2Y5 



Second.— The age of the inoculating material in these experiments 

 varied from two years and eleven months to four years and seven months, 

 ^nd from results obtained the germinative power lessens with age. 



Third.— (a) Some media are decidedly favorable to the fungus in re- 

 taining its vitality. Example 1: Wort, all cultures from it having germi- 

 nated in each of the six testing media, (b) Other media are favorable un- 

 der certain conditions. Example: Wort-gelatine. Out of five cultures one 

 grew in one of the testing media, (c) Still other media are decidedly un- 

 favorable. Example: Dextrose, cultures from it having failed throughout 

 the experiments. 



Fourth.— Alcohol is not stimulating to the conidia of Aspergillus oryzae. 



LITERATURE. 

 Busgen: "Ueber Aspergillus oryzae," Botan. Centralbl. No. 41, p. 62, 18^. 

 Golden, K. E.: "Aspergillus oryzae," from the proceedings of the Indiana 



Academy of Science, pp. 189-201, 1898. 

 Jorgensen, A.: "Micro-Organisms and Fermentation," pp. 92-93, 1893. 



"Ueber den I^rsprung der Alkoholhefen," Berichte des Gahrungsph., 



Labor, 189.5. 

 Ivlocher, A., and Schiouning, H.: "Experimentelle Untersuchungen liber 



die vermeintliche Umbildung des Aspergillus oryzae in einen Sac- 



charomyceten," Centr. f. Bakt. u. Par. Bd. I, Nos. 22, 23, pp. 777-782, 



1895; "Que savons-nous de 'lorignine des Saccharomyses?" Compte 



rendu du Labaratoire de Carlsberg, pp. 36-68, 1896. 

 Takamine, .J.: "Diastatic Fungi and Their Utilization." Am. .Tour. Phar., 



vol. 70, No. 3. pp. 137-241, 1898. 

 AVehmer, C: "Aspergillus oryzae, der Pilz der japanischen Sake-Brau- 



erei," Oentr. f. Bakt. u. Par., Bd. I. Nos. 4. .5, pp. 150-1*30; Nos. 6, pp. 



209-220. 1895. "Sakebrauerei und Pilzverzuckerung," Centr. f. Bakt. u. 



Par.. Bd. I. Nos. 15, 16, pp. 565-581, 1895. 



Spore Resistance of Loose Smut of Wheat to Formalin and 



Hot Water. 



William Stuart. 

 The comparative absence of any definite knowledge of the spore re- 

 sistance of the loose smut of wheat to formalin and hot water, and the 

 lack of any efficient method of preventing losses to the wheat crop from it, 

 seem to invite some attention to this phase of the question. In a measure 



