32 
No. 58. — Plague in Cheese, in the Incubator, 37° C. 
Time. 
Result. 
Remarks. 
6 da vs 
+ 
13 da vs 
+ 
17 davs 
+ 
26 days 
— 
Growth. 
36 davs 
, 
- 
Subtil is contamination. 
No. 59. — Plague in Cheese, in the Cold Chamber, 17° to 19° C. 
Time. 
Result. 
Remarks. 
6 davs 
+ 
13 davs 
+ 
26 davs 
- 
No growth. 
36 days 
- 
Do. 
47 davs 
— 
Do. 
67 davs 
— 
Do. 
No. 60. — Plague in Cheese, in a Dark Room, 22° to 29° C. 
Time. 
Result. 
Remarks. 
6 davs 
+ 
13 davs 
+ 
17 days 
+ 
26 davs 
~ 
No growth. 
36 davs 
Contaminated with a spor-bearing 
rod. 
47 days 
Do. 
PLAGUE IN BUTTER. 
Plague may live a long time in butter, especially when kept cool — 
that is, at 17° to 19° C. The warmer the temperature the shorter 
the time the organism lives. At 37° C. it remained alive but five days, , 
against seventy-two daj^s at 17° to 19° C. 
Butter was melted and sterilized in test tubes at 100° C. for a few 
minutes each of three days. While liquid it was inoculated with a 
three-day-old broth culture of plague. Two cubic centimeters of the 
culture was mixed in each test tube, holding about 15 c. c. of butter. 
These tubes were kept under three conditions of temperati.re : I 
(1) In the incubator at 37° C. 
(2) In the cold chamber at 17° to 19° C. 
(3) In a dark room at 22° to 29° C. 
From time to time small amounts were taken from each tube and ^ 
planted in bouillon. 
