6 Transactions of the eS aay Lee 
that of most matters connected with fungi, is undoubtedly a critical 
one, as is fully evidenced by the absence of an agreement of opimion 
on the subject. 
My inquiry has been directed to the action of moulds rather 
than to determine their origin and mode of development, but as it 
is alleged by some that the blue mould of malt is the ultimate de- 
velopment of the yeast plant, I cannot help stating that I have 
failed in my experiments to identify it as such ; on the contrary, 
the moulds appear to preserve their distinctive character, and to be 
identified with a more advanced stage of decomposition than the 
true yeast plant; and, as a rule, wherever they occur they leave 
unpleasant evidences, which is certainly not the case with the yeast 
plant.’ 
It is not improbable that there is some relation subsisting be- 
tween the yeast plant and certain of the moulds, but whatever the 
connection is, it is obviously not yet understood, and remains to be 
determined. 
A quantity of blue mould with the pasty mass attached was 
collected from the surface of moistened ground malt, and introduced 
into a sugar solution containing 15 per cent. of glucose, and the 
sample was placed in a chamber maintained at a temperature of 
70° Fahr. 
On the third day the liquid was alive with microscopic animals, 
and carbonic acid gas was being eliminated. On the fourth day it 
contained -18 per cent., and on the sixth day °28 per cent. of 
acid, and ‘17 per cent. of alcohol. On the ninth day it contained 
1°34 per cent. of alcohol and -42 per cent. of acid; and at the 
end of twenty-eight days 7°48 per cent. of alcohol and °60 per 
cent. of acid. 
On the seventh day the cells or spores were observed to be 
mixed in character, some elongated cells similar to those found 
in malt fermentations having sprung into existence; and it will be 
observed that it was subsequent to this that the alcohol began to 
be produced in an appreciable quantity, so that the probability is 
that some yeast cells were produced, for the addition of the mould 
crust was equivalent to adding a portion of malt extract. 
At the end of twenty-eight days the liquid was drawn off, and 
the residue at the bottom was introduced into a fresh solution of 
sugar; and at the expiration of eighteen days the sample was ex- 
amined, and found to contain about 2 per cent. of alcohol. 
The mould up to this time not only maintained its identity, but 
it will be seen from the representation on Plate LY., Fig. 6, that 
it was propagating in the liquid in the brush or plume-like form, 
after the fashion of its aérial fruiting, and that the spores are dis- 
tinguished from yeast cells by a central ring, instead of containing 
granular matter. 
