IXgestion — Ferments 101 



also be properly called ferments, because in their growth 

 new compounds are formed which are as truly fermenta- 

 tive by-products as the carbonic acid and alcohol of cider 

 and beer making. As this subject viewed on its patho- 

 genic side is not important to the feeder, we need to 

 study organized ferments only so far as they relate to 

 the preservation of feeding stuffs and to changes in the 

 alimentary canal. We shall be best equipped for con- 

 trolling ferments and preventing their destructive action 

 if we know what they are, and understand the general 

 conditions under which they thrive. We should also 

 know how, and to what extent, their action occasions 

 harm . 



The organized ferments are classed in the vegetable 

 kingdom. As a rule, each individual plant is a single 

 cell, varying in shape and so minute as to be invisible 

 to the unaided sight. It corresponds in its general 

 structure to the cells which make up the tissues of the 

 higher vegetable species, i. e., it consists of a cell wall 

 inside of which are protoplasm and other forms of 

 living matter. These organisms are distributed every- 

 where, — in the air, in the soil, on surfaces of plants 

 and in the bodies of animals. Whenever the right 

 opportunity offers itself, they are ready to begin to 

 multiply and bring about all the results attendant 

 upon their growth. 



The conditions essential to their development are 

 the proper degree of moisture and temperature and 

 the necessary food materials. Thoroughly dry animal 

 and vegetable substances do not ferment. Hay and 

 grain that have been dried to a water content of 10 



