Note 72 — Chapter IV · The Growth of Different Organisms in a State of Purity: Their Autonomy.[49]

The following is Turpin’s application of his theory to the formation of the ferments of fruits (Mémoires de l’Académie, t. xvii., 1840, p. 155), where also, on p. 171 the above quotation will be found:—Ferments Produced by the Filtered Juice of the Pulp of Different Fruits—“By the word pulp we mean the soft and juicy cellular tissue of the fleshy part, mesocarp or middle layer of the pericarp of certain ripe fruits. This cellular tissue, which is very abundant in the peach and all stone-fruit, in the apple and pear, in the orange and grape, and similar fruits, is the same as that which forms the body of a leaf. Being in every case composed of a simple agglomeration of contiguous mother-vesicles, which are always filled with globulines that are more or less developed, more or less coloured, and individually endowed with a special vital centre, it is not surprising that its globulines when free and detached from the compound organisms to which they belong, and from association with its vegetable life, should, when placed in a suitable medium, themselves vegetate and become transformed, under these new influences, into a mucedine, with filaments and articulations. Such are the very fine, and, consequently, very transparent globulines, which, when left to themselves in sweetened water, grow and become vesicular, producing other globulines in their interior, then bud, vegetate into mucedinous filaments, decompose sugar, and produce all the effects that constitute what we term alcoholic fermentation.”