TABLE OF CONTENTS. XI 



PAGE 



Mucor racemosus, erectus, circinelloides, spinosus, stolonifer, 



M. Amylomyces Rouxii, Chlamydomucor Oryzae, - - - 112 



6. Monilia Candida, ...--.-.- 116 



7. Oidium lactis, 119 



8. Fusarium, 122 



9. Chalara Mycoderma, - 123 



10. Dematium pullulans, and other species, - - - - - 123 



11. Cladosporium herbarum, -------- 125 



Oidium Tuckeri, - 125 



Peronospora viticola, 126 



CHAPTER V. 



ALCOHOLIC FERMENTS. 



INTRODUCTION, - 128 



Alcohol-yeast, Saccharomyces, - - - - 128 

 Earlier Observations of Schwann, de Seynes, Reess, de Bary, 



Engel, and Brefeld, - 128 



Pasteur and his predecessors, ----- - 128 



His dispute with Liebig, - - - 130 

 Pasteur's views on the fermentation organisms, his theory of 



fermentation, and his controversy with Brefeld and Traube, 



Hansen's system, - - - - - - - - -133 



Aeration experiments of Pedersen, Hausen, and Buchner, - 134 

 Nageli's, Brown's and Hueppe's objections to Pasteur's theory 



of fermentation ; Nageli's theory, - - - - - 135 



Iwanowsky, ---------- 137 



Giltay and Aberson, - 138 



Emil Fischer's theory, - 138 



C. J. Lintner, Prior, 139 



Ed. Buchner, - 140 



Ray man and Kruis, - - 140 



HANSEN'S INVESTIGATIONS, - - - - - - - - 141 



General remarks, 141 



1. Preparation of the Pure Culture, - 142 



2. The Analysis, - 143 



(a) The Microscopic Appearance of the Sedimentary Yeast, 144 

 (6) Formation of Ascospores (Analysis of the Yeast in 



practice), 145 



(c) The Formation of Films, 156 



(d) The Temperature Limits for the Saccharomycetes, - 163 



(e) Cultivation on a Solid Nutritive Medium, - - - 164 



