A VALUABLE PAPEK ON MALT, 
which this animal is found, is evaporated, the 
latter contracts after death into globules. These 
possess at first their transparency at the ex- 
tremities, which correspond to the head and 
tail ; but gradually they contract into a ring sur- 
rounded by other globules, and assume an ap- 
pearance resembling Protococcas ; only it is 
mucilaginous when united in large masses, and 
is therefore more like Palmella, 
At this time an Oscillatiria begins to ap- 
pear, which Kutzing terms brevis. It is always 
the same plant. The author confirms the ac- 
curacy of the observation of Treviranus with 
regard to the motion of the sporuies of algae. He 
observed the motions of millions of globules 
while examining the Draparnuldia piamosa, 
ina glass of water. Under the microscope he 
noticed, that as the green border (which was 
formed on the second day after depositing the 
plant in water), increased, the filaments of the 
Draparnuldia, lost their green colour and be- 
came hyaline, and the globules resembled then 
the CynibeLla (Frustu’ia.) These movements 
somewhat resemble those of pollen in spirit of 
wine, camphor in water, &c., but they are of 
longer duration. By keeping a Protococcus 
which was seated on sandstone constantly wet, 
the globules became connected, filaments were 
formed, and a conferva produced, which he 
calls tenerrima {C Muraiis Spreng.) This 
plant is found in the waters of reservoirs, and 
is transformed into an alga of a superior order, 
the Incderma, Kutzing observed the Aly- 
sphceria flavo-virens to be produced froin the 
protococcus viridis, by the conversion ol the 
globules into dichotomous filaments. 
He found likewise, that by examining the 
structure of the Parmelia pcirietina, it is ob- 
served, that the globules of the Protococcus 
viridis which occurs on trees along with the 
lichen, enter into its frond, and that the latter 
is the first state of the lichen. Upon the upper 
part oftrunks of trees, we observe the Parmelia 
parietina. At the base we notice filaments of 
Protonema, which are generally converted into 
Orthotrichum, Plypnum and other mosses. 
Kutzing has distinctly observed these threads 
of Protonema formed by globules of Protococcus> 
These globu’es swell, being filled in the intenor 
with a green liquid, and are gradually expanded 
into filaments. It appears that the formation of 
Alysphccria does not necessarily precede that 
ofihe lichens, but that it is an independent struc- 
ture. Kutzing observed the Barbula muraiis 
a moss, produced from Protonema and also 
from a Protococcus. The genera Zygnema and 
Alongeotia are generally found in shallow water. 
When the water containingthese plants is evapo- 
rated, the Conferva quadrangula appears 
From the Mongeotia genuflexa in this way pro-, 
ceeds the Riccid crystallina. From his ob- 
servations Kutzing infers 
1. The formation of organic matter cannot 
take place, except from elements of other organic 
in-inciples already dissolved. 
2. Simple globules ( Cryptococctis Palmella 
and Protococcus), may produce difierent plants 
according to the influence of light, air and tem- 
perature, 
3. The superior algee are plants ot very 
simple structure, 
4. The same superior .structure may be r>rodu- 
ced from original structures altogether different. 
Thus, the Barbula muraiis, is formed from 
the Protonema which comes from a Protococ- 
cus, and again proceeds from the remains of the 
dried Palmella hotryoides, without passing 
through the stage of Protonema. — Records of 
Science, 1835, 
ON MALT. 
By Rorbet D. Tho.iison, M. D. 
At a time when so much excitement exists 
in regard to the subject of Malt, it will not, 
perhaps, be considered a superfluous under- 
taking if I attempt to lay before my readers 
an outline of the process to which grain is 
subject before it acquires this designation. 
A knowdedge of the peculiarities of this 
interesting process is important in a double 
point of view, because it affords a remarkably 
beautiful specimen of the chemistry of nature, 
and because its product forms a stap’e com- 
modity of British manufacture, no less than 
forty millions of bushels of malt being an- 
nually consumed in the United Kingdom, 
which, at 6 )s. per quarter, exceeds in value 
the large sum of £ 24,000,000, and contributes 
a revenue to Government at 2 j?. Id. per 
bushel of more than £ 5,000,00 ) per annum. 
It would throw no light upon the chemical 
nature of malting if we were to endeavour to 
investigate the history of its discovery, be- 
cause the changes which grain undergoes 
during the stages of the process, are not yet 
fully developed ; and we are, therefore, led 
to infer that the introduction of this prepara- 
tory step to fermentation was the conse- 
quence of some accidental observation. 
It is sufficiently well known indeed that 
the method of inducing the vinous fermen- 
tation was understood at a very early period. 
Thus the Chinese distil samshoo, an ardent 
spirit, (and we are sure that any practice 
which exists among them is of very high 
antiquity) from rice and the roots of plants, 
and the savages of the Pacific Ocean prepare 
a similar product from the masticated roots 
of herbs. 
The Abyssinians have long been in the 
habit of fermenting the husks and stones of 
grapes, and distilling the brandy which is 
highly concentrated through a hollow cane 
called shambacco.'^ And the _ Germans, at 
the earliest period to which their history car- 
ries us, were so partial to fermented liquor, 
that they believed if they obtained the favour 
of their divinity (Woden) by their valour, 
they should be admitted after their death 
into his hall, and reclining on couches, should 
regale themselves with beer from the skulls 
of their enemies whom they had slain in 
battle, f 
But for these objects malting is not neces- 
sary, for even in this country much spirit 
• Pearce’s Travels, i. ’iST. 
t Hume’s History of England, i. 31. 
