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Now, in his experiments on fermentation in sweetened water, with yeast-ash and a salt of ammonia, there is no doubt that Liebig had failed to avoid those difficulties which are entailed by the spontaneous growth of other organisms than yeast.
Our author takes up the question of the possibility of causing yeast to grow in sweetened water, to which a salt of ammonia and some yeast-ash have been added a fact which is evidently incompatible with his theory that a ferment is always an albuminous substance on its way to decomposition.
In experiments of this kind, in which the ferment has to be weighed, it is better not to use any yeast-ash that cannot be dissolved completely, so as to be capable of easy separation from the ferment formed. It is this that we call here "Raulin's liquid" for abbreviation.
I have never been able to trace the development of Torula into a true mould; but it is quite easy to prove that species of true mould, such as Penicillium, when sown in an appropriate nidus, such as a solution of tartrate of ammonia and yeast-ash, in water, with or without sugar, give rise to Toruloe, similar in all respects to T. cerevisioe, except that they are, on the average, smaller.
And I have not yet been able to meet with any advocate of Abiogenesis who seriously maintains that the atoms of sugar, tartrate of ammonia, yeast-ash, and water, under no influence but that of free access of air and the ordinary temperature, re-arrange themselves and give rise to the protoplasm of Bacterium.
I have never been able to trace the development of Torula into a true mould; but it is quite easy to prove that species of true mould, such as Penicillium, when sown in an appropriate nidus, such as a solution of tartrate of ammonia and yeast-ash, in water, with or without sugar, give rise to Torulae, similar in all respects to T. cerevisiae, except that they are, on the average, smaller.
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