112 MICROBES, FERMENTS, AND MOULDS. 
VITL PurreracTion, oR THE FERMENTATION OF 
Deap Oreanic Matrer; A GAME FLAVOUR. 
The flesh of animals used for food is said to be 
high in the first stage of alteration which occurs when 
it is left to itself. Pasteur does not believe that this 
effect is produced by the intervention of the ferments 
of the air, although this is the case with the putrefac- 
tion which follows. He thinks that it merely results 
from the action of what are called soluble or natural 
ferments in the serum of the meat, and that there is 
a chemical, reciprocal reaction of the liquids and solids 
which are withdrawn from the normal action of vital 
nutrition. This explanation is adapted to satisfy those 
epicures who have a taste for high game and not for 
microbes. Yet it is certain that this condition passes 
into true putrefaction without any abrupt transition, 
and we knowthat immediately after death the microbes, 
which penetrate everywhere, take possession of the 
animal tissues and begin their work of destruction. 
When flesh is high, it is therefore probable that it 
is in the first stage of putrefaction. 
Gautier has made some experiments on the sub- 
ject, and holds that this condition is certainly due 
to the action of microbes, and consequently to germs 
in the air. In fact, meat which is placed in a soldered 
and air-tight case after it has been deprived of germs 
by a suitable process, is devoid of any high odour at 
