500 FOOD PRESERVATION 
De Freytag (1890) studied the effect of concentrated salt solutions 
on pathogenic bacteria. The brine used for preserving meat had the 
following effect on bacteria: 
In Satt—CoNCENTRATED—THE FoLtLowinG Disp: 
(After de Freytag) 
By ANthracis.. 0 cece eens After hours 
B. Anthracis Spores... ccc ccc cence nee ... Notin 6 months 
B. typhosus.. 0. cece teen eens After 5 months 
B. of hog erysipelaS........ 0... ccc cece cece eens After 2 months 
Vibrio COO... cc ccc eee nee n ene es After 6-8 hours 
Strep. erysipelatts. 0... 0c ccc eee e eens Not in 2 months 
Staph. PYOJeNeS.. 0. cece eee cece ence eet eens After 5 months 
B. tuberculosis. 60. teens Not in 3 months 
B. diphthert@... 0 cette ees Not in 3 weeks 
(After Stadler) 
| SS Not in 6 weeks 
B. enteriditis.. 0.00 cc ccc cee eens After 44 weeks 
B. morbificans bovis... 6. ce eens After 3 weeks 
B. Proteus... cc ccc tenet ene e nee Not in 8 weeks 
B. typhosus.. 0. cc cece cts bec eeees Not in 6 weeks 
B. diphtheri@... 0... ce cee Denes Not in 43 weeks 
Staph. PYOGENES... cece cece eet e eee ee Not in 6 weeks 
B. lack. G€rogen€S.. 6 cece teenies Not in 6 weeks 
Bl Pestts. oc cece een teen ee enes Not in 16 weeks 
Stadler (1899) found that Bact. colt commune, Bac. morbificans 
bovis, Bac. enteritidis, Bac. (proteus) vulgaris and Bacillus botulinus 
were inhibited in salt concentrations of 7-10 per cent. Fettick (1908) 
studied the relation of salt to butter preservation. His conclusions 
were drawn from counts. They were about the same on salted and 
unsalted butter. Inoculating pure cultured into sterile butter, several 
molds Bacillus fluorescens liquefaciens, and lactic acid bacteria grew at 
3 per cent concentration. Bacillus colon, Bacillus subtilis, Bacillus 
aerogens and some torulz multiplied at 6 per cent concentration. From 
these data, Fettick concludes that a concentration of about 3 per cent 
of salt should be used in butter. This will allow the lactic acid bacteria 
to grow but prevent the others. In connection with butter the data of 
Washburn and Dahlberg (1917) is interesting. They conclude that 
salt hastened the deterioration of the butter. They found little relation 
