MEANS OF DEFENCE AGAINST MICROBES. 253 
fluids contained in the muscular tissue, putrefaction 
sets in, and rapidly increases, as soon as the ‘tempera- 
ture rises a few degrees above freezing-point. The 
meat also acquires an unpleasantly sweet taste. It 
will be remembered that the first cargo of frozen 
American meat which was brought to Paris had con- 
tracted an unpleasant taste and was very soon 
tainted. When meat, game, or fish is kept in ice, the 
congelation of the fluids contained in their tissues 
must therefore be avoided. 
Many antiseptics, vinegar, alcohol, glycerine, etc., 
may likewise be used to preserve meat and other 
alimentary substances. 
Antiseptics and Disinfectants—We will discuss 
the substances which are thus designated, especially 
from the hygienic point of view, and as a preventive 
treatment of contagious diseases, indicating the action 
of these substances on microbes. 
Antiseptics have been studied by Jalan de La Croix 
with reference to their action on microbes in general. 
His experiments were performed on culture liquids 
made of the juice of cooked meat, into which he 
introduced an equal number of drops of the same 
broth, which contained fully developed bacteria. He 
next ascertained the dose, in milligrammes, of an 
antiseptic substance which would suffice either to 
arrest their multiplication or to destroy the microbes,- 
and consequently to sterilize the liquid. 
