132 TWENTY-FIRST REPORT. 



fermenting vegetables (sauerkraut, string lieans. etc.), nor do we know wliat 

 the effect otlier coml)inations, e. g., heat and chemicals (such as salt, organic 

 acids) would have on B. hotulbvus and its spores. lii fact, innumerable prob- 

 lems present themselves as the study of this organism broadens. 



•Experiment Station. 



Michigan Agri. College. 



