Note 158 — Chapter VI · THE PHYSIOLOGICAL THEORY OF FERMENTATION. (continued 2)

In his Memoir of 1870, Liebig has made a remarkable admission: “My late friend Pelouze,” he says, “had communicated to me, nine years ago, certain results of M. Pasteur’s researches on fermentation. I told him that, just then, I was not disposed to alter my opinion on the cause of fermentation, and that if it were possible by means of ammonia to produce or multiply the yeast in fermenting liquors, industry would soon avail itself of the fact, and that I would wait to see if it did so; up to the present time, however, there has not been the least change in the manufacture of yeast.” We do not know what M. Pelouze’s reply was; but it is not difficult to conceive so sagacious an observer remarking to his illustrious friend, that the possibility of deriving pecuniary advantage from the wide application of a new scientific fact had never been regarded as the criterion of the exactness of that fact. We could prove, moreover, by the undoubted testimony of very distinguished practical men, notably by that of M. Pezeyre, director of distilleries, that upon this point also Liebig was mistaken.