NOTES AND QUERIES. 59 
ascospores. ‘This fungus gives rise to an alcoholic fermentation, as 
may be proved by keeping it for a time in pure grape juice. ‘This 
fermentation, however, is checked by the presence of borax. The 
phenomenon known as ropiness in wine seems to be due to im- 
mense numbers of bacteria in strings. ‘This is more often the case 
with white than red wines, owing, according to Francois and Pasteur, 
to the greater amount of tannin to be found in the latter. Mucor 
racemosus has also been found in ropy wine. 
Funcus Pests or THE Porato.—According to Reinke and 
Berthold, the moist decay of the potato tubers is owing to two 
bacteria, Bacellus subtilis Cohn, and a new form which they name 
Bacterium navicula, the presence of Phytophthora being a predis- 
posing cause. ‘Other saprophytic fungi promote the decay. ‘The 
crinkling of the leaves of the potato is referred to a fungus which 
they name Verticillium alboatrum. ‘The above-mentioned authors 
treat also of the history of development of some of the more im- 
portant of these pests. 
CotLecTiInG Marine Diatomacea&.—The following method is 
recommended by Mr. K. M. Cunningham as giving especially 
abundant supplies of Pleurosigma and Coscinodiscus. ‘The back of 
each one of a peck of fresh oyster shells is brushed into a basin of 
water. In this product some tufts of cotton wool are immersed, so 
that the mass will take fire and burn atared heat. A still stronger 
heat, however, must be applied to destroy the animal particles of 
the oyster, which will inevitably have found their way into the 
basin. 
Micrococcus pRropiciosus.—The growth of this blood-red pro- 
tophyte on its best substratum—slices of cold boiled potato—is 
found to be altogether checked by the passage of a strong electric 
current, the germs being killed. This organism attacks wheat- 
meal and rice under any circumstances, but eggs, turnips, or potatoes, 
are not infected unless boiled. A wadding stopper effectually pre- 
vents the passagé of the germs. Water is unfavourable to its 
growth, and alcohol, nitric, and carbolic acids speedily kill it. It 
can exist for a few days in glycerine, and appears to thrive in dilute 
salicylic acid. 
PREPARING SECTIONS OF SPONGES.—The following is Mr. Sollas’ 
method :—A good representative piece of the sponge is well 
soaked in distilled water to remove its contained alcohol. After 
this, it is placed for an hour in a strong solution of gum, and then 
transferred to the well of a freezing microtome. Sections of any 
required thinness can now be cut in the usual way, the razor 
