Whatever may be the mode of life of theForaminifera, to which the calcareous element of the deep-sea "chalk" owes its existence, the fact that it is the chief and most widely spread material of the sea-bottom in the intermediate zone, throughout both the Atlantic and Pacific Oceans, and the Indian Ocean, at depths from a few hundred to over two thousand fathoms, is established. But it is not the only extensive deposit which is now taking place. In 1853, Count Pourtalès, an officer of the United States Coast Survey, which has done so much for scientific hydrography, observed, that the mud forming the sea-bottom at depths of one hundred and fifty fathoms, in 31° 32' N., 79° 35' W., off the Coast of Florida, was "a mixture, in about equal proportions, ofGlobigerinoeand black sand, probably greensand, as it makes a green mark when crushed on paper." Professor Bailey, examining these grains microscopically, found that they were casts of the interior cavities ofForaminifera, consisting of a mineral known asGlauconite, which is a silicate of iron and alumina. In these casts the minutest cavities and finest tubes in the Foraminifer were sornetilnes reproduced in solid counterparts of the glassy mineral, while the calcareous original had been entirely dissolved away.
Contemporaneously with these observations, the indefatigable Ehrenberg had discovered that the "greensands" of the geologist were largely made up of casts of a similar character, and proved the existence ofForaminiferaat a very ancient geological epoch, by discovering such casts in a greensand of Lower Silurian age, which occurs near St. Petersburg.
Subsequently, Messrs. Parker and Jones discovered similar casts in process of formation, the original shell not having disappeared, in specimens of the sea-bottom of the Australian seas, brought home by the late Professor Jukes. And theChallengerhas observed a deposit of a similar character in the course of the Agulhas current, near the Cape of Good Hope, and in some other localities not yet defined.
It would appear that this infiltration ofForaminiferashells withGlauconitedoes not take place at great depths, but rather in what may be termed a sublittoral region, ranging from a hundred to three hundred fathoms. It cannot be ascribed to any local cause, for it takes place, not only over large areas in the Gulf of Mexico and the Coast of Florida, but in the South Atlantic and in the Pacific. But what are the conditions which determine its occurrence, and whence the silex, the iron, and the alumina (with perhaps potash and some other ingredients in small quantity) of which theGlauconiteis composed, proceed, is a point on which no light has yet been thrown. For the present we must be content with the fact that, in certain areas of the "intermediate zone," greensand is replacing and representing the primitively calcareo- silicious ooze.
The investigation of the deposits which are now being formed in the basin of the Mediterranean, by the late Professor Edward Forbes, by Professor Williamson and more recently by Dr. Carpenter, and a comparison of the results thus obtained with what is known of the surface fauna, have brought to light the remarkable fact, that while the surface and the shallows abound withForaminiferaand other calcareous shelled organisms, the indications of life become scanty at depths beyond 500 or 600 fathoms, while almost all traces of it disappear at greater depths, and at 1,000 to 2,000 fathoms the bottom is covered with a fine clay.
Dr. Carpenter has discussed the significance of this remarkable fact, and he is disposed to attribute the absence of life at great depths, partly to the absence of any circulation of the water of the Mediterranean at such depths, and partly to the exhaustion of the oxygen of the water by the organic matter contained in the fine clay, which he conceives to be formed by the finest particles of the mud brought down by the rivers which flow into the Mediterranean.
However this may be, the explanation thus offered of the presence of the fine mud, and of the absence of organisms which ordinarily live at the bottom, does not account for the absence of the skeletons of the organisms which undoubtedly abound at the surface of the Mediterranean; and it would seem to have no application to the remarkable fact discovered by theChallenger, that in the open Atlantic and Pacific Oceans, in the midst of the great intermediate zone, and thousands of miles away from the embouchure of any river, the sea-bottom, at depths approaching to and beyond 3,000 fathoms, no longer consists ofGlobigerinaooze, but of an excessively fine red clay.
Professor Thomson gives the following account of this capital discovery:—
"According to our present experience, the deposit ofGlobigerinaooze is limited to water of a certain depth, the extreme limit of the pure characteristic formation being placed at a depth of somewhere about 2,250 fathoms. Crossing from these shallower regions occupied by the ooze into deeper soundings, we find, universally, that the calcareous formation gradually passes into, and is finally replaced by, an extremely fine pure clay, which occupies, speaking generally, all depths below 2,500 fathoms, and consists almost entirely of a silicate of the red oxide of iron and alumina. The transition is very slow, and extends over several hundred fathoms of increasing depth; the shells gradually lose their sharpness of outline, and assume a kind of 'rotten' look and a brownish colour, and become more and more mixed with a fine amorphous red-brown powder, which increases steadily in proportion until the lime has almost entirely disappeared. This brown matter is in the finest possible state of subdivision, so fine that when, after sifting it to separate any organisms it might contain, we put it into jars to settle, it remained for days in suspension, giving the water very much the appearance and colour of chocolate.
"In indicating the nature of the bottom on the charts, we came, from experience and without any theoretical considerations, to use three terms for soundings in deep water. Two of these, Gl. oz. and r. cl., were very definite, and indicated strongly-marked formations, with apparently but few characters in common; but we frequently got soundings which we could not exactly call 'Globigerinaooze' or 'red clay,' and before we were fully aware of the nature of these, we were in the habit of indicating them as 'grey ooze' (gr. oz.) We now recognise the 'grey ooze' as an intermediate stage between theGlobigerinaooze and the red clay; we find that on one side, as it were, of an ideal line, the red clay contains more and more of the material of the calcareous ooze, while on the other, the ooze is mixed with an increasing proportion of 'red clay.'
"Although we have met with the same phenomenon so frequently, that we were at length able to predict the nature of the bottom from the depth of the soundings with absolute certainty for the Atlantic and the Southern Sea, we had, perhaps, the best opportunity of observing it in our first section across the Atlantic, between Teneriffe and St. Thomas. The first four stations on this section, at depths from 1,525 to 2,220 fathoms, showGlobigerinaooze. From the last of these, which is about 300 miles from Teneriffe, the depth gradually increases to 2,740 fathoms at 500, and 2,950 fathoms at 750 miles from Teneriffe. The bottom in these two soundings might have been called 'grey ooze,' for although its nature has altered entirely from theGlobigerinaooze, the red clay into which it is rapidly passing still contains a considerable admixture of carbonate of lime.
"The depth goes on increasing to a distance of 1,150 miles from Teneriffe, when it reaches 3,150 fathoms; there the clay is pure and smooth, and contains scarcely a trace of lime. From this great depth the bottom gradually rises, and, with decreasing depth, the grey colour and the calcareous composition of the ooze return. Three soundings in 2,050, 1,900, and 1,950 fathoms on the 'Dolphin Rise' gave highly characteristic examples of theGlobigerinaformation. Passing from the middle plateau of the Atlantic into the western trough, with depths a little over 3,000 fathoms, the red clay returned in all its purity; and our last sounding, in 1,420 fathoms, before reaching Sombrero, restored theGlobigerinaooze with its peculiar associated fauna.
"This section shows also the wide extension and the vast geological importance of the red clay formation. The total distance from Teneriffe to Sombrero is about 2,700 miles. Proceeding from east to west, we have—
About 80 miles of volcanic mud and sand, " 350 "Globigerinaooze, " 1,050 " red clay, " 330 "Globigerinaooze, " 850 " red clay, " 40 "Globigerinaooze;
giving a total of 1,900 miles of red clay to 720 miles ofGlobigerinaooze.
"The nature and origin of this vast deposit of clay is a question of the very greatest interest; and although I think there can be no doubt that it is in the main solved, yet some matters of detail are still involved in difficulty. My first impression was that it might be the most minutely divided material, the ultimate sediment produced by the disintegration of the land, by rivers and by the action of the sea on exposed coasts, and held in suspension and distributed by ocean currents, and only making itself manifest in places unoccupied by theGlobigerinaooze. Several circumstances seemed, however, to negative this mode of origin. The formation seemed too uniform: wherever we met with it, it had the same character, and it only varied in composition in containing less or more carbonate of lime.
"Again, the were gradually becoming more and more convinced that all the important elements of theGlobigerinaooze lived on the surface, and it seemed evident that, so long as the condition on the surface remained the same, no alteration of contour at the bottom could possibly prevent its accumulation; and the surface conditions in the Mid-Atlantic were very uniform, a moderate current of a very equal temperature passing continuously over elevations and depressions, and everywhere yielding to the tow-net the ooze-formingForaminiferain the same proportion. The Mid-Atlantic swarms with pelagicMollusca, and, in moderate depths, the shells of these are constantly mixed with theGlobigerinaooze, sometimes in number sufficient to make up a considerable portion of its bulk. It is clear that these shells must fall in equal numbers upon the red clay, but scarcely a trace of one of them is ever brought up by the dredge on the red clay area. It might be possible to explain the absence of shell-secreting animals living on the bottom, on the supposition that the nature of the deposit was injurious to them; but then the idea of a current sufficiently strong to sweep them away is negatived by the extreme fineness of the sediment which is being laid down; the absence of surface shells appears to be intelligible only on the supposition that they are in some way removed.
"We conclude, therefore, that the 'red clay' is not an additional substance introduced from without, and occupying certain depressed regions on account of some law regulating its deposition, but that it is produced by the removal, by some means or other, over these areas, of the carbonate of lime, which forms probably about 98 per cent. of the material of theGlobigerinaooze. We can trace, indeed, every successive stage in the removal of the carbonate of lime in descending the slope of the ridge or plateau where theGlobigerinaooze is forming, to the region of the clay. We find, first, that the shells of pteropods and other surfaceMolluscawhich are constantly falling on the bottom, are absent, or, if a few remain, they are brittle and yellow, and evidently decaying rapidly. These shells ofMolluscadecompose more easily and disappear sooner than the smaller, and apparently more delicate, shells of rhizopods. The smallerForaminiferanow give way, and are found in lessening proportion to the larger; the coccoliths first lose their thin outer border and then disappear; and the clubs of the rhabdoliths get worn out of shape, and are last seen, under a high power, as infinitely minute cylinders scattered over the field. The largerForaminiferaare attacked, and instead of being vividly white and delicately sculptured, they become brown and worn, and finally they break up, each according to its fashion; the chamber-walls ofGlobigerinafall into wedge-shaped pieces, which quickly disappear, and a thick rough crust breaks away from the surface ofOrbulina, leaving a thin inner sphere, at first beautifully transparent, but soon becoming opaque and crumbling away.
"In the meantime the proportion of the amorphous 'red clay' to the calcareous elements of all kinds increases, until the latter disappear, with the exception of a few scattered shells of the largerForaminifera, which are still found even in the most characteristic samples of the 'red clay.'
"There seems to be no room left for doubt that the red clay is essentially the insoluble residue, theash, as it were, of the calcareous organisms which form theGlobigerinaooze, after the calcareous matter has been by some means removed. An ordinary mixture of calcareousForaminiferawith the shells of pteropods, forming a fair sample ofGlobigerinaooze from near St. Thomas, was carefully washed, and subjected by Mr. Buchanan to the action of weak acid; and he found that there remained after the carbonate of lime had been removed, about 1 per cent. of a reddish mud, consisting of silica, alumina, and the red oxide of iron. This experiment has been frequently repeated with different samples ofGlobigerinaooze, and always with the result that a small proportion of a red sediment remains, which possesses all the characters of the red clay."
* * * * *
"It seems evident from the observations here recorded, thatclay, which we have hitherto looked upon as essentially the product of the disintegration of older rocks, may be, under certain circumstances, an organic formation like chalk; that, as a matter of fact, an area on the surface of the globe, which we have shown to be of vast extent, although we are still far from having ascertained its limits, is being covered by such a deposit at the present day.
"It is impossible to avoid associating such a formation with the fine, smooth, homogeneous clays and schists, poor in fossils, but showing worm- tubes and tracks, and bunches of doubtful branching things, such as Oldhamia, silicious sponges, and thin-shelled peculiar shrimps. Such formations, more or less metamorphosed, are very familiar, especially to the student of palaeozoic geology, and they often attain a vast thickness. One is inclined, from the great resemblance between them in composition and in the general character of the included fauna, to suspect that these may be organic formations, like the modern red clay of the Atlantic and Southern Sea, accumulations of the insoluble ashes of shelled creatures.
"The dredging in the red clay on the 13th of March was usually rich. The bag contained examples, those with calcareous shells rather stunted, of most of the characteristic deep-water groups of the Southern Sea, includingUmbellularia, Euplectella, Pterocrinus, Brisinga, Ophioglypha, Pourtalesia, and one or twoMollusca. This is, however, very rarely the case. Generally the red clay is barren, or contains only a very small number of forms."
It must be admitted that it is very difficult, at present, to frame any satisfactory explanation of the mode of origin of this singular deposit of red clay.
I cannot say that the theory put forward tentatively, and with much reservation by Professor Thomson, that the calcareous matter is dissolved out by the relatively fresh water of the deep currents from the Antarctic regions, appears satisfactory to me. Nor do I see my way to the acceptance of the suggestion of Dr. Carpenter, that the red clay is the result of the decomposition of previously-formed greensand. At present there is no evidence that greensand casts are ever formed at great depths; nor has it been proved thatGlauconiteis decomposable by the agency of water and carbonic acid.
I think it probable that we shall have to wait some time for a sufficient explanation of the origin of the abyssal red clay, no less than for that of the sublittoral greensand in the intermediate zone. But the importance of the establishment of the fact that these various deposits are being formed in the ocean, at the present day, remains the same; whether itsrationalebe understood or not.
For, suppose the globe to be evenly covered with sea, to a depth say of a thousand fathoms—then, whatever might be the mineral matter composing the sea-bottom, little or no deposit would be formed upon it, the abrading and denuding action of water, at such a depth, being exceedingly slight.
Next, imagine sponges,Radiolaria, Foraminifera, and diatomaceous plants, such as those which now exist in the deep-sea, to be introduced: they would be distributed according to the same laws as at present, the sponges (and possibly some of theForaminifera), covering the bottom, while otherForaminifera, with theRadiolariaandDiatomacea, would increase and multiply in the surface waters. In accordance with the existing state of things, theRadiolariaand Diatoms would have a universal distribution, the latter gathering most thickly in the polar regions, while theForaminiferawould be largely, if not exclusively, confined to the intermediate zone; and, as a consequence of this distribution, a bed of "chalk" would begin to form in the intermediate zone, while caps of silicious rock would accumulate on the circumpolar regions.
Suppose, further, that a part of the intermediate area were raised to within two or three hundred fathoms of the surface—for anything that we know to the contrary, the change of level might determine the substitution of greensand for the "chalk"; while, on the other hand, if part of the same area were depressed to three thousand fathoms, that change might determine the substitution of a different silicate of alumina and iron—namely, clay—for the "chalk" that would otherwise be formed.
If theChallengerhypothesis, that the red clay is the residue left by dissolvedForaminiferousskeletons, is correct, then all these deposits alike would be directly, or indirectly, the product of living organisms. But just as a silicious deposit may be metamorphosed into opal or quartzite, and chalk into marble, so known metamorphic agencies may metamorphose clay into schist, clay-slate, slate, gneiss, or even granite. And thus, by the agency of the lowest and simplest of organisms, our imaginary globe might be covered with strata, of all the chief kinds of rock of which the known crust of the earth is composed, of indefinite thickness and extent.
The bearing of the conclusions which are now either established, or highly probable, respecting the origin of silicious, calcareous, and clayey rocks, and their metamorphic derivatives, upon the archaeology of the earth, the elucidation of which is the ultimate object of the geologist, is of no small importance.
A hundred years ago the singular insight of Linnaeus enabled him to say that "fossils are not the children but the parents of rocks,"[9] and the whole effect of the discoveries made since his time has been to compile a larger and larger commentary upon this text. It is, at present, a perfectly tenable hypothesis that all siliceous and calcareous rocks are either directly, or indirectly, derived from material which has, at one time or other, formed part of the organized framework of living organisms. Whether the same generalization may be extended to aluminous rocks, depends upon the conclusion to be drawn from the facts respecting the red clay areas brought to light by theChallenger. If we accept the view taken by Wyville Thomson and his colleagues—that the red clay is the residuum left after the calcareous matter of theGlobigerinoeooze has been dissolved away—then clay is as much a product of life as limestone, and all known derivatives of clay may have formed part of animal bodies.
[Footnote 9: "Petrificata montium calcariorum non filii sed parentes sunt, cum omnis calx oriatur ab animalibus."—Systema Naturae, Ed. xii., t. iii., p. 154. It must be recollected that Linnaeus included silex, as well as limestone, under the name of "calx," and that he would probably have arranged Diatoms among animals, as part of "chaos." Ehrenberg quotes another even more pithy passage, which I have not been able to find in any edition of theSystemaaccessible to me: "Sic lapides ab animalibus, nec vice versa. Sic runes saxei non primaevi, sed temporis filiae."]
So long as theGlobigerinoe;, actually collected at the surface, have not been demonstrated to contain the elements of clay, theChallengerhypothesis, as I may term it, must be accepted with reserve and provisionally, but, at present, I cannot but think that it is more probable than any other suggestion which has been made.
Accepting it provisionally, we arrive at the remarkable result that all the chief known constituents of the crust of the earth may have formed part of living bodies; that they may be the "ash" of protoplasm; that the "rupes saxei" are not only"temporis,"but "vitae filiae"; and, consequently, that the time during which life has been active on the globe may be indefinitely greater than the period, the commencement of which is marked by the oldest known rocks, whether fossiliferous or unfossiliferous.
And thus we are led to see where the solution of a great problem and apparent paradox of geology may lie. Satisfactory evidence now exists that some animals in the existing world have been derived by a process of gradual modification from pre-existing forms. It is undeniable, for example, that the evidence in favour of the derivation of the horse from the later tertiaryHipparion, and that of theHipparionfromAnchitherium, is as complete and cogent as such evidence can reasonably be expected to be; and the further investigations into the history of the tertiary mammalia are pushed, the greater is the accumulation of evidence having the same tendency. So far from palaeontology lending no support to the doctrine of evolution—as one sees constantly asserted—that doctrine, if it had no other support, would have been irresistibly forced upon us by the palaeontological discoveries of the last twenty years.
If, however, the diverse forms of life which now exist have been produced by the modification of previously-existing less divergent forms, the recent and extinct species, taken as a whole, must fall into series which must converge as we go back in time. Hence, if the period represented by the rocks is greater than, or co-extensive with, that during which life has existed, we ought, somewhere among the ancient formations, to arrive at the point to which all these series converge, or from which, in other words, they have diverged—the primitive undifferentiated protoplasmic living things, whence the two great series of plants and animals have taken their departure.
But, as a matter of fact, the amount of convergence of series, in relation to the time occupied by the deposition of geological formations, is extraordinarily small. Of all animals the higherVertebrataare the most complex; and among these the carnivores and hoofed animals (Ungulata) are highly differentiated. Nevertheless, although the different lines of modification of theCarnivoraand those of theUngulata, respectively, approach one another, and, although each group is represented by less differentiated forms in the older tertiary rocks than at the present day, the oldest tertiary rocks do not bring us near the primitive form of either. If, in the same way, the convergence of the varied forms of reptiles is measured against the time during which their remains are preserved—which is represented by the whole of the tertiary and mesozoic formations—the amount of that convergence is far smaller than that of the lines of mammals between the present time and the beginning of the tertiary epoch. And it is a broad fact that, the lower we go in the scale of organization, the fewer signs are there of convergence towards the primitive form from whence all must have diverged, if evolution be a fact. Nevertheless, that it is a fact in some cases, is proved, and I, for one, have not the courage to suppose that the mode in which some species have taken their origin is different from that in which the rest have originated.
What, then, has become of all the marine animals which, on the hypothesis of evolution, must have existed in myriads in those seas, wherein the many thousand feet of Cambrian and Laurentian rocks now devoid, or almost devoid, of any trace of life were deposited?
Sir Charles Lyell long ago suggested that the azoic character of these ancient formations might be due to the fact that they had undergone extensive metamorphosis; and readers of the "Principles of Geology" will be familiar with the ingenious manner in which he contrasts the theory of the Gnome, who is acquainted only with the interior of the earth, with those of ordinary philosophers, who know only its exterior.
The metamorphism contemplated by the great modern champion of rational geology is, mainly, that brought about by the exposure of rocks to subterranean heat; and where no such heat could be shown to have operated, his opponents assumed that no metamorphosis could have taken place. But the formation of greensand, and still more that of the "red clay" (if theChallengerhypothesis be correct) affords an insight into a new kind of metamorphosis—not igneous, but aqueous—by which the primitive nature of a deposit may be masked as completely as it can be by the agency of heat. And, as Wyville Thomson suggests, in the passage I have quoted above (p. 17), it further enables us to assign a new cause for the occurrence, so puzzling hitherto, of thousands of feet of unfossiliferous fine-grained schists and slates, in the midst of formations deposited in seas which certainly abounded in life. If the great deposit of "red clay" now forming in the eastern valley of the Atlantic were metamorphosed into slate and then upheaved, it would constitute an "azoic" rock of enormous extent. And yet that rock is now forming in the midst of a sea which swarms with living beings, the great majority of which are provided with calcareous or silicious shells and skeletons; and, therefore, are such as, up to this time, we should have termed eminently preservable.
Thus the discoveries made by theChallengerexpedition, like all recent advances in our knowledge of the phenomena of biology, or of the changes now being effected in the structure of the surface of the earth, are in accordance with and lend strong support to, that doctrine of Uniformitarianism, which, fifty years ago, was held only by a small minority of English geologists—Lyell, Scrope, and De la Beche—but now, thanks to the long-continued labours of the first two, and mainly to those of Sir Charles Lyell, has gradually passed from the position of a heresy to that of catholic doctrine.
Applied within the limits of the time registered by the known fraction of the crust of the earth, I believe that uniformitarianism is unassailable. The evidence that, in the enormous lapse of time between the deposition of the lowest Laurentian strata and the present day, the forces which have modified the surface of the crust of the earth were different in kind, or greater in the intensity of their action, than those which are now occupied in the same work, has yet to be produced. Such evidence as we possess all tends in the contrary direction, and is in favour of the same slow and gradual changes occurring then as now.
But this conclusion in nowise conflicts with the deductions of the physicist from his no less clear and certain data. It may be certain that this globe has cooled down from a condition in which life could not have existed; it may be certain that, in so cooling, its contracting crust must have undergone sudden convulsions, which were to our earthquakes as an earthquake is to the vibration caused by the periodical eruption of a Geyser; but in that case, the earth must, like other respectable parents, have sowed her wild oats, and got through her turbulent youth, before we, her children, have any knowledge of her.
So far as the evidence afforded by the superficial crust of the earth goes, the modern geologist can,ex animo, repeat the saying of Hutton, "We find no vestige of a beginning—no prospect of an end." However, he will add, with Hutton, "But in thus tracing back the natural operations which have succeeded each other, and mark to us the course of time past, we come to a period in which we cannot see any further." And if he seek to peer into the darkness of this period, he will welcome the light proffered by physics and mathematics.
[1871]
It has been known, from time immemorial, that the sweet liquids which may be obtained by expressing the juices of the fruits and stems of various plants, or by steeping malted barley in hot water, or by mixing honey with water—are liable to undergo a series of very singular changes, if freely exposed to the air and left to themselves, in warm weather. However clear and pellucid the liquid may have been when first prepared, however carefully it may have been freed, by straining and filtration, from even the finest visible impurities, it will not remain clear. After a time it will become cloudy and turbid; little bubbles will be seen rising to the surface, and their abundance will increase until the liquid hisses as if it were simmering on the fire. By degrees, some of the solid particles which produce the turbidity of the liquid collect at its surface into a scum, which is blown up by the emerging air-bubbles into a thick, foamy froth. Another moiety sinks to the bottom, and accumulates as a muddy sediment, or "lees."
When this action has continued, with more or less violence, for a certain time, it gradually moderates. The evolution of bubbles slackens, and finally comes to an end; scum and lees alike settle at the bottom, and the fluid is once more clear and transparent. But it has acquired properties of which no trace existed in the original liquid. Instead of being a mere sweet fluid, mainly composed of sugar and water, the sugar has more or less completely disappeared; and it has acquired that peculiar smell and taste which we call "spirituous." Instead of being devoid of any obvious effect upon the animal economy, it has become possessed of a very wonderful influence on the nervous system; so that in small doses it exhilarates, while in larger it stupefies, and may even destroy life.
Moreover, if the original fluid is put into a still, and heated moderately, the first and last product of its distillation is simple water; while, when the altered fluid is subjected to the same process, the matter which is first condensed in the receiver is found to be a clear, volatile substance, which is lighter than water, has a pungent taste and smell, possesses the intoxicating powers of the fluid in an eminent degree, and takes fire the moment it is brought in contact with a flame. The Alchemists called this volatile liquid, which they obtained from wine, "spirits of wine," just as they called hydrochloric acid "spirits of salt," and as we, to this day, call refined turpentine "spirits of turpentine." As the "spiritus," or breath, of a man was thought to be the most refined and subtle part of him, the intelligent essence of man was also conceived as a sort of breath, or spirit; and, by analogy, the most refined essence of anything was called its "spirit." And thus it has come about that we use the same word for the soul of man and for a glass of gin.
At the present day, however, we even more commonly use another name for this peculiar liquid—namely, "alcohol," and its origin is not less singular. The Dutch physician, Van Helmont, lived in the latter part of the sixteenth and the beginning of the seventeenth century—in the transition period between alchemy and chemistry—and was rather more alchemist than chemist. Appended to his "Opera Omnia," published in 1707, there is a very needful "Clavis ad obscuriorum sensum referendum," in which the following passage occurs.—
"ALCOHOL.—Chymicis est liquor aut pulvis summé subtilisatus, vocabulo Orientalibus quoque, cum primis Habessinis, familiari, quibuscoholspeciatim pulverem impalpabilem ex antimonio pro oculis tingendis denotat … Hodie autem, ob analogiam, quivis pulvis tenerior ut pulvis oculorum cancri summé subtilisatusalcoholaudit, haud aliter ac spiritus rectificatissimialcolisatidicuntur."
Similarly, Robert Boyle speaks of a fine powder as "alcohol"; and, so late as the middle of the last century, the English lexicographer, Nathan Bailey, defines "alcohol" as "the pure substance of anything separated from the more gross, a very fine and impalpable powder, or a very pure, well-rectified spirit." But, by the time of the publication of Lavoisier's "Traité Elémentaire de Chimie," in 1789, the term "alcohol," "alkohol," or "alkool" (for it is spelt in all three ways), which Van Helmont had applied primarily to a fine powder, and only secondarily to spirits of wine, had lost its primary meaning altogether; and, from the end of the last century until now, it has, I believe, been used exclusively as the denotation of spirits of wine, and bodies chemically allied to that substance.
The process which gives rise to alcohol in a saccharine fluid is known tones as "fermentation"; a term based upon the apparent boiling up or "effervescence" of the fermenting liquid, and of Latin origin.
Our Teutonic cousins call the same process "gähren," "gäsen," "göschen," and "gischen"; but, oddly enough, we do not seem to have retained their verb or their substantive denoting the action itself, though we do use names identical with, or plainly derived from, theirs for the scum and lees. These are called, in Low German, "gäscht" and "gischt"; in Anglo- Saxon, "gest," "gist," and "yst," whence our "yeast." Again, in Low German and in Anglo-Saxon there is another name for yeast, having the form "barm," or "beorm"; and, in the Midland Counties, "barm" is the name by which yeast is still best known. In High German, there is a third name for yeast, "hefe," which is not represented in English, so far as I know.
All these words are said by philologers to be derived from roots expressive of the intestine motion of a fermenting substance. Thus "hefe" is derived from "heben," to raise; "barm" from "beren" or "bären," to bear up; "yeast," "yst," and "gist," have all to do with seething and foam, with "yeasty" waves, and "gusty" breezes.
The same reference to the swelling up of the fermenting substance is seen in the Gallo-Latin terms "levure" and "leaven."
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 primaeval 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 "choke-damp" 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 of ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
These discoveries prepared the way for the illustrious Frenchman, Lavoisier, who first approached the problem of fermentation with a complete conception of the nature of the work to be done. The words in which he expresses this conception, in the treatise on elementary chemistry to which reference has already been made, mark the year 1789 as the commencement of a revolution of not less moment in the world of science than that which simultaneously burst over the political world, and soon engulfed Lavoisier himself in one of its mad eddies.
"We may lay it down as an incontestable axiom that, in all the operations of art and nature, nothing is created; an equal quantity of matter exists both before, and after the experiment: the quality and quantity of the elements remain precisely the same, and nothing takes place beyond changes and modifications in the combinations of these elements. Upon this principle the whole art of performing chemical experiments depends; we must always suppose an exact equality between the elements of the body examined and those of the products of its analysis.
"Hence, since from must of grapes we procure alcohol and carbonic acid, I have an undoubted right to suppose that must consists of carbonic acid and alcohol. From these premisses we have two modes of ascertaining what passes during vinous fermentation: either by determining the nature of, and the elements which compose, the fermentable substances; or by accurately examining the products resulting from fermentation; and it is evident that the knowledge of either of these must lead to accurate conclusions concerning the nature and composition of the other. From these considerations it became necessary accurately to determine the constituent elements of the fermentable substances; and for this purpose I did not make use of the compound juices of fruits, the rigorous analysis of which is perhaps impossible, but made choice of sugar, which is easily analysed, and the nature of which I have already explained. This substance is a true vegetable oxyd, with two bases, composed of hydrogen and carbon, brought to the state of an oxyd by means of a certain proportion of oxygen; and these three elements are combined in such a way that a very slight force is sufficient to destroy the equilibrium of their connection."
After giving the details of his analysis of sugar and of the products of fermentation, Lavoisier continues:—
"The effect of the vinous fermentation upon sugar is thus reduced to the mere separation of its elements into two portions; one part is oxygenated at the expense of the other, so as to form carbonic acid; while the other part, being disoxygenated in favour of the latter, is converted into the combustible substance called alkohol; therefore, if it were possible to re-unite alkohol and carbonic acid together, we ought to form sugar."[1]
[Footnote 1:Elements of Chemistry. By M. Lavoisier. Translated byRobert Kerr. Second Edition, 1793 (pp. 186-196).]
Thus Lavoisier thought he had demonstrated that the carbonic acid and the alcohol which are produced by the process of fermentation, are equal in weight to the sugar which disappears; but the application of the more refined methods of modern chemistry to the investigation of the products of fermentation by Pasteur, in 1860, proved that this is not exactly true, and that there is a deficit of from 5 to 7 per cent of the sugar which is not covered by the alcohol and carbonic acid evolved. The greater part of this deficit is accounted for by the discovery of two substances, glycerine and succinic acid, of the existence of which Lavoisier was unaware, in the fermented liquid. But about 1-1/2 per cent. still remains to be made good. According to Pasteur, it has been appropriated by the yeast, but the fact that such appropriation takes place cannot be said to be actually proved.
However this may be, there can be no doubt that the constituent elements of fully 98 per cent. of the sugar which has vanished during fermentation have simply undergone rearrangement; like the soldiers of a brigade, who at the word of command divide themselves into the independent regiments to which they belong. The brigade is sugar, the regiments are carbonic acid, succinic acid, alcohol, and glycerine.
From the time of Fabroni, onwards, it has been admitted that the agent by which this surprising rearrangement of the particles of the sugar is effected is the yeast. But the first thoroughly conclusive evidence of the necessity of yeast for the fermentation of sugar was furnished by Appert, whose method of preserving perishable articles of food excited so much attention in France at the beginning of this century. Gay-Lussac, in his "Mémoire sur la Fermentation,"[2] alludes to Appert's method of preserving beer-wort unfermented for an indefinite time, by simply boiling the wort and closing the vessel in which the boiling fluid is contained, in such a way as thoroughly to exclude air; and he shows that, if a little yeast be introduced into such wort, after it has cooled, the wort at once begins to ferment, even though every precaution be taken to exclude air. And this statement has since received full confirmation from Pasteur.
[Footnote 2:Annales de Chimie, 1810.]
On the other hand, Schwann, Schroeder and Dutch, and Pasteur, have amply proved that air may be allowed to have free access to beer-wort, without exciting fermentation, if only efficient precautions are taken to prevent the entry of particles of yeast along with the air.
Thus, the truth that the fermentation of a simple solution of sugar in water depends upon the presence of yeast, rests upon an unassailable foundation; and the inquiry into the exact nature of the substance which possesses such a wonderful chemical influence becomes profoundly interesting.
The first step towards the solution of this problem was made two centuries ago by the patient and painstaking Dutch naturalist, Leeuwenhoek, who in the year 1680 wrote thus:—
"Saepissime examinavi fermnentum cerevisiae, semperque hoc ex globulis per materiam pellucidam fluitantibus, quarm cerevisiam esse censui, constare observavi: vidi etiam evidentissime, unumquemque hujus fermenti globulum denuo ex sex distinctis globulis constare, accurate eidem quantitate et formae, cui globulis sanguinis nostri, respondentibus.
"Verum talis mihi de horum origine et formatione conceptus formabam; globulis nempe ex quibus farina Tritici, Hordei, Avenae, Fagotritici, se constat aquae calore dissolvi et aquae commisceri; hac, vero aqua, quam cerevisiam vocare licet, refrigescente, multos ex minimis particulis in cerevisia coadunari, et hoc pacto efficere particulam sive globulum, quae sexta pars est globuli faecis, et iterum sex ex hisce globulis conjungi."[3]
[Footnote 3: Leeuwenhoek,Arcana Naturae Detecta.Ed. Nov., 1721.]
Thus Leeuwenhoek discovered that yeast consists of globules floating in a fluid; but he thought that they were merely the starchy particles of the grain from which the wort was made, rearranged. He discovered the fact that yeast had a definite structure, but not the meaning of the fact. A century and a half elapsed, and the investigation of yeast was recommenced almost simultaneously by Cagniard de la Tour in France, and by Schwann and Kützing in Germany. The French observer was the first to publish his results; and the subject received at his hands and at those of his colleague, the botanist Turpin, full and satisfactory investigation.
The main conclusions at which they arrived are these. The globular, or oval, corpuscles which float so thickly in the yeast as to make it muddy, though the largest are not more than one two-thousandth of an inch in diameter, and the smallest may measure less than one seven-thousandth of an inch, are living organisms. They multiply with great rapidity by giving off minute buds, which soon attain the size of their parent, and then either become detached or remain united, forming the compound globules of which Leeuwenhoek speaks, though the constancy of their arrangement in sixes existed only in the worthy Dutchman's imagination.
It was very soon made out that these yeast organisms, to which Turpin gave the name ofTorula cerevisioe, were more nearly allied to the lower Fungi than to anything else. Indeed Turpin, and subsequently Berkeley and Hoffmann, believed that they had traced the development of theTorulainto the well-known and very common mould—thePenicillium glaucum. Other observers have not succeeded in verifying these statements; and my own observations lead me to believe, that while the connection betweenTorulaand the moulds is a very close one, it is of a different nature from that which has been supposed. I have never been able to trace the development ofTorulainto a true mould; but it is quite easy to prove that species of true mould, such asPenicillium, when sown in an appropriate nidus, such as a solution of tartrate of ammonia and yeast-ash, in water, with or without sugar, give rise toToruloe, similar in all respects toT. cerevisioe, except that they are, on the average, smaller. Moreover, Bail has observed the development of aTorulalarger thanT. cerevisioe, from aMucor, a mould allied toPenicillium.
It follows, therefore, that theToruloe, or organisms of yeast, are veritable plants; and conclusive experiments have proved that the power which causes the rearrangement of the molecules of the sugar is intimately connected with the life and growth of the plant. In fact, whatever arrests the vital activity of the plant also prevents it from exciting fermentation.
Such being the facts with regard to the nature of yeast, and the changes which it effects in sugar, how are they to be accounted for? Before modern chemistry had come into existence, Stahl, stumbling, with the stride of genius, upon the conception which lies at the bottom of all modern views of the process, put forward the notion that the ferment, being in a state of internal motion, communicated that motion to the sugar, and thus caused its resolution into new substances. And Lavoisier, as we have seen, adopts substantially the same view. But Fabroni, full of the then novel conception of acids and bases and double decompositions, propounded the hypothesis that sugar is an oxide with two bases, and the ferment a carbonate with two bases; that the carbon of the ferment unites with the oxygen of the sugar, and gives rise to carbonic acid; while the sugar, uniting with the nitrogen of the ferment, produces a new substance analogous to opium. This is decomposed by distillation, and gives rise to alcohol. Next, in 1803, Thénard propounded a hypothesis which partakes somewhat of the nature of both Stahl's and Fabroni's views. "I do not believe with Lavoisier," he says, "that all the carbonic acid formed proceeds from the sugar. How, in that case, could we conceive the action of the ferment on it? I think that the first portions of the acid are due to a combination of the carbon of the ferment with the oxygen of the sugar, and that it is by carrying off a portion of oxygen from the last that the ferment causes the fermentation to commence—the equilibrium between the principles of the sugar being disturbed, they combine afresh to form carbonic acid and alcohol."
The three views here before us may be familiarly exemplified by supposing the sugar to be a card-house. According to Stahl, the ferment is somebody who knocks the table, and shakes the card-house down; according to Fabroni, the ferment takes out some cards, but puts others in their places; according to Thénard, the ferment simply takes a card out of the bottom story, the result of which is that all the others fall.
As chemistry advanced, facts came to light which put a new face upon Stahl's hypothesis, and gave it a safer foundation than it previously possessed. The general nature of these phenomena may be thus stated:—A body, A, without giving to, or taking from, another body B, any material particles, causes B to decompose into other substances, C, D, E, the sum of the weights of which is equal to the weight of B, which decomposes. Thus, bitter almonds contain two substances, amygdalin and synaptase, which can be extracted, in a separate state, from the bitter almonds. The amygdalin thus obtained, if dissolved in water, undergoes no change; but if a little synaptase be added to the solution, the amygdalin splits up into bitter almond oil, prussic acid, and a kind of sugar.
A short time after Cagniard de la Tour discovered the yeast plant, Liebig, struck with the similarity between this and other such processes and the fermentation of sugar, put forward the hypothesis that yeast contains a substance which acts upon sugar, as synaptase acts upon amygdalin. And as the synaptase is certainly neither organized nor alive, but a mere chemical substance, Liebig treated Cagniard de la Tour's discovery with no small contempt, and, from that time to the present, has steadily repudiated the notion that the decomposition of the sugar is, in any sense, the result of the vital activity of theTorula. But, though the notion that theTorulais a creature which eats sugar and excretes carbonic acid and alcohol, which is not unjustly ridiculed in the most surprising paper that ever made its appearance in a grave scientific journal,[4] may be untenable, the fact that theToruloeare alive, and that yeast does not excite fermentation unless it contains livingToruloe, stands fast. Moreover, of late years, the essential participation of living organisms in fermentation other than the alcoholic, has been clearly made out by Pasteur and other chemists.
[Footnote 4: "Das enträthselte Geheimniss der geistigen Gährung (Vorlänfige briefliche Mittheilung)" is the title of an anonymous contribution to Wöhler and Liebig'sAnnalen der Pharmaciefor 1839, in which a somewhat Rabelaisian imaginary description of the organisation of the "yeast animals" and of the manner in which their functions are performed, is given with a circumstantiality worthy of the author ofGulliver's Travels. As a specimen of the writer's humour, his account of what happens when fermentation comes to an end may suffice. "Sobald nämlich die Thiere keinen Zucker mehr vorfinden, so fressen sie sich gegenseitig selbst auf, was durch eine eigene Manipulation geschieht; alles wird verdant bis auf die Eier, welche unverändert durch den Darmkanal hineingehen; man hat zuletzt wieder gährungsfähige Hefe, nämlich den Saamen der Thiere, der übrig bleibt."] However, it may be asked, is there any necessary opposition between the so-called "vital" and the strictly physico-chemical views of fermentation? It is quite possible that the livingTorulamay excite fermentation in sugar, because it constantly produces, as an essential part of its vital manifestations, some substance which acts upon the sugar, just as the synaptase acts upon the amygdalin. Or it may be, that, without the formation of any such special substance, the physical condition of the living tissue of the yeast plant is sufficient to effect that small disturbance of the equilibrium of the particles of the sugar, which Lavoisier thought sufficient to effect its decomposition.
Platinum in a very fine state of division—known as platinum black, ornoir de platine—has the very singular property of causing alcohol to change into acetic acid with great rapidity. The vinegar plant, which is closely allied to the yeast plant, has a similar effect upon dilute alcohol, causing it to absorb the oxygen of the air, and become converted into vinegar; and Liebig's eminent opponent, Pasteur, who has done so much for the theory and the practice of vinegar-making, himself suggests that in this case—
"La cause du phénomène physique qui accompagne la vie de la plante réside dans un état physique propre, analogue à celui du noir de platine. Mais il est essentiel de remarquer que cet état physique de la plante est étroitement lié avec la vie de cette plante."[5]
[Footnote 5:Etudes sur les Mycodermes, Comptes-Rendus, liv., 1862.]
Now, if the vinegar plant gives rise to the oxidation of alcohol, on account of its merely physical constitution, it is at any rate possible that the physical constitution of the yeast plant may exert a decomposing influence on sugar.
But, without presuming to discuss a question which leads us into the very arcana of chemistry, the present state of speculation upon themodus operandiof the yeast plant in producing fermentation is represented, on the one hand, by the Stahlian doctrine, supported by Liebig, according to which the atoms of the sugar are shaken into new combinations either directly by theToruloe, or indirectly, by some substance formed by them; and, on the other hand, by the Thénardian doctrine, supported by Pasteur, according to which the yeast plant assimilates part of the sugar, and, in so doing, disturbs the rest, and determines its resolution into the products of fermentation. Perhaps the two views are not so much opposed as they seem at first sight to be.
But the interest which attaches to the influence of the yeast plants upon the medium in which they live and grow does not arise solely from its bearing upon the theory of fermentation. So long ago as 1838, Turpin compared theToruloeto the ultimate elements of the tissues of animals and plants—"Les organes élémentaires de leurs tissus, comparables aux petits végétaux des levures ordinaires, sont aussi les décompositeurs des substances qui les environnent."
Almost at the same time, and, probably, equally guided by his study of yeast, Schwann was engaged in those remarkable investigations into the form and development of the ultimate structural elements of the tissues of animals, which led him to recognise their fundamental identity with the ultimate structural elements of vegetable organisms.
The yeast plant is a mere sac, or "cell," containing a semi-fluid matter, and Schwann's microscopic analysis resolved all living organisms, in the long run, into an aggregation of such sacs or cells, variously modified; and tended to show, that all, whatever their ultimate complication, begin their existence in the condition of such simple cells.
In his famous "Mikroskopische Untersuchungen" Schwann speaks ofTorulaas a "cell"; and, in a remarkable note to the passage in which he refers to the yeast plant, Schwann says:—
"I have been unable to avoid mentioning fermentation, because it is the most fully and exactly known operation of cells, and represents, in the simplest fashion, the process which is repeated by every cell of the living body."
In other words, Schwann conceives that every cell of the living body exerts an influence on the matter which surrounds and permeates it, analogous to that which aTorulaexerts on the saccharine solution by which it is bathed. A wonderfully suggestive thought, opening up views of the nature of the chemical processes of the living body, which have hardly yet received all the development of which they are capable.
Kant defined the special peculiarity of the living body to be that the parts exist for the sake of the whole and the whole for the sake of the parts. But when Turpin and Schwann resolved the living body into an aggregation of quasi-independent cells, each, like aTorula, leading its own life and having its own laws of growth and development, the aggregation being dominated and kept working towards a definite end only by a certain harmony among these units, or by the superaddition of a controlling apparatus, such as a nervous system, this conception ceased to be tenable. The cell lives for its own sake, as well as for the sake of the whole organism; and the cells which float in the blood, live at its expense, and profoundly modify it, are almost as much independent organisms as theToruloewhich float in beer-wort.
Schwann burdened his enunciation of the "cell theory" with two false suppositions; the one, that the structures he called "nucleus"[6] and "cell-wall" are essential to a cell; the other, that cells are usually formed independently of other cells; but, in 1839, it was a vast and clear gain to arrive at the conception, that the vital functions of all the higher animals and plants are the resultant of the forces inherent in the innumerable minute cells of which they are composed, and that each of them is, itself, an equivalent of one of the lowest and simplest of independent living beings—theTorula.
[Footnote 6: Later investigations have thrown an entirely new light upon the structure and the functional importance of the nucleus; and have proved that Schwann did not over-estimate its importance. 1894.]
From purely morphological investigations, Turpin and Schwann, as we have seen, arrived at the notion of the fundamental unity of structure of living beings. And, before long, the researches of chemists gradually led up to the conception of the fundamental unity of their composition.
So far back as 1803, Thénard pointed out, in most distinct terms, the important fact that yeast contains a nitrogenous "animal" substance; and that such a substance is contained in all ferments. Before him, Fabroni and Fourcroy speak of the "vegeto-animal" matter of yeast. In 1844 Mulder endeavoured to demonstrate that a peculiar substance, which he called "protein," was essentially characteristic of living matter.
In 1846, Payen writes:—
"Enfin, une loi sans exception me semble apparaître dans les faits nombreux que j'ai observés et conduire à envisager sous un nouveau jour la vie végétale; si je ne m'abuse, tout ce que dans les tissus végétaux la vue directe où amplifiée nous permet de discerner sous la forme de cellules et de vaisseaux, ne représente autre chose que les enveloppes protectrices, les réservoirs et les conduits, à l'aide desquels les corps animés qui les secrètent et les façonnent, se logent, puisent et charrient leurs aliments, déposent et isolent les matières excrétées."
And again:—
"Afin de compléter aujourd'hui l'énoncé du fait général, je rappellerai que les corps, doué des fonctions accomplies dans les tissus des plantes, sont formés des éléments qui constituent, en proportion peu variable, les organismes animaux; qu'ainsi l'on est conduit à reconnaître une immense unité de composition élémentaire dans tous les corps vivants de la nature."[7]
[Footnote 7: Mém. sur les Développements des Végétaux, &c.—Mém.Présentées. ix. 1846.]
In the year (1846) in which these remarkable passages were published, the eminent German botanist, Von Mohl invented the word "protoplasm," as a name for one portion of those nitrogenous contents of the cells of living plants, the close chemical resemblance of which to the essential constituents of living animals is so strongly indicated by Payen. And through the twenty-five years that have passed, since the matter of life was first called protoplasm, a host of investigators, among whom Cohn, Max Schulze, and Kühne must be named as leaders, have accumulated evidence, morphological, physiological, and chemical, in favour of that "immense unité de composition élémentaire dans tous les corps vivants de la nature," into which Payen had, so early, a clear insight.
As far back as 1850, Cohn wrote, apparently without any knowledge of whatPayen had said before him:—
"The protoplasm of the botanist, and the contractile substance and sarcode of the zoologist, must be, if not identical, yet in a high degree analogous substances. Hence, from this point of view, the difference between animals and plants consists in this; that, in the latter, the contractile substance, as a primordial utricle, is enclosed within an inert cellulose membrane, which permits it only to exhibit an internal motion, expressed by the phenomena of rotation and circulation, while, in the former, it is not so enclosed. The protoplasm in the form of the primordial utricle is, as it were, the animal element in the plant, but which is imprisoned, and only becomes free in the animal; or, to strip off the metaphor which obscures simple thought, the energy of organic vitality which is manifested in movement is especially exhibited by a nitrogenous contractile substance, which in plants is limited and fettered by an inert membrane, in animals not so."[8]
[Footnote 8: Cohn, "Ueber Protococcus pluvialis," in theNova Actafor 1850.]
In 1868, thinking that an untechnical statement of the views current among the leaders of biological science might be interesting to the general public, I gave a lecture embodying them in Edinburgh. Those who have not made the mistake of attempting to approach biology, either by the highà prioriroad of mere philosophical speculation, or by the mere lowà posteriorilane offered by the tube of a microscope, but have taken the trouble to become acquainted with well-ascertained facts and with their history, will not need to be told that in what I had to say "as regards protoplasm" in my lecture "On the Physical Basis of Life" (Vol. I. of these Essays, p. 130), there was nothing new; and, as I hope, nothing that the present state of knowledge does not justify us in believing to be true. Under these circumstances, my surprise may be imagined, when I found, that the mere statement of facts and of views, long familiar to me as part of the common scientific property of Continental workers, raised a sort of storm in this country, not only by exciting the wrath of unscientific persons whose pet prejudices they seemed to touch, but by giving rise to quite superfluous explosions on the part of some who should have been better informed.
Dr. Stirling, for example, made my essay the subject of a special critical lecture,[9] which I have read with much interest, though, I confess, the meaning of much of it remains as dark to me as does the "Secret of Hegel" after Dr. Stirling's elaborate revelation of it. Dr. Stirling's method of dealing with the subject is peculiar. "Protoplasm" is a question of history, so far as it is a name; of fact, so far as it is a thing. Dr. Stirling, has not taken the trouble to refer to the original authorities for his history, which is consequently a travesty; and still less has he concerned himself with looking at the facts, but contents himself with taking them also at second-hand. A most amusing example of this fashion of dealing with scientific statements is furnished by Dr. Stirling's remarks upon my account of the protoplasm of the nettle hair. That account was drawn up from careful and often- repeated observation of the facts. Dr. Stirling thinks he is offering a valid criticism, when he says that my valued friend Professor Stricker gives a somewhat different statement about protoplasm. But why in the world did not this distinguished Hegelian look at a nettle hair for himself, before venturing to speak about the matter at all? Why trouble himself about what either Stricker or I say, when any tyro can see the facts for himself, if he is provided with those not rare articles, a nettle and a microscope? But I suppose this would have been "Aufklärung"—a recurrence to the base common-sense philosophy of the eighteenth century, which liked to see before it believed, and to understand before it criticised Dr. Stirling winds up his paper with the following paragraph:—
[Footnote 9: Subsequently published under the title of "As regardsProtoplasm."]
"In short, the whole position of Mr. Huxley, (1) that all organisms consist alike of the same life-matter, (2) which life-matter is, for its part, due only to chemistry, must be pronounced untenable—nor less untenable (3) the materialism he would found on it."
The paragraph contains three distinct assertions concerning my views, and just the same number of utter misrepresentations of them. That which I have numbered (1) turns on the ambiguity of the word "same," for a discussion of which I would refer Dr. Stirling to a great hero of "Aufklärung" Archbishop Whately; statement number (2) is, in my judgment, absurd, and certainly I have never said anything resembling it; while, as to number (3), one great object of my essay was to show that what is called "materialism" has no sound philosophical basis!
As we have seen, the study of yeast has led investigators face to face with problems of immense interest in pure chemistry, and in animal and vegetable morphology. Its physiology is not less rich in subjects for inquiry. Take, for example, the singular fact that yeast will increase indefinitely when grown in the dark, in water containing only tartrate of ammonia a small percentage of mineral salts and sugar. Out of these materials theToruloewill manufacture nitrogenous protoplasm, cellulose, and fatty matters, in any quantity, although they are wholly deprived of those rays of the sun, the influence of which is essential to the growth of ordinary plants. There has been a great deal of speculation lately, as to how the living organisms buried beneath two or three thousand fathoms of water, and therefore in all probability almost deprived of light, live. If any of them possess the same powers as yeast (and the same capacity for living without light is exhibited by some other fungi) there would seem to be no difficulty about the matter.
Of the pathological bearings of the study of yeast, and other such organisms, I have spoken elsewhere. It is certain that, in some animals, devastating epidemics are caused by fungi of low order—similar to those of whichTorulais a sort of offshoot. It is certain that such diseases are propagated by contagion and infection, in just the same way as ordinary contagious and infectious diseases are propagated. Of course, it does not follow from this, that all contagious and infectious diseases are caused by organisms of as definite and independent a character as theTorula; but, I think, it does follow that it is prudent and wise to satisfy one's self in each particular case, that the "germ theory" cannot and will not explain the facts, before having recourse to hypotheses which have no equal support from analogy.
[1870]
The lumps of coal in a coal-scuttle very often have a roughly cubical form. If one of them be picked out and examined with a little care, it will be found that its six sides are not exactly alike. Two opposite sides are comparatively smooth and shining, while the other four are much rougher, and are marked by lines which run parallel with the smooth sides. The coal readily splits along these lines, and the split surfaces thus formed are parallel with the smooth faces. In other words, there is a sort of rough and incomplete stratification in the lump of coal, as if it were a book, the leaves of which had stuck together very closely.
Sometimes the faces along which the coal splits are not smooth, but exhibit a thin layer of dull, charred-looking substance, which is known as "mineral charcoal."
Occasionally one of the faces of a lump of coal will present impressions, which are obviously those of the stem, or leaves, of a plant; but though hard mineral masses of pyrites, and even fine mud, may occur here and there, neither sand nor pebbles are met with.
When the coal burns, the chief ultimate products of its combustion are carbonic acid, water, and ammoniacal products, which escape up the chimney; and a greater or less amount of residual earthy salts, which take the form of ash. These products are, to a great extent, such as would result from the burning of so much wood.
These properties of coal may be made out without any very refined appliances, but the microscope reveals something more. Black and opaque as ordinary coal is, slices of it become transparent if they are cemented in Canada balsam, and rubbed down very thin, in the ordinary way of making thin sections of non-transparent bodies. But as the thin slices, made in this way, are very apt to crack and break into fragments, it is better to employ marine glue as the cementing material. By the use of this substance, slices of considerable size and of extreme thinness and transparency may be obtained.[1]
[Footnote 1: My assistant in the Museum of Practical Geology, Mr. Newton, invented this excellent method of obtaining thin slices of coal.]
Now let us suppose two such slices to be prepared from our lump of coal— one parallel with the bedding, the other perpendicular to it; and let us call the one the horizontal, and the other the vertical, section. The horizontal section will present more or less rounded yellow patches and streaks, scattered irregularly through the dark brown, or blackish, ground substance; while the vertical section will exhibit mere elongated bars and granules of the same yellow materials, disposed in lines which correspond, roughly, with the general direction of the bedding of the coal.
This is the microscopic structure of an ordinary piece of coal. But if a great series of coals, from different localities and seams, or even from different parts of the same seam, be examined, this structure will be found to vary in two directions. In the anthracitic, or stone-coals, which burn like coke, the yellow matter diminishes, and the ground substance becomes more predominant, blacker, and more opaque, until it becomes impossible to grind a section thin enough to be translucent; while, on the other hand, in such as the "Better-Bed" coal of the neighbourhood of Bradford, which burns with much flame, the coal is of a far lighter, colour and transparent sections are very easily obtained. In the browner parts of this coal, sharp eyes will readily detect multitudes of curious little coin-shaped bodies, of a yellowish brown colour, embedded in the dark brown ground substance. On the average, these little brown bodies may have a diameter of about one-twentieth of an inch. They lie with their flat surfaces nearly parallel with the two smooth faces of the block in which they are contained; and, on one side of each, there may be discerned a figure, consisting of three straight linear marks, which radiate from the centre of the disk, but do not quite reach its circumference. In the horizontal section these disks are often converted into more or less complete rings; while in the vertical sections they appear like thick hoops, the sides of which have been pressed together. The disks are, therefore, flattened bags; and favourable sections show that the three-rayed marking is the expression of three clefts, which penetrate one wall of the bag.
The sides of the bags are sometimes closely approximated; but, when the bags are less flattened, their cavities are, usually, filled with numerous, irregularly rounded, hollow bodies, having the same kind of wall as the large ones, but not more than one seven-hundredth of an inch in diameter.