A remark of M. Radot's on page 103 needs some qualification. 'The great interest of Pasteur's method consists,' he says, 'in its proving unanswerably that the origin of life in infusions which have been heated to the boiling point is solely due to the solid particles suspended in the air.' This means that living germs cannot exist _in the liquid_ when once raised to a temperature of 212° Fahr. No doubt a great number of organisms collapse at this temperature; some indeed, as M. Pasteur has shown, are destroyed at a temperature 90° below the boiling point. But this is by no means universally the case. The spores of the hay-bacillus, for example, have, in numerous instances, successfully resisted the boiling temperature for one, two, three, four hours; while in one instance _eight hours'_ continuous boiling failed to sterilise an infusion of desiccated hay. The knowledge of this fact caused me a little anxiety some years ago when a meeting was projected between M. Pasteur and Dr. Bastian. For though, in regard to the main question, I knew that the upholder of spontaneous generation could not win, on the particular issue touching the death temperature he might have come off victor. The manufacture and maladies of wine next occupied Pasteur's attention. He had, in fact, got the key to this whole series of problems, and he knew how to use it. Each of the disorders of wine was traced to its specific organism, which, acting as a ferment, produced substances the reverse of agreeable to the palate. By the simplest of devices, Pasteur, at a stroke, abolished the causes of wine disease. Fortunately the foreign organisms which, if unchecked, destroy the best red wines are extremely sensitive to heat. A temperature of 50° Cent. (122° Fahr.) suffices to kill them. Bottled wines once raised to this temperature, for a single minute, are secured from subsequent deterioration. The wines suffer in no degree from exposure to this temperature. The manner in which Pasteur proved this, by invoking the judgment of the wine-tasters of Paris, is as amusing as it is interesting. * * * * *