﻿516 The Philippine Journal of Science 1914 



fresh milk of both cows with no bad results. It was noted, 

 however, that all of these attacks followed the ingestion of fresh, 

 sweet cream, after an interval of one and three-fourths to 

 two and a half hours. So milk was drawn directly into cleaned 

 bottles, and brought to the laboratory, keeping it in contact with 

 ice or in a refrigerator. The milk of the two cows was kept 

 separate. Something over twenty-four hours after the milk 

 had been drawn, I took a dose of 30 cubic centimeters of the 

 cream of one of the cows. This sample had not been above 

 refrigerator temperature. No symptoms followed. The bottle 

 from which the sample was taken was then left at a room tem- 

 perature of 28-30° C. for five hours, and a second dose of 40 cubic 

 centimeters of mixed milk and cream was taken. About one 

 and three-fourths hours afterwards, a decided nausea and diar- 

 rhoea set in, which lasted several hours. Symptoms were similar 

 to those experienced before, but much milder, and recovery was 

 complete within a few hours. For confirmation, several volun- 

 teers took doses of the cream of both cows. No symptoms fol- 

 lowed the use of the milk and cream from one cow, but three 

 persons who took cream from the one tested by me showed 

 decided symptoms; in one case, that of a person who took 50 

 cubic centimeters, the attack was violent, and the illness lasted 

 about two days. 



Agar cultures made from milk, drawn with all precautions into 

 sterile test tubes, gave micrococci in both cows. In the suspected 

 cow, these were of two sorts. A yellow staphylococcus from a 

 quarter of the udder which, three years previously, had been the 

 seat of an attack of garget, and a white staphylococcus occurring 

 abundantly in practically pure culture in milk from the other 

 quarters. The other cow gave practically a pure culture of a 

 yellow staphylococcus differing in color and consistency of col- 

 onies from the yellow staphylococcus of the suspected cow. 



Transfers were made from pure cultures of both the yellow 

 and the white staphylococci from the suspected cow into flasks 

 containing preserved milk from Norway. Both flasks were in- 

 cubated at 36°.5 C. for about eight and a half hours. A control 

 flask from the same tin, also incubated, was proved by plate 

 cultures to be sterile. A dose of 50 cubic centimeters of the milk 

 inoculated with the yellow staphylococcus was taken by me and 

 gave no symptoms. A similar dose of 50 cubic centimeters 

 from the flask inoculated with the white staphylococcus was 

 taken the next day — the flask having remained in the refrigerator 

 after removal from the incubator. In one and three-fourths 



