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Lot 72
AN EARLY PASTEUR AUTOGRAPH ON PASTEURIZATION. PASTEUR, LOUIS. 1822-1895. Autograph Manuscript Unsigned, being an early description of the process and goals of pasteurization, in a draft of a letter to Francis Cazeris,
24 April – 4 May 2023, 12:00 EDT
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AN EARLY PASTEUR AUTOGRAPH ON PASTEURIZATION.
PASTEUR, LOUIS. 1822-1895. Autograph Manuscript Unsigned, being an early description of the process and goals of pasteurization, in a draft of a letter to Francis Cazeris, 4 pp, 171 x 108 mm, bifolium, black-bordered mourning stationery, embossed monogram "LP" at head of first page, Paris, September 24, 1866, heavily edited throughout by Pasteur with emendations and deletions, some offsetting.
PASTEUR DESCRIBES THE SCIENTIFIC PROCESS OF PASTEURIZATION. In a draft of a letter to Frances Cazaris, editor of the journal Le Messager agricole, Pasteur describes for Cazaris in detail the important points of his important discovery so that Cazaris and his editors can properly review Pasteur's Études sur le vin (1866), which had been published just days earlier. He begins by describing the past literature since Chaptal's treatise (Traité théorique et pratique sur la culture de la vigne, 1801) as (in English translation) "little more than compilations and reproductions ... hardly knowledgeable in the field of science." He proceeds to illuminate for Cazaris the important parts of his scientific treatment of the subject, including the process which would become known as "pasteurization." He discusses the various results of his experiments, including the idea that the "flowering" of the wine comes from organisms within the wine itself, and not from the external environment, so that once heated the wine will not become spoiled. Pasteur, known as the father of microbiology, made essential contributions to bacteriology and vaccination, but his discovery and scientific description of the process of heating liquid as a method to kill bacteria without changing the qualities of the liquid, ultimately known as "pasteurization" would prove to be his most wide-reaching and well-known contribution. For Études sur le vin, see Biblioteca Vinaria 22; Garrison-Morton-Norman 2479; Norman 1655; PMM 336.
PASTEUR DESCRIBES THE SCIENTIFIC PROCESS OF PASTEURIZATION. In a draft of a letter to Frances Cazaris, editor of the journal Le Messager agricole, Pasteur describes for Cazaris in detail the important points of his important discovery so that Cazaris and his editors can properly review Pasteur's Études sur le vin (1866), which had been published just days earlier. He begins by describing the past literature since Chaptal's treatise (Traité théorique et pratique sur la culture de la vigne, 1801) as (in English translation) "little more than compilations and reproductions ... hardly knowledgeable in the field of science." He proceeds to illuminate for Cazaris the important parts of his scientific treatment of the subject, including the process which would become known as "pasteurization." He discusses the various results of his experiments, including the idea that the "flowering" of the wine comes from organisms within the wine itself, and not from the external environment, so that once heated the wine will not become spoiled. Pasteur, known as the father of microbiology, made essential contributions to bacteriology and vaccination, but his discovery and scientific description of the process of heating liquid as a method to kill bacteria without changing the qualities of the liquid, ultimately known as "pasteurization" would prove to be his most wide-reaching and well-known contribution. For Études sur le vin, see Biblioteca Vinaria 22; Garrison-Morton-Norman 2479; Norman 1655; PMM 336.