“Furthermore, the particular flavour and peculiar odours of cheeses, as Camembert, Stilton, and Roquefort, have to be obtained, and this is secured, for instance, by cultivating a certain fungus, Penicillium, on bread, and purposely adding it to Roquefort. This is found to destroy the lactic and other acids, and so enables certain bacteria in the cheese to set to work and further change the medium; whereas in another kind of cheese the object is to prevent this fungus paving the way for these bacteria. Another kind of bacillus has been discovered which gives a peculiar clover aroma to certain cheeses. “It is thought that more definite results will be obtained by the investigation of the manufacture of the vegetable cheeses of China and Japan, which are made by exposing the beans of the leguminous plant, _Glycine_--termed soja-beans--to bacterial fermentations in warm cellars with or without certain mould-fungi. Several kinds of bean-cheeses are made in this way, known by special names. They all depend upon the peculiar decompositions of the tissues of the cotyledons of the soja-beans, which contain 35 to 40 per cent. of proteids and quantities of fatty matter. The softened beans are first rendered mouldy, and the interpenetrating hyphæ render the contents accessible to certain bacteria, which peptonise and otherwise alter them. There is the further question of the manufacture of vinegar by fermentation, of the preparation of soy from a brine extract of mouldy and fermented soja-beans, of bread-making, and other equally interesting manufactures.” Results of De Bary’s Investigations in Parasitism. “When the idea of parasitism was rendered definite by the fundamental distinction drawn by De Bary between a _parasite_ and a _saprophyte_, it soon became evident that some further distinction must be made between _obligate facultative_ parasites and saprophytes respectively. De Bary, when he proposed these terms for adoption, was clearly alive to the existence of transitions which we now know to be numerous and so gradual in character that we can no longer define any such physiological groups. Twenty years ago penicillium and mucor would have been regarded as _saprophytes_ of the most obligate type, but we now know that under certain circumstances these fungi can become parasites, and the borderland between facultative parasites and saprophytes on the one hand, and between the former and true parasites on the other, can no longer be recognised.” In 1866 the germ of an idea was sown which has taken root and extended. De Bary pointed out that in the case of lichens we have either a fungus parasite on an algæ, or else certain organisms hitherto accepted as algæ are merely incomplete forms.