there were seen to form little
flakes of Mycellium, often as a single fungoid growth or in combination,
these fungoid growths being quite independent of the must or of any
alcoholic yeast. Often, also, the Mycoderma vini appeared after some
days upon the surface of the liquid. The Vibria and the lactic ferments
properly so called did not appear on account of the nature of the
liquid.

"The third series of flasks, the washing-water in which had been
previously boiled, remained unchanged, as in the first series. Those of
the fourth series, in which was the juice of the interior of the grapes,
remained equally free from change, although I was not always able, on
account of the delicacy of the experiment, to eliminate every chance of
error. These experiments cannot leave the least doubt in the mind as to
the following facts:

"Grape-must, after heating, never ferments on contact with the air, when
the air has been deprived of the germs which it ordinarily holds in a
state of suspension.

"The boiled grape-must ferments when there is introduced into it a very
small quantity of water in which the surface of the grapes or their
stalks have been washed.

"The grape-must does not ferment when this washing-water has been boiled
and afterwards cooled.

"The grape-must does not ferment when there is added to it a small
quantity of the juice of the inside of the grape.

"The yeast, therefore, which causes the fermentation of the grapes in
the vintage-tub comes from the outside and not from the inside of the
grapes. Thus is destroyed the hypothesis of MM. Trecol and Fremy, who
surmised that the albuminous matter transformed itself into yeast
on account of the vital germs which were natural to it. With greater
reason, therefore, there is no longer any question of the theory of
Liebig of the transformation of albuminoid matter into ferments on
account of the oxidation."

FOREIGN ORGANISMS AND THE WORT OF BEER

"The method which I have just followed," Pasteur continues, "in order
to show that there exists a correlation between the diseases of beer and
certain microscopic organisms leaves no room for doubt, it seems to me,
in regard to the principles I am expounding.

"Every time that the microscope reveals in the leaven, and especially in
the active yeast, the production of organisms foreign to the alcoholic
yeast properly so called, the flavor of the beer leaves something to be
desired, much or little, according to the ab