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Probably it was owing to some modification effected in the medium by the previous life of the bacteria, or to the special character of the vibrios used in impregnation. Before we go any further, let us devote some attention to the vibrios of the preceding fermentations. We refrained from impregnating it with any germs.
But it is not so readily digestible as butter is; is more liable to give rise to the butyric acid fermentations in the stomach; is not nearly so appetizing; and its sale as, and under the name of, butter is a fraud which the law rightly forbids and punishes. Lard. The next most useful and generally used pure fat is lard the rendered, or boiled-down, fat of pork.
This magical ingredient thrown into the wild caldron of such a mind, which we have seen occupied hitherto with mere Ethnicism, Radicalism and revolutionary tumult, but hungering all along for something higher and better, was sure to be eagerly welcomed and imbibed, and could not fail to produce important fermentations there.
It might be supposed, since butylic alcohol may be produced and hydrogen be in deficit, that the proportion of the former of these products would attain its maximum when the latter assumed a minimum. This, however, is by no means the case; even in those few fermentations that we have met with in which hydrogen was absent, there was no formation of butylic alcohol.
Now, scarcely any one of those who study fermentations, properly so-called, and putrefactions, ever pay any attention to the preceding data. ... Among the observers to whom I allude, even M. Pasteur is to be found, who, even in his most recent communications, omits to state definitely what is the nature of many of the ferments which he has studied, with the exception, however, of those which belong to the cryptogamic group called torulaceae.
Judging at least from the variations in the proportions of hydrogen, and carbonic acid gas produced in butyric fermentations, we are inclined to think that this must be the case; nay, more, we find that hydrogen is not even a constant product in these fermentations.
We may pause to consider an interesting question in reference to the two characters under which vibrios appear in butyric fermentations.
Liebig once asserted that cigar-smoking was prejudicial from the amount of gaseous carbon inhaled. We cannot believe this. The heat of cigar-smoke may have some influence on the teeth; and, on the whole, the long pipe, with a porous bowl, is probably the best way of using tobacco in a state of ignition. By repeated fermentations in preparing snuff, much of the nicotin is evaporated and lost.
It seems certain, however, that the quality of tobacco is in large measure dependent upon the character of the fermentations that occur at different stages of the curing. It seems certain also that these fermentations are wholly or chiefly produced by microorganisms, and that the character of the fermentation is in large measure dependent upon the species of micro-organisms that produce it.
The class of fermentations properly so called, is, however, restricted by the small number of substances capable of decomposing with the production of heat, and at the same time of serving for the nourishment of lower forms of life, when deprived of the presence and action of air. This, again, is a consequence of our theory, which is well worthy of notice,
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