INTRODUCTORY 



References 



Klocker, Die Gahrungs Organismen (translated into English). 



Hansen (translated by Miller), Practical Studies on Fermenta- 

 tion, London, 1896. 



Jorgensen, Microorganisms and Fermentation, London, 1900. 



Green, Soluble Ferments and Fermentation, Cambridge, 1901. 



Lafar, Handbuch der technischen Mykologie, Jena, 1905 8. 



Marshall, Microbiology, Philadelphia, P. Blakiston, Son & 



Co., 1911. 

 Apparatus needed in addition to the list on p. 5: 



Fermentation tubes 24 



Erlenmeyer flasks, 150 c.c. each 24 



Stender dishes 10 



Glass tumblers 10 



SECTION i 

 PREPARATION OF CULTURE MEDIA 



Prepare 25 tubes of each of the following media: 



Meat extract agar, partly for slants and partly for 

 plating. 



Dextrose agar. 



Litmus milk. 



Liquid beerwort. 



Beerwort agar for plating. 



Beerwort gelatin. 



Also fill 12 Erlenmeyer flasks with 50 c.c. beerwort 

 each, and 



Meat extract broth 5 tubes. 



Beerwort may be sterilized in a cask in the follow- 

 ing manner: Fit a cork with two holes in the bunghole 



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