Yeast

I HAVE selected to-night the particular subject of Yeast for two reasons— or, rather, I should say for three. In the first place, because it is one of the simplest and the most familiar objects with which we are acquainted. In the second place, because the facts and phenomena which I have to describe are so simple that it is possible to put them before you without the help of any of those pictures or diagrams which are needed when matters are more complicated, and which, if I had to refer to them here, would involve the necessity of my turning away from you now and then, and thereby increasing very largely my difficulty (already sufficiently great) in making myself heard. And thirdly, I have chosen this subject because I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does this substance— yeast.