But the first thoroughly conclusive evidence of the necessity of yeast for the fermentation of sugar was furnished by Appert, whose method of preserving perishable articles of food excited so much attention in France at the beginning of this century.

And it can hardly be questioned that this singular excitation of fermentation in one fluid, by a sort of infection, or inoculation, of a little ferment taken from some other fluid, together with the strange swelling, foaming, and hissing of the fermented substance, must have always attracted attention from the more thoughtful.

These discoveries prepared the way for the illustrious Frenchman, Lavoisier, who first approached the problem of fermentation with a complete conception of the nature of the work to be done.

When the wort has done working, the second or third day the yeast will sink rather than rise in the middle; remove it then, and turn the ale as it works out; pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor.

For now thoughts of love and death, and the hopelessness of life, were in active fermentation within me and sought for utterance with a strange unintermittingness of appeal.

An animal suffering under either of these terrible diseases is a source of infection and contagion to others, for precisely the same reason as a tub of fermenting beer is capable of propagating its fermentation by "infection," or "contagion," to fresh wort.

fermentation to commencethe equilibrium between the principles of the sugar being disturbed, they combine afresh to form carbonic acid and alcohol.

The end to be attained by all is a complete and equal diffusion of gas bubbles generated during fermentation throughout the whole mass of dough.