294 R. T. BAKER AND H. G. SMITH, 
When carefully crystallised from water the crystals obtained — 
are larger and better defined than when obtained from alcohol, 
being in rhombic prisms. Besides the crystals of mannite there 
is seen to be present minute organisms of a beaded structure, 
and requiring high powers to bring them out. 
These spherical or egg-shaped bodies have no action on polarized 
light, but have a dark outer rim and a light nucleus within. 
They were not coloured blue by iodine.! These bodies resist the 
action of water at 100°C. Their appearance is illustrated in 
Plate 22, tig. 2. 
By careful determination of these organisms, using a high 
power objective, it was seen that when placed in a dilute aqueous 
solution of cane sugar under a cover glass, that they bore a strik- 
ing resemblance to the ferments allied to the yeast plant. They 
continued to slowly multiply by increasing from the centre. 
The original cell expanded and opened out, the minute fresh cells 
passing into a separate existence. | 
It appears remarkable that this ferment should exist in such @ 
large quantity in this manna, and we have much pleasure in 
bringing it under the notice of the members of this Society. We 
consider that it may, perhaps, in some way, be responsible for the 
presence of the mannite found in the manna,” but at present we 
are not in a position to say definitely. Meanwhile we bring it 
under the notice of bacteriologists and biologists generally, so that 
investigations may be made respecting it. We suggest that per- 
haps it may be new to science, and its investigation may therefore 
be of some importance. From our short investigation we think 
that this ferment or fungus belongs to the Saccharomyces. 
ae 
1 It may be as well to mention here that the manna does not contain 
starch in any degree. Several attempts were made to determine, if 
possible, the presence of this substance, but in no instance could it be 
detected, so that starch is not present in the manna 
2 Mannite may be produced in considerable quantities by the fermen- 
tation of cane sugar.—Journ. Chem. Soc., xxxvui1., p. 100, and several © 
other references. ; 
