BUFFON, _Histoire de l’Homme_, t. viii., edition 12mo, 1778; TURPIN, _Mémoires de l’Académie des Sciences_, t. xvii.; Dr. PINEAU, _Annales des Sciences Naturelles_, t. iii., 1845; POUCHET, _Traité de la Génération dite Spontanée_, p. 335, 1859. See also our _Mémoire sur les Générations dites Spontanées_, 1862, pp. 100 and following, in which we give a _resumé_ of some of these theories. Footnote 72: The following is Turpin’s application of his theory to the formation of the ferments of fruits (_Mémoires de l’Académie_, t. xvii., 1840, p. 155), where also, on p. 171 the above quotation will be found:—_Ferments Produced by the Filtered Juice of the Pulp of Different Fruits_—“By the word pulp we mean the soft and juicy cellular tissue of the fleshy part, mesocarp or middle layer of the pericarp of certain ripe fruits. This cellular tissue, which is very abundant in the peach and all stone-fruit, in the apple and pear, in the orange and grape, and similar fruits, is the same as that which forms the body of a leaf. Being in every case composed of a simple agglomeration of contiguous mother-vesicles, which are always filled with globulines that are more or less developed, more or less coloured, and individually endowed with a special vital centre, it is not surprising that its globulines when free and detached from the compound organisms to which they belong, and from association with its vegetable life, should, when placed in a suitable medium, themselves vegetate and become transformed, under these new influences, into a mucedine, with filaments and articulations. Such are the very fine, and, consequently, very transparent globulines, which, when left to themselves in sweetened water, grow and become vesicular, producing other globulines in their interior, then bud, vegetate into mucedinous filaments, decompose sugar, and produce all the effects that constitute what we term _alcoholic fermentation_.” Footnote 73: BÉCHAMP, _Recherches sur la Nature et l’Origine des Ferments (Annales de Chimie et de Physique, 4^e série_, t. xxiii., and _Comptes rendus de l’Académie des Sciences_, Oct. 23, 1871). Footnote 74: We need scarcely here observe, having done so on previous occasions, that whenever we opened our flasks to obtain specimens, we made use of a fine tube, previously passed through the flame of a spirit lamp, and that we also passed this flame over the surface of the india-rubber, glass stopper, &c., to consume the organic particles of dust which floating about might introduce themselves at the moment when we opened the right-hand tube of the flask. Footnote 75: