Were it not for the bioplasm or germinal matter, the cell would be lifeless and passive, incapable of exciting fermentation or any change whatever; and it may under favorable circumstances undergo development into complete yeast cells, so that by the artificial division of one thousands may result. And if the soft, bioplasmic matter which can be expressed from the yeast cell be placed under favorable conditions, every particle of it may germinate. This matter alone furnishes the germs, it alone grows and appropriates the nutrient material; in short, it alone manifests the phenomena peculiar to living things. The little buds or gemmules above referred to, detached from the parent mass, and capable of independent existence, are, many of them, much less than 1/100000 of an inch in diameter; but each is living, and will grow under favorable circumstances into a body like the parent cell, giving origin in its turn to countless descendants. These very minute particles divide and subdivide independently, producing still more minute particles, capable of growth and division like themselves; . . . and this mode of multiplication may go on for a long period, perhaps for an indefinite time, if certain conditions persist.

But if any one of these excessively minute particles falls into a medium con-taining suitable pabulum, it will appropriate it and soon pass on to a higher stage of development. In this case branches may be formed, and from them may proceed stems which grow upward into the air, and bear upon their sum-mits heads in which spores are found, these last being so well protected from the influence of destructive agents that the germinal matter within can retain its vitality for a great length of time. The spores just referred to are so light as to be easily supported in the atmosphere, and they may be carried a long distance by currents of air." Bechamp has made an investigation into the action of chalk which is used in lactic and butyric fermentation. As has been stated, the chalk is added for the purpose of preventing an accumulation of acid in the solution; and although this is an important action, Bechamp has shown that chalk is itself capable of establishing alcoholic, lactic, and butyric fermentations. The chalk formation consists principally of the remains of minute organisms; but independently of these fossils, he finds that chalk contains living organisms of extreme minuteness, which he has named mycrozyma creta, and regards as the most powerful ferments known.

A sample of native chalk, taken from the centre of a large block and mixed with water, reveals under the microscope numerous bright points having very lively trepidating movements, which are the organisms in question. The following experiment shows their power of inducing fermentation: There were intimately mixed 420 grms. of starch paste, 30 grms. of chalk, and 4 drops of creosote. At the same time a similar mixture was made, except that pure carbonate of lime was used in place of chalk. In three days the starch in the mixture containing chalk was liquefied, but no change was produced in the one containing pure carbonate of lime. On Nov. 14, 1864, 100 grms. of starch, 1,500 cc. of water, and 10 drops of creosote were mixed with 100 grms. of chalk. On March 30, 18G6, the mixture was analyzed and found to contain 4 cc. of absolute alcohol, 8 grms. of butyric acid, and 5. grms. of crystallized acetate of soda. On April 25, 1865 80 grms. of cane sugar, 1,400 grms. of chalk were mixed with 1,500 cc. of water containing creosote, and when examined on June 14 following yielded 2'6 cc. of absolute alcohol, 4. grms. of buty-ric acid, 6.8grms. of acetate of soda, and 9 grms. of lactate of lime.

When proper re-cautions are taken no other ferment is found in the liquid after fermentation besides those contained in the chalk, and which have become considerably augmented.-Fermentation is .retarded or arrested by the action of various substances. An accumulation of about 15 per cent.of alcohol in the process arrests it. Lactic fermentation is also arrested when a certain quantity of lactic acid accumulates. Sulphurous acid, even in small quantitles, has a remarkable effect in arresting fermentation, especially the acetic, and sulphite of calcium is extensively used by manufacturers of cider and wine, and judiciously employed does not injure the beverage. Sulphurous acid is coming into use in distilleries in the process of mashing, with a view to prolong it so that an increased amount of dextrine and fecula may be converted into glucose before fermentation commences. The mineral acids generally, chlorine, chloroform, camphor, carbolic and formic acids, and creosote, as well as most mineral salts, also turpentine and essential oils, have in varying degrees the property of arresting or preventing fermentation. The employment of common salt to prevent putrefactive fermentation is a familiar example of antiseptic action.

According to Dumas, alcoholic fermentation is not affected by earthy carbonates and neutral salts of potash and lime, and it is accelerated by a solution of bitartrate of potash, the yeast cells becoming more perfect, and filled with plastic matter containing numerous germs and mobile corpuscles.-From all the researches which have been made into the subject of fermentation, whether the ferment be considered merely as an organic body in a state of change, or as a living organism, the explanation of the process is assisted by a consideration of the vibratory theory of molecular physics.When two or more bodies are brought into intimate contact with each other, as where a ferment is suspended or stirred in a fermentable liquid, so that the molecules are intermingled, a tendency to produce a change of vibratory motion in them must follow as a necessary consequence; and this tendency is much modified by the addition or abstraction of heat. The difficulty of ascertaining experimentally whether any of the minute germs, which require the highest powers of the microscope yet attained to enable them to be seen, may be present in a liquid, places the question as to the ultimate cause of fermentation in doubt, and it seems that the nearest approach to a solution of it must thus far depend upon logical inferences.