ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 
333 
Experimental Production of Russell’s Fuchsin-Bodies.* — Prof. F. 
Sanfelice reopens the question of the meaning of Russell’s fuchsin- 
bodies, which by most histological investigators were held to be of 
artificial origin. These fuchsin-bodies have been observed in malignant 
tumours and in chronic inflammatory products. During the past year 
the author has constantly met with them in cats inoculated with Sac- 
charomyces neoformans, but never in the tissues of normal cats. The 
appearance of the fuchsin-bodies seen in the tissues of cats infected 
with S. neoformans is well depicted in the coloured illustrations. 
The Blastomycetes are seen as round bodies lying free or within cells. 
The intracellular bodies are small and numerous. Those which are 
free are large and circular ; some are in the act of budding, while 
others are surrounded by a halo or capsule. The parasites are stained 
blue, and the nuclei of the tissue cells red. 
Cheese Ripening, j — Dr. 0. Johan-Olsen records very interesting 
experiences in the endeavour to ascertain the fungi which effect the 
ripening of cheese. The author’s results are quite different from those 
of other observers. Cheese is ripened by the symbiotic action of several 
fungi ; thus “ Gammelost ” cheese is ripened by the action of lactic acid 
ferments, by the symbiosis of Chlamydomucor easel sp. n. and Penicillium 
easel sp. n. J.-O., often, but not always, assisted by Dematium easel and 
Tyrothrlx i. 
The best cheeses are better without the last two, though some people 
prefer cheeses with characters imparted by these fungi. 
The author’s method of making cheese is as follows. As perfectly 
skimmed milk is no use, he adds 2 per cent, of unskimmed milk to the 
separated milk. The mixture is then pasteurised, cooled, and when 
placed in wooden vessels, pure cultures of lactic acid ferments, Mucor 
and Penicillium , are added. The temperature is kept between 16° and 
20°. When the correct degree of acidity is attained (18-20 per cent, with 
1/4 normal soda solution) the fermentation is stopped. The fermented 
milk is then thoroughly stirred, boiled, strained, and moulded. Before 
being moulded, Chlamydomucor easel , Mucor easel i, and Penicillium 
aromaticum easel are added. During the moulding the cheese mass 
should not be under 80°, and should then be allowed to stand for 
24 hours. 
The cheeses are then removed from the moulds and placed in a room 
where the air is dry, warm, and ventilated. After this the cheese may 
be altered to suit the taste of the consumers — that is to say, warmth 
aids Mucor fermentation, a moderated temperature Penicillium . If Mucor 
predominates, the cheeses are brown ; if Penicillium , green. If they are 
to be sharp they should be placed in cultures of Tyrothrlx or Dematium 
casei, and kept moist and warm for some days. In fact, the ripening 
process can be manipulated as desired. The average ripening time is 
6-7 weeks. 
The article is well illustrated. 
Production of Favus Cups by the Inoculation of a Pyogenic 
Trichophyton.! — MM. Sabrazes and Brengues record the* fact that a 
* Centralbl. Bakt. u. Par., l te Abt., xxiii. (1898) pp. 274-80, 311-18 (1 p].). 
t Op. cit., 2 t# Abt., iv. (1898) pp. 161-9 (6 pis. and 17 figs.). 
t Comptes Rendus, exxvi. (1898) pp. 1160-1. 
