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PASTEUR: THE HISTORY OF A MIND 



that the organic matter itself is the ferment, and so much 

 the more the ferment the less it is disorganized, you take 

 for the ferment the altered gluten and the rotted cheese 

 whose amorphous de'bris covers and obscures the organ- 

 ized ferment. As for me, I have another idea, accord- 



FIG. 8. Ferments of wine and beer: (1) Bacillus of turned wine; (2) 

 lactic ferment; (3) butyric ferment; (4) ferments of ropy wine; (5) ferments 

 of vinegar; (6) amorphous deposit; (7) sarcina. In all of the fields yeast 

 cells. 



ing to which the organic matter is only the food for the 

 ferment. I offer this food to it in a liquid state in bouil- 

 lons or clear macerations, and then my ferment forms, 

 at the bottom of the flasks, a homogeneous layer where it 

 exists alone, or where, when mixed, one can dissolve with 



