13 
Some of the results may be observed in the following tables: 
Table A . — Restraining iwwer of zinc chloride prepared in bouillon and contaminated ivith 
tvisps of hay — Kept at room temperature. 
[+ means bacterial growth; — means no bacterial growth; s. m. means surface mold; b. m., mold on 
the bottom; 0 means no growth of any kind. 
Percentage 
Day on which growth appeared. 
1 
\ised. 
Second. 
Third. 
Sixth. 
Seventh. 
Tenth. 
' Eleventh. 1 
! Twelfth. 
Four- 
teenth. ( 
1 :1000 
s. m. — 
s. m. + 
! 
1:500 
s. m. — 
s. m. + 
1 :300 
0 
s. m. — 
s. m. + 
1 :200 
0 
0 
0 
s. m. — 
s. m. + 
1;100 
0 
0 
0 
0 
s. m. — 
s. m. — 
1 ; 75 
0 
0 
0 
0 
s. m. — 
s. m. — 1 
1:50 
0 
0 
0 
0 
0 
0 
i or Mold. 
a Mold. ; 
1:45 
0 
0 
0 
0 
0 
0 
! 0 
0 i 
1:40 
0 
0 
0 
0 
0 
0 
^ 0 
0 1 
1:35 
1 
0 
0 
1 . 
0 
0 
0 
0 
0 
0 i 
! 
a This was only mold on head of hay and was really not in the solution. 
Table B . — Restraining power of zinc chloride prepared in bouillon and inoculated ivith 
garden earth — Kept at room temperature. 
Table C . — Restraining power of zinc chloride prepared in bouillon and contaminated 
with stable manure — Kept at room temperature. 
1 
Percent- 1 
age used. 
Day on which growth appeared. 
Second. 
Third. 
Fourth. 
Fifth. 
Eighth. 
Tenth. 
Elev- 
enth. 
Twelfth. 
Four- 
teenth. 
1: 1000.. 
s. m. -f 
1 

1:500... 
1 0 
s. m. -f 
1 
1:300... 
i 0 
s. m. 4 - 
1: 200 . 
' 0 
0 
0 
s. m. — 
s. m. -f- 
1:100... 
1 0 
0 
0 
0 
0 
b. m. — 
b. rn. — 
1: 75 
! 0 
0 
0 
0 
0 
0 
b. m. — 
b. m. — 
1:50.... 
0 
0 
0 
0 
0 
0 
0 
b. m. — 
b. m. — 
1:45.... 
0 
0 
0 
0 
0 
0 
0 
! b. m. — 
b. m. — 
1:40.... 
1 0 
0 
0 
0 
0 
0 
0 
' b. m. — 
b. m. — 
1:35.... 
! 0 
0 
0 
0 
0 
0 
0 
0 
0 
These experiments were repeated and the results verified. 
In these experiments it will be observed that the minimum strength 
of chloride of zinc that inhibited the growth of molds for 11 days was 
about 1 part in 10, varying slightly with the character of the material 
used for contamination. The strength that prevented bacterial growth 
