Brooks : The Fruit Spot of apples 445 





whey two to five millimeters deep would be found on the top of 

 the milk. The remainder of the medium was unchanged and the 

 whey was separated from the milk by means of a film-like layer 

 of curd. At the end of fourteen days the whey had a depth of 

 ten to fifteen millimeters and in three weeks had often nearly 

 reached the bottom of the test-tube. The layer of curd always 

 separated the milk from the whey and in old cultures formed a 

 solid white mass several millimeters deep in the bottom of the 

 tube. Cultures in fermentation-tubes showed that no gas was 

 produced. The hyphae as developed in milk were short, thick, 

 and much branched. Spores often produced other spores by a 

 sort of budding process. 



In peptone potato bouillon. — The fungus made a good growth. 

 No browning of the solution was evident in nineteen days but at 

 the end of two months it was browned to a depth of two centi- 

 meters and later was browned throughout. 



hi peptone corn-starch bouillon. — The results were exactly as 

 obtained in peptone potato bouillon except that the browning 

 developed more rapidly. 



In potato-starch bouillon. — The fungus made a fair growth. 

 Ihe hyphae were hyaline. The solution was not browned. 



/// cornstarch bouillon. — The growth was like that in potato- 

 starch bouillon except that in old cultures the hyphae became 

 olive. 



In apple bouillon. — Though the tubes were repeatedly inocu- 

 lated, the fungus did not develop. The bouillon was made from 



Bald 



wins gathered the last of August. 



ipple cylinders in water. — The fungus made a fair growth. 

 The hyphae were coarse and of a dark olive color. But few 

 s Pores were produced. The apple tissue became brown in old 

 cultures, a thing which did not happen in the check-tubes. 



On potato cylinders in water. — A black slime developed, upon 

 e surfa ce of which were tufts of hyaline hyphae. The spore 

 Production was much like that obtained in milk. 



On beef bouillon gelatin. — The development was very slow 



11 su «"face inoculations were made. Liquefaction was scarcely 



j Vldent in seven days but developed more rapidly after that time. 



1 *as crateriform in character. From three to eight weeks were 



