§ I. On the origin of ferment 143
§ II. On “spontaneous” ferment 182
§ III. On “high” and “low” ferments 186
§ IV. On the existence and production of other species of ferment 196
§ V. On a new race of alcoholic ferments: Aërobian ferments 205
§ VI. The purification of commercial yeasts 219
