James Clark McReynolds

“ The amount of alcohol consequent upon the growth of yeast cells has direct relation to the concentration of the wort. When intensified the yield of alcohol increases; when lowered there is less.
Generally: Patent 103 proposes to neutralize any deleterious acidity in a wort which contains inorganic salt by adding an antacid material; patent 105 requires the addition of nutrients during the growth of the yeast 'at a rate such that the yeast may propagate and substantially all of the alcohol which may be formed is assimilated by the yeast' ”

“ It multiplies by self propagation, limited by the means of subsistence, and the quality and yield are greatly affected by the conditions under which propagation is carried on. Yeast has been manufactured for at least 50 years by inoculating a wort; that is, by preparing a clear liquid solution and stocking it with a small amount of seed yeast. Such worts include substances to nourish the yeast cells, and are called yeast nutrient solutions. ”

“ All three patents were declared invalid by the Circuit Court of Appeals below, 3 Cir., 101 F.2d 814. In the District Court for New Jersey, 103 had been adjudged valid; 105 and 106 invalid, D.C., 21 F.Supp. 46. ”