HISTORICAL. 19 
The genus Bacteriwm comprises six species, — 
B. termo, catenula, punctum, triloculare, or articula- 
tum, already described by Ehrenberg and Dujar- 
din, and B. putredinis and capitatum, new species 
of M. Davaine, established, the first for a bacte- 
rium producing rot in plants, the second for a spe- 
cies, swollen at the extremity, observed in some 
macerations. 
The genus Vibrio includes twelve species, — 
V. lineola, tremulans, rugula, prolifer, serpens, 
bacillus, synxanthus, and syncyanus of previous 
authors and the V. lactic, butyric, and tartaric 
right, discovered by M. Pasteur in these different 
fermentations. 
In the genus Bacteridium, M. Davaine places 
five new species,—the “ Bactéridies charbonneuse, 
intestinale, du levain, glaireuse, et des infusions.” 
He includes also the ferment which, according to 
M. Pasteur, occasions the “sickness of turned 
wine.” 
Finally, the genus Spirillum includes the spe- 
cies S. undula, tenue, volutans of Khrenberg, S. 
rufum and leucomenum of Perty, and S. plicatile, 
Duj. 
From this moment the history of the bacteria 
enters upon a new phase. The labors of M. Pas- 
teur upon the inferior organisms and their réle in 
fermentation, the researches of MM. Davaine and 
Hallier upon the bacterium of charbon, and the 
micrococci of contagious maladies, call the atten- 
tion of chemists and of pathologists to these or- 
