xiv FERMENT A TION. 



PAGE 



Whence come the Disease Yeasts ? .. .. .. .. .. .. 215 



The circulation of Sacch. apiculatus in nature .. .. .. .. 215 



Place of development and winter habitat of the true Saccharomycetes 21.7 



Open coolers . . . . . . . . . . . . . . . . 220 



Cask deposits, and the old-fashioned custom of getting a change of 



pitching yeast .. .. .. .. .. .. .. .. 221 



Mixtures of Different Species of Brewery Yeasts .. .. .. .. 221 



Main result .. .. .. .. .. .. 226 



Mycoderma cerevisitz .. .. .. .. .. .. 227 



Main result .. .. .. 231 



CHAPTER VII. 



ON THE PRESENT POSITION OF MY SYSTEM OF 

 PURE YEAST CULTURE. 



1. THE OBJECT OF THIS REVIEW 232 



2. LOW-FERMENTATION BREWERIES ..234 



3. HIGH FERMENTATION BREWERIES .. 240 



4. DISTILLERIES AND YEAST FACTORIES 252 



5. WINE, CIDER AND FRUIT-JUICE FERMENTATIONS 258 



6. RETROSPECT AND CONCLUDING REMARKS 268 



INDEX 273 



