PATHOGENIC BACTERIA IN DIFFERENT WATERS 329 



Schonwerth ( fc Ueber die Moglichkeit einer von 

 Brunnenwasser ausgehenden Hlihnercholera-Epizootie,' 

 Archivf. Hygiene, vol. xv. 1892, pp. 60-106) has inves- 

 tigated the virulence of the B. cholerae gallinarum (p. 

 324) in water by infecting certain wells, the temperature 

 of which was 6'5-7*9 C., with broth-cultures of the 

 organism, and subsequently using it in feeding fowls and 

 pigeons. Although these animals were fed for 16-20 

 days with this water, none of them developed any 

 symptoms of chicken cholera. The same results were 

 obtained in two distinct series of investigations. In 

 another experiment the conditions were slightly varied, 

 the infected water being rendered just alkaline with 

 soda before being given to one of the fowls. This bird 

 died in fourteen days of typical fowl-cholera. In another 

 investigation, instead of infecting the well-water with 

 broth-cultures, the bacilli were introduced without 

 adding any culture material, but the same negative re- 

 sults were obtained. In another experiment the water 

 was infected with the blood and juices of organs of 

 birds which had died of chicken-cholera, but no patho- 

 genic effect resulted. In order to test the actual viru- 

 lence of the water some of the birds were inoculated 

 with increasing doses (1-8 c.c.) of the water in each 

 case ; it was in this manner ascertained, judging by the 

 length of time which elapsed between the infection and 

 death of the bird, that in one case the virulence of the 

 water infected with broth-cultures lasted 540 hours, in 

 another 260 hours, whilst in the water infected with 

 bacilli without broth, and in which a larger number were 

 introduced, the virulence disappeared in 144 hours. In 

 the case of the water into which the blood and juices 

 of infected birds were introduced the virulence only dis- 

 appeared after 220 hours, in spite of a much smaller 

 number being employed. The author is of opinion, 



