444 BOTANICAL GAZETTE [DECEMBER 
The teleutospores are also exceptional in having the pore of the lower cell at 
the bottom rather than in the upper part. 
Two articles before us are of local interest,” but another, the last to be 
mentioned, brings out the interesting fact that the production of lateral 
flowering stems from the base of the common century plant, Agave Amert- 
cana,8 when the central shaft has been injured, was recorded as early as 1705 
—J.C.A 
THE ADVISABILITY of using pure cultures of yeasts in the process of 
fermentation in breweries has been clearly demonstrated by a number of 
writers. It has been suggested frequently that the same purity of yeasts is no 
less desirable in the manufacture of bread, and in order to determine whether 
this is true, Miss Katherine E. Golden has made a study of several commer- 
cial yeasts and their effects.“ It was found that almost all market yeast pack- 
ages contain corn or potato starch ; and that they are adulterated with alum 
which is added as an antiseptic against bacteria and molds. The bacteria 
were constantly present, however, and the molds in many of the packages. 
These greatly change the fermentative effect of the yeasts, and produce 
unpleasant odors which are indications of the less nutritious condition thus 
induced in the bread. 
Experiments were made to test the efficiency of various commercial 
yeasts, and of pure cultures made from the same. It was found that 
young cultures of pure yeast would bring a much greater fermentation 
in bread sponge in less than half the time required by ordinary market 
yeast. With such pure cultures the desired fermentation within the sponge 
is secured before there has been sufficient time for undesirable organ- 
isms to develop. This is not true with the yeasts usually employed, since by 
waiting for the necessary fermentation there occurs frequently a large and 
injurious growth of bacteria and molds which begin to induce putrefaction in 
the sponge. When pure and vigorous yeasts were used the bread was always 
sweet, and remained good much longer than when made with the adulterated 
cake. The flavors of good bread may be varied by the use of various kinds 
of yeasts. If the same care is used in this manufacture as is used in the 
2 Zweiter Bug zur Pilz-Flora von Franken. Abh. d. Nat. Ges. Niirnberg 
41: 23-57- pl. 7 
Ein weiterer Beitrag zur Kenntniss der Porbreltuiy der Thorea ramosissima 
Bory im mittleren Deutschland. Deutsch. Bot. Monatssch. 1898 : 17-18. 
73 Bliihen der Agaven an Seitentrieben, von Dr. Otto Kuntze. Mit Bemerkungen 
zu den Ae ga: Mittheilungen, von P. Magnus. Gartenflora 1898: 215-2! 16. 
™% GOLDEN, KATHERINE E,—(1) Yeasts and their properties. 8°. pp- 28. (2) 
_ On bread ae bread-making. 8°. pp. 22. Purdue University Monographs; Series 
relating to food, nos. § and 6, 1898. (3) Pure yeast in bread. Proceedings of 
Indiana Academy of Science 1897: 62-64. 1898. (Reprint repaged !) 
