178 
EDITORIAL.  PEREIRA'S  MATERIA  MEDICA. 
somewhat  pyri  form,  transparent,  nucleated  cells,  varying  in  size  from  l-7500th 
to  l-2500th  of  an  English  inch.  The  nucleus  appears  to  me  to  consist  of  a 
mass  of  granules  or  nucleoli  of  unequal  size  ;  some  of  the  larger  ones  are 
highly  refractive  and  probably  contain  oily  or  fatty  matter.  The  nucleoli  are 
called  by  Turpin,  globuline  Sy 
il  It  is  well  known  that  a  pure  solution  of  sugar  will  not  undergo  fermenta- 
tion when  exposed  to  the  air,  but  a  saccharine  vegetable  juice  which  contains 
albuminous  matter,  (as  the  juice  ot  the  grape),  suffers  spontaneous  fermenta- 
tion, and  this  process  always  begins  with  the  formation  of  yeast  cells. 
<£  By  some  it  is  assumed  that  these  arise  from  yeast-germs  floating  in  the 
air,  and  which  meet  with  a  fit  receptacle  for  their  development  in  the  vege- 
table juice,  germinate  and  grow,  and  effect  vinous  fermentation.    By  others 
their  production  is  ascribed  to  a  generatio  primativa. 
<4Turpin  was  of  opinion  that  there  are  three  sources  or  modes  of  production  of 
Fig.  181. 
Fig.  282. 
the  yeast  plant: 
1st,  the  transfor- 
mation of  globu- 
lin into  yeast 
cells;  2d,  bud- 
ding or  the  sepa- 
ration  of  the 
joints  of  monili- 
form  stems :  3d, 
the  escape  of 
spores  (globulins 
Cell  from  the  albumen  of 
barley  containing  starch 
grains. 
seminuliferes),  from  the  interior  of  the 
cells.  Mitscherlich  admits  the  two  latter 
modes  of  growth. 
11  The  amylaceous  particles  contained 
in  the  cells  of  the  albumen  of  barley  (see 
figures  l8l  and  182)  are  called  by  Turpin,  globuline.  The  transformation  of 
these  is,  according  to  the  same  authority,  the  primitive  origin  of  beer 
yeast.  Dr.  Lindley  partly  confirms  Turpin,  for  he  states  that  he  has 
seen  these  smaller  granules  sprout  during  fermentation  ;  and  he  adds,  that 
they  have  at  Jhat  time  lost  all  their  starch,  for  iodine  produces  no  sensible 
effect  on  their  color. 
"  Turpin  states  that  35  lbs.  of  dried  or  pressed  yeast  produced,  during  the 
Turpin's  globuline  of  barley. 
brewing  of  5700  litres  [1500  gal- 
lons] of  beer,  247  lbs.  of  dried 
or  pressed  yeast ;  that  is  an  actual 
increase  of  212  lbs.  of  new 
yeast." 
Of  the  remaining  Cryptogamias 
we  will  merely  allude  to  Lyco- 
podium  clavatum.  Even  this 
comparatively  unimportant  article 
has  received  the  minute  attention 
of  the  author,  its  botany  and 
structure  investigated,  and  the 
various  sophistications  and  adul- 
terations exposed.  Fig.  199  ex- 
hibits a  magnified  view  of  the 
Fig.  199 
sporules  or  grains  of  Lycopodium  clavatum. 
Sporules  of  Lycopodium  clavatum, 
(highly  magnified.) 
