16 



Transactions. 



free from bacterial infection. Certainly in two cases the experiments show 

 that bacteria developed in the cultnre-flasks, but in view of the other results 

 it is probable that accidental contamination took place in spite of the care 

 taken to prevent such. It is the general testimony of other investigators 

 that perfect technique in bacteriological work is extremely difficult, and 

 that the obtaining of cultures does not necessarily prove the presence of 

 bacteria in the material examined. 



The cultures which showed no growth at the end of fourteen days were^ 

 as already indicated, contaminated to show the possibility of growth, and 

 in no case did they fail to show bacterial growth under these conditions. 

 The conclusion arrived at is that the meats held in cold storage as described 

 up to 160 days are in the same condition bacterially as the fresh meats. 



Bacteriological Experiment No. \. — On Fresh Lamb and Mutton. 

 (Temperature of incubation, 21° C.) 



X = growth. 



no growth. 



Bacteriological Experiment No. 2. — On Mutton and Lamb treated with Thymol 



AND Chloroform. 



X = growth. — = no growth. 



