PLAyr.S WHICH CALSE DhUAl' 



.jy-j 



examine it under tlie microscope and make out its 

 structure (Fig. 218). 



We now see that slender threads growing over the 

 surface of the bread send out root-like branches at 

 frequent intervals, and that from these points stalks 



21G. More advanced stage of spore formation. 



arise, bearing at their ends round bodies (about as big 

 as the head of a ^-ery small pin) which are at first white, 

 and later turn dark. On examining with the high power 

 of the microscope, we see that each of these bodies 

 (Fig. 219) has a chamber (crescent-shaped in section) 

 full of small round spores, which become dark as they 

 ripen (crushing by pressing on the cover- glass with a 

 pencil-eraser helps to bring out these points). 



Try to find the youngest stages you can of these 



