On the Development o/" Bacteria in Organic Infusions, 171 



Tubes 4, 5 were similarly treated, with the difference that a 

 small quantity of cheese, in a very fine state of division, had been 

 added to this portion of the hay-infusion before its introduction into 

 the tubes. 



Tubes 6, 7. Quantity and character of the infusion as in 1, 2, 3, 

 but the tubes sealed \^ithoui preWous ebullition. 



Tube 8. Quantity and character of the infusion as in 4 and o, 

 but the tube sealed \^'ithout previous ebidiition. 



Tubes 9, 10, 11. Quantity and character of the infusion as in 

 1, 2, 3, but rendered shghtly alkaline with IvHO. Sealed approxi- 

 mately during ebullition. 



AU these tubes (1 to 11) were after closure completely sub- 

 merged in boUiag water for fifteen minutes, and were then pre- 

 served in a hot-air bath, varving in temperature from 30° C. to 

 35° C. 



Microscopic and nalced-ei/e api^earances of tJie hay-infusion at the 

 time of sealing the tubes, — The infusion in tubes 1, 2, 3, 6, 7 was 

 clear and pellucid, that in tubes 4, 5, 8, 9, 10, 11 was hazy. 



Microscopic examination gave the result indicated above, as to 

 the appearances of freshly prepared hay and hay-and-cheese in- 

 fusion. 



Subsequent a2}pea ranees of the infusion in Tubes 1-11. — The tubes 

 with infusion which was pellucid at the first were found to retain 

 this character for several weeks, being preserved in the air-bath 

 and examined from day to day. The hazy infusions were opened 

 after four days, and their contents found to be unchanged. 



A portion of the same hay-and-cheese infusion, boiled and pur- 

 posely contaminated by presenation in an uncleaned beaker, was 

 found after four days to be teeming with Bacterium termo exhibiting 

 A"ital movements. The pellucid infusions were subsequently ex- 

 amined «ith the microscope at different times and found to be 

 unchanged. 



Sebles B. Xov. 2.5th. Expenments with turnip>-and-cheese in- 

 fusion. — An infusion ^^"as made ^^ith 700 grms. sliced white turnip 

 and 1000 gruis. water, to which about 1 grm. finely minced new 

 cheese was added, the jug containing the mixture being maintained 

 for four hours on a sand-bath at a temperature of 4.5°-55° C. 



The infusion was now filtered; sp. gr. of the infusion 1011-1. 

 Reaction slightly acid. 



Tubes 12, 13, 14. Sealed cold. Submerged in boiling water for 

 thirty minutes. 



Tubes 15, 16, 17, 18, 19. Sealed approximately during ebulli- 

 tion- Submerged in boding water for thirty miiuites. 



The tubes were preserved in the air-bath as in Series A. 



Microscopic and nahed-fije appearances of the infusion at the time 

 of sealing the tubes, — The liquid in all the tubes was perfectly clear 

 and Umpid. A few .shreds and flakes were obvious, whit-h appeared 

 to be derived from the filter-paper and from the slight precipita- 

 tion of albuminous matter. The microscopic ap])earances were 

 those above described as characterizing sui-h infusions. 



