26 FEKMENTING POWER OF PURE YEASTS. 



Laboratory No. 55. A German yeast from the Geisenheim Lab- 

 oratory, known as " Winningen," and is used for apple wine. 



Laboratory No. 56. A German yeast obtained from the Geisen- 

 heim Laboratory and known as " Zeltingen ; " it is used for apple 

 wines. 



Laboratory No. 57. A yeast separated from wine lees marked 

 " Bois de Terrior," from Alsace, Germany, separated at Blacks- 

 burg, Va. 



Laboratory No. 58. A yeast obtained from the same material as 

 above. 



Laboratory No. 59. A yeast separated from a culture received 

 from Institute La Claire. This culture was labeled " Bordeaux," 

 but proved, on examination, to contain several types. 



Laboratory No. 60. A yeast separated from wine lees, marked 

 " Borderies," from Alsace, Germany. 



Laboratory No. 61. A yeast separated from a culture from the In- 

 stitute La Claire, labeled " Champagne," separated at Blacksburg, Va. 



Laboratory No. 62. A yeast separated from a " Sparkling draft 

 cider " obtained from Rochester, N. Y. 



La I moratory No. 63. A yeast obtained from a cider received from 

 Huntington, Long Island, N. Y. This cider was of good quality, 

 and was made from Yellow Newtown (Yellow Newtown Pippin) 

 apples. 



Laboratory No. 64. A yeast obtained from a cider made from 

 Lady apples; same locality as No. 63. 



Laboratory No. 65. A yeast separated from a bottle of Pippin 

 cider made at Huntington, Long Island, N. Y., which had been in 

 glass ten years; same source as the above. This yeast was character- 

 i/o(l by its phenomenal slowness of action, and no amount of stimu- 

 lation under good conditions sufficed to restore it to normal activity, 

 yet it eventually fermented the must practically to dryni'-- . 



Laboratory No. <<. A yeast obtained from Pippin cider, one year 

 in bottle. This yeast proved to be one of the best American yeasts 

 i 'luted. From same locality as No. 65. 



Laboratory No. 67. A yeast isolated from wine made from Clinton 

 grapes. The wine was manufactured at Lawrenceville, Va. 



Laboratory No. 68. A yeast isolated from Concord wine, from the 

 >!iine source as No. 67. 



Laboratory No. 69. A yeast isolated from the same source as No. 67. 



Laboratory No. 70. A yeast isolated at Blacksburg. Va., from Ices 

 of wine marked " Fine Bois " obtained from Alsace, Germany. 



Laboratory No. 71. A yeast isolated from the same source as the 

 previous, and characterized by the fact that the cells remain in col- 

 onies, so that the liquor is not cloudy during fermentation. 



