ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 661 



bacilli were noticed, no inoculation experiments could be carried out. 

 It remains therefore unknown whether these bacilli were identical with 

 the tubercle bacillus, or whether they were acid-fast bacilli different 

 from it. 



Retting of Flax and Hemp.* — J. Behrens, in order to determine the 

 cause of this process, experimented with B. fiuorescens liquefaciens, 

 B. subtilis, B. megatherium, B. mesentericus vulgatus, B. mesentericus 

 fuscus, B. mycoides, B. coli communis, B. asterosporus, and Mucor 

 stolonifer. His method was as follows : — A number of hemp, or flax, 

 stems were cut up and placed in wide-mouthed vessels with just enough 

 water to cover them. On three consecutive days the flasks were sub- 

 jected for 2 hours to steam sterilisation. A flask was then inoculated 

 with one of the above-named organisms and incubated at 25° C. for 

 periods up to 21 days, several uninoculated ones being treated similarly 

 as controls. At the end of the period the extent of the retting was 

 determined. The experiments showed that two only of the organisms 

 were capable of causing the process, viz. B. asterosporus and Mucor 

 stolonifer, the former being the more active. In the case of flax, 

 B. mesentericus fuscus produced a doubtful retting. 



Presence of strictly Anaerobic Butyric Acid Bacilli and of 

 other Anaerobic Species in hard Cheese.t — A. Rodella worked with 

 20 samples of Parmesan and 10 samples of Emmenthal cheese. He 

 used two methods : (1) That of Botkin in which about 1 grm. of cheese 

 is added to sterile air-free milk, while yet hot, in a small flask. In the 

 30 experiments all gave positive results, butyric acid fermentation being 

 set up by a non-motile bacillus within 24 hours. (2) -2-* 5 grm. cheese 

 placed in air-free bouillon, both with and without added sugar, was left 

 at 37° C. for 3-4 days. The tubes were then heated to 80 '1° C. and a 

 few drops of the culture introduced into the deep layer of agar and 

 gelatin. Of 14 experiments with Parmesan cheese 9 gave positive 

 results. Five times was found what was probably the non-motile 

 butyric acid bacillus of Schattenfroh and Grassberger. Three times the 

 Bacillus putrificus of Bienstock was certainly identified. Twice a non- 

 liquefying anaerobe was found which the author regards as a new species. 

 Five experiments with Emmenthal cheese gave 4 positive results, the 

 isolated anaerobes belonging to the group of butyric acid bacilli of 

 Schattenfroh and Grassberger. 



Researches on Tetanus.:): — H. Meyer and F. Ransom, in a research 

 undertaken to throw light on the etiology of tetanus, first worked at 

 local tetanus. They claim to have given a satisfactory interpretation of 

 the period of incubation, to have discovered a form of tetanus confined 

 to the sensory system, Tetanus dolorostls, to have established a theory of 

 action of the tetanus toxin, and to have defined the sphere within which 

 the serum treatment is effectual. 



(1) Local tetanus. — Experiments in this connection show that the 

 transport of tetanus toxin to the central nervous system takes place 

 only by way of the motor nerves. 



* Centralbl. Bakt. 2*> Abt., x. (1903) pp. 524-30. + Tom. cit., pp. 499-500. 

 X Proc. Eoy. Soc, lxxii. (1903) pp. 26-30. 



