Note 89 — Chapter XIII · DELIMING, BATING, PUERING AND DRENCHING.
Reading edition
On the manufacture of lactic acid by fermentation, see Claflin, Journ. Soc. Chem. Ind., 1897, p. 516. Campbell states that practically pure cultures of the lactic bacteria are obtained by continued culture in milk. These cultures employed as a ferment for drenches have given good results in the Yorkshire College Experimental Tannery.