24 
NATURE OF FERMENTS. 
M. L. Pasteur asserts that the “ ferment” is not a dead 
substance, without determinate specific properties. It is a 
being whose germ is derived from the air. It is not an albu¬ 
minous substance altered by oxygen. The presence of albu¬ 
minous matters, however, is an indispensable condition of all 
fermentation, because the ferment depends upon them for its 
life. They are indispensable in the light of an aliment to the 
ferment. The contact of the atmospheric air is, primarily, 
equally an indispensable condition of fermentation, but it is 
so in virtue of its being a vehicle of the germs of the fer¬ 
ments. 
He asks—What is the true nature of these germs ? Do 
they require oxygen in order to pass from the state of germs 
to that of adult ferments, such as are met w ith in the pro¬ 
ducts undergoing fermentation ? These are questions M. 
Pasteur confesses himself unable at present to answer. 
SUBSTITUTE FOR HOG’S LARD. 
The following compound has been proposed as a substi¬ 
tute for hog’s lard. 
Lard 
Water 
Caustic Soda 
3| ounces. 
5J 
. 15 grains. 
The soda is to be dissolved in about half an ounce of the 
water, and the lard gradually added alternately w 7 ith the re¬ 
maining w r ater. It is soft at first, but soon acquires more 
firmness. It is not liable to be much affected by changes of 
temperature. The alkali is not detected by test-paper or 
taste, and suffices to form an adipose substance of a medium 
nature between fats and bodies soluble in w r ater. Ointments 
made with it, containing metallic bases, oxides, chlorides, 
sulphides, iodides, &c., remain unaltered; and insoluble pow r - 
ders mix w 7 ith it intimately, as do salts and extracts. It may 
also be easily w r ashed off. 
It has been proposed to call this compound steadine— a 
contraction of stearaidine, resembling fat. 
