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Melolontha (, ) M. Hippocastani, 1801 M. Pectoralis, 1824 The cockchafer, colloquially called May bug or doodlebug, is a of the genus, in the family.

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Once abundant throughout Europe and a major pest in the periodical years of 'mass flight', it had been nearly eradicated in the middle of the 20th century through extensive use of and has even been locally exterminated in many regions. However, since an increase in regulation of beginning in the 1980s, its numbers have started to grow again. Contents • • • • • • • • Taxonomy [ ] There are three of European cockchafers: • The common cockchafer, Melolontha melolontha • The forest cockchafer, • The large cockchafer,, rarer and less widespread than the other two species.

Description [ ] of the common cockchafer reach sizes of 25–30 mm; the forest cockchafer is a little smaller (20–25 mm). The two species can best be distinguished by the form of their: it is long and slender in the common cockchafer, but shorter and knob-shaped at the end in the forest cockchafer. Both have a brown colour. Close up of a male cockchafer, showing the seven 'leaves' on the antennae Male cockchafers have seven 'leaves' on their, whereas the females have only six.

The species M. Pectoralis looks similar, but its pygidium is rounded. The cockchafer should not be confused with the similar ( Rhizotrogus majalis), which has a completely different, nor with the ( Phyllophaga spp.), which are native to, nor with the (or 'European June bug', Amphimallon solstitiale), which emerges in June and has a two-year life cycle. (All of these are, have white grubs, and are turf pests.) Life cycle [ ]. Male Adults appear at the end of April or in May and live for about five to seven weeks. After about two weeks, the female begins laying eggs, which she buries about 10 to 20 cm deep in the earth. She may do this several times until she has laid between 60 and 80 eggs.

The common cockchafer lays its eggs in fields, whereas the Forest Cockchafer stays in the vicinity of the trees. The preferred food for adults is leaves, but they will also feed on needles. The, known as ' or 'chafer grubs', hatch after four to six weeks. They feed on plant roots, for instance roots. The grubs develop in the earth for three to four years, in colder climates even five years, and grow continually to a size of about 4–5 cm, before they in early autumn and develop into an adult cockchafer in six weeks. The cockchafer overwinters in the earth at depths between 20 and 100 cm. They work their way to the surface only in spring.

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Because of their long development time as larvae, cockchafers appear in a cycle of every three or four years; the years vary from region to region. There is a larger cycle of around 30 years superimposed, in which they occur (or rather, used to occur) in unusually high numbers (10,000s).

Pest control and history [ ]. Larva (grub) Both the grubs and have a voracious appetite and thus have been and sometimes continue to be a major problem in. In the pre- era, the main mechanism to control their numbers was to collect and kill the adult beetles, thereby interrupting the cycle. They were once very abundant: n 1911, more than 20 million individuals were collected in 18 km 2 of forest. [ ] Collecting adults was an only moderately successful method. In the, pest control was rare, and people had no effective means to protect their harvest.

This gave rise to events that seem bizarre from a modern perspective. In 1320, for instance, cockchafers were brought to in and sentenced to withdraw within three days onto a specially designated area, otherwise they would be outlawed.

Subsequently, since they failed to comply, they were collected and killed. (Similar also occurred for many other animals in the Middle Ages.) In some areas and times, cockchafers were served. A 19th-century recipe from for cockchafer soup reads: 'roast one of cockchafers without wings and legs in sizzling, then cook them in a soup, add some liver and serve with on a '. A newspaper from from the 1920s tells of students eating -coated cockchafers. Cockchafer larvae can also be fried or cooked over open flames, although they require some preparation by soaking in vinegar in order to purge them of soil in their digestive tracts.