Spontaneous ferments, properly so called, of which we have already spoken, are, after all, the result of sowings of this kind. Originating in liquids which have been boiled, and then left to themselves in contact with the air in a place where cells or germs must have existed, these ferments must necessarily often spring from single germs or from a limited few, and this also would probably be a means of developing distinct varieties of ferments. Without dwelling longer on the practical consequences likely to result from the ideas which we have just expressed, we shall proceed to describe two new alcoholic ferments, which differ widely from those already mentioned. _New “High” Ferment._—We met with this ferment accidentally, under the following circumstances:—On February 12th, 1873, we had brewed in the laboratory about 2-½ hectolitres (rather over 50 gallons) of wort, 10 litres (about two gallons) of which were set aside to cool in a white-iron trough, and left during the night exposed to free contact with air in the underground part of the laboratory, where we have a small experimental brewery. Next day we put some of this latter into a bottle; the wort soon began to show evidence of change, various productions made their appearance on the surface of the liquid, and a deposit of yeast settled at the bottom. On May 23rd, perceiving bubbles of gas and a steady fermentation set up in the wort, which remained all the time corked up, and fearing that the bottle might burst by the increasing internal pressure, we drew the cork. A considerable liberation of gas at once took place, accompanied by a voluminous foam which half emptied the bottle. A microscopical examination of the deposit from the disturbed liquid led to the discovery of a very homogeneous yeast, associated with various other organisms; it was clearly a yeast which we had not hitherto met with amongst the spontaneous ferments which we had had occasion to study. Thinking that this might be a new species of ferment which would probably produce a beer that was also unknown, we set to work to purify it by cultivation in flasks of pure wort, during the months of May, June, and July. Our last growths, of August 4th, 1873, were preserved, in order that we might assure ourselves of the purity of the beer, and, consequently, of the ferment. On November 15th its purity was established. On that date we made some beer with this ferment, which had now been left to itself for several months in contact with pure air. The beer which we obtained resembled no known variety; consequently the ferment must itself have been a distinct one, differing from others, especially those which we have been considering in this chapter. [Illustration: Fig. 43.]