BIBLIOGRAPHY 491 
protein solutions should be sterilized by passage through a stone filter 
in order not to cause an infection in the animal. 
Anti-protein Sera. These should be active in fairly high dilution 
and each serum must be specific for its protein. As many anti-sera 
will have to be made as kinds of meat suspected. Usually, however, 
the problem is simpler and involves the question of horse meat in 
sausage, etc. Schneider (1915) gives the following for this examina-~ 
tion: 
Tube 1, 2 ¢.c. unknown extract (1-300)-+0.1 ¢.c anti-horse serum. 
Tube 2, 2c.c. unknown extract (1-300)-+0.1 ¢.c. normal rabbit serum. 
Tube 3, 2c.c. horse-flesh extract (1-300) +0.1 c.c. of anti-horse serum. 
Tube 4, 2 c.c. pork extract (1-300)-+0.1 ¢.c. of anti-horse serum. 
Tube 5, 2 c.c. beef extract (1-800) -+0.1 ¢.c. of anti-horse serum. 
Tube 6, 2 c.c. saline solution+0.1 c.c. of anti-horse serum. 
Schneider advises stratifying the immune sera in the tube. They 
should be kept at room temperature. If “ tubes 1 and 3 show a clouding 
within five minutes and if a definite precipitate forms within thirty 
minutes, the other tubes remaining perfectly clear, the extract is prob- 
ably one of horse flesh or the flesh of some other single-toed animal.” 
BIBLIOGRAPHY 
Bates, C. 1916. The Handling of Shucked Oysters. Amer. Jour. Public 
Health, 6, 987. 
Bates, C. 1916. Sanitary Control of Shellfish Industry. Amer. Jour. Pub. 
Health, 6, 453. 
Bates, C.and Rounp, L. 1916. A Comparison of Bacteriological Methods for 
the Examination of Oysters. Amer. Jour. Pub. Health, 6, 841. 
Brveripce, W. W. O. and Fawcus, H. B. 1908. Experiments on Canning 
Meat. London. Great Britain War Office, 57-72. 
Brveripce, W. W.O. 1908. Report on the Nature and Causes of the Black- 
ening of the Interior of Tins. Third report of the committee on physio- 
ological effects of food, training and clothing on the soldier. London. 
Great Britain War Office, 1908. Jour. Royal Army Medical Corps, 
13, 826-332. 
Brerorri and Macuirpa. 1910. Munchener med. Wochenschr., 57, 636. 
BusHNELL, L. D. and Urr, C. A. A. 1917. The Examination of Canned 
Salmon for Bacteria and Tin. Kansas State Board of Health, 13, 36-38. 
Jour. Ind. Eng. Chem., 12, 678. 
Cary, W. E. 1916. The Bacterial Examination of Sausages and its Sanitary 
Significance. Amer. Jour. Pub. Health 6, 124-135. 
Conn, H. W. 1894. 17th Annual Report of the Connecticut State Board of 
Health, 
