I shall not tarry long to speak of the nature of this ferment, for the studies bearing upon that point, although far advanced, are not yet completed. I may remark, however, that the idea that the ferment is formed of living organisms is a very old one, and has not arisen suddenly because of the modern theories of the parasitic nature of disease. From the time of Varrar (who believed that malaria was made up of invisible mites suspended in the atmosphere) to our own day this theory has been several times advanced by hygienists. Independently of the general considerations which led Rasori, and later Henle, to formulate the doctrine of the _contagium vivum_ of infection (long before the progress of microscopical science had revealed the existence of living ferments), there were peculiar circumstances as regards malaria which should have impelled minds to look in that direction, even in times long past. Some of these circumstances are of a nature to strike every serious observer, and deserve a few moments' attention. How could one maintain, for example, that this ferment is a product of chemical reactions taking place in the ground, when it is seen to remain constantly the same whatever may be the composition of the soil from which it emanates! As long as the paludal theory held sway, the chemical interpretation of this identity of the product in every latitude was easy. Rica does not hesitate to admit that when a swampy tract is heated by the sun's rays to the necessary point for the putrid decomposition of the organic matters contained in it, the "chemical ferment," or rather the "mephitic gases," to which is attributed the morbific action, are developed, whatever may be the distance from the equator at which this marshy region lies. But since it has been ascertained that malaria is produced in soils of the most varied chemical composition, _the persistent identity of this product_ has become chemically inexplicable; while it is however readily conceivable, if one admits that malaria is an organized ferment which easily finds the necessary conditions for its life and multiplication in the most varied soils, as is the case with millions of other organisms vastly superior to the rudimentary vegetables which constitute the living ferments.