1 4 Marshall Ward and Dunlop, 
F. The hard endocarps of the above six fruits (. E ) were 
taken separately and treated exactly as in E. 
The endocarps floated, and slowly tinged the water pale 
yellow 1 . The pale yellow solution remained perfectly clear 
even after twenty-four hours. 
G. The seeds from the above six fruits (there were eleven 
good large ones) were separately treated with cold water &c., 
exactly as in E, 
All floated. The water remained perfectly transparent and 
colourless even after twenty-four hours. After thirty-six hours 
I noted a slight turbidity: this increased rapidly, and was 
found to be due to Bacteria. 
H. Six fruits were dissected, and the outer pericarps alone 
taken, and boiled for five minutes in distilled water, then 
treated exactly as before. 
All fell to the bottom, and yielded the same deep clear 
golden liquor as in C. No precipitate or other change 
resulted, even after fifty hours. 
I. The hard endocarps of the above (H) six fruits were 
treated exactly as before, except that they were kept in 
glycerine (i vol. glycerine to i vol. water). All floated. No 
change occurred beyond a yellow tinge, as the glycerine 
dissolved the colouring matter. 
K. The twelve best seeds obtained from the six berries 
dissected ( H ) were placed in a test-tube and glycerine (as in 
I) added. All floated. No change occurred even after 
fifty hours. 
In the next series of experiments, I confirmed more 
exactly what is already to be seen from a comparison of the 
above. No precipitate appeared in C and D because the 
ferment was destroyed by the boiling : the absence of a 
precipitate in the case of E and H is simply due to the 
absence of the ferment — which exists in G and K, apart from 
the fermentable glucoside. E and / also contain no ferment. 
From the layer of cells lining their insides. 
