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As determined by Professor Fremy, this consists of the cutose, or outer skin, within which is the vasculose containing the fiber and other conjoined matter, known as cellulose, between which and the woody stem is the pectose, or gum, which causes the skin or bark, as a whole, fiber included, to adhere to the wood.
"Jennie Burton's sauerkraut isn't going to keep and hasn't turned out well, she thinks. Fremy Stockton says it's because she forgot to put in a little mite of sugar and altogether too much salt. "Grace Cook's husband bought a whole pig from some farmer Bloomingdale way, thinking it was going to be good and cold by this time.
We should not be justified in devoting further time to opinions which are not supported by any serious experiment. Abroad, as well as in France, the theory of the transformation of albuminous substances into organized ferments had been advocated long before it had been taken up by M. Fremy.
Moreover, the retting process, which is simply steeping the cut plants in water, is a delicate operation, requiring constant watching, to say nothing of its serious inconvenience from a sanitary point of view, on account of the pestilential emanations from the retteries. Decortication by steam having been effected, the work of M. Favier ceases, and the process is carried forward by M. Fremy.
As for seeing in these facts anything like a confirmation of the theory of hemi-organism, imagined by M. Fremy, the idea of such a thing is absurd.
Such was the position of the question when, about a year ago, the whole case was submitted to the distinguished French chemist, Professor Fremy, member of the Institute of France, who is well-known for his researches into the nature of fibrous plants, and the question of their preparation for the market.
It was thought that M. Fremy had really discovered the solution of the question of the day. It is true that it was rather difficult to understand the process by which an albuminous substance could become all at once a living and budding cell.
Here Liebig failed to perceive that the ferment, in its capacity of a living organism, had anything to do with the fermentation. This theory dates back as far as 1843. In 1846 Messrs. Boutron and Fremy, in a Memoir on lactic fermentation, published in the Annales de Chimie et de Physique, strained the conclusions deducible from it to a most unjustifiable extent.
These works were also visited by those gentlemen who were at the experimental works at Montrouge, and who also visited the Government laboratory in Paris, of which Professor Fremy is chief and M. Urbain sous-chef, and where those gentlemen explained the details of their process and made their visitors familiar with the progressive steps of their investigations.
In 1864 Fremy devised the theory of hemi-organism, which meant nothing more than that he gave up Liebig's theory of 1843, together with the additions which Boutron and he had made to it in 1846; in other words, he abandoned the idea of albuminous substances being ferments, to take up another idea, that albuminous substances in contact with air are peculiarly adapted to undergo organization into new beings that is, the living ferments which we had discovered and that the ferments of beer and of the grape have a common origin.
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