AND THE CAUSES OF FERMENTATION. II 
supposed germs are either actually or potentially 
killed when heated to 140° F. in the neutral saline 
fluid, which the experiments of series A show to be 
eminently favourable for their growth and reproduc- 
tion. Being certain, therefore, that the living units 
are killed in the drops with which the fluids of 
series C were inoculated (because they were drops ot 
the same fluid as was employed in series B), we may 
be equally certain that the turbidity and putrefaction 
which did ensue in the turnip-solutions of series C 
were due to the influence of the mere dead con- 
stituents of these drops of the turbid saline fluid; 
whilst, seeing that the behaviour of the fluids of 
series D was precisely similar to those of series C, 
we have a perfect right to infer that this series of 
fluids (D) was as devoid of living units as those of C 
are known to be—that is, that Bacteria, Vibriones, 
and their supposed germs are killed by the tempera- 
ture of 140° F. in organic fluids, just as they are in 
saline fluids, although, as shown by the experiments 
of series E, they do not succumb to a heat of 131° F 
These experiments of series C and D further illus- 
trate the different degrees of amenability of different 
organic fluids to the same dead ferments ; whilst the 
comparison of the results with the hay-infusions of 
series C and D with those previously cited (in which 
the inoculating compound was a drop of an organic 
