80 . THE AMERICAN MONTHLY [Apr 
SPORE FORMATION IN SACCHAROMYCES APICULATUS.— 
M., Seifert has given an interesting-account of the organ- 
isms which produce alcoholic fermentation in grapes. 
Some experiments made with different forms of the spe- 
cies of Saccharomyces apiculatus produced fermentation 
of wine. The author found great differences in regard 
to the formation of spores. None of the forms produced 
spores at 39° C. The range was from 25° to 37° C 
In addition to the Saccharomyces apiculatus there are 
short accounts of Monilia candida. Some of the Mucors 
and Aspergilli are discusséd. (Mitth. K. K. Chem. phys. 
Versuchst. fur Wein u. Obstbau Klosterneuburg). 
PARASITICUM OF FUSARIUM GEMMIPERDA.—Aderhold 
who has conducted some experiments with the saprophy- 
tic Fusarium gemmiperda Ad. states that this fungus be- 
comes parasitic under favorable temperature conditions. 
A cherry-tree on which the disease was abundant in 1898 
and 1899 was entirely absent during the dry season of 
1900 though abundantly sprayed with the fungus spores. 
The fungus affects the flower buds before they are open. 
The spores are at first one-celled, later become 3-5 or more 
celled. (Separate Zeitsch, f. Pflanzenk. 11: Heft 2 & 3). 
PARASITIC HELMINTHESPORIA.—Kalpiu Ravn who has 
investigated the species of Helminthesporium producing 
disease of barley and oats concludes that the H. grami- 
neum produces a disease in barley. H. teres occurs on 
barley and maize and H. avenae on oats. The intensity 
of the diseases produced by them is not alone caused by 
the fungus but in a great measure due to times of sowing, 
temperature, variety. The H. gramineum is distributed 
by the conidia which fall upon the grain and in this way 
reaches the field next season. The spores of H. teres are 
likewise spread with the grain. The cultivated mycelium 
of H. gramineum and H. teres was killed when heated at 
55° ©. for five minutes. In pure cultures conidia do not 
