326 MICRO-ORGANISMS AND DISEASE [chap. 



There is no difficulty in obtaining good cultures in the 

 ordinary beef broth peptone gelatine kept at 20-21° C, 

 as also on potato at this temperature. They form on 

 ordinary gelatine whitish-grey, flat, round, disc-shaped 

 colonies. The gelatine is only very slowly liquefied. 



Loffler and Schiitz proved that the artificial cultivations 

 inoculated into horses and asses produced typical glanders. 

 On most white mice the bacilli do not act, nor does fresh 

 glanders material directly taken from the horse ^ ; wild mice 

 (field mice), however, are very susceptible to inoculation 

 with the cultures ; they die within eight days, and their 

 spleen and liver are riddled with yellowish-grey minute 

 nodules containing numerously the glanders bacilli. In the 

 rabbit subcutaneous inoculation produces generally a positive 

 result ; in most cases, however, only a local abscess is 

 formed which leads to a sore rapidly healing. In guinea- 

 pigs both the fresh glanders material, as also the culture, 

 produce a characteristic disease : on the third or fourth 

 day a sore is found at the seat of inocul.ation, which soon 

 involves the nearest lymphatics, these being found swollen 

 and congested ; further the testis or ovary become much 

 swollen, congested, and the seat of minute glanders nodules, 

 so does the skin and the nasal mucous membrane, leading 

 to purulent infiltration and, after the discharge of the pus, 

 to ulceration. The spleen contains white nodules. The 

 glanders bacilli are present everywhere in the deposits. 



Glanders bacilli of cultures are killed by prolonged drying 

 (in about fourteen days) ; the glanders material directly 

 from the horse becomes innocuous after a few days' drying, 

 which facts seem to indicate that the bacilli do not form 



1 H. Leo (Zeitschrift f. Hygiene, VII. 3) succeeded in giving glanders 

 to white mice after feeding them for days with phloridzine, whereby 

 their tissues contained much sugar. 



