It was De Bary who impelled botanists to abandon older methods, and he who laid the foundation of modern mycology. Later on he pointed out that when the infecting germinal tube of a fungus enters a plant-cell, two phenomena must be taken into account, the penetration of the cell-walls and tissues, and the attraction which causes the tips of the growing hypha to face and penetrate these obstacles, instead of gliding over them in the lines of apparent least resistance. The further development of these two factors shows that in the successful attack of a parasitic plant on its victim or host these fungi can excrete cellulose-dissolving enzymes, and that they have the power of destroying lignine. Zopf has also furnished examples of fungi which can consume fats. There is, however, one other connection in which these observations on enzymes in the plant-cell promise to be of considerable importance, viz., the remarkable action of certain rays of the solar light on bacteria. It has been known for some time past that if bacteria in a nutrient liquid are exposed to sunlight they quickly die. The further researches of Professor Marshall Ward and other workers in the same direction have brought out the fact that it is really the light rays, and not high temperatures, that it is especially the blue-violet and ultra-violet rays, which exert the most effective bactericidal action. This proof depended upon the production of actual photographs in bacteria of the spectrum itself. Apart from this, the Professor demonstrated that just such spores as those of anthrax, at the same time pathogenic and highly resistant to heat, succumb soonest to the action of these cold light-rays, and that under conditions which preclude their being poisoned by a liquid bath. It is in all probability the action of these rays of light upon the enzymes, which abound in the bacterial cells, that bring about their death. The sun, then, is seen to be our most powerful scavenger, and this apparently receives confirmation in connection with Martinaud’s observations, that the yeasts necessary for wine-making are deficient in numbers and power on grapes exposed to intense light, and to this is due that better results are obtained in central France as contrasted with those in the south. “When we reflect, then, that the nature of parasitic fungi, the actual demonstration of infection by a fungus spore, the transmission of germs by water and air, the meaning and significance of polymorphism, heteræcism, symbiosis, had already been rendered clear in the case of fungi, and that it was by these studies in fermentation, and in the life-history of the fungus Saccharomyces, that the way was prepared for the ætiology of bacterial diseases in animals, there should be no doubt as to the mutual bearings of these matters.” Industrial uses of Fungi and Saccharomycetes.