In this manner we arrive at the confirmation of an idea entertained by most authors who have studied yeast closely—namely, that it must be an organ detached from some more complex vegetable form. We may also add that in the case of _saccharomyces_ the chains of filaments, both tubular and fusiform, and septate cells more or less pyriform originating in them, when attentively observed, remind us forcibly of the filamentous chains and spore-balls, or conidia of _mucor racemosus_ when submerged, so that one might suppose that the spore-ferment of our _dematium_ is itself an organ detached from some still more complex vegetable form, in the same way that conidia-ferment of _mucor racemosus_ belongs to that more complex fungoid growth. In the following passage De Bary uses, for the first time, the words _dematium pullulans_ (Hofmeister, vol. ii. p. 182, 1866). The German naturalist begins by citing the opinions of Bail, Berkeley, and H. Hoffmann, the first of whom maintains that _mucor mucedo_ becomes transformed into the yeast of beer, the second that yeast is a peculiar state of _penicillium_, and the third that it may be generated by fungi of very different nature, and especially by _penicillium glaucum_ and _mucor mucedo_. He goes on to say: “I have taken great pains to repeat the experiments of Bail, Berkeley, and H. Hoffmann, but I have never been able to confirm the results which they have stated, either in the case of growths in microscopic cells or in experiments performed in test-tubes with the purest possible substances—specially prepared solutions or must of wine and spores of penicillium, _mucor mucedo_, _botrytis cinerea_, &c.” On this point M. De Bary arrives at exactly the same results which we communicated to the _Société Philomathique_ and the _Société Chimique_ of Paris, as already given in Chap. IV. § 4, p. 128, note. M. De Bary goes on to say: “In researches of this kind it is difficult to eliminate two sources of error. On the one hand, it is beyond doubt that cells of ferment are actually scattered over everything, and that, consequently, they may easily get into the experimental liquid along with the spores that we sow, and so occasion mistakes. On the other hand, there are a great many fungi which develop budding processes similar to yeast, but incapable of producing fermentation, which yet in some cases spring directly from spores as well as from mycelium, especially we may instance _exoascus_. This last observation is especially applicable to the extraordinarily numerous variety of fungi which rank under the Dematiei and Sphaeriacei, and which I shall term, for convenience of naming, _dematium pullulans_.”[98]