STUDIES ON FERMENTATIOX. 65 



Spheric air there exist no germs of ferment in a state of suspen- 

 sion, as fine dust. Beyond all doubt they do so exist in that 

 state ; but, as a rule, in comparatively small number, their 

 abundance or scarcity being dependent upon circumstances 

 which control their multiplication, favouring or restricting it, as 

 we are about to prove. 



On May 2nd, 1873, we uncorked two ordinary bottles filled with 

 wort, prepared in December, 1872, after Appert's process. To 

 avoid the causes of error which we have mentioned, we uncorked 

 the bottles in the following manner : — The cork was cut oif to 

 the level of the neck ; the cork and string were next passed 

 through flame, regardless of burning and charring them ; we 

 then gently extracted the cork by means of a corkscrew which 

 also had been passed through the flame. 



The bottles thus prepared were placed on the table of an 

 underground room, in which we were continually making ex- 

 periments on alcoholic fermentation. 



Is^ bottle. — On May 7th we observed little particles of fungoid 

 growth on the surface of the liquid, and at the bottom were 

 large flakes of mycelium. 



On May 11th a veil of mycoderma vini had formed: there 

 were no signs of fermentation. 



On May 13th vigorous fermentation commenced; it lasted 

 until May 23rd. The microscope revealed yeast in globules of 

 two sizes, the larger of which were considerably less numerous 

 than the others. There were no signs of lactic or butyric 

 ferment. 



2ncl bottle. — May 7th, particles of fungoid growth on the surface 

 of the liquid, and also a veil oi mycoderma vini. On May 11th, 

 13th, and up to the 23rd, no signs of fermentation were visible. 

 On May 30th fermentation was active. The microscope showed 

 us yeast mixed with butyric mbrios. 



In this case, alcoholic ferments had come into existence, anr^ 

 from the precautions taken at the moment when the liquid was 

 brought into contact with the external air, it is certain that the 

 advent of the germs of those ferments, as also those of the 



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