[ 794 ] 



last shelf of the Etuve Pasteur for proving their sterility. If 

 the contents of any flask should alter, it would, of course/ 

 be rejected. 



CHAPTER CXXX. 



THE HIGHER FUNGI. 



/ HPHE commonest of these fungi, which show distinctive 

 mycelia and spores, are known by the name of moulds. 

 The green mould in cheese, bread &c. is caused by the 

 Penicillium glaucum. The blue mould is caused by the 

 Aspergillius fungus, and the white mould by the mucor. The 

 Oidium of dahi spoken of before is also a common fungus. 



1.363. Instead of giving a systematic classification of 

 the higher fungi, we will go at once to the description of 

 the principal disease-producing fungi which will give some 

 idea of the life history of these plants. Mushrooms are also 

 included among these higher fungi, and a description of 

 the cultivation of edible mushrooms will follow in the next 

 Chapter. 



1.364. Potato-rot (Peronospora infestans). This disease 

 well recognized by the peculiar stinking smell of the tubers, 

 as also of the plants affected with it, is caused by a fungus 

 known as Peronospora infestans. Dark patches appear on 

 leaves first, then a white bloom both on upper and under 

 surfaces, but chiefly on the under surface, of the leaves; the 

 stems are then attacked and finally .the tubers. The 

 disease sometimes makes very rapid progress specially in 

 wet weather. Fortunately for us the potato crop growing 

 at the dry season, the potato-rot has never been known 

 in the plains of Bengal. An average temperature of over 



