Four points of contrast present themselves for notice as elements of comparison with true fermentation. 1st. The starch solution has to be boiled, so that heat, by which it is to be supposed that the starch globule is ruptured, seems to be an essential portion of the chemical change, and even this may in fact alone be sufficient in such a case to produce some elementary change in the starch, and may prepare it for the subsequent catalytic action of some related organic, though not vital material.[44] {117} 2nd. Not only a summer heat is necessary, but a period of one or two months time must elapse before the starch with the water simply becomes converted into sugar, and if artificial heat is to be used to hasten the operation, a temperature from 122deg to 167deg F. must be resorted to in order to obtain the desired result. 3rd. When even this is accomplished there is no reproduction of the fermenting matter, and artificial and chemical means must again be applied to repeat the experiment. 4th. The conversion of starch into sugar can be accomplished without the presence of gluten at all, by the aid only of temperature and time. It seems to me, therefore, to be entirely unnecessary to occupy more space in the elaboration of a proof of the doctrine that the germs of the Torula are the sole agents in the conversion of saccharine fluids into alcohol and carbonic acid. By another chemical process starch can be converted into sugar, but I am not aware that hitherto any method has been discovered by which sugar can be converted into alcohol except by the process of fermentation proper. I have been thus particular in commenting on this subject, as it bears, in an especial manner, on the question under consideration. {118}