1894,] Botany. 343 
BOTANY. 
Holophytes and Hysterophytes.—For some time I have been 
using in my lectures, an ionally in some botanical writings which 
have not yet appeared in print, the two words here given. 
Every botanist has felt the need of a word which should express 
what we mean when we say “ a green plant,” or a “ chlorophyll-bearing 
plant,” and he has felt even more the need of a single term to express 
what he means when he says a “ parasite or saprophyte, ” a “ parasitic 
or saprophytic plant,” or a “chlorophyll-less plant.” The terms I 
have used are not strictly new. We already have “holophytic” with 
precisely the meaning I would give this form of the word. Hystero- 
phyte has often been used with nearly the meaning I would restrict it 
to, and its older use has practically become obsolete. The words may 
well be restricted then as follows: “holophyte,” a chlorophyll-bear- 
ing plant, which is neither parasitic nor saprophytic, i. e., an indepen- 
dent plant so far as its nutritive functions are concerned ; “ hystero- 
phyte ” a chlorophyll-less plant, either a parasite or a saprophyte, i. e., 
a dependent plant so far as its nutritive functions are concerned. The 
etymologies are so evident that I need not give them here. _ 
CHARLES E. Bessey. 
The Microorganisms of Fermentation.’—The name of Pro- 
fessor Emil Chr. Hansen is connected with a reform in the industry 
based upon fermentations. The reform is spreading all over the civil- 
ized countries, and it is gradually entering into the wine-industry, and, 
recently, into the manufacturing of vinegar. Hansen’s principle is to 
work in the brewery with pure yeast, and this principle will doubtless 
be extended to other manufacturing trades the underlying causes of 
which are life-activities of microörganisms. 
The famous Carlsberg Laboratory, where Hansen works, and from 
where the Kjeldahl nitrogen method sprung, could, a few years ago, 
not accomodate all of the students that came from all parts of the 
world. Consequently Hansen’s collaborator, Alfred Joergensen, 
‘Edited by Prof. C. E. Bessey, University of Nebraska, Lincoln, Nebraska, 
*Joergensen, Alfred; Microdrganisms and Fermentation. New edition, translated 
from the re-written and much enlarged third edition in German by Alex. K. Miller, 
Ph. D., F. I. C., and E. A. Lennholm, and revised by the author. With 56 illustra- 
ot London, F. W. Lyon, Eastcheap Buildings, E. C., 1893. (pp. VIII + 257, 
