| 1. Starch . . . . . . . . . . . . . | ||
| 2. Dextrine . . . . . . . . . . . | Diastase. | |
| 3. Sugar . . . . . . . . . . . . . | ||
| 4. Alcohol and CO2 . . . . . | Yeast. | |
| 5. Acetic acid . . . . . . . . . . | Mother of vinegar. | |
| 6. CO2 and H2O . . . . . . . . | Mould. |
By appropriate means, the process of descent may be stopped on any one of these planes. By far too much is, unfortunately, stopped on the fourth plane. The manufacturer and chemist may determine the downward change through all the planes, and the chemist has recently succeeded in ascending again to No. 4; but the plant ascends and descends the scale at pleasure (avoiding, however, the fourth and fifth), and even passes at one step from the lowest to the highest.
Now, it will be seen by the table that, connected with each of these descensive changes, there is a peculiar ferment associated. Diastase determines the change from starch to dextrine and sugar—saccharification; yeast, the change from sugar to alcohol—fermentation; mother of vinegar, the change from alcohol to acetic acid—acetification; and a peculiar mould, the change from acetic acid to CO2 and water. But what is far more wonderful and significant is, that, associated with each of these ferments, except diastase, and therefore with each of these descensive changes, except the change from starch to sugar, or saccharification, there is a pecul-
