Chance Favors Those Who Are Prepared.

If Science Has No Country, The Scientist Should Have One, And Ascribe To It The Influence Which His Works May Have In This World.

My Present And Most Fixed Opinion Regarding The Nature Of Alcoholic Fermentation Is This: The Chemical Act Of Fermentation Is Essentially A Phenomenon Correlative With A Vital Act, Beginning And Ending With The Latter. I Believe That There Is Never Any Alcoholic Fermentation Without Their Being Simultaneously The Organization, Development, Multiplication Of The Globules, Or The Pursued, Continued Life Of Globules Which Are Already Formed.

What Did You Do Today To Receive Your Instruction?

I Propose To Provide Proof... That Just As Always An Alcoholic Ferment, The Yeast Of Beer, Is Found Where Sugar Is Converted Into Alcohol And Carbonic Acid, So Always A Special Ferment, A Lactic Yeast, Is Found Where Sugar Is Transformed Into Lactic Acid. And, Furthermore, When Any Plastic Nitrogenated Substance Is Able To Transform Sugar Into That Acid, The Reason Is That It Is A Suitable Nutrient For The Growth Of The [lactic] Ferment.

Wine Is The Healthiest And Most Health-giving Of Drinks.