And let me adde, that he that throughly understands the nature of Ferments and Fermentations, shall probably be much better able than he that Ignores them, to give a fair account of divers phenomena of severall diseases (as well Feavers and others) which will perhaps be never throughly understood, without an insight into the doctrine of Fermentation.

The initiation of the fermentation process does not require so complicated an apparatus as is represented by the living cell. The agent responsible for the fermenting action of the press juice is rather to be regarded as a dissolved substance, doubtless a protein; this will be denoted zymase.