7:iO (liaiiietiTs. Any oiio ii)in|xuiiii; tliis «Imxving willi i-itliiT fig. 10 or fij;. 1 1 >>( 

 M. I'lvsteiir's work "Siir In BitTL- ", wliicli ropix'sciit ula)holic funnciiU <lir»x-lly 

 tlerivo 1 from llie iitiiio.^pIierL', will soj llie clos;; rcseinlil:im-i' tlicy lK5.»r t<> one 

 ftiiotlier, an I will li irdly eiitjrtiiii any »lonht con ■ernin^ tlu-ir atniosplioric ori<;in. 

 On aliowinj; tliis flask to remain for two d lys Ion;;i3r, tlion) w.u» a «liglit «liflcrcncw 

 oliservalile, the nninlxjr of txjils of alcoliolic forniont Inul incrcascNl, and after 

 tlireo days niore ft-rinontation was very active, atnl an a|ipironlly |>nrc K|K>('inK'n 

 of ywvst Wius obtained. f'om|iiiriiig tiieso three tstages of fermentation, cm any 

 une <loiiht that the germs of llie alcoholic feniient were ori;;inally prpficnt in the 

 koji, and on biting subjected to thj propcjr eonilitions dnvclopL,-«!. 



It is, of course, a matter of grc.»t difliculty to prove any pro|H>sitii'n of tliis 

 kind, bnt the proliabilify appears to my mind to Ik* very gifatly in favour of Ibe 

 hypothesis tliat the genns have been either air-sown or were alhervnt to tho 

 grains of köii lieforc nse. 



The average size of the fnily grown ferment cell is aUjnt ().00S2 millimeter, 

 that is, lictwecn that of the ordinary wine fermenf. and that <if tlic Inrr yeant. 

 From the many different ap|x?aranees which the Saecharomyces I'lvstorianns put« 

 on, it is difficult to Fay whetlier this ferment cell agrees in siktIcs with any of the 

 Knrojiean ferments, bnt from the large pro|H)rtioti of alcohol in the liiiuid in 

 which it can exist, it ap|iears to difl'er from" beer yc;»st. The fennent of wine 

 may produce a liquid containing as uuicli as 15 jicr cent of alcohol, and from 

 this resemblance as well ivs from the origin of the fermentation, Kikr making 

 appro.-K'lies nion- ne:iriy the wiiie than the lieer manurai-tiire. 



SKCTION I. 

 Mi.Ti:.\rioN (»!•■ s.\Kf: .\xi) yiki.i» (»k ai.c«»M(>i,. 



At tlu; end of the fermentation the uv.\y-]i is very thin and toii>i.«i.s maioly 

 of alcohol and water with a small <|iianlity of the unaltered rice grains sus|iende«I 

 in the liijuid. The suliseipient pn>cesses are i-sscntially the same cverywhciw 

 and it will not lie necessary to refer in detail to the metiiods followed in «lifTer- 

 ent breweries. The sepamtioti of the liquid from the 8US|X-'nded matter i» effi-cted 

 by the use of a wooden press i-alled fimi-. a sketch of which is t;iven in the 

 w<H><lctit at the In-ginning. 



It consist.s of a wooden box covered on the fop by .i wtxHleii plate of nilher 

 smaller si/c which is pressed down ui>oii the nuu« lieneath by means of a long 

 lever weighted at the la-e end with alnMit 12 to IS hundn-l |Minnd!*, and hinge«! 

 ftt the other end to a post tinnly dug into the groiiii I. .\t the iHiltoin of the 

 front p:irt of the pre*' there is an niie'ture through which the filtered liquid 

 escaii;-.«, flowing thenee ili.vn a gently inclined .surfi''- iid.. i i.-. i|,i ii'i> imi.-,,! 

 l»elow. 



