Footnote 92: See paragraph: Fermentation in saccharine fruits immersed in carbonic acid gas, Chap. vi, § 2, p. 266. Footnote 93: Dr. Rees has given the name _saccharomyces ellipsoideus_ to the ferment of wine represented in Plates VIII. to XI. of our “Studies on Wine,” which we have termed the ordinary ferment of wine, from its being the most abundant of the ferments found at the end of the fermentation that produces the wine. Footnote 94: The alcoholic ferments in general, subjected to these weakening influences, have not all the same power of resistance. That one which seems to possess this power in the highest degree is the _saccharomyces pastorianus_, which ferment we had in view in writing the above. Footnote 95: The term _exhaustion_ (_épuisement_), which we have just used, was, perhaps, not altogether felicitously chosen. No doubt we exhaust the cells of yeast when we sow an imponderable weight of them in a large quantity of sweetened water; it might, however, be better to say that in such a case we adopt a particular method of preserving the vitality of the cells, without suffering them to die of exhaustion, or to multiply by budding. We may remark that the yeast, in this case, exists in a state of latent life, which resembles that of cells on the surface of fruit. The cells on the surface of fruits, bunches, or barks, can no more find around them sufficient aliment for their propagation than can our yeast-cells in a great excess of sweetened water. We would not, however, say of the spores on the surface of fruits, or their woods, that they are in a state of exhaustion; the term would be misapplied. Footnote 96: See foot note p. 79.—D. C. R. Footnote 97: