Three years earlier, in 1887, Ward's attention had been drawn by a happy accident to the physiological aspect of symbiosis, and it never ceased to occupy his mind. It was well known that ginger-beer was made in villages in stone bottles. The fermentation was effected by the so-called "ginger-beer plant" which was passed on from family to family, but nothing was known as to how or where it originated. It seemed to have some analogy with the Kephir of the Caucasus. A specimen was sent to me from the Eastern Counties, and it stood for some time in the sun in my study. I noticed the vigorous growth accompanied by a copious evolution of gas. Ward coming to see me one day, I handed it over to him as a problem worth his attention. At the same time Prof. Bayley Balfour had examined it and concluded that it was a mixture of a yeast and a bacterium. Its study involved Ward in a very laborious research which occupied him for some years, and of which the results were published in the _Phil. Trans._ in 1892. It proved to be a mixture of very various organisms, every one of which Ward exhaustively studied. This required not less than 2000 separate cultures. The essential components proved to be, as Balfour had suggested, a yeast derived from the sugar and a bacterium from the ginger. Both were anaërobic; the yeast fermented cane-sugar with the copious production of carbon dioxide but little alcohol; the bacterium also produced carbon dioxide, even in a vacuum tube. The action of the two components studied separately proved to be not the same as when they worked in concert. This was conspicuously the case with the evolution of carbon dioxide, which proceeded with such violence as to make the research attended with considerable danger. It is known that the action of ferments may be checked by the inhibition of the products formed. Ward pointed out that while the use of these might be advantageous to the bacterium, their consequent removal might be equally so to the yeast. This established the important principle of symbiotic fermentation and gave it a rational explanation. On the morphological side Ward showed that the ginger-beer plant is comparable to a gelatinous lichen, and, having resolved it into its constituents, successfully reconstituted it. The new conception threw a flood of light on many obscure points in fermentation generally, and it is not surprising that Ward's work at once attracted the attention of the brewing industry. It led him to an even more fertile suggestion, that of metabiosis. It was known that the finest wine is sometimes produced from mouldy grapes. He regarded this as a case of one organism preparing the way for another. He returned to the subject in a lecture given at the British Association at Dover in 1899 and pointed out that in the Japanese manufacture of Saké, an Aspergillus prepares the way for the yeast. He also showed that metabiosis played an important part in nitrification.