144 
The average number of bacteria and moulds which developed is as 
follows: 
Bacteria. Moulds. 
PALS HT Pe Alec p.Weteearatreusione cre (« Fe: ercl eis tenet al slstesenstoysttals 86 3 
Gaby COTIMe GAO AR teres cteid c,«) 2) sheave lsveusjeleieiskey aie ayelepels 73 tl 
ECE S PCa tMl Uy sacs, acorn tis» 's ajaseld wis etepopeiene oie ehetele's 64 20 
WWiGTE CLIT AS fo ps (oo: i0le co's alpine Steicieatedeeaisieye od. 34 
Ten tests of water gave the following result: 
Bacteria. Moulds. 
ESO AN ed OA Temi es see Seo. des. Sia te sous eeeteNe eMBYCRALOTE eos 2,370 ? 12 
GY CERIMGVAGAT fats oo Heo Piss oeuar a contelelave, sholeratahalata) « 2,260 15 
CCLPSETALITIC. 205100. aictihess, o.0.0 to cveimoeroneterageveisietels. = 1,470 60 
SVT eeMEL AD TINO) 5 ave sesso a oie; esleeenericel eee oles he te celia te 3 16 480 88 
Ten tests of milk gave the following results: 
Bacteria. Moulds. 
A RTA leone Pes "esata seel'a, x eo hina. Soler estete jets Teeevs 7,967 2 
Mer COMING Hey AT err. ve la ec ats Navel pyoie’e le eusnveMa Tre nS 11,207 7 
Beet es elaine hs 26s oh tua eau iso oeeie aie ele 7,416 12 
WOES ClATAMOT. 3:5. voi. salts vecstee side Renee 1,700 AT 
Agar agar shows the highest number of colonies of bacteria, and wort 
gelatine the highest number of moulds. The inference is that a statement 
of the number of forms found in anything should be accompanied by a 
statement of the media used and how prepared. 
Tue Errect oF FORMALIN ON GERMINATING SEEDS. By M. B. THomas. 
Having had occasion during the past year to investigate the applica- 
tion of formalin as a germicidal agent, I became greatly interested as, to 
the possibility of its use as a fungicide. 
Some very imperfect laboratory experiments suggested the probability 
of its value in connection with the destruction of the smut of corn, oats 
and wheat, and accordingly plans were made to carry out a series of ex- 
periments with this in view. More careful thought on the subject con- 
vinced me that such experiments would prove too expensive unless some 
accurate data were at hand regarding the effect of formalin, in solutions 
