204 



Theobald Smith 



prompt precipitation of the casein in milk inoculated with B. 

 coli, this organism acts upon lactose in the same way as upon 



o 



0; 



„• M 



hs 



glucose and the phenomena in the fermentation tube contain- 

 ing lactose bouillon are precisely the same as those in glucose 

 bouillon. 

 The action of B. coli on cane sugar in peptone bouillon dif- 



