[2] Phytopathologie, 1867. Hallier seems, however, strongly inclined to disbelieve in the origin of these organisms by Heterogenesis or by Archebiosis.
[3] Sitzungsber. der K. Akad. zu Wien, 1870, Band lx., Heft iv.
[4] Quarterly Journal of Microscopical Science, Oct., 1870.
[5] Notwithstanding what Professor Huxley has said, I believe it to be almost certain that in many cases Bacteria exist in a solution in which there are neither Torulæ nor developed fungi. And, on the other hand, I have seen fungi growing in a simple (boiled) solution of tartrate of ammonia, for weeks together, without the appearance of Bacteria or the occurrence of any turbidity of the solution; and on two or three occasions I have seen Torulæ swarming in an infusion without the presence of Bacteria.
[6] Rendiconti del R. Istit. Lombardo, Ser. II. Vol. 1, p. 11.
[7] However novel such a mode of origin of independent Bacteria and Vibriones may appear to some, it will seem much less strange and unlikely to others who have seen, as I have done, an Amœba, or an Actinophrys-like body, originate from the progressive molecular modifications taking place in a mass of chlorophyll and protoplasm within the filament of an alga. Many independent observers have watched all the stages of this process, and some have even seen Ciliated Infusoria originate by such a metamorphic change.
[8] Or offcasts from pre-existing fungi,—constituting the “micrococci” of Professor Hallier.
[9] From this view the transition is also easy, though none the less illegitimate, to the doctrine that all fermentations are caused by organisms; just as it has been easy to start, and find converts for, the doctrine expressed by the phrase “omne vivum ex vivo.” The distinction between all and some is only too often overlooked.
[10] ‘Chimie organique,’ 1856, t. iv. p. 589.
[11] Those who hold this opinion do not of course deny that living ferments can initiate fermentations. Every-day experience convinces them of the truth of this. They merely affirm that the intervention of vital action is not essential: they look upon fermentation as a purely chemical process, and believe that even in those cases where fermentation is initiated by living organisms (such as beer-yeast), these—although living—act chemically upon the matter which undergoes fermentation.