378 BACILLI WHICH CAUSE PUTREFACTION. 



bacilli when air is present, with the production of 

 foul smell, while in the absence of air only a slight 

 effect is produced. Fluids containing these bacilli 

 when injected into rabbits or dogs, either subcutane- 

 ously or into the joints, or into the pleura, caused no 

 bad effects. 



Bacillus saprogenes, No. 2 (Eosenbach). 



This organism was isolated by Rosenbach from foul 



smelling sweaty feet. The organisms are bacilli, thinner 



and shorter than those just described. When inoculated 



on agar rapid superficial growth occurs ; if a fine stroke 



has been made the whole surface appears on the next 



day as if sprinkled with minute drops, the growth 



gradually spreading over the surface in an equally thick 



layer, which at first has a watery appearance, but later is 



whitish-grey and of a tough, gelatinous 



' I S consistence. The cultivations give off 



Jlft* the foul smell of sweaty feet. Egg 



Fig. 103. Bacillus albumen and meat are rapidly decom- 



(EoSTch 8 )' X962 P OSed in the P resence of air with tlie 



formation of stinking gases ; when 

 oxygen is absent distinct, though delayed, putrefaction 

 occurs. When the cultivations were injected into the 

 knee and pleural cavity of rabbits these animals died 

 from suppurative inflammations. 



Bacillus saprogenes , No. 3 (Rosenbach). 



In two cases of suppuration of bone accompanied by 

 septic symptoms Rosenbach obtained, among other 

 bacteria, a short, thick bacillus, with 

 o^ ^ $ rounded ends. When stroked over agar 

 ^ * a layer about 3 mm. in breadth is de- 

 Fig. 104. Bacillus veloped in about 8 days at the temper- 

 m. atureof the room, this layer being of 

 an ashy grey colour, and almost fluid ; 

 at the same time the material gives off- a foul putre- 

 factive odour. Egg albumen is rapidly broken up and 



