1901] MICROSCOPICAL JOURNAL. — 205 
other bacilli, and a report made at once. Send the sus- 
pected urine, about four ounces, well corked, prepaid by 
express, accompanied with a two-dollar bill, and it will 
be immediately analyzed and report made. Write your 
name on the wrapper of each bottle. Address The Reg- 
ular Medical Visitor, 224 M & J Building, St. Louis, Mo. 
THREE HUNDRED PounDs oF Cow’s ExcREMENT Con- 
SUMED Daity.—Professor Conn, of Wesleyan University, 
is a discussion on the subject of dairy bacteriology, made 
the statement that the ordinary sediment from milk,when 
observed through the microscope, is found to consist of 
sticks, insects’ legs and wings, hay, blood, and pus; in 
fact, almost everything possible in the way of dirt,a large 
part of it being excrement. It has been estimated that 
N. Y. City consumes, daily, 300 lbs. of cows’ excrement. 
ACTION OF COLD ON BACTERIA.—Bacteria possess ex- 
traordinary powers of resisting cold.. Thus Pictet and 
Young exposed cultivations of anthrax bacilli to a tem- 
perature of —76° C. for twenty hours without. destroy- 
ing their vitality, and similar results were obtained by 
Colemann and Mickendrick, who found bacteria to be ca- 
pable of developing after being exposed to temperatures 
of —6° to —130° C. Yet, although cold does not destroy 
micro-organisms, it prevents their development, so that 
putrefactive bacteria remain quiescent in frozen meat. 
There are, however, certain nonputrefactive bacteria which 
can develop on meat which is kept only at 0° ©. instead 
of several degrees lower. To this cause Lafar attributes 
the unpleasant flavor sometimes acquired by meat which 
has been kept for several days in an ice-chamber. This 
has been confirmed by Popp, who states that in cement- 
lined storage chambers the walls when moist swarm with 
bacteria, which when grown on beef-gelatin produce a 
monldy flavor, and he considers these to be the cause of 
the objectionable flavor occasionally developed in stored 
