406 



INDEX. 



Colour darkened by oxidation in piire 

 liquids, 57 



Coloration of \ibrio-fermented liquors, 

 291 



Colpoda, 39, 40 



Composition of medium, influence on 

 life, 296 



Conidia, definition, 137 



Conditions afPecting the ferment cha- 

 racter of cells, 266 



Consumption of beer in France, sta- 

 tistics, 17 (footnote) 



Contagion and fenuents, 41, and 

 following pages 



Continuity, non-, of germs in air, 62 



Continuous vital activity of cells, 278 



Contact-action, theory of, 326 



"Coolers," importance in aeration of 

 ■svort, 348, 349 

 influence on worts, 364 



Cooling of wort must be rapid in ordi- 

 nary brewing, 2 

 artificial of "low" beers, 12 



Cooling of wort in presence af carbonic 

 acid, 342 ; difficulties of the 

 process, 346, and following 

 pages 



Corpuscles on grapes and stalks, 54 



Corpuscles refractive in bodies of 

 vibrios, 300, i\. also cysts 



Correlation of special germs with 

 special fruits, 61 

 of special ferment and fermenta- 

 tion product, 277 



Cotze and Feltz, 43 



Crushers for the vintage, 268 (footnote) 



(Jream of tartar, v. tartrate 



Cultivation of yeast under conditions of 

 purity, 29—32 

 of piire penicQlium, mode of, 88, 



and following jiagcs 

 of aerobian ferments, 211, and 

 following pages 



Cysts of vibrios, 306, 307 



D 



Davainne, on splenic fever, «S:c., 42 



Daughter-cells, 146 

 Dead cells, aspect of, 139 (footnote) 

 Declat's treatment of infectious dis- 

 eases, 44 

 Dematium, 167 ; resemblance to Sac- 

 eharmnyces jmstorianus, 179, 

 180, 181, 214 

 resemblance to "caseous" yeast, 

 201 

 Degrees, Balling, v. Balling 

 Deposits, amor^Dhous, of wort, 6, 193, 



385, and footnote 

 Deterioration of beer coii'elated with 

 presence of foreign organisms, 

 26, 32 

 DifPerential %atality, a means of 



separating ferments, 226 

 Difficulty of expei'iments on growths, 



63, 85 

 Disease-ferments, what they are, why 

 so called, 4 

 classification and account of, 5, 6 

 origin of, 6 



inactive at low temperatures, 14 

 often found only in deposits, 24 

 not everywhere in atmosphere, 3 1 

 Disease -germs usually latent, 220 



development in bottled beer, 222 



Diseases of wort and beer, meaning 



of, 19 



mode of proving the cause of, 19, 



20 



Diseased beer always result of disease 



ferments, 26 

 Distribution of gemis limited, 61 

 Division, fissiparous, of vibrios, 299 

 Dried yeast, 81 

 Dryness decreases sensitiveness of 



moulds to heat, 35 

 Dumas, distinction between organized 

 and unorganized ferments, 323 

 Dust, atmospheric, contains disease- 

 germs, 6, 26 

 on fruits, experiments with, 153, 

 and following pages 

 when fertile, 157, and following 

 pages 

 Dutch yeast, 200 



