It is highly creditable to the ingenuity of our ancestors that the peculiar property of fermented liquids, in virtue of which they "make glad the heart of man," seems to have been known in the remotest periods of which we have any record. All savages take to alcoholic fluids as if they were to the manner born. Our Vedic forefathers intoxicated themselves with the juice of the "soma"; Noah, by a not unnatural reaction against a superfluity of water, appears to have taken the earliest practicable opportunity of qualifying that which he was obliged to drink; and the ghosts of the ancient Egyptians were solaced by pictures of banquets in which the wine-cup passes round, graven on the walls of their tombs. A knowledge of the process of fermentation, therefore, was in all probability possessed by the prehistoric populations of the globe; and it must have become a matter of great interest even to primæval wine-bibbers to study the methods by which fermented liquids could be surely manufactured. No doubt it was soon discovered that the most certain, as well as the most expeditious, way of making a sweet juice ferment was to add to it a little of the scum, or lees, of another fermenting juice. And it can hardly be questioned that this singular excitation of fermentation in one fluid, by a sort of infection, or inoculation, of a little ferment taken from some other fluid, together with the strange swelling, foaming, and hissing of the fermented substance, must have always attracted attention from the more thoughtful. Nevertheless, the commencement of the scientific analysis of the phenomena dates from a period not earlier than the first half of the seventeenth century.
At this time, Van Helmont made a first step, by pointing out that the peculiar hissing and bubbling of a fermented liquid is due, not to the evolution of common air (which he, as the inventor of the term "gas," calls "gas ventosum"), but to that of a peculiar kind of air such as is occasionally met with in caves, mines, and wells, and which he calls "gas sylvestre."
But a century elapsed before the nature of this "gas sylvestre," or, as it was afterwards called, "fixed air," was clearly determined, and it was found to be identical with that deadly "chokedamp" by which the lives of those who descend into old wells, or mines, or brewers' vats, are sometimes suddenly ended; and with the poisonous aëriform fluid which is produced by the combustion of charcoal, and now goes by the name of carbonic acid gas.
During the same time it gradually became evident that the presence of sugar was essential to the production of alcohol and the evolution of carbonic acid gas, which are the two great and conspicuous products of fermentation. And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance; that is, a body which gives off ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
The living club-mosses are, for the most part, insignificant and creeping herbs, which, superficially, very closely resemble true mosses, and none of them reach more than two or three feet in height. But, in their essential structure, they very closely resemble the earliest Lepidodendroid trees of the coal: their stems and leaves are similar; so are their cones; and no less like are the sporangia and spores; while even in their size, the spores of the Lepidodendron and those of the existing Lycopodium, or club-moss, very closely approach one another.
Thus, the singular conclusion is forced upon us, that the greater and the smaller sacs of the "Better-Bed" and other coals, in which the primitive structure is well preserved, are simply the sporangia and spores of certain plants, many of which were closely allied to the existing club-mosses. And if, as I believe, it can be demonstrated that ordinary coal is nothing but "saccular" coal which has undergone a certain amount of that alteration which, if continued, would convert it into anthracite; then, the conclusion is obvious, that the great mass of the coal we burn is the result of the accumulation of the spores and spore-cases of plants, other parts of which have furnished the carbonized stems and the mineral charcoal, or have left their impressions on the surfaces of the layer.
The position of the beds which constitute the coal-measures is infinitely diverse. Sometimes they are tilted up vertically, sometimes they are horizontal, sometimes curved into great basins; sometimes they come to the surface, sometimes they are covered up by thousands of feet of rock. But, whatever their present position, there is abundant and conclusive evidence that every under-clay was once a surface soil. Not only do carbonized root-fibres frequently abound in these under-clays; but the stools of trees, the trunks of which are broken off and confounded with the bed of coal, have been repeatedly found passing into radiating roots, still embedded in the under-clay. On many parts of the coast of England, what are commonly known as "submarine forests" are to be seen at low water. They consist, for the most part, of short stools of oak, beech, and fir-trees, still fixed by their long roots in the bed of blue clay in which they originally grew. If one of these submarine forest beds should be gradually depressed and covered up by new deposits, it would present just the same characters as an under-clay of the coal, if the Sigillaria and Lepidodendron of the ancient world were substituted for the oak, or the beech, of our own times.