DESCRIPTION 01 YKASTS. 25 



DESCRIPTIVE LIST OF YEASTS AND OTHER ORGANISMS." 



[The more valuable yeasts here mont inned are furnished in siu:iil quantities, 

 with instructions for their use, to persons desirous ,,r experiment in- with 

 them.] 



Laboratory No. 8. A yeast isolated by the writer from French ri< In- 

 obtained at St. Ouen de Thouberville, France. 



Laboratory Nos. 9 to 44, inclusive, are ye;M- i-ohned from tin- 

 same source as the above. 



Laboratory No. 45. A German wine yeast purclia-ed from the 

 Royal Pomological Institute, at Geisenheim. Tin- yeaeri is one of the 

 regular collection used for wine making in the Rhenium and is 

 known as " Assmanshausen." It is especially recommended for red 

 wines. 



Laboratory No. 46. A yeast purchased at Geisenheim, as above, 

 and called " Bordeaux" yeast. It was derived from a French wine 

 and is used by the Germans for the fermentation of red wine. 



Laboratory No. 47. A yeast purchased from the same source as the 

 above, and known as " Champagne Ay." It is used for the finishing 

 of champagne wines and was derived from a French source. 



Laboratory No. 48. A German yeast from the laboratory at Gri- 

 enheim, known as " Laureiro." It was derived from a German source 

 and is used for sweet wines. 



Laboratory No. 49. A yeast obtained from the Geisenheim labora- 

 tory, known as " Liebfrauenmilch," and used for white wines. It 

 was obtained from the German wine of like name. 



Laboratory No. 50. A German yeast obtained from Geisenheim, 

 known as " Piesport." It is used for making apple wines. 



Laboratory No. 51. A German yeast from the laboratory at Geis- 

 enheim, known as " Rudesheimer-Berg." This yeast *M obtained 

 from the Rudesheimer wine and is used for white wines and for 

 apple wine. 



Laboratory No. 52. A German yeast obtained from the laboratory 

 at Geisenheim, known as " Schloss-Vollrads." It is also used for 

 white wines and apple wines. 



Laboratory No. 53. A German yeast obtained from the Geisen- 

 heim Laboratory and known as " Steinberg." It is one of the best 

 known yeasts of the Geisenheim Laboratory and is used for white 

 wines. 



Laboratory No. 54. A German yeast obtained from the Geisen- 

 heim Laboratory and known as " Ungarn " (Menes) and ifl n^-d for 

 sweet wines. 



"Where not otherwise specified, the organisms mentioned were isolated by 

 author. 



