But how is the mycoderm seed to be obtained in the first instance? Nothing more simple. The mycoderma aceti is one of those little so-called 'spontaneous' productions which are sure to appear of themselves on the surface of liquids or infusions suitable to their development. In wine, in vinegar, or suspended in air, everywhere around us, in our towns, in our houses, there exist germs of this little plant. If we wish to procure some fresh mycoderm it is only necessary to put a mixture of wine and vinegar into a warm place. In a few days, generally, if not always, there appear here and there little greyish patches scattering the light instead of regularly reflecting it, as does the surrounding liquid. These specks go on increasing progressively and rapidly. This is the mycoderma aceti raised from the seeds which the wine or the added vinegar contained, or which the air deposited; just as we see a field covered with divers weeds by seeds naturally distributed in the earth, or which have been brought to it by the wind or by animals. Even in this last circumstance the comparison holds good, for after you have put wine or vinegar in a warm place there soon appear, whence we know not, little reddish flies, so commonly seen in vinegar manufactories, and in all places where vegetable matter is turning sour. With their feet, or with their probosces, these flies transport the seed. * * * * * At Orleans the process for the manufacture of vinegar is very simple. Barrels ranged over each other have on each of their vertically-placed bottoms a circular opening some centimeters in diameter, and a smaller hole adjacent, called _fausset_, for the air to pass in and out when the large opening is closed, either by the funnel, through which the wine is introduced, or by the syphon, which is used for drawing off the vinegar. These barrels, of which the capacity is 230 litres, are half filled. The manual labour consists in keeping up a suitable temperature in the vessel, and in drawing from it every eight days about eight or ten litres of vinegar, which are replaced by eight or ten litres of wine.