ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 115 



with wood, when they branch freely and penetrate readily from cell 

 to cell and vessel to vessel. The perforation of the cell-wall takes 

 place by chemical means ; ferments being formed in the protoplasm 

 of the fungus, which disintegrate the part of the cell-wall with 

 which they come into contact. The larger hyphfe are often covered 

 by numerous granules or crystals of calcium oxalate, which remain 

 after the hyphas have disappeared. Development outside the wood 

 takes place only in moist air. 



The fructification of MeruUus lacrymans is very irregular in size 

 and form ; it makes its appearance in places where the mycelium 

 receives a small amount of light. It changes in colour, from white on 

 its first appearance to reddish and finally brownish-yellow ; the margin 

 always remains white, and exudes drops of fluid into moist air, like 

 the mycelium. As soon as the chalky character of the dense cushion of 

 mycelium indicates the commencement of the development of the 

 fructification, the ends of the hyphte which lie on the surface swell 

 into a club-shape and become basidia, which place themselves at 

 right angles to the surface, and develope the spores at their apices. 

 The spores are developed in the same way as in other Hymenomycetes. 



The author enters into considerable detail respecting the chemical 

 constitution of the fungus. The spores will not germinate in water, 

 the juice of fruits, or gelatin, except after the addition of urine, 

 depending on the presence of ammonia. The fungus has the pro- 

 perty of transporting water from one part of its mycelium to 

 another, which greatly adds to its destructive properties. It derives 

 its nourishment entirely from the wood among which the mycelium 

 penetrates, depriving it of its nitrogenous ingredients, which it finds 

 especially in the living cells of the medullary rays ; but its chief 

 food-material is cellulose. It takes up the ash-constituents of 

 its host directly by contact, while the organic nutrient substances are 

 absorbed by the help of a ferment. 



Polypoms Schweinitzii as a Parasitic Fungus.* — Herr P. 

 Magnus records an instance of the Weymouth pine, Pinus Strohus, 

 killed by the mycelium of this fungus, the large fructification of which 

 had appeared for many years on the root and base of the stem. The 

 mode of action of the mycelium is the same as that of the nearly allied 

 P. annosus. P. Schioeinitzii is not uncommon on Conifers, but always 

 on the root or base of the stem. 



Sour-Rot of Grapes.t — M. K. Portele, in reference to the cater- 

 pillar of the Tortrix uvana, which does much damage to grapes, finds 

 that if it attacks the hard berry, the berry becomes acid and harder ; 

 if, however, sugar has formed in the berry, then many ferments are 

 introduced into the mash, and the wine is deteriorated. If the worm 

 attacks ripe berries, then Penicillium glaucum and Aspergillus glaucus 

 form in the wound ; the growth of this mildew may close up the 

 entrance, when the whole contents of the berry rot, and quantities of 

 bacteria are produced, which destroy the mycelium. If the opening 



* Verliandl. Bot. Ver. Proc. Brandenburg, xxv. (1884) pp. viii.-x. 

 t Joum. Chem. Soc— Abstr., xlviii. (1885) pp. 1153-4. From Bled. Centr., 

 1885, pp. 403-4. 



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