350 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



belong to the globular species, Mr. Colin thinks that the 

 transfer of the contagion may in many cases be due to the 

 drinking of water. 19 C, XIII. 



FERMENT FUNGI. 



Dr. Engel, of Strasburg, has ascertained that alcoholic fer- 

 mentation is accompanied by the development of two differ- 

 ent genera of fungous plants, while that of fruits embraces 

 four kinds. These latter ferments are found almost always 

 on the surface of the fruit, where they remain in a latent 

 condition without development. When, however, the epi- 

 dermis becomes cracked, or when the stem of the fruit is sep- 

 arated, the ferment (or its spores) comes into contact with 

 the saccharine juices, and the ferment is then reproduced, but 

 always in the form of ferment and never in that of mould. 

 Engel maintains that the alcoholic ferment exists in nature, 

 although the fact has been denied by others. Thus, as long 

 as a cherry is intact it has a particular savor ; when, howev- 

 er, the stem is detached or the epidermis is cracked, the cher- 

 ry not only changes its color, but assumes a vinous taste, and 

 exhibits a large number of fermented cellules. 



He also remarks that the ferment of bread is of a different 

 species from the yeast of beer, and that he has never been 

 able to germinate the spores of ferments in vegetables which 

 contained but little sugar, or none at all ; but that, as soon 

 as they come in contact with saccharine liquid, they germi- 

 nate or reproduce the ferment. 3 j5, March 7, 1872, 409. 



NATURE OF CRYPTOCOCCUS. 



According to Hallier, C.ryptococeus, one of the lowest forms 

 of fungi, is in reality susceptible of germination, contrary to 

 the opinions entertained by his antagonists on this question ; 

 and he maintains that he has succeeded in demonstrating 

 satisfactorily the following propositions : 1. The yeast of beer 

 germinates whenever it is placed under favorable conditions. 

 2. As long as the germ tubes and their branches grow in a 

 moist place, rod-like germ cells are constricted off at their ex- 

 tremities. 3. Beer yeast consequently belongs to the mould 

 fungi (Schimmelpilze), of which it constitutes a one-celled 

 form, and is in no way connected with the Ascomycetes of 

 Reess, on which point Dr. Reess has fallen into an error, par- 



