Ghai Royal Microscopical Society. 3 
From these results it was obvious that in order to study the 
ferment which wheaten flour albumen would give rise to, the albu- 
men would have to be separated and introduced directly into the 
sugar solution. 
A small quantity was therefore prepared by heating a cold- 
water flour extract, and separating the coagulated albumen by 
filtration. The albumen after having been well washed was intro- 
duced into a solution containing 15-62 per cent. of glucose. The 
sample was examined daily and was found to be free from micro- 
scopic animals, and remained so for about a week although the air 
had access to the liquor through a glass tube. 
At the end of fourteen days the sample was examined for 
alcohol and acid, and was found to contain neither. In the mean- 
time mycelium was observed developing throughout the albumen, 
and giving rise to transparent spores or cells with a bright nucleus 
similar to those that occurred in the other albumen sugar solutions. 
The sample was again examined for alcohol at the end of a 
month and was then found to contain one-tenth per cent. 
Another small quantity of albumen from flour was prepared by 
precipitating the albumen from the cold-water extract by alcohol. 
The precipitated albumen was then diffused through water which 
was afterwards heated for some time to drive off the alcohol, and 
about 15 per cent. of glucose was added to the albuminous liquid. 
On the following day, however, the sample was found to contain a 
considerable number of the microscopic animals which it was in- 
tended to get rid of. In fact a large proportion of these creatures 
present in the flour extract was enclosed in and carried down with 
the precipitate. 
At the end of fourteen days the sample was examined for 
alcohol and acid, and was found to contain *12 per cent. of acid, 
but no alcohol. Now it will be observed that the result in this 
case is different from that obtained in the experiment with the 
albumen which had been prepared by coagulation, in the one case 
there were microscopic animals present, while in the other they were 
absent. 
This sample was again examined for alcohol at the end of 
twenty-eight days, when it was found to contain -19 per cent. 
In this experiment, the mycelium developed in the albumen was 
similar to that formed in the albumen prepared by coagulation. 
Albumen was prepared from ground malt in exactly the same 
manner as in the case of the flour, and the like experiments were 
performed with it in sugar solutions with almost identical results. 
The albumen prepared from the malt extract by heating was also 
found to be entirely free from microscopic animals, while that 
obtained by precipitation abounded with them. The mycelium and 
spores developed in the flour and malt albumen are as on 
B 2 
