INDEX. 



405 



Bellamy's researches on fermentation 



in fiTiits, 270 

 Berard on fenuentation of fruits, 270, 



271 

 Berthelot's mode of isolating inverting 



constituent of yeast, 322 



(footnote) 

 Bert, action of compressed air on fer- 

 ments, 324 

 Bii'ds, experiment upon, described, 



309 

 Bistoxrmage, 43 (footnote) 

 BisulpMte of lime used by bottlers, 



15 

 Blood, study of sterilized, 49, 50 

 Blood-crystals, 50 (footnote) 

 Boiling sterilizes liquids, 34 

 Bottling needle, 372 (footnote) 

 Bottled beer, treatment of, 16 

 Bouche influenced by pre.sence of 



oxygen, 387 

 Boucliardat, 323 

 Brefeld, strictures on Pasteur's theory 



criticised, 280 

 convinced of truth of Pasteur's 



theory, 315, 316 

 Breweries, statistics of, 10 

 Brewing, change in processes of, 7 

 practices largely empirical, 222 

 Brewing processes under conditions of 



purity, 390 

 Budding, rate of, experiment on, 145 



process of, 146 

 Buff on' s hypothesis mentioned, 121 

 Bulbs, glass, for study of growth.?, 



156 (footnote) 

 for vibrios, 298 

 Bunsen, tables of solubility of oxygen 



in water, 360 

 Butyric vibrios in must, 65 ; in wort, 



70 

 Butyric acid from fermentation of lac- 

 tates, 297 

 not a suitable food for vibrios, 



why? 301 (footnote) 

 Butyric fermentations yield variable 



products, 308 



C 



Cagniard Latour, on cause of fennen- 

 tation, 60 



Calmettes, M., 369, 371 ; experiments 

 on the curve of cooling of wort, 

 377, 378 



Carbolic acid for purifying yeasts, 232 



Carbonate of Kme crystals formed in 

 fermentation of lactate, 294 



Carbonic acid, influence on preserva- 

 tion and fermentation of 

 fruits, 268 

 evolution from fermentation of 

 tartrate of lime by vibi-ios, 287 

 amount of evolution, 288 

 mode of collection of, 288 

 influence on bacteria, 305 (foot- 

 note) 



Caseous fei-ment, occurrence, 200; 

 aspect, 201 ; endurance of 

 heat, 203 (footnote) ; mean- 

 ing of title, 202 ; origin of in 

 brewers' high yeast, 203, 204 ; 

 origin of in English pale ale, 

 204, 224; aerobian form of, 21.) 



Cells, power of endurance, 1 34 

 aspect of dead, 139 (footnote) 



Cells, glass, for study of growths, 155 

 (footnote) 



CeUs, probable ftmction in elaborating 

 proteic matter, 335 



Cellulose, not soluble in ammonia 

 (Robin), 312 



Change of yeast, usual remedy for 

 disease, 22 



Chauveau on castration, 43 



Circumstances modifying nature of 

 germs present in atmosphei'e, 

 73, 87 (footnote) 



Cladosporium, 55 (footnote) 



Clarification of liquids by fungi, 66 

 (footnote) 

 of wort, 381, and following pages 

 of a wort and its beer not always 

 con-elated, 382, 383 



Cohn's medium for growth of vibrios, 

 294 (footnote) 



