456 ’ ON FERMETATION—PRODUCING INFUSORIA. 
Graves’ Mountain in Lincoln County of that State. The North 
Carolina examples analysed by Smith and Brush have not been met 
with in crystals. 
Professor Brush also informs me that these Georgian crystals have 
been described and figured in a paper by Professor Shepherd (by 
whom they were discovered) in the American Journal of Science and 
Arts, Vol. XXVII. (2nd series), page 36. This paper has quite 
escaped my notice, and I have at present no means of referring to it. 
I hasten, however, in apologising for past negligence, to point out the 
fact of its publication. As regards the assumed trimetric character 
of these crystals, my views, I may venture to observe, remain un- 
changed.—E. J. CHapman. 
Orillia, C. W., August 15, 1861. 
SELECTED ARTICLES AND TRANSLATIONS. 
ON THE OCCURRENCE OF FERMENTATION-PRODUCING 
INFUSORIA, CAPABLE OF LIVING WITHOUT FREE 
OXYGEN. 
BY M. L. PASTEUR. 
(Translated from the Comptes Rendus, of February 25, 1861.) 
[As this communication has attracted much attention in France, we venture 
to lay a translation of it before the readers of the Canadian Journal. We 
should remark, however, that the animal nature of the infusoria discovered by 
M. Pasteur, does not appear to be absolutely proved.] 
The formation of a great variety of products in lactic fermentation 
is a well known fact. Lactic acid, a peculiar gum, mannite, butyric 
acid, alcohol, carbonic acid, and hydrogen, make their appearance 
either simultaneously or successively, and in extremely variable and 
uncertain proportions. I have been led gradually to the conclusion, 
that, the vegetable ferment which transforms sugar into lactic acid 
differs from the ferments,—for two exist—which give rise to the 
gummy matter; and that these latter again, do not ever engender 
lactic acid. I have found, also, that these different vegetable ferments, 
uf perfectly pure, cannot under any conditions originate butyric acid. 
