•J.iD 



Secoud.— The agre of the iuoriihitiug material iu these experiments 

 varied from two years and eleven months to four years and seven months, 

 -and from results obtained the germiuative power lessens with age. 



Third.— (a) Some media are decidedly favorable to the fimgus in re- 

 i:alning its vitality. Example 1: Wort, all cultures fi*om it having germi- 

 nated in each of the six testing metlia. (bi Other media are favorable im- 

 der eex'tain conditions. Example: Wort-gelatine. Out of five cultin-es one 

 _gi-ew iu one of the testing media. (c» Still other media are decidedly un- 

 favorable. Example: Dextrose, cultures from it having failed throughout 

 the experiments. 



Fourth.— Alcohol is not stimulating to the L-onidia of Aspergillus oryzae. 



LITERATURE. 

 Biisgen: "Ueber Aspergillus oryzae." Botan. Centralbl. No. 41. p. 62, 1885. 

 Oolden. K. E.: "Aspergillus oryzae."' from the proceedings of the Indiana 



Academy of Science, pp. lSO-201. 1808. 

 Jorgensen. A.: "Micro-Organisms and Fermentation.' pp. 92-93, 1893. 



"Ueber den I'rsprung der Alkoholhefen." Berichte des Gahrungsph.. 



Labor. ISO.i. 

 Klocher. A., and Sc-hiouning. H.: "Experimentelle Untersuchungen iiber 



die vermeintliche Umbildung des Aspergillus oryzae iu eiuen Sac- 



charomyceten." Centr. f. Balct. u. Par. Bd. I. Nos. 22. 23. pp. 777-782, 



ISlVi: "Que savons-nous de 'lorignine des Saccharomyses?" Compte 



rendu du Labaratoire de Carlsberg. pp. 36-68. .1896. 

 Takauiine. .1.: "Dlastatic Ftmgi and Their Utilization." Am. .Tour. Phai'., 



vol. 70. Xo. 3. pp. 137-241, 1898. 

 ~\Vehmer. C: "Aspergillus oryzae. der IMlz der japauischen Sake-Brau- 



erei." Centr. f. Bakt. u. Par.. Bd. I, Nos. 4. .3. pp. ir>0-HX.>: Nos. 6, pp. 



2<>'.t-22<i. isa">. "Sakebrauerei und Pilzverzuckerung," Centr. f. Bakt. u. 



Par.. Bd. I. Nos. lo. 16, pp. .■i6.>.">81. 1895. 



Spore Resi.staxce of Loose Smut of AVheat to Formalin and 



Hot Water. 



William Stuart. 

 The comparative absence of any definite knowledge of the spore re- 

 sistance of the loose smut of wheat to formalin and hot water, and the 

 lack of any efficient method of preventing losses to the wheat crop from it. 

 seem to invite some attention to this phase of the question. In a measure 



