400 
The tables show the germinative power and also the gross effect in 
development. The moist chamber cultures gave closer results on the ger- 
mination and the earlier effects on growth, but were not as satisfactory 
as the flask cultures in showing the general effect on development. In 
the flasks the amount of development, the method of formation, and the 
color in maturing could be seen to better advantage. 
The 5% salt had a retarding effect, and also induced an abnormal de- 
velopment, the growth being confined to a small amount of curled surface 
mycelium not spreading normally over the surface, and some submerged 
colonies. The sugar caused a delayed, stunted development, sometimes 
the growth in the 50% consisting of a scanty, submerged mycelium. In 
lesser amounts than 25% a thin surface mycelium forms, with a thick 
layer of spores. The cinnamon and cloves in the 5% solutions were stimu- 
lating, while stronger solutions retarded the development, the cloves being 
stronger in action than the cinnamon. In the 5% solution of alcohol in 
the moist chambers the conidia became swollen as they do previous to 
germination, but no further development took place. In the flask cultures 
the action of the alcohol was weaker, the conidia germinating and forming 
small colonies, which was probably due to the evaporation of the alcohol, 
causing the solution to become weaker on standing. The 4% acetic acid re- 
tarded growth, and caused the mycelium to wrinkle. In all the flask ecul- 
tures with the exception of the alcohol the effect of the condiment of cor- 
responding per cent. was stronger than in the moist chambers. 
PRESERVATIVES. 
The preservatives are those which have been used in foods, and used 
in approximately the same amounts. The results show that they have a 
retarding effect on the development of the mould, even when in small 
amounts, and that most of them become inhibitive when the amounts are 
increased, the increase not exceeding the amounts which have been used in 
foods. 
