In the ordinary yeast, as met with in breweries, the majority of cells show one or more of these vacuoles; if, however, we place a little of this yeast in an aerated wort, and watch under the microscope the changes that occur in the cells, we shall witness, often in the course of a few seconds, a kind of turgescence, a greater tension of the cell-walls, which seem to grow thinner, and a complete disappearance of the vacuoles. At the same time the interior gelatinous matter will become filled with fine granulations that are scarcely visible, but which at a certain distance appear brilliant. At the same time protuberances begin to show themselves, and next day the budding will have already become very active. The newly-formed cells will have such a delicacy of aspect and contour as to be scarcely discernible in the field of the microscope. There will also be a tendency to ramification in the budding, which appearance will be more or less marked according to the kind of alcoholic ferments present, as we shall see presently, attaining its maximum in each case when the cells have been revived after exhaustion by rest and want of food. In the latter case, the process of rejuvenescence may be protracted; but this is not the case with cells of commercial yeast, which is always used within a few days of its formation. And thus, as I said a little ago, speaking of these cells, they often manifest the first signs of their budding in a few seconds. In our preceding remarks we have expressly assumed that there are many kinds of alcoholic ferment. This is, beyond doubt, the case, as we have given incontestable proofs, first in 1862, in the _Bulletin de la Société chimique_ of Paris, and later on, in 1864 and 1866, in a Note in the _Comptes rendus_, on the diseases of wines, as well as in our “Studies on Wine.” Moreover, we know that brewers have long recognized two distinct methods of fermentation—“high” fermentation and “low” fermentation—and two corresponding yeasts. It is true that the differences presented by these fermentations were believed to be caused by the different conditions under which they took place, and that it was supposed that we might change “high” yeast into “low” yeast, or inversely, by subjecting the first to a low temperature, or the second to a high one. In our observations of 1862, which we have just mentioned, we discovered that must gives rise to several yeasts; that the ferment of “high” beer cannot develop except with great difficulty in must, whilst one of the ferments of the grape grows rapidly and luxuriantly in wort; that it is easy to isolate the smallest of the ferments of the grape from its congeners, by subjecting filtered must to fermentation; and finally, that the secondary fermentations of wines which remain sweet furnish a remarkable ferment, very different in aspect to the ferment of beer.