62 THE STORY OF GERM LIFE. 



improve the quality of tobacco by inoculating the 

 leaves with a pure culture of bacteria obtained 

 from tobacco having high quality in flavour. In 

 addition to this, several other bacteriologists have 

 carried on experiments sufficient to indicate that 

 the flavours of the tobacco and the character of 

 the ripening may be decidedly changed by the use 

 of different species of micro-organisms in the fer- 

 mentations that go on during the curing processes. 



In regard to the whole matter, however, we 

 must recognise that as yet we have very little 

 knowledge. The subject has been under investi- 

 gation for only a short time; and, while consid- 

 erable information has been derived, this infor- 

 mation is not thoroughly understood, and our 

 knowledge in regard to the matter is as yet in 

 rather a chaotic condition. It seems certain, 

 however, that the quality of tobacco is in large 

 measure dependent upon the character of the fer- 

 mentations that occur at different stages of the 

 curing. It seems certain also that these fermen- 

 tations are wholly or chiefly produced by micro- 

 organisms, and that the character of the fermen- 

 tation is in large measure dependent upon the 

 species of micro-organisms that produce it. If 

 these are facts, it would seem not improbable 

 that a further study may produce practical re- 

 sults for this great industry. The study of yeasts 

 and the methods of keeping yeast from contami- 

 nations has revolutionised the brewing industry. 

 Perhaps in this other fermentative industry, which 

 is of such great commercial extent, the use of 

 pure cultures of bacteria may in the future pro- 

 duce as great revolutions in methods as it has in 

 the industry of the alcoholic fermentation. 



It must not, however, be inferred that the dif- 



