"102 OUTLINES OF BACTERIOLOGY 



Smoke. It has been demonstrated that it is only after six months' 

 smoking, that meat can be said to be free from living germs. 



Tobacco Smoke. It is interesting to note that it has been found 

 that certain of the more susceptible bacteria, like the cholera spirillum, 

 failed to develop in a nutrient medium after half an hour's exposure 

 in an atmosphere of tobacco smoke. The good that tobacco smoke 

 effects, does not however, by a ten-thousandth part, counteract the 

 evil that is caused by the filthy habit of spitting that is so prevalent 

 among the smokers of this country. 



