wliich ordinarily prows in nir to livo with mich nwiilts immcnic«] in a liquid. 

 M. I'listenr hsus shown Hint in |iio|iorlioti iih the fiin^iis is provided wttli nir it 

 Ejiows without iiroiliU'ini; iiicoliol, and, il" the aiiiditioim uro mich tli.it the plant 

 am <^vt plenty of iVro oxygen, no alcohol will \ni fonned. Kvcn the ordinary 

 brewer's yeivst at the l>e:;innin<{ of the furniontalion procei« grows in a vi^itroiis 

 manner hut without producing nlcohol. Ixjcauso it is nt that time living u|)on the 

 frii> oxygen di-solved in tho Wi>rt, but by that means it nnininjs a fre-^hness 

 which enables it to grow at n later pi-rioil with great vigour at tho ex[)enHo of 

 the sugar conUined in the wort. M. Pastjur thus explains tlu cnst4>m of »cnit- 

 ing tho wort followed in distillcrie'* nnd in works for the mnnufocturu of yi^nst. 

 Are not the same conditions to b- lotiiid in the manufoctunt under discussion? 

 During the tirst few days the mixture of ric-c, köji, ami wat«'r, divideil as it i« 

 amongst a nundxjr of small vessels, oxjioscs a large snrfaco which allows it ti> 

 become perfectly sjitunited with air. so that, when the whole (pinntity of li(piid 

 is collected in one large tub anil luat(d the ftinutit i« c iiabh-d to grow vi.' i- 

 ously, and its soon as the air has bix'ii us<;d up, to produiu- alcohol at the exp !;-'• 

 of tho sugar forraeil in the previous stage. Wo can readily understaml that 

 these conditions would be suitable for the growth of such a form of ferment as 

 Ixjcr-ycast, which shows very little tendency t4) asstunc the air fonn (aerobian), 

 but they apix-ar to be less suited to the growth of a mycelium, such as that nf 

 tho Eurotium. In fact imtil the mass is collecte«! into tho single vat, if the 

 mycelium grows at all, it will form long, thin filaments, whi<'h will not i>roduco 

 alcohol, and it will only be when all the oxygen has l)ecn exhausted that any 

 alcohol will Inj produced. Before very long, however, the mash is allowed to 

 cool down by Iwing again spread out in sliallow vcsdels, and during this time, 

 as a large surface is ex|iospd to the air, the ma.sh will again In-como oharji d 

 with oxygen, nnd no more alcolud should be formed. What do we actually tin"!? 

 The heating in the large tub l;iste<l in the brewing o|x."ration, rU>RrilH.'d*in sec- 

 tion 1. Part II, from 3 i).m. on tho fifth day till 7 a.m. on the eighth day, aft^r 

 which tlie mixture was transfcrre«! to the shallow vessels. Vet even after the 

 tenth day the amount of alcohol increased, not much it is true, Itcouisc the 

 temperature conditions were unfuvor.iblc, but enough to show the fermentative 

 activity of the yeast. If we had to do with an air-fungus, it would not Iks 

 expected that the fonnatimi of alcohol would go on under such conditions, but 

 it is quite what would be expected from the growth of a ommon yeast. 



Again, during tho main process, tho raoBli is continually aerated by repeated 

 Iteating, and we can hardly reconcile this with the productitui of the large amount 

 of alcohol if the ferment were like the submerged mycelial fibre« of a renicillium 

 or an Asixjrgillus. Such treatment, however, would lie quite comi«tible 

 with the active growth and fennentative activity of a specie« of saccharomyciTS, 

 and would indeed answer to the aeration of the wort practised by distillers. 



Furtlier, in the drawings illustniting the micn)sc"pic api>eanince f>f the fer- 

 mont'during the fermentation, portions of mycelium will be observed at all stage«, 



