249 



SCIENTIFIC SIDE-LIGHTS 



Fauna 

 Ferments 



goes on in the world of mind as well as in 

 that of matter. We may say that atten- 

 tion, which is here wholly a passive proc- 

 ess, is controlled by the emotion of the 

 time, and bent in the direction of congruent 

 or harmonious images. SULLY Illusions, 

 ch. 7, p. 164. (A., 1897.) 



1219. FEELINGS MANIFESTED BY 

 EXPRESSION AND ATTITUDE Art Rec- 

 ognizes Bodily Manifestation of Spiritual 

 Attributes. The interest of the human 

 presence, in all its various workings, re- 

 garded as symptomatic of mental processes, 

 is laid hold of and heightened in the fine art 

 of cultivated nations. To the painter, the 

 sculptor, and the poet, every feeling has its 

 appropriate manifestation. Not merely are 

 the grosser forms of feeling thus linked with 

 material adjuncts; in the artist's view, the 

 loftiest, the noblest, the holiest of the hu- 

 man emotions have their marked and insep- 

 arable attitude and deportment. In the ar- 

 tistic conceptions of the Middle Ages, more 

 especially, the most divine attributes of the 

 immaterial soul had their counterpart in 

 the material body: the martyr, the saint, 

 the Blessed Virgin, the Savior himself, 

 manifested their glorious nature by the sym- 

 pathetic movements of the mortal frame- 

 work. So far as concerns the entire com- 

 pass of our feelings or emotions, it is the 

 universal testimony of mankind that these 

 have no independent spiritual subsistence, 

 but are in every case embodied in our fleshly 

 form. This very strong and patent fact has 

 been usually kept out of view in the multi- 

 farious discussions respecting the imma- 

 terial soul. Apparent as it is to the vulgar, 

 and intently studied as it has been by the 

 sculptor, the painter, and the poet, it has 

 been disregarded both by metaphysicians 

 and by theologians when engaged in settling 

 the boundaries of mind and body. BAIN 

 Mind and Body, ch. 2, p. 3. (Hum., 1880.) 



10 2O. FEINT OF MONKEY Pretense 



of Throwing Things at Enemy. When he is 

 angry, and has at hand only those things 

 which he wishes to keep, he makes a great 

 show of throwing them at people, but always 

 retains a hold. Thus if he has had a play- 

 thing a long time and is tired of it, he 

 throws it right at a person without the least 

 hesitation; but if he has a new thing which 

 he values, he goes through all the appropri- 

 ate motions for throwing, but only brings 

 the object down with a noise upon the 

 ground, taking care not to let go his hold. 

 ROMANES Animal Intelligence [extract from 

 diary of author's sister], ch. 17, p. 493. (A., 

 1899.) 



1221. FERMENTATION THE PROD- 

 UCT OF LIVING ORGANISMS Fermentation 

 Involves a Breaking-down of Complex 

 Bodies. We may now return to the work 

 of Pasteur and the question of organized fer- 

 ments [omitting unorganized ferments like 

 the pepsin of the gastric juice]. Let us 



preface further remark with an axiom with 

 which Professor Frankland sums up the 

 vitalistic theory of fermentation, which was 

 supported by the researches of Pasteur: 

 " No fermentation without organisms ; in 

 every fermentation a particular organism." 

 From these words we gather that there is no 

 one particular organism or vegetable cell to 

 be designated the micro-organism of fermen- 

 tation, but that there are a number of fer- 

 mentations each started by some specific 

 form of agent. It is true that the chemical 

 changes induced by organized ferments de- 

 pend on the life-processes of micro-organ- 

 isms which feed upon the sugar or other 

 substance in solution, and excrete the prod- 

 uct of the fermentation. Fermentation 

 nearly always consists of a process of break- 

 ing-down of complex bodies, like sugar, into 

 simpler ones, like alcohol and carbonic acid. 

 NEWMAN Bacteria, ch. 4, p. 115. (G. P. 

 P., 1899.) 



1222. FERMENTS IN THE DAIRY 



Inoculation of Cream Choice Bacilli Pre- 

 served and Indefinitely Multiplied Science 

 Gives New Meaning to the Parable of the 

 Leaven. The so-called ripening of cream 

 and of cheese consists solely in the develop- 

 ment of active ferments and in the results 

 of the oxidation which they produce. In a 

 successful dairy the ferments which are 

 favorable to the production of the best 

 quality of cream and cheese are alone al- 

 lowed to act. In a poorly kept dairy every 

 kind of a ferment is allowed to grow at will, 

 and the results of such a slipshod method of 

 control are shown in the bad character of 

 the cheese and the rancid flavor of the but- 

 ter which are produced. The development 

 of the theory of fermentation, and its appli- 

 cation to so many practical purposes, led 

 chemists to investigate the character of the 

 organisms which were found to be active in 

 the dairy. These studies led speedily to the 

 isolation of the ferments of a favorable na- 

 ture, and to methods of destroying those 

 which produced undesirable products. At 

 the present day we find realized that condi- 

 tion of affairs which I have just alluded to 

 as possible in the future of the fertilization 

 of the soil. A bacillus which is capable of 

 exciting the very best character of fermenta- 

 tion in cream has already been prepared in 

 a pure state and can be delivered to the 

 practical dairymen of the country. This 

 minute and invisible particle of vital matter, 

 when added to sterilized cream, sets up a 

 fermentation which, in its results, produces 

 the most delicious flavor that the best butter 

 can have. A sample of cream thus inocu- 

 lated is mixed with large quantities of or- 

 dinary cream, thus securing the proper fer- 

 mentation throughout the whole mass. 

 . . . Portions of these inoculated masses 

 may be kept in cold storage. ... In 

 this manner a minute drop of liquid con- 

 taining a few of the bacilli in question may 

 serve to impart to thousands of pounds of 

 butter, made during a considerable period 



