194 
again develops sterigmata. These peculiarities are found readily in moist 
chamber developments (photographs 10, 11). 
The conidia are spherical and are formed by an abstriction from the 
ends of the sterigmata. They are colorless and smooth-walled when first 
formed and when grown submerged, but very soon develop a yellow color, 
which darkens to a green, and when old, olive and brown. As soon as 
the conidia developed in the drop in a moist chamber reach the air, the 
walls thicken irregularly and assume a fine warty appearance. Photo- 
graph 7 shows the submerged head, photograph 12, older conidia grown 
in the air. No pictures could be taken that give an adequate idea of the 
number of conidia formed in a chain, as in their growth they extend so 
far beyond the plane of the water drop that it was impossible to focus 
them. And again they are so lightly held together that any attempt to 
mount them under a cover-glass causes them to separate. 
The formation of conidia is the only method of reproduction known;. 
no perithecia have been observed, though they have been mentioned by 
the earlier investigators, but this has come about through the erroneous 
designation of the fungus as a Eurotium. 
PHYSIOLOGY. 
To determine if:the mould were capable of causing alcoholic fermenta- 
tion, the mould spores were shown in ten per cent. solutions of maltose, 
dextrose, lactose, and sucrose, also wort, all in fermentation tubes. No 
gas was generated nor was any alcohol formed. The mould, however, 
grew much better in dextrose and maltose than in lactose and sucrose. 
The lactose growth remained meager, but the sucrose was merely slower, 
finally reaching the same extent of growth as the dextrose and maltose. 
To test the action in bread, cultures in wort were made of the mould 
and also of a yeast which gives a vigorous fermentation. After these 
had grown for five days, sponges were made in which the yeast and mould 
were used and equal quantities of the other ingredients. In one set the 
yeast was used alone, in another the mould alone, while in a third the 
yeast and mould were used together. The sponges were allowed to fer- 
ment, then kneaded into dough, and again fermented, at the end of which 
time they were baked. The yeast sponge fermented most vigorously, the 
yeast and mould much slower, while the mould sponge showed but very 
little change. The yeast and mould together took an hour longer than the 
