In a word, Pasteur showed that all the many familiar processes of the decay of organic tissues are, in effect, forms of fermentation, and would not take place at all except for the presence of the living micro-organisms. A piece of meat, for example, suspended in an atmosphere free from germs, will dry up gradually, without the slightest sign of putrefaction, regardless of the temperature or other conditions to which it may have been subjected. Let us witness one or two series of these experiments as presented by Pasteur himself in one of his numerous papers before the Academy of Sciences. EXPERIMENTS WITH GRAPE SUGAR "In the course of the discussion which took place before the Academy upon the subject of the generation of ferments properly so-called, there was a good deal said about that of wine, the oldest fermentation known. On this account I decided to disprove the theory of M. Fremy by a decisive experiment bearing solely upon the juice of grapes. "I prepared forty flasks of a capacity of from two hundred and fifty to three hundred cubic centimetres and filled them half full with filtered grape-must, perfectly clear, and which, as is the case of all acidulated liquids that have been boiled for a few seconds, remains uncontaminated although the curved neck of the flask containing them remain constantly open during several months or years. "In a small quantity of water I washed a part of a bunch of grapes, the grapes and the stalks together, and the stalks separately. This washing was easily done by means of a small badger's-hair brush. The washing-water collected the dust upon the surface of the grapes and the stalks, and it was easily shown under the microscope that this water held in suspension a multitude of minute organisms closely resembling either fungoid spores, or those of alcoholic Yeast, or those of Mycoderma vini, etc. This being done, ten of the forty flasks were preserved for reference; in ten of the remainder, through the straight tube attached to each, some drops of the washing-water were introduced; in a third series of ten flasks a few drops of the same liquid were placed after it had been boiled; and, finally, in the ten remaining flasks were placed some drops of grape-juice taken from the inside of a perfect fruit. In order to carry out this experiment, the straight tube of each flask was drawn out into a fine and firm point in the lamp, and then curved. This fine and closed point was filed round near the end and inserted into the grape while resting upon some hard substance. When the point was felt to touch the support of the grape it was by a slight pressure broken off at the point file mark. Then, if care had been taken to create a slight vacuum in the flask, a drop of the juice of the grape got into it, the filed point was withdrawn, and the aperture immediately closed in the alcohol lamp. This decreased pressure of the atmosphere in the flask was obtained by the following means: After warming the sides