1899] MICROSCOPICAL JOURNAL. 369 



ing the same extent of growth as the dextrose and maltose. 

 To test the action in bread, cultures in wort were made of 

 the mould and also of a yeast which gives a vigorous fer- 

 mentation. After these had grown for five days, sponges 

 were made in which the yeast and mould were used and 

 equal quantities of the other ingredients. In one set the 

 yeast was used alone, in another the mould alone, while 

 in a third the yeast and mould were used together. The 

 sponges were allowed to ferment,then kneaded into dough, 

 and again fermented, at the end of which time they were 

 baked. The yeast sponge fermented most vigorously, the 

 yeast and mould much slower, while the mould sponge 

 showed but very little change. The yeast and mould to- 

 gether took an hour longer than the yeast alone to reach 

 the same degree of fermentation. The loaves from the 

 yeast were of sweet taste and odor, and even-grained. 

 Those from the mould were soggy and heavy, had a sweet 

 odor, but left a sharp aftertaste. The loaves from the yeast 

 and mould were very like^ those from the yeast, but also 

 left the sharp aftertaste, though this was not unpleasant. 

 Four persons having no knowledge of the constituents of 

 the loaves, selected the ones made from yeast alone as be- 

 ing the best bread. 



In testing the germinative power, cultures were made 

 in wort, wort gelatine, Pastear solution with the four su- 

 gars, lactose, dextrose, maltose, and sucrose from inocu- 

 lating material that varied in age from very young 

 through different periods to one year and eleven months, 

 and which had been grown upon rice, bran, wort gelatine, 

 wort, and Pasteur solution containing the different su- 

 gars. The results show that the germinative power les- 

 sened with age, but a more important factor than age was 

 that of the original medium in which the culture had been 

 made. Some of the growths from the wort gelatine plates 

 had entirely lost their germinative power, while others 

 were weakened. Wehmer states that the age of the in- 



