On the Antiseptic Properties of Hops

read before the Midland Section of the Institute about two years ago, a description was given of some investigations relating to the antiseptic properties of hops.In the presont paper Mr. D. Clubb and I propose to describe the results of further investigation of some of the more important questions relating to the antiseptic properties of hops which were referred to in the earlier communication (loc.cit.).Prior to commencing this task, however, we venture to express a hope that readers will regard this paper as a description of work which is still in the pioneer stage, and that, bearing this in mind, they will not draw conclusions too hastily from the results of any of our experimental work which may appear to be directly applicable to browing practice.The previous paper (loc.ciL) contained an account of investigations in which a particular species of bacterium, referred to as Bacterium X, was utilised for the purpose of measuring the antiseptic properties associated with hops of different quality.The means by which the bacterium was utilised for this purpose was as follows:-It will be noticed that the values for the 48 hours' interval exhibit a nearer, approach to constancy than do those for the 96 hours* interval, and this suggests that either a 48 hours* or a 24 hours' interval is more reliable for measuring the antiseptic power of hops than the longer one of 96 hours.