Saccharomyces anomalies [Hansen). 241 
The property of inducing fermentation possessed by 
anomalus is absent in the case of E. decipiens. Perhaps this 
difference in behaviour need not be insisted upon as indicating 
a wide gap in the relations of these forms, for the behaviour 
of the various species of Saccharomyces with regard to different 
sugars, and even, as we have seen, the behaviour of different 
varieties of anomalus also, is so variable that it cannot be 
held to affect relationships higher than varieties. Still we 
find such films in many Fungi, and so cannot push the 
argument. 
From this comparison of the two species, while there is no 
ground for supposing that vS. anomalus is in any way a form 
of E. decipiens that has taken on a more or less permanent 
Yeast-like habit, yet there are indications of a relationship 
between the two species, and possibly a case could be made 
out for the view that the Saccharomycetes had their origin 
from the Exoasci, with such forms as S', anomalus and 
E. decipiens as connecting links, Ascoidea rubescens also, with 
considerably more divergent characters, being taken into the 
purview. As a matter of fact, however, no proof of the direct 
connexion between this or any true Yeast and a typically 
mycelial fungus has yet been brought forward. See Klocker 
and Schionning ( 22 ). 
In conclusion I should like to take this opportunity of 
stating that this work has been carried on in the Cambridge 
University Botanical Laboratory, by permission of Professor 
Marshall Ward, to whom my thanks are also due for his 
unfailing help and advice. 
Note. Since the above was in print I have been able to see a copy 
of Steuber’s paper ( 14 ) in the Centralblatt fur Bakteriologie, &c., 
Abth. II, Bd. VI, No. 7. The author describes four varieties of 
S. anomalus , which differ considerably with regard to the forms of the 
colonies on plate-cultures, temperature-limits for vegetative growth and 
spore-production, liquefaction of gelatine, and behaviour with various 
sugars. The 1 variety I ’ approaches most nearly the form described 
above. It ferments dextrose, laevulose, and saccharose completely, but 
