84 QUARTERLY CHRONICLE. 



other end, which was melted off in order to remove any small 

 quantity of fluid that might have entered in the process of 

 suction, the ends of tlie tuhe having been hermetically 

 closed, it was kept at a temperature of from lo° to 15° C. 



From one of several tubes thus prepared, on the 8th Nov., 

 1866, the point Avas broken off on the 10th, and on the follow- 

 ing day a drop of the blood was expelled by warming the air 

 contained in it. Microscopic examination showed that this 

 blood contained numerous fuugus-gerni-vibriones, in the form 

 both of isolated granules, as well as in that of rods or chains ; 

 mobile rods, however, were rare. On the 12th tbe latter had 

 become more numerous, and their motions were much accele- 

 rated on the addition of water. 



Milk also contains the minute, isolated germs of vibrios in 

 still greater abundance, and which, as in the case of the blood, 

 are motionless until putrescency commences. As might be 

 expected, cheese contains them in greater abundance even 

 than milk, as may be proved by placing a bit of cheese in 

 water, which soon, becomes filled with active vibrios, which 

 correspond in every respect with what M. Pasteur describes 

 as the butyric-acid ferment. 



Similar germs are also found in the yolk of eggs treated in 

 the same way as the blood in the experiment above related ; 

 and Madame Lliders thence remarks that it is by no means 

 necessary to conclude from M. Donne's experiments, in which 

 the access of extraneous spores to the egg was prevented, that 

 the Vibrios found in it were the product of spontaneous 

 generation. 



In the mouth and on the epithelium of the tongue the 

 Vibrio-germs occur in the form of Leptothrix buccalis, E-emak. 

 When Leptotkrix, or fungus-spores, are cultivated in pure 

 water, the rods, it is true, exhibit but very faint indications of 

 movement ; but when placed in flesh- or bloody water, they 

 multiply and present all the phenomena witnessed in the 

 Vibriones produced in such media from the spores of moulds, 

 or in those which arise spontaneously in putrifying fluids. 



The facts first made known bj* Professor Hallier, that, under 

 certain circiimstanccs. Yeast may be produced from Lepto- 

 thrix, has received confirmation from Madame Liiders' re- 

 searches, as have also the statements of Bail, Berkeley, and 

 Hofiinann, that yeast can be producedfiom (he spores of various 

 moulds. In experiments on this subject much depends on 

 the composition of the fluid, the amount of germs introduced 

 into it, but, above all, on the tcmjjerature. 



The mixture which afforded the best results contained 

 from 13 to 16 parts of cane-sugar to 100 of water. When 



