Eumycetes. 383 



G. lachnophyllus {A. lachnophyllus Berk.), G. toriipes, G. velutipes 

 {A. velutipes Curt.), G. tenuipes {A. tenuipes Schw.), G. microspermus 

 (Lentimis microspermus Peck), G. hygrophoroides {Agaricus hygro- 

 phoroides Peck), G. acervatus [A. acervatus Fries), G. dryophilus {A. 

 dryophilus Bull.), G. luxurians {Collybia luxurians Peck), G. myriodo- 

 phyllus {Agaricus inyriodophyllus Peck), G. atratoides (A. atratoides 

 Peck), G. maurus {A. maurus Fries), G. detersibilis {A. detersibilis 

 B. & C), G. expalleus {Collybia expalleus Peck), G. ignobilis (C. igno- 

 bilis P. Karst.), G. atratus {Agaricus atratus Fries), G. discipes {Col- 

 lybia discipes Clem.), G. Earleae, G. fuscolilacinus {Agaricus fuscoli- 

 lacinus Peck), G. uniformis {Collybia uniformis Peck), G. pilularius 

 {Agaricus pilularius Mont.), G. familia {A. familia Peck), G. Volkertii, 

 G. fuliginellus {Collybia fuliginella Peck), G. dentatus, G. unakensis, 

 G. radicatus {Agaricus radicatus Relham ), G. albipilatus {Colllybia 

 albipilata Peck), G. oculus {Agaricus oculus Peck), G. alcalinolens 

 {Collybia alkalinolens Peck), G. platyphyllus {Agaricus platyphyllus 

 Pers.), G. trullisatus, G. albogriseus {Collybia albogrisea Peck), G. 

 G. cremeimelleus, G. fulvidiscus, G. denticulatus , G. subnigosus, G. 

 umbonatus (C. umbouata Peck, G. badiialbus, G. avellatieidiscus, G. 

 sublotericius, G. fulvipes, G. avellaneigriseus, G. griseifolius, G. musi- 

 cola, G. Boryanus {Agaricus Boryanus Mont.), G. albidulus {Collybia 

 albidula Pat.), G. orisabensis, G. oculatus, G. marasmiiformis, G. 

 domesticus, G. mouticola, G. nigritiformis, G. densifolius, G. fimeta- 

 rius, G. cyanocephalus (C. cyanocephala Pat.), G. cinchonensis, G. 

 subnivulosus , G. sub av ellaneu s, G. nigrita {Agaricus nigrita B. & C), 

 G. roseilividus , G. xuchilensis, G. jamaice)isis, G. subßavescens, and 

 G. setulosus. Trelease. 



Nakamoto, S., On the succinic acid formed by Sake Yeast. 

 (Journ. Coli. Agr. imp. Univ. Tokyo. V. p. 287—290. 1915.) 



From the results, obtained by the writer in his experiments 

 on the formation of succinic acid by different varieties of sake 

 yeast, it is concluded that sake yeasts differ in the amount of the 

 production of succinic acid with the variety. He cultivated the 

 varieties in two nutritive liquids, the one containing 30 grms cane- 

 sugar, 0.3 grms monopotassium phosphate, 0.9 grms magnesium- 

 sulphate, 0.75 grms Na-glutaminate and 300 cc distilled water, the 

 other (control) liquid 30 grms canesugar, 0.3 grms monopotassium 

 phosphate, 0.9 grms magnesium sulphate, 0.2592 grms asparagin 

 and 300 cc distilled water. The amount of non-volatile acid produced 

 by seven varieties of sake yeast was in Solution 1:0.121, 0.115, 

 0.095, 0.094, 0.089, 0.089 and 080, while in Solution II these num- 

 bers were: 0.099. 0.080. 0.078, 0.067, 0.067, 0.056 and 0.041. 



M. J. Sirks (Bunnik). 



Takahashi, T., Observations on the Microorganisms of 

 the Mash of "Shaoshing-chu" and "Chu-ya'\ (Journ. Coli. 

 Agr. imp. Univ. Tokyo. V. p. 199—226. 1915.) 



Shoashing chü or Lau-chü is one of the most liked alcoholic 

 beverages in China, "Shaoshing" being derived from the name 

 of a town, "chü" meaning alcoholic drink and "lau" old, because 

 this beverage is stored very long for the purpose of ageing. Chü-ya 

 is a substance, used in preparing Shaoshing-chü. 



In the mash of this drink, the writer has found eight new 

 varieties of Saccharomyces, four of Zygosaccharomyces, some of 



