Honey as a Carrier oe Intestinal Diseases 
7 
'Phe acidity, expressed as formic acid, was .11 per cent, for Lot 
No. 1 and .09 per cent, for Lot No. 2. 
Methods 
Dilutions oe Honey.— In order to determine the effect of 
the concentration of the honey upon the bacteria studied, the prop- 
er weights of crystallized honey were added to physiological salt 
solution (.85 per cent. NaCl in distilled water) to give the follow- 
ing percentage dilutions : 0.0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 
100 . 
25 c.c. portions of each dilution were measured into 100 c.c. 
Urlenmeyer flasks and sterilized for 30 minutes in flowing steam 
on three consecutive days. 
Cultures. — The following organisms were used in the experi- 
B. 
typhosus 
B. 
paratyphosus “S” 
B. 
fccalis alkaligenes 
B. 
paratyphosus “A” 
B. 
proteus vulgaris 
B. 
coli communis 
B. 
suipestifer 
B. 
(hysenteriae 
B. 
lactis aerogenes 
B. 
enteritklis 
vSuspensions of these were made in physiological salt solu- 
tion from 48-hour agar strokes, and 1 c.c. of each was added to 
each flask of honey as an inoculum. The flasks were kept at room 
temperature. 
To ascertain the approximate length of time that the cultures 
were able to survive in the honey, agar plates were made from 
the flask cultures, using one loop for the transfer, when the honey 
was first inoculated, after 5 and 10 hours, and daily thereafter 
for 12 days. In some cases the plating was continued for a longer 
period. 
Series I. — New Fall Honey 
TABLE 1.— BACILLUS TYPHOSUS 
Longevity of Culture 
cent. 
Honey 
0 
5 10 
hrs. hrs. 
Id. 
2d. 
3d. 
4d. 
5d. 
6d. 
7d. 
8d. 
9d. 
O 
' o 
t-4 
0.0 
+ 
-b 
-b 
+ 
-f- 
+ 
4 - 
4 - 
-b 
4 - 
4 - 
4 - 
4 - + 
10.0 
+ 
+ 
+ 
+ 
4 - 
±* 
— 
20.0 
-f- 
+ 
-h 
+ 
4 - 
— 
30.0 
+ 
+ 
+ 
-f- 
+ 
4 - 
— 
40.0 
+ 
+ 
+ 
-b 
+ 
4 - 
— 
50.0 
+ 
+ 
+ 
+ 
+ 
— 
60.0 
+ 
+ 
+ 
+ 
— 
70.0 
+ 
+ 
+ 
-h 
— 
80.0 
+ 
+ 
+ 
-}- 
— 
90.0 
+ 
+ 
+ 
+ 
— 
100.0 
+ 
+ 
+ 
+ 
— 
*NOTE. — The character ±, wherever It occurs in the above and following 
tables, denotes a very marked reduction in the number of bacteria. 
