We can appreciate here the uncertainties of pure observation. The great art--and no one practised it better than Pasteur--consists in instituting decisive experiments which leave no room for an inexact interpretation of facts. These decisive proofs of the true part played by the little microscopic fungus, by this flower of vinegar, this mycoderma aceti, are thus formulated by Pasteur. It is but another example of the method which he used in alcoholic, lactic, and tartaric fermentations. The theories of Berzelius, of Mitscherlich, and of Liebig were destined again to receive the rudest shocks by the demonstration of these rigorous facts. Let us place a little wine in a bottle, then hermetically seal it, and leave it to itself. In these conditions the wine becomes sour. But if we take the precaution of putting the bottle into hot water, so that the wine and the air in the bottle may be heated for some instants to a temperature of 60° Centigrade, and if, after cooling, we leave the bottle to itself, the wine in these conditions will never become transformed into vinegar. The heating, however, must have left intact the albuminoid or nitrogenous substances contained in the wine. These, then, cannot constitute the ferment of the vinegar. Can it be maintained that by heating the wine to 60° we have altered the albuminoid matter, which is, on this account, no longer able to act as a ferment, or, in other words, no longer able to determine the union of the oxygen of the air with the alcohol? This hypothesis falls to pieces before the following experiment. Open the bottle, blow into it with bellows, so that the once heated wine shall come into contact with ordinary air, and the acetification of the wine will take place. But the master experiment is the following. We have seen that pure alcoholised water never turns sour unless some albuminoid matter is introduced into it. Pasteur saw that this albuminoid matter might be completely suppressed and replaced by saline crystallisable substances, alkaline and earthy phosphates, to which has been added a little phosphate of ammonia. In these conditions, especially if the alcoholised water be acidulated by small quantities of pure acetic acid, one actually sees the mycoderm developing, and the alcohol transforming itself into acetic acid. It is not possible to demonstrate in a more convincing manner that the albuminoid matters of the wine are not in this case the acetic ferment. These albuminoid matters, however, contribute to the acetic fermentation, but only as being an aliment to the mycoderma aceti, and notably a nitrogenous aliment. The true and only ferment of vinegar is the little fungus; it is the great agent of the phenomenon; it, indeed, accomplishes all.