read before the Chemical Society of Paris, notably at its meetings of April 12th and June 28th, 1861, and in papers in the Comtes rendus de l’Academie des Sciences.  It may be of some interest to quote here, in its entirety, our communication of June 28th, 1861, entitled, “Influences of Oxygen on the Development of Yeast and on Alcoholic Fermentation,” which we extract from the Bulletin de la Societe Chimique de Paris:—­

“M.  Pasteur gives the result of his researches on the fermentation of sugar and the development of yeast-cells, according as that fermentation takes place apart from the influence of free oxygen or in contact with that gas.  His experiments, however, have nothing in common with those of Gay-Lussac, which were performed with the juice of grapes crushed under conditions where they would not be affected by air, and then brought into contact with oxygen.

“Yeast, when perfectly developed, is able to bud and grow in a saccharine and albuminous liquid, in the complete absence of oxygen or air.  In this case but little yeast is formed, and a comparatively large quantity of sugar disappears—­sixty or eighty parts for one of yeast formed.  Under these conditions fermentation is very sluggish.

“If the experiment is made in contact with the air, and with a great surface of liquid, fermentation is rapid.  For the same quantity of sugar decomposed much more yeast is formed.  The air with which the liquid is in contact is absorbed by the yeast.  The yeast develops very actively, but its fermentative character tends to disappear under these conditions; we find, in fact, that for one part of yeast formed, not more than from four to ten parts of sugar are transformed.  The fermentative character of this yeast nevertheless, continues, and produces even increased effects, if it is made to act on sugar apart from the influence of free oxygen.

“It seems, therefore, natural to admit that when yeast functions as a ferment by living apart from the influence of air, it derives oxygen from the sugar, and that this is the origin of its fermentative character.

“M.  Pasteur explains the fact of the immense activity at the commencement of fermentations by the influence of the oxygen of the air held in solution in the liquids, at the time when the action commences.  The author has found, moreover, that the yeast of beer sown in an albuminous liquid, such as yeast-water, still multiplies, even when there is not a trace of sugar in the liquid, provided always that atmospheric oxygen is present in large quantities.  When deprived of air, under these conditions, yeast does not germinate at all.  The same experiments may be repeated with albuminous liquid, mixed with a solution of non-fermentable sugar, such as ordinary crystallized milk-sugar.  The results are precisely the same.