Xll TABLE OF CONTENTS. 



PAGE 



(/) The Behaviour of the Saccharomycetes and Similar 

 Fungi towards the Carbohydrates and other Con- 

 stituents of the Nutritive Liquid Diseases in Beer, 165 

 (g) Variations in the species of Saccharomycetes, - 176 

 (k) Gelatinous Formation secreted by the Budding-fungi, 182 

 Structure and General Nature of the Yeast-cell, - - - 184 

 Classification of the Saccharomycetes, ------ 185 



Saccharomyces Cerevisiae I., - - - 187 



Saccharomyces Pastorianus I., - 190 



Saccharomyces Pastorianus II., - - - 192 



Saccharomyces Pastorianus III., - - 194 



Saccharomyces ellipsoi'deus I., 197 



Saccharomyces elHpso'ideus II., 199 



Two ellipsoid yeasts, - - 201 



Saccharomyces Ilicis, - - - 201 



Saccharomyces Aquifolii, - 202 



Saccharomyces pyriformis, - 202 



Saccharomyces Yordermanni, - 202 



Saccharomyces Marxian us, - - 202 



Saccharomyces exiguus, - - - 203 



Saccharomyces Jorgensenii, - 204 



Saccharomyces membransefaciens, - 204 



Saccharomyces Hanseriii, 206- 



Saccharomyces Ludwigii, - - 206 



Saccharomyces octosporus, 208 



Saccharomyces Comesii, - 210 



Saccharomyces Pombe, - 210 



Saccharomyces mellacei, - 212 



Saccharomyces acidi lactici, 214 



Saccharomyces fragilis, - - 214 



Saccharomyces minor, - 215 



Fermentation of bread, - 216 



Saccharomyces anomalus, 217 



Saccharomyces conglomeratus, - - 218 



Saccharomyces guttulatus, - 218 



Pathogenic yeasts, - 219 



Culture-Yeasts, 219 



Carlsberg bottom-yeast No. 1 and No. 2, 220 



Will's description of four low fermentation yeasts, - 222 

 Holm and Jorgensen's description of nine English top-fermentation 



yeasts, - - 223 



Grouping of cultivated yeasts for practical purposes, - 234 



Observations made by Irmisch, - 235 



