Here are a few actual examples. In the beginning of September we placed grapes in thirteen tubes, into some whole, into others crushed ones, taken from bunches of the variety known as the _ploussard_, the fruit being already sufficiently ripe to be very pleasant to the taste. All the tubes of this series failing to give us any trace of fermentation, or anything besides ordinary moulds—which indeed appeared in all our experiments, whether there was or was not fermentation—we began a new series of experiments, under similar conditions, on September 28th, as follows:— Nos. 1, 2, 3 and 4 tubes containing one uncrushed grape. No. 5 tube containing two uncrushed grapes. No. 6 tube containing two crushed grapes. No. 7 tube containing two crushed grapes, in 2 c.c. of water previously boiled. No. 8 tube with a fragment of a bunch from which grapes had been cut, and occupying the entire depth of liquid. No. 9 tube with a fragment of wood from a branch. Nos. 10, 11, and 12 tubes with a fragment of leaf. On September 29th and 30th there was no appearance of fermentation in any of the flasks, but all contained flakes of fungoid mycelium. On the 1st of October fermentation more or less marked and active occurred in 2, 3, 4, and 5, in which uncrushed grapes were, accompanied by a general turbidity of the liquid, and a suspension of the development of the fungoid growths. It was still absent in 1, 6, and 7, of which the first contained an entire, the latter crushed grapes. No. 8, containing the woody part of the bunch, was in active fermentation. Nos. 9, 10, 11, and 12, with fragments of branch or leaves, showed no signs of fermentation. The following day No. 1 was fermenting; but from October 5th onwards there was no alteration in the number of fermenting tubes. In this series we determined the presence of the small apiculated form of yeast (_S. apiculatus_) in the tubes that fermented, only once finding it associated with _saccharomyces pastorianus_. We need hardly say that the grapes which we employed were perfectly ripe, the vintage having already commenced in some of the Jura cantons. This experiment shows that, even when the grapes are perfectly matured, it by no means follows that each individual grape must carry germs of ferment, and that some grapes may be crushed, in some instances several together may be crushed, without being able to set up a fermentation. In the presence of these novel facts, those who support the hypothesis of the transformation of the albuminous matter contained in the juice of grapes into yeast will no doubt admit the untenability of their opinions, since their hypothesis requires that every grape or number of grapes, when crushed, should ferment, in contact with air. On the same day we prepared another series of tubes, using grapes of a variety called the _trousseau_. Nos. 1, 2, 3, and 4 tubes containing one whole grape. Nos. 5 and 6 tubes containing some of the wood of a branch.