143 
anomalus, for the prominent characteristics in the description of that 
yeast are the peculiar form of the spores and their ready formation in 
both the film and sediment during fermentation. The shape of the spores 
in the yeast described is the same as that of Hansen’s, but the earliest 
period at which spores were formed in fermenting wort was eleven days, 
and then very sparingly. In the other solutions used, no spores were 
formed even after three weeks’ growth. Then no mention is made of 
their rapid formation in wort gelatine plates, and yet they form there 
very readily. 
Taking into consideration the characteristics which are described by 
Hansen for 8. anomalus—spore formation, size and shape of cells, and 
odor generated during fermentation—and comparing them with those of 
the yeast described, they agree fairly closely, but the characteristics 
which are not noticed seem to be sufficiently prominent to not have es- 
caped attention if they existed in S. anomalus. Those are lack of fer- 
mentation of sucrose and the nonformation of spores in liquids other than 
wort. To me it seems that the two yeasts are similar, and the failure to 
note certain characteristics can be accounted for by the brevity of the 
original description. 
EXPLANATION OF ILLUSTRATIONS. 
1. Cells grown in beer wort. x700. 
2. Hight days’ growth in Pasteur solution containing 5 per cent. 
sucrose. x700. 
3. Forty-eight hours’ growth on wort gelatine plate. x30. 
4. Ten days’ growth in Pasteur solution containing 5 per cent. lac- 
tose. x320. 
5. Cells showing spore development, from wort gelatine plate, ten - 
days’ growth. x700. 
6. Cells showing spore development, from wort gelatine plate, two 
weeks old. x700. 
