On a Neiv Form of Febrile Disease. 



495 



for keeping the grains used. The manager informed me that 

 he considered the grains of the previous week to be of very inferior 

 quality. The turnips, considering the season of the year and the 

 severity of the winter, looked well. 



The general impression produced on me by my visit was that the 

 water was at fault. This impression was strengthened by the follow- 

 ing circumstances: — (1.) The dairymaid had recently complained that 

 the water had a very bad smell ; (2.) The manager gave it as his 

 decided opinion that the water had been the cause of the epidemic ; 

 and (3.) On chemical analysis by Mr. Jamieson, the city analyst, it was 

 found to contain a large quantity of "albuminoid ammonia/' Mr. 

 Jamieson reported that " the contamination which the water as sup- 

 plied to Aberdeen has suffered takes it from the ' excellent ' into the 

 'dangerous' class; while the harmless ingredients remain at nearly 

 the same point, the injurious ingredients have been trebled." 



The following is the result of the chemical analysis by Mr. 

 Jamieson : — 





Grrains per gallon. 



Parts per million. 





4-7 



67-143 







10 -143 







0-029 







212 







3 857 



Sulphate of lime and carbona- 











52 -902 







67 143 



Results of Microscopic Investigations. 



1. The Milk. — Professor Brazier reported of a sample of milk sent 

 him for examination on 5th April as follows : — 



" The sample of milk, chemically considered, appeared to be one of 

 fair average quality. The proportion of water and of saline matter 

 was by no means abnormal and gave no reason for suspecting any 

 admixture or adulteration therewith. The only thing that attracted 

 my attention was the somewhat rank odour possessed by the milk, 

 which manifested itself the more by allowing the milk to rest for a 

 time in a vessel half -full and loosely covered." 



On microscopic examination of the milk delivered on Sunday, 

 3rd April, I found — (1.) Numerous micrococci. Some of them were 

 free and not readily recognised, but many were united so as to form the 

 characteristic " micrococci chains," while others were grouped together, 

 forming zoogicea. 



