T YRO- TO XI CON 209 



short incubation period suggests that the poison was " available " 

 in the cheese, as a product of previous changes, possibly bacterial, 

 set up therein. A long incubation period between eating the 

 food and symptoms of poisoning would suggest that the persons 

 affected had consumed, not the products of bacteria, but the bacteria 

 t/iemselves, which had then taken some little time to produce their 

 injurious effects in the persons eating the food. In the present 

 case the incubation period was comparatively short, and the acute- 

 ness of the symptoms appeared to have no direct relationship 

 to the amount of cheese eaten.^ 



' For a general discussion and bibliography of this subject, see Die Milch 

 und ihre Bedeutung fiir Volkswirtschaft und Votksgesund/teit, Hamhurg, 1903, 

 PP- 345-357- 



