Spermogonia and the socalled Spermatia. 15 
into my culture; in fact, De Vauréal* has suggested that 
yeast-spores are simply the spermatia of Uredines. By 
frequent repetition the result was always the same—the 
so-called spermatia budded in the same manner as Saccha- 
romyces spores. Mr. A. Lister has observed the same 
budding with the spermatia of Acidium albescens, of which 
process he sent me an excellent figure made by him in 
1873 (Plate I. Fig. 10). In 1883, I made a number of 
cultures in which honey instead of sugar was employed ; 
with this substance the germination is much more active 
and prolific, the budding spores often remaining in yeast 
colonies, attached by their ends in chains of half a dozen or 
more. I have germinated the spermatia of the ecidio- 
spores on Bellis perennis, Ranunculus bulbosus, R. ficaria, 
Anemone coronaria, Lapsana communis, and some others. 
The older germinating spores present two nuclei of notice- 
able size. Not only are the spores budded in linear series, 
but also from these chains young spores are developed 
laterally, from the point of union where two older ones 
meet (Plate I. Figs. 12-16). This budding goes on con- 
tinuously, but not with the same rapidity as with Saccha- 
romyces, nor, as far as my observations go, to the complete 
exhaustion of the saccharine material. Probably these 
changes in the fungus are accompanied by the production 
of alcohol, but I was unable to detect it in any of my 
cultures. When the Uredine yeast-spore falls to the bottom 
of the fluid, it is excluded from the air and does not further 
change; whereas if a small number of Saccharomyces 
spores be placed in a saccharine fluid, they rapidly multiply 
themselves until all the sugar disappears, while the Uredine 
spermatial cultures, at the end of several days, retain their 
sweet taste. Attempts to produce alcohol from brewers’ 
* De Vauréal, “ Schutzenberger on Fermentation ” (1876), p. 61. Inter- 
national Scientific Series, vol. xx. 
