In September, 1785, I read a memoir to the Academy of Sciences, at Paris. In that memoir I developed my theory. That learned body nominated four commissioners, for the purpose of examining my operations, and sanctioned my discovery by a report, in which it was acknowledged that I had discovered a new truth, and ordered the insertion of my memoir in the collection of those of the Foreign Associates. I attributed the principle of the spirituous fermentation to the mucilaginous substance. This has been since demonstrated, by attentively observing that it always begins with a motion of acid fermentation, which is produced by the mucilaginous substance. The European chymists have since reasoned upon fermentation; each of them has produced a new system; none have been able to bring it to a regular demonstration; and the learned Gay Lussac has said, that fermentation is one of the most mysterious operations of chymistry. Be that as it may, there are facts that are ascertained: let us endeavor to investigate them, that we may derive from them all the information which is necessary to us. It is incontestable that spirits are produced by the saccharine substance. Grains, however, supply it, although they are not sensibly sweet. This has made me suspect that the fermentation is at first saccharine, which produces the sweet substance that is necessary for the formation of spirit. It is thus that, by a series of internal motions, the fermentation causes the formation of the spirit to be preceded by a slight production of acid; that it transforms the vinous liquor into vinegar, which the same fermentation changes in time into an animal substance, destroyed in its turn by the putrid fermentation. Such are the progressive changes operated by this all-disorganizing phenomenon, and the unerring march of nature to bring back all substances to their respective elements. The necessary conditions for the formation of vinous fermentation, are-- 1st. The presence of the saccharine substance. 2dly. That of a vegeto-animal substance, commonly called ferment, and soluble in water. 3dly. A certain quantity of water. 4thly. A temperature of 70 deg. to 75 deg.. 5thly. A sufficient mass.