Originally published in “The epidemic of Savannah, 1876: its causes the measures of prevention, adopted by the municipality during the administration of Hon. J. F. Wheaton, Mayor” in 1879 BACTERIUM LINEOLA VIBRIO LINEOLA OF EHRENBERG. Under this designation I understand those rod bacteria, which are similar in all regards to the B. termo, but are much larger, and not only …

Originally published in the “English mechanic and world of science, Volume XXIII” in 1876. M. PASTEUR has just published with the title, Etudes sur la Biere, a book which is indeed a book of combat. For more than fifteen years this eminent chemist has given his attention to fermentations; he has considerably forwarded their study. Extending his views, he has …

Originally published in the “The Review of reviews, Volume XII” in 1895 The studies on wine prepare us for the “studies on beer,” which followed the investigation of silk worm diseases. The sourness, putridity, and other maladies of beer, Pasteur traced to special’ ferments of disease,’ of a totally different form, and therefore easily distinguishable from the true torula or …

Excerpt from Chapter VII, Fermentation published in 1891 In the preceding chapters we have described the preparation of worts, their hopping, boiling, cooling, and aeration. In this chapter we have to deal with the conversion of the wort into beer by fermentation. To effect this change we employ yeast, the main function of which is to convert the maltose and …

Originally published in “The Dial, Volume VI” in 1886 At the recent International Medical Congress, held in the city of Copenhagen, among all the men who have distinguished themselves in the cultivation of the sciences pertaining to medicine, the one most signally honored was the subject of this biographical sketch. When he appeared in the public assemblies of the delegates …

Originally published in the “Journal of the American Medical Association, Volume I.” FOREIGN CORRESPONDENCE. PARIS LETTER. Paris, August 8th, 1883. Of all the theories propounded at the Paris Academy of Medicine, I know of none more absurd than that enunciated by M. Decroix, a retired army veterinary surgeon, on the depopulation of France, and the degradation of the French nation. …

Originally published in “Fermentation Organisms” by Albert Klöcker in 1903 Mention has been already made of the discovery of lactic acid bacteria by Pasteur, of their importance in distilleries, and of their recent introduction into the latter in the form of pure cultures. The first to isolate a pure lactic acid bacterium for the above purpose was, as has been …

Originally published in “The Independent” on December 23, 1922 THE French Government has announced the appropriation of 2,000,000 francs with which to celebrate properly the 100th anniversary of the birth of Louis Pasteur. The Government appropriation carries with it the statement that Pasteur stands as “The Symbol of French Science.” The anniversary date occurs on December 27, and if all …

Taken from the Annual Record of Science and Industry for 1874. Pasteur, the eminent French chemist, has recently given a method for preparing an unalterable beer; that is, a beer which will not turn sour or spoil upon keeping. It is important to consider two facts as preliminary to this process. In the first place, says Pasteur, all the objectionable …

But after Louis Pasteur proved that it was the presence of bacteria that caused food to spoil, there is a tendency to consider all microorganisms harmful. Today, food industry uses nearly 6,000 chemicals to preserve foods. Highly attractive food packaging, taste-enhancers and convenience for the busy mothers are making our next generation dependent on packaged and processed which is taking …