Note 101 — Chapter V · The Alcoholic Ferments.

[We would here call the reader’s attention to the following extract from Dr. Graham’s appreciative review of this work in “Nature,” January 11th, 1877. He says: “M. Pasteur seems to be in error in stating (p. 190, Fr. ed.) that the bottom yeast may be distinguished by being less spherical than top yeast. It is true that in London and Edinburgh yeast, the cells will be found usually round; hard water, however, such as that at Burton, or artificially made so, yields yeast in which the cells are distinctly ovoid in appearance, resembling very closely Bavarian bottom yeast.”—D. C. R.]