c. A. BARBER. aa 
present in the yellow layer at the sides and ends of the wings. 
In Capparis horrida and Azima tetracantha, on the other hand, 
the wings themselves are almost always gorged with starch 
grains, even when they are old, browned and collapsed, while 
the neighbouring tissues are empty (Plate XI, figs. 1 and 1a). 
If the explanation offered, namely, that the formation of 
starch in these places is due to the last act of the moribund 
protoplasm, is insufficient, one is tempted to refer to the 
reverse action of ferments demonstrated by Cross Hill in con- 
centrated solutions of glucose.* The building up of starch by 
such reverse action has not been observed at present, but the 
presence of these masses of starch in the sections is very strik- 
ing and, until a more satisfactory explanation can be arrived 
at, this suggestion may be recorded. 
The physical effect of the secretion on the starch in the 
host’s tissues appears to be that it swells up considerably and 
ultimately disappears (Olax, Plate VIII, figs. 4 and 5,and Sant. 
II, Plate II, fig. 2). It is interesting to note that starch in 
the haustorial cel!lsis acted on in a different manner when 
about to be translocated, the grains in this case becoming 
minutely subdivided and suffering fragmentation (Plate XI, 
fig. la, z, and Olaz, Plate VIII, fig. 3). 
COMPARISON OF THE HAUSTORIA OF CANSJERA, 
OLAX AND SANTALUM. 
21. It may be useful to conclude our study of the struc- 
ture of the haustorium of Cansjera with a summary of the 
points of difference between it and the haustoria already famil- 
iar to us, those of Olax and Santalum. As might be expected 
from the remarks in paragraph 1, Cansjera haustoria are very 
similar to those of Santalum- in fact, to determine the points 
of difference has necessitated a much more detailed study 
than was at first contemplated. Many of these points are of 
* Cross Hill’s work on reverse action of maltase in excess of glucose is referred to in 
Green, J. R., Fermentation, 1899, p, 436, 
