ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 75 
several species of Gyninosporangium , chiefly G. Sabinse, juniperinum, and 
tremelloides ; oidium of the apple by Erysiplie Tuckeri and other ill- 
defined allied species. (3) Diseases of the fruit cancer is due to the 
attacks of Fusicladium dendriticum ; dry-rot (pourriture) to Monilia 
fructigena. (4) Diseases of the root : — the disease known as “ pour- 
ridie,” or “ blauc desracines” is produced by the rhizomorphous form of 
Agaricus melleus. Fermentation of the roots is a phenomenon due to 
asphyxia (want of oxygen) in living cells, containing sugar, causing the 
splitting up of this substance into alcohol and carbon dioxide, without 
the presence of any microbe. The insects which are destructive of 
apples and pears are also described, and remedies suggested for the 
various diseases. 
Discriminating and Photographing Yeasts.* — Herr P. Lindner points 
out that stroke cultivations on wort-gelatin render it possible to dis- 
tinguish between different yeast races, though their discrimination is 
easier effected by means of the giant colony. The ordinary view is that 
this shape of yeast-colonies is incapable of affording a diagnostic cri- 
terion, owing to their great similitude. The author, however, shows 
that this is only true for small colonies. 
If yeast races be cultivated in flasks containing strong wort-gelatin 
until the colonies are very large, the shapes of these giant colonies are 
characteristic. The form and appearance of the colonies was fixed by 
photography, by which the differences among the colonies was per- 
manently recorded. Zirconium light was used for illumination. The 
author also alludes to a “ negro yeast,” isolated from pombe. This 
might be called a “ fission-yeast ” as it does not sprout but divides into 
two halves by the pushing in of a partition. Each half, after division, 
grows up to the same size as the mother-cell. Spores are formed, and 
it ferments wort very well. 
Influence of different Wine Yeasts on the Character of the Wine.j — 
Herr T. Kosutany mentions that at the present time the presence of 
the Phylloxera has been ascertained in 1717 parishes in Hungary, and 
that the attempt to repair the devastation produced by this insect by the 
introduction of American vines (plants resistant to the pest) has failed, 
owing to the disagreeable after-taste of wine made from these grapes. 
The author attempted to determine to what factors the character of a 
wine was due — whether they were primary, i.e. connected with the must, 
or secondary, i. e. set up during fermentation. Of course, if they were 
primary, they were inevitable, but if secondary, they might be pre- 
ventive. Wine must made from Hungarian grapes, and containing 
22 • 1 per cent, of sugar, was inoculated with various kinds of wine yeasts, 
and then fermented. The wine thus made showed notable differences 
not only in chemical composition — e. g. with the same must Meneser 
yeast produced 9*43, and Griinweltliner yeast 10-77 per cent, of 
alcohol — but also in bouquet, odour, and taste. 
The author hopes that, by pursuing this line of investigation, a 
* Wocbenschr. f. Brauerei, 1891, p. 815. See Centralbl. f. Bakteriol. u. Para- 
sitenk., xii. (1892) pp. 250-1. 
t Landw. Versuchsstationen, 1892, p. 217. See Centralbl. f. Bakteriol. u. Para- 
sitenk., xii. (1892) pp. 301-2. 
