28 
was not identical with that of Eberth. When the use of the milk was 
discontinued the outbreak ceased. 
Dr. A. R. Reynolds,® then commissioner of health of Chicago, stated 
in 1902 that although special search had been frequently made during 
the last eight years the typhoid bacillus had been found in Chicago 
city milk only three times, and then in cases of local epidemics, and 
that in 1902 the presence of the typho-colon group of bacilli had 
been repeatedly demonstrated. 
Konradi 6 isolated the typhoid bacillus from milk in 1905. In 
Kolozsvar there was an unusual number of cases of typhoid. (See 
Table of epidemics.) The water could in no way be connected with 
the increase, and attention was attracted to a bake shop from which 
many cases seemed to originate. The typhoid bacillus was isolated 
from a sample of milk taken from this bake shop. Proper precau- 
tions were immediately taken against this shop and its milk, and the 
number of cases of typhoid fell in the next month back to the usual 
average number. He also examined 32 other samples of milk and 
isolated the typhoid bacillus from one taken from a dairy where the 
farmer’s son had a mild attack of typhoid fever which was not severe 
enough to keep him from working and milking the cows. 
Shoemaker® reports an outbreak of milk typhoid in Philadelphia 
in October, 1906. He states: 
A culture made from the milk proved the presence of the typhoid bacillus 
in it. 
A visit to the dairy revealed that the proprietor and one of his 
servants were ill with typhoid and that — 
the son was convalescing from typhoid fever and was filling the milk bottles 
from a tank by siphonage, starting the flow by sucking with the mouth at one 
end of the tube. A culture made from this end of the tube revealed many 
typhoid bacilli. 
Cautley d infected milk with the typhoid bacillus and recovered the 
bacillus after seven days. In his summary he states : 
The typhoid bacillus will live in milk under the conditions that ordinarily 
prevail in a household. When this bacillus has been artficially added in large 
amount to milk in the condition in which it commonly reaches the consumer, 
the presence of the microbe in the living state may be demonstrated after the 
milk thus treated has been kept several days. * * * It will also live in 
milk which has turned sour at the temperature of the room in which it is kept. 
« Reynolds (A. R.), Chicago Medical Recorder, 1902, p. 222. 
b Konradi, Centralbl. f. Bakt. etc., 1 Abt., Bd. 40, p. 31. 
c Journal Am. Med. Assn., May 25, 1907, p. 1748. 
d Cautley (Edmund), Report Med. Officer, Local Govt. Board, London, 1896-97, 
p. 243. 
