414 Veterinary Medicine. 



days (Schill, Fischer), 167 days (Cadeac and Malet), several 

 years in a grave (Schottelins). 



It is not destroyed by gastric juice (Fischer, Falk). The 

 bacillus from tubercle of birds has a much greater vitality than 

 that of mammals. Marfucci successfully seeded new media from 

 a culture of two years old, and cultures in artificial media can be 

 started more successfully. 



Full sunlight renders sputum on a solid nonabsorbent .surface 

 noninfecting in several hours, varying according to the thickness 

 of the layer (Koch, Straus). When sputum is mixed in .soil it 

 may survive until the 137th day (Feltz). On woolen cloth it may 

 live five hours (Migneco). 



Diffuse daylight, with shading from the sun, killed in .seven 

 days (KochJ, to eighteen days (L,ucibelli). 



X-Rays do not arre.st the growth of cultures (Blaikie, Pott, 

 Ausset). 



A dry temperature of 212'' F. for an hour left some of the 

 bacilli still infecting to Guinea pigs (lyartigan). 



A moist heat oi 140° F. for one hour sterilizes (De Man, Th. 

 Smith, etc.). The scum formed on the milk may still prove in- 

 fecting (Th. Smith). Half an hour of a moist temperature of 

 212° F. is sterilizing. Yet in the case of .steaks, roasts and boiled 

 meats the .size of the piece often prevents the reaching of this 

 temperature throughout, and it becomes unsafe to use any meat 

 in which the redness of the juice shows, that the albumen has not 

 all been fully coagulated (162° F.\ 



h. freezing temperattire, — 16° to — 26° F., does not devitalize 

 the bacilli, even when alternated with thawing at intervals for 

 several weeks (Galtier, Cadeac and Malet). 



Heavy salting of meats has been thought to kill the bacillus in 

 a month. After 15 days in salt the microbe failed to kill rabbits,, 

 but still killed the Guinea pig, whereas after 30 days it killed 

 neither (Galtier). The fact that salted meats are always unequally 

 impregnated in different parts, renders this extremely unreliable 

 and more of a snare than a guide. 



The action of chemical disinfectants varies not only with the- 

 agent but also with the medium in which the bacillus is found. 

 In simple liquid media (bouillon) the following results were ob- 

 tained : 



