278 THE MICROSCOPICAL NEWS. 
This proboscis moved about in incipient appreciation of thé 
external world, and in hereditary imitation of its counter-part on 
the parental head. There were two eye-spots visible. The intestine 
was continuous through the constriction, and performed uninter- 
rupted peristaltic motions. The glandular cells, which give the 
intestine a dotted appearance, were absent from the hairless seg- 
ments. The short-hooked hairs, which are usually found, four 
together, in two rows on the ventral surface were present on all the 
segments except the heads. The dorsal vessel was uninterrupted 
at the constriction, and its rhythmical contractions were performed 
in the usual manner. 
Twenty-four hours elapsed before I continued the observation, 
when I found that the two parts had separated. ‘The last segment 
of the head half had a blunt extremity, and the new head of the 
tail half looked exactly like that of its parent, but smaller. The 
motions of the two were of a voluntary character, progressive, and 
as if in search of food. I did not, however, see them eat. There 
were no ova in the perivisceral space, and the parent worm was 
evidently immature, as it possessed no ovary. A subsequent 
observation showed the new head to be enlarged nearly to the size 
of that of its parent, and the blunt extremity of the parent to have 
assumed a more tapering form, the glandular cells of the intestine 
having extended downwards. 
I was unable to continue the observations any further at that 
time, and have not met with any more worms in a state of fission ; 
but in the hope that others may pursue the investigation, I offer 
this small contribution to the history of the reproduction of an in- 
teresting aquatic worm. 
THE, GINGER BEER PLAN® 
By GerorGE E. DAvIis. 
A paper read before the Manchester Microscopical Society, September 6, 1883. 
‘OME few weeks ago there appeared in the literary columns of 
h) the Exchange Mart and Bazaar an account of a Ginger Beer 
Plant, which was described as a fungus very similar to boiled rice 
in appearance, and capable of inducing fermentation in a solution 
of sugar. 
Before I go further it will be as well to point out that there are 
two distinct varieties of “ginger beer,”—the one produced by a 
fermentative process from sugar and water, and flavoured with 
ginger and other condiments; the other a saccharine solution, 
