INDEX. 



413 



Pasteur's repetition of Trecul's experi- 

 ments, 98, 99 

 subject of liis inquiries stated, 



311 

 experiments, exactness of, 95 (foot- 

 note) 

 Pasteurization, meaning and use, 15 



(footnote) 

 Patches of froth in growth of pure 



yeast, 31 

 Fenkillium glaucum on must, 66 



growth of pm-e, 86, and follow- 

 ing pages 

 precaution, 89 

 transformed into ferment 



(Trecul), 94 

 spores, varieties of, 97 

 production of alcohol by, 99, and 



following pages 

 transformation intomycodei-ma, 

 109 

 Phenol for purifying yeasts, 232 

 Pitching, mode of, for pure beer, 342, 

 and following pages 

 flasks, 344 



peculiar in London breweries, ex- 

 planation, 350, 351 

 Plaster of Paris and yeast powder, 81, 



and following pages 

 Floussard grapes, experiments on, 161 

 Polymorphism of organisms, 84 (foot- 

 note), also V. transformation 

 Precautions for pure fermentation of 

 must, 64 

 brewers', to check disease-germs, 



220, and following pages 

 for pui-e anaerobian growth of 

 yeast, 248 

 Preservation of yeast, 207 

 Preoccupation of Liquids by organisms, 



36, 109, 220 

 Products of fermentation variable, 276, 



277 

 Price of beer as afPected by losses from 



disease, 24 

 Proliferovas pellicles, 121 

 Proportions of alcoholic products vari- 

 able, 276, 277 



Proportions of products diagnostic of 



the fermentation, 279 

 Proteic matter elaborated by cells, 335 

 ''Pulling up," 343 



Pure growth of yeast, precautions for, 

 29—32 

 growths in natural liquids, 40, 41 

 wort and ferment, advantages of, 

 391—393 

 Purification of mixed ferments, 226, 

 and following pages 

 practical methods, growth in 

 sweetened water, 230 

 shallow basins, 231 

 in acid and alcoholic liquids, 



231 

 with aid of carbolic acid, 232 

 Putrid wort, ferments of, 5 

 Putrefaction prevented by use of 

 sterilizing flask, 27 

 of yeast, cause of, 221 

 of tartrate of lime, 291 



Q 



Qualities of "high" and "low" 

 beers, 12, 13, 19, 196 



Quality of beer dependent on kind of 

 fei-ment, 26, and following 

 pages 



R 



Eacking, 222 



precautions necessary in, 351 

 Raulin's fluid, 88 (footnote) 



improvement on Schiitzenberger's 

 oxygen process, 3o6, and 

 following pages 

 experiments on solubility of 

 oxygen in worts, 361 — 363 

 Eayer on splenic fever, &c., 42 

 Eeducing action of vibrios, 291 

 Rees, Dr., 150 (footnote) 

 Refrigerator, Baudclot's, 387 (foot- 

 note) 



