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THE PRESIDENT'S ADDRESS. 

 Fermentation and Putrefaction. 



By George Massee, F.L.S., V.M.H. 



{Delivered February 20th, 1903.) 



The scientific knowledge as to the true nature of fermentation 

 and putrefaction is of recent date, and much of this knowledge is 

 due to the brilliant discoveries of Pasteur, the celebrated French 

 scientist. On the other hand, various theories concerning these 

 phenomena have been advanced from time to time, some of which 

 are of very ancient date. Aristotle states that, through the 

 agency of heat, one living being may originate from the corrup- 

 tion of another. Then again, in the fourth book of Virgil's 

 " Georgics," occurs the well-known account of the bees produced 

 from the putrefying carcase of a bull. Many other, sometimes 

 repulsive, accounts are forthcoming in various works up to the 

 end of the eighteenth century. 



Even at the present day, although all are agreed as to funda- 

 mental laws on the matter, various definitions are forthcoming, 

 depending on the point of view taken on the subject. Gautier's 

 definition of fermentation is as follows : " Fermentation occurs 

 when an organic compound undergoes changes of composition, 

 under the influence of a nitrogenous organic body called a 

 ferment. The ferment acts in small quantities, and furnishes 

 nothing to the substance being fermented." 



During the limited time at disposal the subject will be discussed 

 as follows. Fermentation will be confined to a brief review 



