“M. Pasteur, as a logical deduction from the principles which he has established in connection with the theory of fermentation, considers that _the formation of alcohol may be attributed to the fact that the physical and chemical processes of life in the cells of fruit continue under new conditions, in a manner similar to those of the cells of ferment_. Experiments, continued during 1872, 1873, and 1874, on different fruits, have furnished results all of which seem to us to harmonize with this proposition, and to establish it on a firm basis of proof.” _Comptes rendus_, t. lxxix., p. 949, 1874. Footnote 128: PASTEUR, _Faites nouveaux pour servir à la connaissance de la théorie des fermentations proprement dites_. (_Comptes rendus de l’Académie des Sciences_, t. lxxv., p. 784). See, in the same volume, the discussion that followed; also, PASTEUR, _Note sur la production de l’alcool par les fruits_, same volume, p. 1054, in which we recount the observations anterior to our own, made by Messrs. Lechartier and Bellamy in 1869. Footnote 129: _Comptes rendus_, meeting of January 15th, 1872. Footnote 130: As a matter of fact, M. Fremy applies his theory of hemi-organism, not only to the alcoholic fermentation of grape juice, but to all other fermentations. The following passage occurs in one of his Notes (_Comptes rendus de l’Académie_, t. lxxv., p. 979, October 28th, 1872): “_Experiments on Germinated Barley._—The object of these was to show that, when barley, left to itself in sweetened water, produces in succession alcoholic, lactic, butyric, and acetic fermentations, these modifications are brought about by ferments which are produced inside the grains themselves, and not by atmospheric germs. More than forty different experiments were devoted to this part of my work.” Need we add that this assertion is based on no substantial foundation? The cells belonging to the grains of barley, or their albuminous contents, never do produce cells of alcoholic ferment, or of lactic ferment, or butyric vibrios. Whenever those ferments appear they may be traced to germs of those organisms, diffused throughout the interior of the grains, or adhering to their exterior surface, or existing in the water employed, or on the sides of the vessels used. There are many ways of demonstrating this, of which the following is one: since the results of our experiments have shown that sweetened water, phosphates, and chalk very readily give rise to lactic and butyric fermentations, what reason is there for supposing that if we substitute grains of barley for chalk, the lactic and butyric ferments will spring from those grains, in consequence of a transformation of their cells or albuminous substances? Surely, there is no ground for maintaining that they are produced by hemi-organism, since a medium composed of sugar, or chalk, or phosphates of ammonia, potash, or