A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . the saccharified mash into alcohol andcarbonic acid gas. Yeast is a fungus, a mono-celluar organism,which under proper conditions propogates itselfto an enormous extent. There are many races orvarieties of yeast each having its peculiar methodof growi;h. For our purposes we may divide the yeast racesinto two classes,
A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . the saccharified mash into alcohol andcarbonic acid gas. Yeast is a fungus, a mono-celluar organism,which under proper conditions propogates itselfto an enormous extent. There are many races orvarieties of yeast each having its peculiar methodof growi;h. For our purposes we may divide the yeast racesinto two classes, wild yeast and cultivated any of the yeast races were supposed tobe good enough to effect fermentation but to-dayevery effort is made to procure and use only thoseraces which have the greatest power to decomposesugar. It was for this reason that the old dis-tiller kept portions of his yeast over from onefermentation to the next. This was yeact whoseaction they understood and whose abilities wereproven. This yeast so kept was open, however,to the chance of contamination and yeast to-dayis as carefully selected and bred as is a strain ofhorses, or dogs, or plants After getting a portion of selected pure yeastfor breeding purposes, it may be sowed, that is». Fia, 1.—Yeaating and Fermc
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
