443 
These thrive best at temperatures ranging from 65 to SSdeg. F. 
(18-30° C.). 
They consist of a series of cells, more or less oval in shape, the 
long diameter of which is about .001 min. (1 metre = 1,000 min. 
which approximately equals 1 yard, so that 1 min. = 1/1000 yard). 
Saccharomyces cerevisie, or yeast of beer (highly magnified). 
Each cell is composed of a fragment of protoplasma, sur- 
rounded by an envelope of cellulose. These cells multiply very 
rapidly in several ways. Ist. By sprouting or budding; new cells 
showing like dots on the margin of older ones and growing gradu- 
ally until they constitute fresh cells, 2nd. By fissure, when the con- 
ditions are not so favourable. If a drop of fermenting beer is 
watched under the miscroscope, small granular bodies or nuclei are 
seen inside the veast cell; by degrees this pinches in and splits up 
into two to four cells. Within these mother cells are the spores or 
their kernels, which are endowed with greater resisting power. 
The ferments of wine proper, S. ellipsoideus, also comprise 
several families. Their optima temperature, i.e., that at which they 
are in the full possession of a’i their energy, ranges also from 70 to 
90deg. F. (22-32° C.) Below that temprature they are sluggish 
and languid, above the higher one they are, after having passed 
through a feverish period, left sickly and weakened. They are 
elliptical or rather lenticular in shape, and reproduce by sprouting. 
