On November 25th we made another examination and sketch of the ferment, the appearance of which did not differ materially from that given above. The general appearance was the same, consisting mostly of globules joined together in clusters of two or three or more. No separation, such as occurs in the case of ferment formed in natural worts, had taken place. The ferment, moreover, was very irregular, and comprised cells of all sizes. We sowed some of it in a flask of pure wort. On November 26th there was no apparent development: on November 27th, however, not more than forty-eight hours after impregnation, there was a considerable deposit of white ferment at the bottom of the liquid, and fermentation was so active that the surface of the liquid was covered with an abundant froth. This shows us the wonderful vitality and recuperative power possessed by germs which, left to themselves for about four months, revived so readily. It proves too that the reviving influences took effect on some aërobian ferment. From the mode of life of this latter being similar to that of a surface fungoid growth, it does not become exhausted as the cells of ordinary ferment do. Now the cells which, sown on August 6th, had become exhausted by prolonged stay in the mineral liquid, and were almost inert, would have required several days for their revival; but in the experiment described the revival was rapid, and this rapidity proves, as we have said, that the revival must have taken place in cells of aërobian ferment. [Illustration: Fig. 50.] Taking some fresh yeast from the bottom of the liquid we examined and made a sketch of it (Fig. 50). The field was filled with round and oval cells, jointed and ramified filaments, budding and multiplying in the most remarkable manner, reminding us of the germination of the cells of yeast exhausted in sweetened water, and also of the germination in the form of _dematium pullulans_ of certain germ-cells which are spread over the surface of sweet, domestic fruits. We could never grow tired, as we wrote it in our original notes, of sketching this beautiful plant, which establishes very clearly a transition between one of the best defined cellular ferments, viz., _saccharomyces pastorianus_, and certain forms of very common fungoid growths, those of _dematium_, and even of the most common mould, _mucor mucedo_ or _racemosus_, when it vegetates beneath the surface of a liquid and acts as a ferment.[108] We have here, as in these cases, filamentous chains branching into other similar chains, composed of more or less elongated cells, which at length fall off and germinate exactly as the conidia-bearing _hyphae_ of _mucor_ do. The aërobian ferment of “high” yeast, in whatever medium we cultivated it, presented no peculiarity, as far as its forms were concerned. It was composed of cells of spherical shape, like ordinary “high” yeast, and germinated in the same way as the latter. [Illustration: Fig. 51.]