8 Transactions of the eee 
The like description of fungoid mycelium development is occa- 
sionally met with in boiled malt extracts, but in albumen sugar 
solutions it usually occurs in an isolated form. 
It is somewhat curious that this fungoid development in albu- 
men sugar solutions should resemble so closely in character the 
development of the micrococcus in Hydrophobia in one of its stages 
of cultivation by Dr. Hallir. 
From these and the other results which I have obtained it would 
appear that many fungoid developments in sugar solutions tend to 
produce alcohol and carbonic acid gas, but the proportion of alcohol 
produced within a given time by various fungi differs greatly. 
In this lies the great distinction between the yeast plant and 
other fungoid developments, the yeast plant usually makes its ap- 
pearance in three or four days, and it sets to work with an extra- 
ordinary degree of energy producing alcohol in great abundance. 
There appears to be a kind of localized action with most fungoid 
growths in sugar solutions, whereas the action of the yeast plant is 
general, and it seems to be essential that the material upon which 
it depends for nourishment should be in solution. 
Malt and Grape Yeast Plants.—Various comparative experi- 
ments have been made to determine the relative fermentative pro- 
perties of the yeast plants of malt and the grape. 
A cane sugar solution capable of yielding 17°5 per cent. of 
alcohol was prepared, and brewers’ pressed yeast was then added in 
the proportion of 2000 grains to the half-gallon, and at different 
stages of the fermentation fresh quantities of yeast were added. 
On the ninth day the sample contained 12°32 per cent. of alcohol, 
on the twelfth 14°15, on the sixteenth 15°57, and on the nine- 
teenth day 15°79, and at the end of thirty-six days 15°91. 
It will be seen that during the first nine days alcohol was pro- 
duced at a rate over 1 per. cent. each day, but that its production 
from that time was extremely slow, and that practically on the 
sixteenth day, when the sample contained 15-57 per cent., the vitality 
of the yeast cells was suspended. 
When the extreme point is nearly reached the cells become 
contracted, but when transferred to a fresh sugar solution and 
placed in favourable conditions they soon recover and begin to work 
afresh with their usual vigour. Every precaution was taken to 
guard against loss of alcohol by diffusion, as it was found that when 
about 12 per cent. of alcohol was reached the loss of alcohol in an 
open vessel was equal to the quantity generated. 
Several malt extracts were prepared and the saccharine value 
thereof was raised to certain points by the addition of glucose, and 
allowed to ferment naturally. 
The malt extracts were prepared by infusion at a temperature 
of about 180° Fahr., and from what has been already stated I need 
