338 STUDIES ON FERMENTATION. 



been heated to boiling, remains absolutely free of any sort of 

 fermentation. 



Inasmuch then as the disease- germs of wort and beer are 

 destroyed in the copper in which the wort is boiled, and as, 

 by employing a perfectly pure ferment, we guard against the 

 admission of any foreign ferment of an evil character, we have 

 it in our power to prepare a beer which shall be incapable of 

 undergoing any pernicious fermentation whatsoever. This we 

 shall have eflected provided we can take the wort as run oiF 

 from the coppers, cool and manipulate it out of contact with 

 ordinary air or in contact with pure air, charge it with a pure 

 yeast, and, lastly, store the beer when the fermentation is 

 complete in vessels thoroughly purified from disease-ferments.* 



§ I. — Preliminary Experiments. 



We may readily satisfy ourselves as to the truth of these 

 inferences. The following is one of the earliest experiments 

 which I devised with a view to establish their certainty. Into 

 a flask with a straight neck of about a litre (If pints) capacity, 

 a quantity of wort from a brewery was introduced and there 

 raised to boiling, and whilst the vapour still issued from the 

 neck of the flask, coijnection was made with a two-necked flask 

 in which the cultivation of pure yeast had been carried on. 



* M. Galland, a brewer in Maxeville, near Nancy, published with his 

 name, in November, 1875, a pamphlet, which was reproduced in tbe 

 brewing journals of that date, bearing the title, It is said, " the air 

 being impure, let tis exclude it ; " I say, " The air hcing impure, let us purify 

 it." These two aphorisms, together or apart, constitute the essential 

 novelty of my researches on beer, and M. Galland is mistaken in 

 attempting to appropriate the merit of the second alternative (see my 

 note in the Comptes rendus of the 17th November, 1S73, and the text of 

 the letters-patent obtained loth March of that year). M. Galland has 

 devised some arrangements for putting the latter of these two schemes 

 into practice ; but it is possible, of course, to eflfect this in a variety of 

 ways. M. Velten, a brewer in Marseilles, had already accomplished this 

 in his eflPorts to carry out practically the procedure advocated in the 

 present work. 



