STUDIES ON FERMENTATION. 395 



before fermentation, seems to tiave no effect in changing their 

 character. The only thing we can do with these varieties of 

 yeast is to get rid of them with all speed, and to replace them 

 with others. 



Notwithstanding the comparative success that has attended 

 various trials of the new process on the commercial scale, 

 that process has not yet been practically adopted : and here we 

 must bear in mind that we have not to deal with any casual 

 invention or mechanical improvement that could be introduced 

 all at once into the working of a brewery ; we are dealing with 

 operations of considerable delicacy, which necessitate the adop- 

 tion of a special plant to carry them out. Under such con- 

 ditions time and labour are required to effect a change in the 

 established processes of a great industry. This, however, can- 

 not diminish the confidence that we have in the future of our 

 process, and it is our hope that the same confidence will be 

 shared in by all those who may give this work an attentive 

 perusal. 



