196 
Kléecker, A., and Schiénning, H.: Experimentelle Untersuchungen tiber 
die vermeintliche Umbildung des Aspergillus oryzze in einen Sac- 
charomyceten,” Centr. f. Bakt. u. Par., Bd. I, Nos. 22, 23, pp. 777-782, 
1895; “Que savons-nous de JVorigine des Saccharomyces?’ Compte 
rendu du Laboratoire de Carlsberg, pp. 36-68, 1896. 
Takamine, J.: ‘‘Diastatic Fungi and Their Utilization,’ Am. Jour. Phar., 
Vol. 70, No. 3, pp. 137-141, 1898. 
Wehmer, C.: “Aspergillus oryzae, der Pilz der japanischen Saké- 
Brauerei,” Centr. f. Bakt. u. Par., Bd. I, Nos. 4, 5, pp. 150-160; No. 6, 
pp. 209-220, 1895. “Sakébrauerei und Pilzverzuckerung,” Centr. f. 
Bakt. u. Par., Bd. I, Nos. 15, 16, pp. 565-581, 1895. 
London Lancet, May 25, 1895. 
— ———: Boston Sunday Herald, September 15, 1895. 
EXPLANATION OF PLATES. 
Wort gelatine plate culture, about a week old. x 24. 
Germination of conidia in moist chamber. x 75. 
Germination of conidia in moist chamber, in more advanced stage. 
Same as 3, but higher magnification. x 495. 
Filaments from wort gelatine plate culture. x 95. 
Filaments from wort gelatine plate culture, ten months old. x 495. 
Conidiophore grown in moist chamber, four days old. x 495. 
Conidiophore from same source as 6. x 495. 
Conidiophore from same source as 6. x 495. 
Moist chamber growth, three weeks old. x 495. 
Moist chamber growth, three weeks old, showing sterigma developing 
as conidiophore. x 495. 
Spores from plate culture, three weeks old. x 495. 
