178 Transactions British Mycological Society. 



substance of the fluxes was composed of bacteria, especially in 

 the later stages. This organism is however responsible for the 

 frothy nature of the fluxes. 



Cultural characters. Easily isolated on beer-wort agar and 

 gelatine and grows well on these media, giving a colony with a 

 white powdery centre whence the hyphae and oidial chains 

 extend radially towards the circumference. Gelatine is liquefied 

 after ten days at room temperature. On carrot a white slimy 

 yeast-like growth is formed. Beer-wort undergoes alcoholic 

 fermentation after 24 hours at 26° C. A surface film is formed 

 and later a copious deposit. 



Morphological characters. Resembles Oospora {Oidium) lactis 

 in budding; it has however a tendency towards unilateral 

 branching. Cells 40-100 x 10 /x, breaking up by cross septa- 

 tion into oidia, which decrease in size towards the circumference 

 of the colony and may there be spherical. In liquid media these 

 oidia may multiply by cross-septation like a Schizosaccharomyces, 

 and certain cells may become transformed into thick walled 

 chlamydospores. Spherical chlamydospores from a four days' 

 culture on beer- wort varied from 7 to 16 )u, in diameter, with a 

 wall I-8-3-8 jx thick. 



The fungus agrees closely with the diagnosis of Oospora 

 Ludwigii (Hans.) Sacc. et D. Sacc. Endogenous spores have 

 not been seen by the writer (in common with Holtz). The 

 fermentation of beer-wort and the formation of a surface film 

 are in agreement with Holtz's observations. The presence of a 

 sweet smell, suggesting an ester, coincides with the observations 

 of all investigators. 



The writer has not been able to induce the fungus to form 

 asci. This is in agreement with the findings of Holtz and Hansen, 

 and partly with those of Brefeld, who encountered both 

 ascigerous and non-ascigerous strains. Lorrain Smith and 

 Ramsbottom(i8), on the other hand, recorded the presence of 

 asci in a pure culture isolated from "exudations of various 

 trees," while GuiUiermond found asci in only about three per 

 cent, of his cultures (19). 



B. Sporing Yeast. 



A round sporing yeast was found very commonly in the white 

 fluxes of willows, especially in their later stages. 



Cultural characters. On beer- wort gelatin and agar a flat white 

 colony with radial lines extending from a raised centre. Gelatine 

 is slowly liquefied. In beer-wort (seven weeks old) no film is 

 produced, but a copious deposit. No alcohoHc fermentation. 

 Acid was formed from glucose and maltose. 



Morphological characters. Cells usually globular, multiplying 



