436 Profs. Percy Frankland and Marshall Ward. 



Preparation of the Saline Waters. The saline waters employed were 

 of three different sti-engths 



(a.) Containing O'l per cent, sodium chloride. 



(6.) I'O 



(c.) 3-0 



Three portions of pure sodium chloride, weighing respectively 0'5, 

 5'0, and 15'0 grams, were sterilised in the air-oven at 150 C. for 

 several hours, and then placed in three sterile 500 c.c. measuring 

 flasks. To each of these was added sufficient of the typhoid-infected 

 unsterilised Thames water (p. 410) to dissolve the salt, and the 

 solution was in each case further diluted to the 500 c.c. mark with 

 the same infected unsterilised Thames water. These saline waters 

 were then distributed in smaller flasks plugged with cotton-wool, and 

 two of the latter of each particular strength were placed in the 

 refrigerator at 6 8 C., and two in the incubator at 19 C. Thus there 

 were 



Unsterilised typhoid-infected Thames water f 2 flasks refrigerator 

 + O'l per cent, salt 1 2 incubator 



Unsterilised typhoid-infected Thames water f 2 flasks refrigerator 

 + 1'0 per cent, salt L 2 ,, incubator 



Unsterilised typhoid-infected Thames water f 2 flasks refrigerator 

 + 3'0 per cent, salt 12 incubator 



These saline waters, like the others, were prepared on 11.5.1893, 

 and were examined by gelatine plate cultivation at frequent intervals 

 subsequently. The results obtained must obviously be compared 

 with those from the typhoid-infected unsterilised Thames water, to 

 which no salt was added, and which have already been recorded in 

 the Table on pp. 415 and 416, but which are again given, so as to 

 fcicilitate comparison, in the first column of the following table : 



