576 
any requisite temperature may at 
all times be obtained for any kind 
of experiments. 
We trust that there may be no 
further delay, for it is necessary 
indeed that a solution, free from 
any kind of suspicion, should be 
arrived at, in order to close a debate 
already too long protracted. 
The experiments of M. Pasteur 
are possessed of singular clearness, 
precision, and interest, and are 
conducted on the broadest general 
basis. He is not content to take at 
hazard a few special results ; but he 
studies the more extended pheno- 
mena of putrefaction, fermentation, 
and disorganization of organized 
beings. Wherever he observes the 
decomposition of an organic com- 
pound he also encounters myriads 
of forms, be they animal or vege- 
table, which accomplish this decom- 
position. He seeks the conditions 
necessary for their existence, in order 
to deduce from these the laws of 
their development and reproduc- 
tion, and in the roajor portion of the 
phenomena attributed to slow oxi- 
dation, such as fermentation and 
putrefaction, he sees only the mani- 
festations of the vital force exerting 
itself in the world of infinitely mi- 
nute beings. 
“« Life,” he says, “‘ presides every- 
where over the work of death,” a 
remarkable expression, which exhi- 
bits strikingly the practical and 
philosophical mind of the great 
academician. As a naturalist I 
heartily approve this statement, 
emanating from a cheinist, for it is, 
to me, an indication of a.return to 
the study of true biological science 
—a science far too much neglected, 
and one, the importance of which 
is often misapprehended, and its 
action too much restricted. 
When, owing to the new line of 
inquiry here indicated, the results 
due to vital force, or, if the phrase 
be preferred, due to the action of 
the organized world upon itself, 
are fully recognized; results of 
the most striking character which 
are often attributed to the chemicul 
Notes and Correspondence. 
[July, 
or physical forces in the explanations 
of the phenomena of daily life, then 
it will be seen that the return of 
the primitive elements to the inor- 
ganic world is but the manifestation, 
the most striking, though appar- 
ently the humblest, of the endow- 
ments of animal and plant life. It 
would be impossible to refer here to 
all the varied observations of M. 
Pasteur on this subject; all we can 
do is to direct attention to his latest 
communications, which are of a 
specially practical character, and itis 
pleasing to see science descend from 
the lofty heights of theory in order 
to guide the researches of the ex- 
perimentalist, so often conducted in 
the dark. 
Everyone is aware that the 
‘‘must,” or sweet juice of the grape, 
is converted into wine by the pro- 
cess of fermentation, but this being 
accomplished, whence does wine ob- 
tain its exquisite properties? how 
does it acquire age ? 
That the oxygen of the atmo- 
sphere was indispensable for fermen- 
tation was proved by Gay-Lussac ; 
but M. Pasteur teaches us that, 
when the fermentation is ended, its 
part in the process becomes chang- 
ed. It is absorbed, and, combining 
with some of the elements of the 
wine, modifies its flavour and im- 
parts to it its characteristic bouquet. 
This explains why wine acquires 
age more quickly and more readily 
in porous wooden vessels, where the 
conditions of absorption are favour- 
able, than in glass vessels ; in casks 
rather than in bottles ; in a state of 
motion rather than when at rest. 
More attention should therefore be 
devoted than is usually the case to 
the aeration, not only of cellars, but 
also of wine contained in casks. 
The must is changed into wine by 
the action ofalowly-organized plant* 
which, while developing and multi- 
plying itself infinitely, acts upon the 
sugar and separates its elements, 
When the alcohol resulting from 
this process is produced, absorption 
* Mycoderma Vini. 
