28 ' FERMENTING POWER OF PURE YEASTS. 



Laboratory No. 121. Mycoderma separated from Ives grapes, 

 Blacksburg, Va. 



Laboratory No. 124. A yeast from Ives grapes, Blacksburg, Va. 



Laboratory No. 130. A yeast separated from Hock wine, from 

 Charlottes ville, Va. 



Laboratory No. 135. A yeast from Quaker Beauty crab apples, 

 Blacksburg, Va. 



Laboratory No. 136. A beer yeast named "Joliet No. 1," from 

 Chicago, 111. A bottom yeast. 



Laboratory No. 137. A beer yeast known as " Indianapolis No. 2," 

 obtained from the same firm as No. 136. A bottom yeast. 



Laboratory No. 138. An ale yeast from the same firm as No. 136, 

 but isolated at Copenhagen, Denmark, by Hansen. A top yeast. 



Laboratory No. 139. An ale yeast from the same firm as No. 136, 

 but obtained at Sunderland, England. A top yeast. 



Laboratory No. 141. Aspergillus separated from apple must. 



Laboratory No. 142. Aspergillus from same source as No. 141; 

 appears to be different species. 



Laboratory No. 143. Aspergillus separated from Hyslop crab apple, 

 Blacksburg, Va. 



Laboratory No. 144. Penicillium separated from mixed apples, 

 Blacksburg, Va. 



Laboratory No. 145. Penicillium from Soulard crab apple, Blacks- 

 burg, Va. 



Laboratory No. 147. Dematium pullulans separated from a pre- 

 pared sugar solution, which accidentally became infected in the lab- 

 oratory. 



