to peer into the darkness of this period, he will welcome the light
proffered by physics and mathematics.



IV


YEAST

[1871]

It has been known, from time immemorial, that the sweet liquids which may
be obtained by expressing the juices of the fruits and stems of various
plants, or by steeping malted barley in hot water, or by mixing honey
with water--are liable to undergo a series of very singular changes, if
freely exposed to the air and left to themselves, in warm weather.
However clear and pellucid the liquid may have been when first prepared,
however carefully it may have been freed, by straining and filtration,
from even the finest visible impurities, it will not remain clear. After
a time it will become cloudy and turbid; little bubbles will be seen
rising to the surface, and their abundance will increase until the liquid
hisses as if it were simmering on the fire. By degrees, some of the solid
particles which produce the turbidity of the liquid collect at its
surface into a scum, which is blown up by the emerging air-bubbles into a
thick, foamy froth. Another moiety sinks to the bottom, and accumulates
as a muddy sediment, or "lees."

When this action has continued, with more or less violence, for a certain
time, it gradually moderates. The evolution of bubbles slackens, and