Preface XIX. 
causes the increase in the temperature during 
the process of fermentation, The author 
obtained cultures of these, and discovered 
Mr. J. DEKKER, PH.D. 
or isolated one in particular, which he has 
called Saccharomyces theobrome,' which micro- 
1 It will be remembered, as Dr. Dekker points out, 
that Dr. Axel Preyer, in rgo1, discovered Saccharomyces 
