An attempt has also been made to prove that we have contradicted ourselves, inasmuch as in 1860 we published our opinion that alcoholic fermentation can never occur without a simultaneous occurrence of organization, development, and multiplication of globules; or continued life, carried on from globules already formed. [Footnote:  Pasteur, Memoire sur la fermentation alcoolique, 1860:  Annales de Chimie et de Physique.  The word globules is here used for cells.  In our researches we have always endeavoured to prevent any confusion of ideas.  We stated at the beginning of our Memoir of 1860 that:  “We apply the term alcoholic to that fermentation which sugar undergoes under the influence of the ferment known as beer yeast.”  This is, the fermentation which produces wine and all alcoholic beverages.  This, too, is regarded as the type for a host of similar phenomena designated, by general usage, under the generic name of fermentation, and qualified by the name of one of the essential products of the special phenomenon under observation.  Bearing in mind this fact in reference to the nomenclature that we have adopted it will be seen that the expression alcoholic fermentation cannot be applied to every phenomenon of fermentation in which alcohol is produced, inasmuch as there may be a number of phenomena having this character in common.  If we had not at starting defined that particular one amongst the number of very distinct phenomena, which, to the exclusion of the others, should bear the name of alcoholic fermentation, we should inevitably have given rise to a confusion of language that would soon pass from words to ideas, and tend to introduce unnecessary complexity into researches which are already, in themselves, sufficiently complex to necessitate the adoption of scrupulous care to prevent their becoming still more involved.  It seems to us that any further doubt as to the meaning of the words alcoholic fermentation, and the sense in which they are employed, is impossible, inasmuch as Lavoisier, Gay-Lussac, and Thenard have applied this term to the fermentation of sugar by means of beer yeast.  It would be both dangerous and unprofitable to discard the example set by these illustrious masters, to whom we are indebted for our earliest knowledge of this subject.] Nothing, however, can be truer than that opinion, and at the present moment, after fifteen years of study devoted to the subject since the publication to which we have referred, we need no longer say, “we think,” but instead, “we affirm,” that it is correct.  It is, as a matter of fact, to alcoholic fermentation, properly so called, that the charge to which we have referred relates—­to that fermentation which yields, besides alcohol, carbonic acid, succinic acid, glycerine, volatile acids, and other products.  This fermentation undoubtedly requires the presence of yeast—­cells under the conditions that we have named.  Those who have contradicted us