268 PRESENT POSITION OF ^ 



pure cultivated yeast from A. Jorgensen's laboratory having 

 been successfully employed in Andersen's fruit-wine factory 

 in Slagelse. 



It appears that the matter is now being vigorously fol- 

 lowed up also in Austria. The station at Gratz has already 

 been mentioned ; and at the present time Professor Roesler, 

 of Klosterneuburg, is engaged in fitting up a department 

 for pure yeast culture, which will be under the charge of 

 Dr. Seifert. 



All the experimenters named adopt the new method of 

 fermentation in its simplest form, that is to say, they employ 

 in every case only a single species or race of yeast. In 

 France, however, it appears that some are disposed to make 

 use of mixtures. The numerous experiments mentioned 

 above show that there is no necessity for the more com- 

 plicated and less certain method ; what has been stated in 

 the last section with reference to high-fermentation yeast 

 also applies here. 



6. RETROSPECT AND CONCLUDING REMARKS. 



In the course of the twelve years which have elapsed 

 since my first practical experiments were made at the Old 

 Carlsberg brewery, my system of pure yeast culture has 

 gained a wide application, as shown above. It is now 

 adopted in all branches of the great industry which is 

 dependent upon the cultivation of yeast fungi, and it has 

 gained advocates in all countries ; several of my earlier 

 opponents have become strong advocates of it. What a 

 contrast between now and when I started ! 



Professor Aubry of Munich, who was one of the first to 

 exert himself in favour of my reform, wrote as follows in 

 one of his publications of 1891 : " It was, indeed, at that time 

 (1884) no light task to advocate a cause about which zymo- 



