378 
After thirty-six hours —Fermentation decidedly established, 
a thin layer of froth on the surface. Ferment-cells much more 
numerous, and, for the most part, larger ; some solitary, others 
in groups of two or three. Filaments of Bacterium as on pre- 
ceding observation. 
After forty-eight hours——Fermentation very active, a co- 
pious frothy head, strong vinous odour. 
Ferment-cells have much increased, and may be seen in 
various stages of germination; some are solitary, others form 
groups of two, three, four, or, occasionally, five ; and some of 
the groups have begun to exhibit a disposition to branch ; some 
of the cells have considerably increased in size. Bacterium fila- 
ments abundant. 
After sixty hours.—Fermentation very active; a copious 
dense yeast has been deposited at the bottom of the flask ; the 
fluid continues to exhale a strong vinous odour. 
Under the microscope the ferment-cells are seen to have 
still multiplied, and branched groups, of from three to six 
cells, are frequent. There is an evident general increase in 
the size of the cells. Bacterium filaments abundant. 
After seventy-two hours.—Fermentation still very active, 
but the fluid presents no change of importance since last ob- 
servation. 
After eighty-four hours.—Fermentation has greatly sub- 
sided. Cells still numerous throughout the fluid, but much 
more so at the bottom, where they have collected into a copious 
yeast. The cells of this yeast are mostly solitary, and larger 
than the majority of the floating cells; a great number of the 
latter continue united in simple linear or branched groups. 
Bacterium filaments are very abundant all through the fluid. 
A few hours after this the fermentation appeared to have 
entirely ceased. The ferment-cells had almost all subsided to 
the bottom. The Bacterium filaments continued abundant, 
suspended at all depths through the fluid. 
The ferment-cells, when mature, are nearly spherical, and 
