12 
Coi^oRADo Experiment Station 
numbers were reduced in the 40 per cent, in 48 hours, and the cul- 
ture was dead on the third day. On the fourth day the organisms 
in both the 30 per cent, and 20 per cent, were affected, and they 
died out in the former on the fifth day and in the latter on the 
sixth. The bacteria were still active in the 10 per cent, dilution 
after 25 days, but were dead in 40 days. The control was alive 
after 40 days. 
TABLE 10.— BACILLUS PARATYPHOSUS "A” 
Per 
cent. 
Honey 
Longevity of Culture 
0 
5 10 
hrs. hrs. 
Id. 
2d. 
Sd. 
4d. 
5d. 
6d. 
7d, 8d. 
9d. 
lOd. 40d. 
0,0 
+ 
-t- 
+ 
+ 
+ 
+ 
+ 
4- 
+ 
-1- + 
^ V -f 
10.0 
+ 
-t- 
+ 
+ 
+ 
+ 
-f 
-f 
± 
± — 
20.0 
+ 
+ 
+ 
— 
30.0 
+ 
+ 
-h 
— 
40.0 
+ 
+ 
— 
50.0 
+ 
+ 
+ 
— 
60.0 
+ 
+ 
+ 
— 
70.0 
+ 
+ 
+ 
— 
80.0 
+ 
+ 
+ 
— 
i • ' » 
90.0 
+ 
+ 
+ 
— 
100.0 
+ 
+ 
— 
Bacillus paratyphosus “ A^’ appears to exhibit about the same 
degree of injury from the higher concentrations as B. paratyphosus 
''B’\ The culture was dead after 24 hours in all dilutions above 
30 per cent., including that in the pure honey. It disappeared 
from the 30 per cent, and 20 per cent, on the second and third days, 
respectively, and was reduced in numbers in the 10 per cent, by 
the sixth day, disappearing altogether on the eighth. The control 
in salt solution was alive after 40 days. 
Series II. — Fall Honey Six Months Old 
A second series of experiments was undertaken with another 
lot of honey, which differed from the first only in that it had 
stood six months in an open-top pail and had lost water by evapora- 
tion. The acidity of this sample was .09 ])er cent, computed as 
formic acid. 
