae will not breed in large ponds, or in open,
permanent pools, except at the edges, because the water is ruffled by
the wind. Any pool can be rendered free from wrigglers by cleaning up
the edges and stocking with fish. Every fountain or artificial water
basin ought to be so stocked, if it is only with goldfish. The house
owner should not overlook any pond, however small, or a puddle of
water, a ditch, or any depression which retains water. A half-filled
pail, a watering trough, even a tin receptacle will likely be
populated with mosquito larvae. Water barrels are favorite haunts for
wrigglers.

_A Simple Household Remedy_

There are those, however, who will obstinately conduct their campaign
against the adult mosquito. If energetic, such persons will search the
house with a kerosene cup attached to a stick; when this is held
under resting mosquitoes the insects fall into the cup and are
destroyed. Those possessed of less energy daub their faces and hands
with camphor, or with the oil of pennyroyal, and bid defiance to the
pests. With others it is, Slap! slap!--with irritation mental as well
as physical; for the latter, entomologists recommend household
ammonia.

FOOTNOTES:

[3] See Bulletin No. 25, U. S. Department of Agriculture, Division of
Entomology.

Part II

PURE FOOD FOR THE
HOUSEKEEPER

BY

S. JOSEPHINE BAKER

CHAPTER I

=How to Detect Food Adulteration=

Adulteration when applied to foodstuffs is a broad, general term, and
covers all classes of misrepresentation, substitution, deterioration,
or addition of foreign substances; adulteration may be either
intentional or accidental, but the housekeeper should be prepared to
recognize it and so protect herself and her household.

Food is considered adulterated when it can be classified under any of
the following headings:

=