HILGARD——NATURAL SERIES. 155 
thus it may, after all, turn out to be an organically architec- 
_ fo orm, Which might | best serve to spatially embody the 
ne BOCY 0 : 
thalline mould. Mushrooms and puff-balls, as well as superfi- 
cial : are merely its fructifications. As that of ferments, 
I consider the floating scum of free spores— Vappa. Cheese, 
likewise, is the o-chemic result of a fermentative mucor, 
the developments of which are indicated by the stratifications 
of ch putrid diffluence the sporous development ap- 
pears asa misty, supra-natant Vappa ; in dry ones, as a favoid 
In Tohene, the dry, pastous gay-colored tissue is entirely 
drawn to the surface as a membrane, and develops its per- 
fect form and fructification only in tight tet pe st > with 
ie Gy Fame 
one half d 
me awuriation of Parmelia, not a ‘Hyphomyces (Endl) 
“Lecidea” humosa Tfind; in a. ee specim tall“ 
be a eee her a 5 ste rangial Solorina scrobicle! In Col- 
the aqu Pectin Papuonnelia (Phylephoren), nees, con- 
