410 



INDEX. 



Graham, Dr., on asj^ect of bottom 

 yeast, 194 (footnote) 



Grape juice, experiments on, 57, 59 



Grape-ferments, v. ferments 



Grapes, do they contain cells of yeast P 

 267 



Greasiness of mycoderma vini, 80, and 

 footnote 



H 



Hullicr mentioned, 92 



Hard water, influence on aspect of 



yeast, 194 (footnote) 

 Head of vibrio, 292 



Heating sufficient as pi-eventing dete- 

 rioration of liquids, 20 

 influence on beer, 20 

 Heat, production of, its relation to 



ferment-power, 270 

 Hemi-oi-ganisin, chimerical, 53, 162, 

 399, 273 (footnote) 

 latest assertions by Fremy on sub- 

 ject of, 396—399 

 theory of vintage-fermentation, 

 272, 273 

 Heterogenesis, facts against, 51 

 ' ' High ' ' fermentation, meaning of, 

 8, 9 

 beers, disadvantages of, 12, 13 

 ferment, aspect of, 188, 189 

 characteristics of, summary, 191 

 ferment (new), occurrence, 198 

 aspect and characteristics of, 



199 

 aerobian form of, 216 

 High yeast, aerobian foim, aspect of, 



214 

 Hoffmann, H., transformation of fer- 

 ment, 92, 93 

 Hop-oil as a beer-antiseptic, 16, and 



footnote 

 Hopping influence on growths qua 



temperatui-e, 96 

 Hot countries, absence of breweries in, 



16 

 Hydrogen from vibriouic life, 300 



Hydrogen, occasional absence in 



butyric fermentations, 308 

 Hydrosulphite of soda, composition, 

 use in determinations of 

 oxygen, 355, and footnote 

 preparation of saturated solution, 



357 (footnote) 

 alterability of solutions of, 356 

 improved method of M. Raulin, 

 356, and foUo\\ing pages 



Ice, quantities consumed in ' ' low ' ' 



breweries, 11 

 Illusions as to absence of foreign 



organisms, 36, 85, 92 

 Impregnations, spontaneous, 65, 66,69, 



73, 79 

 Impregnation, mode of {penicillium 



(jlaucuni), 86 

 Impurity of ferments, soui'ce of experi- 

 mental errors, 37 

 of yeast masked for a time, 220 

 Increase of yeast disproportionate to 



sugar used, 237 

 Infusions, nature of organisms in, 39 

 Infusoria, 35 



Insoluble substances in wort, 386 

 Inverting constituent of yeast, 321 , and 



footnote 

 Isolation of ferment, 77 



Lactic ferments, 5, 36 



transformation from and into other 

 ferments (Duval), 37 

 Lactate of lime, fermentation of, 292 

 Lechartier and Bellamy, researches on 



fermentation in fruits, 270 

 Leptothrix, 36 



Liebig's views of fermentation, 317, 

 and following pages 

 on fermentation of malate of lime, 



321 

 detiuition of a ferment, 324 



