CLASSIFICATION OF THE BACTERIA. 55D 
the anatomical reproductive elements of plants, 
whether it is used cold or boiling. 
As to the other chemical characters praised 
during recent years, we will ‘content ourselves 
with mentioning concentrated acetic acid, which 
causes all animal tissues to become pale, whilst it 
is without action on bacteria (Luckonvsky) ; 1o- 
dine, and sulphuric acid (Letzerich), ete. 
Hematoxyline (Luckonvsky) and fuschine (Hoff- 
mann) color the bacteria deeply. One ought, then, 
no longer to give to the bacteria, as do some 
recent authors, the names of microscopic ani- 
malcules, — infusoria, microzoa, etc., and other 
expressions without precision, or consecrating an 
error. 
Let us add that some naturalists of high re- 
pute, Hackel for example, have created for these 
minute beings, monera, protoplasts, flagellata, dia- 
toms, etc., an intermediary kingdom between the 
animal and vegetable, — the Protista. 
Place of the Bacteria in the Vegetable Series. — 
The vegetable nature of the bacteria once estab- 
lished, it remains now to determine to what class 
of vegetables they belong. 
Are they, alge or are they fungi? This is the 
question which divides the naturalists. 
It is true that it is to-day very difficult to find 
a characteristic of these two classes of vegetables, 
both having, in a general manner, identical forms, 
similar reproductive apparatus, etc.; and, if it is 
impossible to confound a Basidiomycete with a 
Floridez, for example, it is not the same when 
