and Laboratory Methods. 1223 



sliminess under proper conditions. The last organism produces a greater slimi- 

 ness, but the first one a yellow color, which commonly accompanies this fermen- 

 tation. They frequently act together. After studying the various sources which 

 may serve as the cause of this infection, the author concludes that the trouble is 

 probably due to impure yeasts. As a remedy he suggests either the use of purer 

 yeasts, or the simple practice of cooling the bread directly after baking. 



The second article here referred to describes a similar fermentation of bread, 

 developing a very unpleasant odor and producing sickness among children when 

 used as food. The cause of this slimy fermentation the author found to be 

 neither of the bacilli mentioned by Eckles, but the well known species B. mesen- 

 tericus fuscus. The author traced the trouble to the flour and attributed the 

 infection to the fact that this flour had been allowed to stand after the milling in 

 a damp, mouldy cellar, where it became impregnated with the bacilli, h. w. c. 



Newfeld. Beitrag zur Kenntnis der Smegma The very great interest which has devel- 

 bacillus. Arch. f. Hyg. 39: 184,1000. , . ^ . i ^ ^1 



Fraenkel. Zur Kenntnis der Smegma bacillus, oped in recent years m regard to the 



Cent. f. Bak. u. Par. I, 29 : 1,1901. tubercle bacillus and all other bacilli 



Russell and Hastings. The Thermal Death 11, ^, ^ • • i-^- 



Point of Tubercle Bacilli. 27 An. Rep. of which have the same staining qualities, 



the Agr. Exp. Sta. of Wis. led the author to institute a careful 



Rabinowitsch, L. Befund von sauref esten Tub- . i r ,, n . 1 -i 



erkelbacillen ahnhchen Bakterien bei Lun- Study of the well known smegma bacil- 



gengangran. Deutsche med. Wochenschr. lus, which has many points of resem- 



Korn,'ottJ.^°Weitere Beitrage zur Kenntnis Glance to the tubercle bacillus. The 

 der siiurefesten Bakterien. Cent. f. Bak. u. smegma bacillus has shown COnsider- 

 • 7. P- 4 .9 • a.h\e variation as studied by different 



observers, and Newfeld attempts to determine whether this indicates a number of 

 species, or simply variations under different conditions. He concludes that 

 among the smegma bacilli that there are at least two types, one resembling the 

 tubercle bacillus, which holds its color in spite of the action of acids, and the 

 other having a similarity to the diphtheria bacillus, whose power of holding the 

 stain is less. In addition, there are numerous varieties which are probably 

 simply polymorphic forms of these two types. These two types remain distinct 

 in spite of changes in the medium in which they grow, but, nevertheless, a change 

 in the sub-stratum produces very noticeable differences in the character of the 

 different bacilli, affecting their power of holding stains in a considerable degree. 

 The smegma bacillus, in short, represents two distinct types, capable of wide 

 variations under different conditions. 



Fraenkel has made a study of the same problem. His methods of study have 

 •differed from those of Newfeld, but he has reached practically the same conclu- 

 sion. He finds that there are two types of the so-called smegma bacillus, one 

 resembling the diphtheria bacillus, and the other adhering more closely to the 

 characteristics of the tubercle bacillus. The latter only he regards as the smegma 

 bacillus. He is inclined to believe that the former represents the pseudo-diph- 

 theria bacillus, which has acquired the power of resisting discoloration by acids. 



The question of pasteurization of milk for the purpose of destroying patho- 

 genic bacteria is one of great practical interest to the dairy industry. Pasteur- 

 ization at a temperature of 75° to 85° C, temperatures which have been commonly 



