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PREFACE palatability, however, as much as possible of the distasteful matter of technical terminology has been extracted, and an attempt has been made to avoid the pure scientific style of literary cuisine, which forbids the use of all those ingredients whose object is that of inflation but which, if properly admixed, will greatly aid in the process of digestion.

Much of the material in several chapters is taken from articles already printed in the Annual Reports of the Smithsonian Institution. The original drawings of most of the color plates and line cuts are the property of the United States Bureau of Entomology, though some of them are here published for the first time.

R. E. S. [iv]