Proceedings. 241 



The ScJiyzoinycetes differ from other ferments in being able 

 to accommodate themselves to any reaction of the 

 fluid and almost any organic nutriment. Their very 

 simple organisation permits them to assimilate substances 

 upon which higher organisms cannot live. They can 

 hve without free oxygen, and if carbonic acid is passed 

 through a putrefying liquid, it does not check the process. 

 They can withstand high temperatures. Fluids must be 

 heated to I30°C. to be certain that they are all killed. All 

 antiseptics have less effect upon them than on other 

 ferments. They can withstand comparatively large amounts 

 of carbolic acid ; but bi-sulphide of carbon and sulpho- 

 carbolic acid are effective in destroying them. When a 

 fermentable liquid is left exposed to the air consecutive 

 fermentations take place. Thus, when fluids are attacked 

 by ferments, the highest organized first make their appear- 

 ance, as the mildews ; these are followed by the Saccha- 

 romyces, and these again by the lowest organisms, the split 

 fungi. With reference to antiseptics, the author pointed 

 out that they do not act with equal power on all organisms. 

 The alcoholic ferment thrives when oxygen is passed 

 through the fluid in which it is submerged. The butyric, on 

 the other hand (according to Pasteur)dies under the same con- 

 dition. An acid medium is injurious to the lactic and butyric 

 ferments, but does not interfere with some of the split fungi. 

 Gustave Le Bon arrived at the conclusion that the effect of 

 a disinfectant diminishes with the progress of putrefaction. 

 Further, between disinfectant power and antiseptic effects 

 on the putrescent agents there is no parallelism ; the potas- 

 sium permanganate, which is the most powerful disinfectant, 

 does not in the least affect the ferments. Alcohol, on the 

 contrary, which stuns them, is but a weak disinfectant. 

 Neither is there any parallelism between the power of pre- 

 venting putrefaction and that of checking it when once 

 begun. Alcohol and carbolic acid, which are powerful pre- 



