BURTON-ON-TRENT 
‘Natural H istory and Archeological 
Society. 
ee 
Microzorganisms in Relation to Man. 
(Part I.) 
By G. Harris Morris, Ph.D., F.I.C., &c. 
Presidential Address, delivered November 10th, 1893. 
HAT are Micro-organisms? To give a complete 
answer to this question would occupy far more 
space than I have at my disposal; I must there- 
fore content myself with answering it in a very brief manner, 
referring those of our members who desire a fuller knowledge 
to the very excellent paper on ‘‘ Micro-organisms,” which 
Mr. C. G. Matthews read before the Microscopical Section 
of the Society in March, 1886, and which appeared in Vol. 
I of the Society’s Transactions. 
Briefly then, micro-organisms are extremely minute mem- 
bers of the vegetable kingdom, visible only by means of the 
microscope, and, in some instances, even requiring the use 
of very strong powers for their detection. This being the 
case, it is not surprising that the study of these organisms 
DESCRIPTION OF PLATE. 
Fig. 1. A common mould—Penicillium glaucum. 
Fig. 2. (a) Beer-yeast (Saccharomyces cerevisia) after de Bary; (b) Wine- 
yeast (Saccharomyces ellipsoideus) after Matthews and Lott. 
Fig. 3. Bacilli, shewing rods full of spores (Bacz/lus anthracis.) 
Fig. 4. Bacilli, shewing rods and filaments (Baczllus typhosus,) 
Fig. 5. Comma bacillus, associated with Cholera. 
Fig. 6, Chains of micrococci (Streptococcus erystpilus.) 
(Figs. 3 to 6 are from Photo-micrographs of the actual organisms.) 
