LOUIS PASTEUR. 



Born Dec. 27, 1822, this son of a tanner early showed his 

 extraordinary talent, and it' I was to attempt only to enumer- 

 ate the results of his life's work, it would take more space than 

 this pamphlet. 



Nevertheless I cannot publish a treatise on Pasteurizing 

 without hinting at some of the benefits which the farmers have 

 derived from this great man's work. 



He is the first one who studied this world of bacteria, or, 

 as he called it, "infinite little" in a systematic manner. Thus 

 he proved how fermentations such as in beer, wine and milk 

 are due to living organisms and that different bodies are acted 

 upon by different ferments. 



He also showed how most if not all epidemic or infec- 

 tious diseases are due to these little fellows and that when 

 once properly known the remedy for the disease may be found. 

 Thus, he saved millions of dollars to the silk worm growers 

 in southern Europe and to the sheep farmers of Australia. 



The manufacturers of vinegar learned from him that the 

 true vinegar ferment is a little fungus. 



The wine growers learned that by heating their light 

 wines to 140 and cooling them again, they could preserve 

 them much longer. 



The brewers received the hint that it was possible to make 

 a uniform good beer, which would keep well, by the same pro- 

 cess of heating and cooling (pasteurization) and the use of a 

 pure culture yeast. 



All these hints, even if they have not been developed 

 practically by Pasteur, have saved millions of dollars to the 

 farmers. Though Pasteur never took up the milk studies, he 

 is said to have remarked to an English scientist with a sigh: 

 "Ah! there is a rich field indeed for investigations." 



Nevertheless the useful investigations of milk and its fer- 



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