DESCRIPTION 01 \\ . \>TS. 27 



Laboratory No. 72. A yeast isolated from wine lees obtained from 

 Alsace. (Jermany, and labeled kk Fine Champagne." 



Laboratory No. To. A yeaM isolated from a culture from the In- 

 stitute La (laire. France. This was labeled " Saiiternes," and ha> 

 proven to have good qualities for making sparkling cider. 



Laboratory No. 74. A yea-t isolated from a culture received iVom 

 (he same source as above. It was labeled u Vallee d'Auge." This 

 yeast makes a specially good dry cider. 



Laboratory No. 76. A culture of S. /W//vV///. rr.viv.-d IVom the 

 U. S. Department of Agriculture. 



Laboratory No. 86. A yeast isolated IVom mixed apple juice at 

 Blacksburg, Ya. 



Laboratory No. 87. A yea>t isolated from Yellow Newtown (.!/- 

 bemarle Pippin) apples, Blacksburg, Va. 



Laboratory No. 88. A yeast isolated from the same fruit as No. 07. 



Laboratory No. 89. A yeast isolated from Norton Virginia grape. 

 Blacksburg, Va. 



Laboratory No. 90. A yeast isolated from Norton Virginia grape, 

 same source as No. 89. 



Laboratory No. 91. A yeast separated from apple juice taken from 

 the cider mill at Blacksburg, Va. 



Laboratory No. 92. A yeast isolated from the same source as No. JU. 



Laboratory No. 93. A yeast isolated from the fruit of Hyslop crab 

 apple. The colonies of this yeast grow in coagulated masses. 



Laboratory No. 94. A yeast isolated from the same source as No. 

 93, the colonies of which do not grow in coagulated masse-. 



Laboratory No. 96. A yeast separated from Norton Virginia grape, 

 the colonies of which grow in coagulated masses. 



Laboratory No. 97. A yeast isolated from Soulard crab apple at 

 Blacksburg, Va. The colonies grow in coagulated masn -. 



Laboratory No. DO. A Torula from a specimen of Lankford apple, 

 Blacksburg, Va. 



Laboratory No. 100. 8<i<-<-lt<n-(>iii I/<TX a j>' ulatnx isolated from Hy^ 

 lop crab apple, Blacksburg, Ya. 



Laboratory No. 101. A yeast isolated from Scuppernong wine made 

 in Virginia. 



Laboratory No. 102. A yeast isolated from the same source as 

 No. 101. 



Laboratory No. 103. A yeast isolated from mixed apples, Blacks- 

 burg, Va. 



Laboratory No. 106. A yeast isolated from a bottle of finished cider, 

 made at Blacksburg, Va. 



Laboratory No. 110. Torula separated from Soulard crab apple, 

 Blacksburg, Va. 



