Cagniard Latour, on cause of fermentation, 60
Calmettes, M., 369, 371; experiments on the curve of cooling of wort, 377, 378
Carbolic acid for purifying yeasts, 232
Carbonate of lime crystals formed in fermentation of lactate, 294
Carbonic acid, influence on preservation and fermentation of fruits, 268 evolution from fermentation of tartrate of lime by vibrios, 287 amount of evolution, 288 mode of collection of, 288 influence on bacteria, 305 (footnote)
Caseous ferment, occurrence, 200; aspect, 201; endurance of heat, 203 (footnote); meaning of title, 202; origin of in brewers’ high yeast, 203, 204; origin of in English pale ale, 204, 224; aërobian form of, 215
Cells, power of endurance, 134 aspect of dead, 139 (footnote)
Cells, glass, for study of growths, 155 (footnote)
Cells, probable function in elaborating proteic matter, 335
Cellulose, not soluble in ammonia (Robin), 312
Change of yeast, usual remedy for disease, 22
Chauveau on castration, 43
Circumstances modifying nature of germs present in atmosphere, 73, 87 (footnote)
_Cladosporium_, 55 (footnote)
Clarification of liquids by fungi, 66 (footnote) of wort, 381, and following pages of a wort and its beer not always correlated, 382, 383
Cohn’s medium for growth of vibrios, 294 (footnote)
Colour darkened by oxidation in pure liquids, 57
Coloration of vibrio-fermented liquors, 291
Colpoda, 39, 40
Composition of medium, influence on life, 296
Conidia, definition, 137
Conditions affecting the ferment character of cells, 266
Consumption of beer in France, statistics, 17 (footnote)
Contagion and ferments, 41, and following pages
Continuity, non-, of germs in air, 62
Continuous vital activity of cells, 278
Contact-action, theory of, 326
“Coolers,” importance in aeration of wort, 348, 349 influence on worts, 364
Cooling of wort must be rapid in ordinary brewing, 2 artificial of “low” beers, 12
Cooling of wort in presence of carbonic acid, 342; difficulties of the process, 346, and following pages
Corpuscles on grapes and stalks, 54
Corpuscles refractive in bodies of vibrios, 300, _v._ also cysts
Correlation of special germs with special fruits, 61 of special ferment and fermentation product, 277
Cotze and Feltz, 43
Crushers for the vintage, 268 (footnote)
Cream of tartar, _v._ tartrate
Cultivation of yeast under conditions of purity, 29-32 of pure penicillium, mode of, 88, and following pages of aërobian ferments, 211, and following pages
Cysts of vibrios, 306, 307
