﻿"^^ 
  BOTAXICAL 
  GAZETTJi. 
  [ 
  AugUSt, 
  

  

  the 
  sponges, 
  made 
  as 
  will 
  be 
  shortiv 
  stated, 
  and 
  still 
  in 
  the 
  

   flasks, 
  were 
  tested 
  instead 
  of 
  the 
  'inoculated 
  fluids 
  for 
  the 
  

   carbon-dioxide, 
  the 
  veast 
  gave 
  90 
  mg. 
  in 
  an 
  hour, 
  the 
  bac- 
  

   teria 
  only 
  10 
  mg. 
  in 
  the 
  same 
  time. 
  

  

  After 
  each 
  test 
  a 
  bread 
  sponge 
  was 
  made 
  from 
  both 
  

   kinds, 
  that 
  is 
  200 
  grams 
  sterihzed 
  flour 
  was 
  put 
  into 
  a 
  flask 
  

   and 
  with 
  the 
  flour 
  a 
  nutrient 
  solution, 
  consisting 
  of 
  150 
  c.c. 
  

   potato-broth, 
  2 
  grams 
  salt, 
  and 
  8 
  grams 
  sugar. 
  The 
  bread 
  

   sponges 
  were 
  then 
  placed 
  in 
  a 
  vegetation 
  chamber 
  and 
  kept 
  

   at 
  uniform 
  temperature 
  of 
  84-86° 
  F: 
  (29-30° 
  C), 
  for 
  about 
  

   twenty-four 
  hours. 
  At 
  the 
  end 
  of 
  that 
  time 
  the 
  veast 
  sponge 
  

   had 
  run 
  well 
  and 
  uniformly, 
  but 
  the 
  bacteria 
  sponge 
  invari- 
  

   ably 
  showed 
  a 
  separation'of 
  the 
  flour 
  from 
  the 
  liquid, 
  the 
  

   Hour 
  going 
  to 
  the 
  bottom 
  of 
  the 
  flask, 
  and 
  a 
  layer 
  of 
  clear 
  

   nquid 
  remaminp-on 
  tViP 
  c,i,-rr.^« 
  

  

  m 
  u, 
  lacicmg 
  the 
  tough, 
  elastic 
  

   The 
  bacteria 
  dough, 
  though 
  not 
  

  

  P?n«.v 
  : 
  , 
  ""^""^ 
  ^'^^ 
  ^^^^ 
  ordinary 
  dough, 
  being 
  more 
  

   tnn 
  f 
  u 
  ^""^ 
  /-"' 
  ^""^ 
  smelling 
  somewhat 
  sweeter, 
  though 
  it, 
  

   too, 
  felt 
  as 
  If 
  It 
  contained 
  some 
  shortening. 
  

  

  1« 
  f 
  ""^^ 
  '^^^"^ 
  P^^^^^ 
  '^ 
  the 
  baking-pans 
  was 
  allowed 
  

   Zl 
  ?^ 
  T\ 
  ^'^ 
  *'°^^« 
  before 
  transferring 
  to 
  the 
  oven- 
  

  

  was 
  then 
  h^Uc^A 
  ^^- 
  ^ 
  ^- 
  . 
  - 
  ^ 
  ^ 
  n 
  tt* 
  /ri.Q- 
  

  

  to 
  rise 
  for 
  

  

  176° 
  C) 
  '^^ 
  ^ 
  temperature 
  bf 
  28(^350" 
  F. 
  (U 
  

  

  of 
  iTilft/.?"^ 
  ^""^-^i 
  '"^ 
  ^'''^'y 
  ^ase 
  showed 
  a 
  greater 
  degree 
  

   war^oa^^^^^^ 
  ^y 
  it« 
  bulk, 
  than 
  the 
  other, 
  but 
  

  

  Cavities 
  Th"" 
  k'"'"'^-^' 
  ^^^^^ 
  ^^^d 
  with 
  numerous 
  large 
  

   risen 
  h'.d 
  Jft 
  ^^^^^"^ 
  bread, 
  though 
  apparently 
  not 
  so 
  well 
  

   of 
  larcre 
  cavftr' 
  '^'''''''' 
  '''''^ 
  ^^^ 
  ^^e 
  occasional 
  occurrence 
  

  

  pared 
  bfSh"^ 
  flour 
  used 
  in 
  all 
  the 
  experiments 
  was 
  pre- 
  

   for 
  four 
  to 
  , 
  i 
  ;^^"g 
  }' 
  ^^ 
  ^n 
  oven 
  two 
  or 
  more 
  hours 
  a 
  day 
  

   of 
  i?o-22o° 
  F 
  ?//'' 
  ^^o"^^^^^ 
  being 
  kept 
  at 
  a 
  temperatur 
  

   25c^oo'f 
  Lf-'?5;C.). 
  The 
  oven\vas 
  then 
  raised 
  t 
  

   completed.' 
  ^^'^-^9° 
  C), 
  for 
  an 
  hour 
  and 
  the 
  sterilization 
  

  

  The 
  utensils 
  used 
  were 
  in 
  all 
  cases 
  sterilized 
  by 
  heat, 
  

  

  