12 Transactions of the coe 
In several instances the fermentation in wine juice was started 
by the addition of brewers’ yeast. 
The juice was prepared from foreign red grapes, and the per- 
centage of glucose was made up in one instance to 36 and in another 
to 31 per cent. To each sample, which consisted of about two 
quarts, 250 grains of brewers’ pressed yeast were added, and the 
fermentation was conducted in a chamber at a temperature of 
70° Fahr. On the third day a small quantity of fresh husks of 
English hot-house grapes with pulpy matter attached was added 
to each sample, to ensure, as was thought, sufficient fermentative 
ower. 
é At the end of fourteen days the samples contained respectively 
13°23 and 15-91 per cent. of alcohol, and at the end of a month 
the percentages were 13°76 and 15°96, being only an increase 
during the interval of *53 in the former case, and ‘05 in the latter, 
so that it was obvious the fermentation in both was completely 
suspended. 
The wine was then carefully drawn off, and a sugar solution 
was added to each residue, and the flasks were replaced in the fer- 
menting chamber. In a few days a brisk fermentation commenced 
in both, samples, and at the end of a week they contained 7 and 
6-5 per cent. of alcohol respectively, thereby showing that the fer- 
mentative power was not exhausted, and that the stoppage of the 
fermentation was due to some other cause. 
Now it must be observed that the fermentation had proceeded 
to a considerable extent before the yeast cells natural to the grape 
juice had time to develop, and there is no doubt that the alcohol 
previously generated seriously affected their growth and propaga- 
tion. 
An experiment. which was made on another sample will perhaps 
tend to explain this. 
A wine juice made up to 36 per cent. of glucose, and from which 
the greater part of the husks and pulpy matter had been separated, 
ceased to ferment when the alcohol had reached 15-97 per cent. 
With a view of trying to push the fermentation further, a quantity 
of fresh husks and pulpy matter was added, which had the effect. of 
reducing the proportion of alcohol present to 13°93 per cent. The 
sample was then successively tried in a chamber kept at a tem- 
perature of 68° and 80° Fahr., but no further fermentation could be 
induced, a result which would appear to indicate that to obtain a 
good and an exhaustive fermentation the cells require to develop 
naturally in the juice, and become gradually acclimatized to the 
successive changes of conditions produced during the progress of the 
fermentation. 
Effect of Change of Soil_—A few experiments have been made 
