Tag Archives: Louis Pasteur

Originally published by Louis Pasteur in 1880 I would like to reiterate the following results, which I have previously had the honor of presenting to the academy: Fowl cholera is a virulent disease of the first order. The virus* consists of a microscopic parasite which multiplies readily in culture away from the animal body. From this it is possible to …

Over a century after Louis Pasteur invented the world’s first rabies vaccine, Sanofi Pasteur remains committed to its vision which is a world in which no one suffers or dies from a vaccine-preventable disease. Read the full article…

Next, the work of Louis Pasteur in developing the vaccine opened the way into virology. One of Pasteur’s students founded an institute in Lyon that germinated the city’s modern-day life sciences industry. Read the full article…

Take six large lemons, pare off the rind, and squeeze the juice; steep the rind in the juice, and put to it one quart of brandy. Let it stand in an earthen pot close stopped three days, then squeeze six more, and mix with two quarts of water, and as much sugar as will sweeten the whole. Boil the water, …

Heat four cups milk; cool; when lukewarm, add one-fourth yeast cake dissolved in one-fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two-thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four hour; serve ice cold.

Take a quantity of fresh mare’s milk, add to it one-sixth part water, pour the mixture into a wooden bowl. Use as a ferment one eighth part of skimmed milk; but at any future preparation, a small portion of old koumiss will answer better. Cover the vessel with a thick cloth and set in a moderately warm place for twenty-four …

Take four and one-half gallons of cold soft water, seven pounds Malaga or Smyrna raisins, two and one-quarter quarts juniper-berries, one-half ounce red tartar, one-half handful wormwood, one-half handful sweet marjoram, one pint whiskey or more. Ferment for ten or twelve days.

Turn five quarts of water on six ounces of hops; boil three hours. Strain off the liquor; turn on four quarts more of water, and twelve spoonfuls of ginger, and boil the hops three hours longer. Strain and mix it with the other liquor, and stir in two quarts of molasses. Brown, very dry, one-half pound of bread and put …

Crush the grapes and let them stand one week. Drain off the juice, strain; add one quart of water and three pounds of sugar to each gallon. Put in a barrel or cask with a thin piece of muslin tacked over the bung-hole, and let stand until fermentation stops. Put in a cask and seal securely, and let stand six …

The larger the proportion of juice and the less of water, the nearer it will approach to the strength and richness of foreign wine. There ought not to be less than one-third juice pure. Squeeze the grapes in a hair sieve, bruising them with the hand rather than any heavier press, as it is better not to crush the stones. …