138 WHAT IS THE PURE YEAST OF PASTEUR? 



Pasteur in the domain of brewing science, and this has lent 

 a certain weight to his attacks, ill-founded as they are. 

 Neither he nor my other French opponents have been able 

 to induce brewers to adopt Pasteur's methods ; they have, 

 however, aroused mistrust towards myself and the reform 

 for which I am contending ; and thus it is that its advance 

 has been much slower in France than would otherwise have 

 been the case. 



2. When in the year 1882 I published my first papers on 

 the preparation of absolutely pure cultures, I had already 

 made numerous experiments on Pasteur's methods, but I 

 confined myself to a brief theoretical discussion, and con- 

 sidered that the matter was then closed. That I was 

 mistaken in this, has been proved by these attacks. Being 

 thus compelled to take up these questions again, it was at 

 once clear that, if I wished to make an end of the matter, 

 I could not confine myself to a theoretical discussion, but 

 that it would be necessary to make further experiments. 

 In these I was assisted by my assistants Mr. Holm and 

 Mr. Nielsen, and especially a large proportion of the analyses 

 were carried out by Mr. Holm. I attempted, as is my wont, 

 to investigate the question exhaustively, to study it from 

 different points of view. It was a pleasure to me that the 

 great pains bestowed upon this work by me and my assistants 

 not only led to the important result that it enabled me 

 to rectify the incorrect and arrogant assertions of my 

 opponents, but it also added new information of both 

 practical and theoretical interest. The experiments form 

 two groups ; the first, which includes the first four experi- 

 ments, has regard to the theoretical side of the question ; 

 the second group includes the remaining experiments, the 

 object of which was to test Velten's statements ; the two 

 groups of experiments help reciprocally to elucidate the 

 matter. 



