WYMAN, ON THE FORMATION OF INFUSORIA. 113 
tion like the preceding, with the addition of a small quantity 
of pepper was boiled in a flask of 250 c.c. capacity. It was 
opened on the twentieth day, but no living organisms were 
found. 
Exp. 5. (1) Feb. 5th. A solution of sugar, gelatine, and 
cheese was boiled and filtered, and again boiled in the flask, 
which was opened on the twenty-ninth day, and no organisms 
detected. 
Exp. 6. (2) Feb. 10th. A solution of gelatine and sugar to 
which was added a few drops of urine and milk, were put 
into a bolt-head, the tube of which had been drawn to a neck, 
and after boiling, was hermetically sealed. The flask was 
opened on the thirteenth day, and found to contain yeast 
plants and some very slender filaments which appeared to be 
of a vegetable nature. 
Exp. 7. (1) Feb. 10th. Twenty cubic centimetres of a 
solution like the preceding was boiled in a flask of 875 c.c. 
capacity. A film formed on the eleventh day, and on the 
thirtieth the flask was opened, and found to contain Vibrios 
and Bacteriums. 
Exp. 8. (1) Feb. 25th. A solution of sugar and gelatine 
to which fragments of green leaves and flesh were added, was 
boiled one hour and forty minutes. The flask was opened on 
the fifteenth day, no organisms were found. 
Exp. 9. (1) Feb. 25th. The same as the preceding, with- 
out the addition of the flesh; this solution was boiled forty 
minutes and opened on the third day; no organisms were 
found. 
Exp. 10. (1) March 6th. Three flasks, a, 6, c, were pre- 
pared in the same way, each containing a solution of sugar 
and gelatine to which was added a few drops of urine and 
some fragments of muscle ; a and c were boiled thirty minutes 
and 6 one hour. Air was supplied to a and 4 through a heated 
tube and to ¢ at the temperature of the room. A film formed 
in a on the eleventh, and in ¢ on the twelfth day, and at a 
later period in 6. They were all opened a few days after- 
ward, and found to contain Bacteriums, Vibrios and ferment 
cells. 
Exp. 1]. (1) March 12th. An ounce of meat was sus- 
pended in a flask of 850 c.c. capacity, with about 40 c.c. of 
water init. This was boiled twenty minutes, during which 
time the meat was exposed to the steam in the flask. The 
juice which dropped from the meat was coagulated in the 
water beneath, and the meat itself was thoroughly cooked ; 
on the second day the meat was covered with a gelatinous 
exudation, and on the third a film was formed on the surface 
