38 Alfred J. Etvart : 



are merely soluble exudates from the cell precipitated in contact 

 with the kerosene. 



Mycelium infected slices of potato and apple in air developed 

 blue patcheB at each point of infection and characteristic Penicil- 

 lium sporophores. The same foi-med slowly on pieces of the original 

 felt-covered apples when kept in moist air. Penicillium is hence 

 able to slowly develop a vegetative mycelium when immersed under 

 a depth of two to four inches of kerosene. It appears also that 

 neither the living ectoplasmic membrane of the pulp cells of 

 apples or that of Penicillium is permeable to kerosene. Chudjakow 

 (Lafar Teclmische Mykologie, 1, 315) has shown that Penicillium 

 can grow at a pressure of 10 mm. when well nourished (glucose, etc.), 

 and oxygen is about 5 times more soluble in kerosene than in water. 



The influence of yelatine skins on applet. 



Sound Yates' Pippins which had been kept in cool storage from 

 March 1 until September 1 were exposed to air on a laboratory 

 table, the temperature ranging from 13 deg. C. to 33 deg. C. 

 during the following six months. One half were untreated, the 

 others were momentarily immersed in melted 10 per cent, gelatine 

 at 40 deg. C, and hung up by the stalks to drain. Tiic gelatine 

 soon dried, forming a very thin skin on the surface, and giving the 

 ap])lcs a very glossy bright colour. In spite of the blocking of the 

 bi-eathing pores, sufficient air diffuses in to prevent asphyxiation. 

 After two months the untreated apples Mere darker coloured, more or 

 less pitted, soft or wrinkled, and in two to three months had beguK 

 to rot or were completely rotted, in every case the rotted pulp con- 

 taining fungal hyphae. The gelatined apples after three months 

 were brightly coloured and though sliglitly soft on the surface were 

 smooth or only slightly wrinkled. In the latter case the gelatine 

 films separated slightly from the skin at one or two points, but no 

 signs of decay were shown. After five months the gelatined apples 

 were still sound, and brightly coloured, but slightly soft or wrinkled 

 in parts, whereas the untreated apples had contracted to shrivelled 

 brown masses. After six months the gelatined apples were still 

 of a sound bright colour, and the flesh of a good flavour, but not 

 quire tiirn. As the room was a very dry one, the conditions as 

 retrajds the loss of water were, however, very severe, and the apples 

 had already been six months in cool storage. This simple method 

 of gelatining the skin seems suitable for preparing apples for 

 exhibition or for preserving small lots of valuable apples without 

 the necessity of cool storage. The ajjples must of course be kept 



