A short time after Cagniard de la Tour discovered the yeast plant, Liebig, struck with the similarity between this and other such processes and the fermentation of sugar, put forward the hypothesis that yeast contains a substance which acts upon sugar, as synaptase acts upon amygdalin. And as the synaptase is certainly neither organized nor alive, but a mere chemical substance, Liebig treated Cagniard de la Tour's discovery with no small contempt, and, from that time to the present, has steadily repudiated the notion that the decomposition of the sugar is, in any sense, the result of the vital activity of the _Torula_. But, though the notion that the _Torula_ is a creature which eats sugar and excretes carbonic acid and alcohol, which is not unjustly ridiculed in the most surprising paper that ever made its appearance in a grave scientific journal,[4] may be untenable, the fact that the _Toruloe_ are alive, and that yeast does not excite fermentation unless it contains living _Toruloe_, stands fast. Moreover, of late years, the essential participation of living organisms in fermentation other than the alcoholic, has been clearly made out by Pasteur and other chemists. [Footnote 4: "Das enträthselte Geheimniss der geistigen Gährung (Vorlänfige briefliche Mittheilung)" is the title of an anonymous contribution to Wöhler and Liebig's _Annalen der Pharmacie_ for 1839, in which a somewhat Rabelaisian imaginary description of the organisation of the "yeast animals" and of the manner in which their functions are performed, is given with a circumstantiality worthy of the author of _Gulliver's Travels_. As a specimen of the writer's humour, his account of what happens when fermentation comes to an end may suffice. "Sobald nämlich die Thiere keinen Zucker mehr vorfinden, so fressen sie sich gegenseitig selbst auf, was durch eine eigene Manipulation geschieht; alles wird verdant bis auf die Eier, welche unverändert durch den Darmkanal hineingehen; man hat zuletzt wieder gährungsfähige Hefe, nämlich den Saamen der Thiere, der übrig bleibt."] However, it may be asked, is there any necessary opposition between the so-called "vital" and the strictly physico-chemical views of fermentation? It is quite possible that the living _Torula_ may excite fermentation in sugar, because it constantly produces, as an essential part of its vital manifestations, some substance which acts upon the sugar, just as the synaptase acts upon the amygdalin. Or it may be, that, without the formation of any such special substance, the physical condition of the living tissue of the yeast plant is sufficient to effect that small disturbance of the equilibrium of the particles of the sugar, which Lavoisier thought sufficient to effect its decomposition.