Note 111 — Chapter II · (continued 2)

The fermentation of liquids, and in many cases the decomposition of semi-solids, formerly supposed to be owing purely to chemical action, are now ascertained to be due to vital processes of living minute organisms both vegetable and animal, and consequently to physiological, as well as to chemical forces. Even alcohol is stated to be an animal product. See an interesting article by Auguste Laugel on the recent researches of Pasteur, in the Revue des Deux Mondes, for September 15th, 1863.