DESCRIPTIVE LIST OF YEASTS AND OTHER ORGANISMS."

[The more valuable yeasts here mentioned are furnished in small quantities, with instructions for their use, to persons desirous of experimenting with them.]

Laboratory No. 8. A yeast isolated by the writer from French cider obtained at St. Ouen de Thouberville, France.

Laboratory Nos. 9 to 44, inclusive, are yeasts isolated from the same source as the above.

Laboratory No. 45. A German wine yeast purchased from the Royal Pomological Institute, at Geisenheim. This yeast is one of the regular collection used for wine making in the Rheingau and is known as “Assmanshausen." It is especially recommended for red wines.

Laboratory No. 46. A yeast purchased at Geisenheim, as above, and called "Bordeaux" yeast. It was derived from a French wine and is used by the Germans for the fermentation of red wine.

Laboratory No. 47. A yeast purchased from the same source as the above, and known as "Champagne Ay." It is used for the finishing of champagne wines and was derived from a French source.

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Laboratory No. 48. A German yeast from the laboratory at Geisenheim, known as Laureiro." It was derived from a German source and is used for sweet wines.

Laboratory No. 49. A yeast obtained from the Geisenheim laboratory, known as "Liebfrauenmilch," and used for white wines. It was obtained from the German wine of like name.

Laboratory No. 50. A German yeast obtained from Geisenheim, known as "Piesport." It is used for making apple wines.

Laboratory No. 51. A German yeast from the laboratory at Geisenheim, known as "Rudesheimer-Berg." This yeast was obtained from the Rudesheimer wine and is used for white wines and for apple wine.

Laboratory No. 52. A German yeast obtained from the laboratory at Geisenheim, known as " Schloss-Vollrads." It is also used for white wines and apple wines.

Laboratory No. 53. A German yeast obtained from the Geisenheim Laboratory and known as "Steinberg." It is one of the best known yeasts of the Geisenheim Laboratory and is used for white wines.

Laboratory No. 54. A German yeast obtained from the Geisenheim Laboratory and known as "Ungarn" (Menes) and is used for sweet wines.

a Where not otherwise specified, the organisms mentioned were isolated by author.

Laboratory No. 55. A German yeast from the Geisenheim Laboratory, known as " Winningen," and is used for apple wine.

Laboratory No. 56. A German yeast obtained from the Geisenheim Laboratory and known as "Zeltingen;" it is used for apple wines.

Laboratory No. 57. A yeast separated from wine lees marked "Bois de Terrior," from Alsace, Germany, separated at Blacksburg, Va.

Laboratory No. 58. A yeast obtained from the same material as

above.

Laboratory No. 59. A yeast separated from a culture received from Institute La Claire. This culture was labeled "Bordeaux," but proved, on examination, to contain several types.

Laboratory No. 60. A yeast separated from wine lees, marked "Borderies," from Alsace, Germany.

Laboratory No. 61. A yeast separated from a culture from the Institute La Claire, labeled " Champagne," separated at Blacksburg, Va. Laboratory No. 62. A yeast separated from a "Sparkling draft cider" obtained from Rochester, N. Y.

Laboratory No. 63. A yeast obtained from a cider received from Huntington, Long Island, N. Y. This cider was of good quality, and was made from Yellow Newtown (Yellow Newtown Pippin) apples.

Laboratory No. 64. A yeast obtained from a cider made from Lady apples; same locality as No. 63. Laboratory No. 65. A yeast separated from a bottle of Pippin cider made at Huntington, Long Island, N. Y., which had been in glass ten years; same source as the above. This yeast was characterized by its phenomenal slowness of action, and no amount of stimulation under good conditions sufficed to restore it to normal activity, yet it eventually fermented the must practically to dryness.

Laboratory No. 66. A yeast obtained from Pippin cider, one year in bottle. This yeast proved to be one of the best American yeasts isolated. From same locality as No. 65.

Laboratory No. 67. A yeast isolated from wine made from Clinton grapes. The wine was manufactured at Lawrenceville, Va.

Laboratory No. 68. A yeast isolated from Concord wine, from the same source as No. 67.

Laboratory No. 69. A yeast isolated from the same source as No. 67. Laboratory No. 70. A yeast isolated at Blacksburg. Va., from lees of wine marked "Fine Bois" obtained from Alsace, Germany.

Laboratory No. 71. A yeast isolated from the same source as the previous, and characterized by the fact that the cells remain in colonies, so that the liquor is not cloudy during fermentation.

Laboratory No. 72. A yeast isolated from wine lees obtained from Alsace, Germany, and labeled " Fine Champagne."

Laboratory No. 73. A yeast isolated from a culture from the Institute La Claire, France. This was labeled "Sauternes," and has proven to have good qualities for making sparkling cider.

Laboratory No. 74. A yeast isolated from a culture received from the same source as above. It was labeled " Valleé d'Auge." This yeast makes a specially good dry cider.

Laboratory No. 76. A culture of S. ludwigii, received from the U S. Department of Agriculture.

Laboratory No. 86. A yeast isolated from mixed apple juice at Blacksburg, Va.

Laboratory No. 87. A yeast isolated from Yellow Newtown (Albemarle Pippin) apples, Blacksburg, Va.

Laboratory No. 88. A yeast isolated from the same fruit as No. 87. Laboratory No. 89. A yeast isolated from Norton Virginia grape, Blacksburg, Va.

Laboratory No. 90. A yeast isolated from Norton Virginia grape, same source as No. 89.

Laboratory No. 91. A yeast separated from apple juice taken from the cider mill at Blacksburg, Va.

Laboratory No. 92. A yeast isolated from the same source as No. 91. Laboratory No. 93. A yeast isolated from the fruit of Hyslop crab apple. The colonies of this yeast grow in coagulated masses.

Laboratory No. 94. A yeast isolated from the same source as No. 93, the colonies of which do not grow in coagulated masses.

Laboratory No. 96. A yeast separated from Norton Virginia grape, the colonies of which grow in coagulated masses.

Laboratory No. 97. A yeast isolated from Soulard crab apple at Blacksburg, Va. The colonies grow in coagulated masses.

Laboratory No. 99. A Torula from a specimen of Lankford apple, Blacksburg, Va.

Laboratory No. 100. Saccharomyces apiculatus isolated from Hyslop crab apple, Blacksburg, Va.

Laboratory No. 101. A yeast isolated from Scuppernong wine made in Virginia.

Laboratory No. 102. A yeast isolated from the same source as No. 101.

Laboratory No. 103. A yeast isolated from mixed apples, Blacksburg, Va.

Laboratory No. 106. A yeast isolated from a bottle of finished cider, made at Blacksburg, Va.

Laboratory No. 110. Torula separated from Soulard crab apple, Blacksburg, Va.

Laboratory No. 121. Mycoderma separated from Ives grapes, Blacksburg, Va.

Laboratory No. 124. A yeast from Ives grapes, Blacksburg, Va. Laboratory No. 130. A yeast separated from Hock wine, from Charlottesville, Va.

Laboratory No. 135. A yeast from Quaker Beauty crab apples, Blacksburg, Va.

Laboratory No. 136. A beer yeast named "Joliet No. 1," from Chicago, Ill. A bottom yeast.

Laboratory No. 137. A beer yeast known as " Indianapolis No.-2," obtained from the same firm as No. 136. A bottom yeast.

Laboratory No. 138. An ale yeast from the same firm as No. 136, but isolated at Copenhagen, Denmark, by Hansen. A top yeast. Laboratory No. 139. An ale yeast from the same firm as No. 136, but obtained at Sunderland, England. A top yeast.

Laboratory No. 141. Aspergillus separated from apple must.

Laboratory No. 142. Aspergillus from same source as No. 141; appears to be different species.

Laboratory No. 143. Aspergillus separated from Hyslop crab apple, Blacksburg, Va.

Laboratory No. 144. Penicillium separated from mixed apples, Blacksburg, Va.

Laboratory No. 145. Penicillium from Soulard crab apple, Blacksburg, Va.

Laboratory No. 147. Dematium pullulans separated from a prepared sugar solution, which accidentally became infected in the laboratory.

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