PROTECTION OF THE BODY AGAINST TYPHOID 465 



trate the lining and enter the blood stream. The increased ac- 

 tivity of tissue cells in combating the germs and their toxins causes 

 fever and the whole body suffers. Convalescence sometimes re- 

 quires many weeks. Mortality from typhoid fever is about 10 per 

 cent. From two to four per cent of all persons who have had 

 typhoid are typhoid carriers for some time after recovery. This 

 condition may become chronic and remain for years. 



One typhoid carrier is reported to have been responsible for 

 several outbreaks of the disease. He infected 30 persons, 5 of 

 whom died. Another carrier was a cook who had prepared a large 

 dish of spaghetti for a dinner. Subsequently, 93 people who 

 attended the dinner became ill with typhoid. There is a similar 

 historic case in New York city. '' Typhoid Mary " was a cook 

 and had worked in various families. She had never had the dis- 

 ease but carried the germs. Fifty cases of typhoid were traced 

 to her. Since her entire history is not known, she may have 

 been the cause of many more cases of typhoid. She has finally 

 been confined and her personal habits supervised very carefully to 

 prevent any further contagion. Because of the danger from car- 

 riers, the Health Department of various cities and states requires 

 a thorough physical examination of all people who handle foods. 

 This law has resulted in discovering several typhoid carriers and 

 placing them under strict supervision. 



Protection of the body against typhoid The germs of typhoid 

 produce powerful endotoxins, toxins within the cell. The body 

 fortifies itself by producing various protective materials, some 

 of which dissolve the invading germs and are known as hacteri- 

 olysin. The body cells also produce chemical substances, called 

 agglutinins, which cause the germs to be surrounded by a gluelike 

 substance. This results in a clumping or agglutinating of the once 

 motile germs of typhoid. When these bacteria are stationary and 

 in masses instead of moving around, the white corpuscles can 

 more readily devour them. The presence of agglutinins can be 



