18 
0. E. SALMON 
to this microbe. The fact that lime is of value as a fertilizer and 
that it is frequently used to the extent of fifty to seventy-five bush¬ 
els per acre, which would be sufficient as a disinfectant, shows the 
value of this agent for freeing the soil and various organic accu¬ 
mulations about farms from the contagion of this disease. 
Having referred to the main points of this destructive malady 
which have been elucidated by the experiments made under my 
direction, I shall conclude with a few opinions of European inves¬ 
tigators in reference to points which have been contested. 
You will remember that it has been asserted in the most em¬ 
phatic terms that there is but one disease in this country which 
goes under the name of cholera, and that it is identical with the 
schweineseuche of Schutz. To settle this question I have sent to 
the leading investigators of Europe cultures of the germ of hog 
cholera, together with copies of my reports and asked for their 
opinions. I trust you will bear with me while 1 read what they 
have since written on the subject: 
M. Nocard after receiving this culture says editorially in the 
Recueil de Medecine Veterinaire for Jan. 15, 1888, p. 8., 
“ Recapitulating, we see that under the name of Rouget , mat 
rouge, erysipelas, etc., etc., there may be confounded at least three 
very different maladies: 
“ First. The rouget , properly speaking. Second. The hog 
cholera of the Americans, probably identical with the swine-fever 
or infectious pneumo-enteritis of the English, and without doubt 
also with the diptheritis of the pig recently observed in Sweden 
and in Denmark. Third. The infectious pneumonia, or schweine 
seuche , of the Germans, or swine plague of the Americans.” 
Dr. Rietsch of Marseilles, who has recently studied the outbreak 
of swine disease near that place, writes under date of Feb’y 15 : 
“ The microbe which I send you is not the same as that you 
discovered in hog cholera. The hog bacterium grows at 20° 
more slowly than mine and at lower temperature there is reached 
a point where the hog microbe no longer grows, while our bacillus 
still forms very fine colonies. 
“ The gelatine colonies differ in appearance. 
“ Finally your hog microbe is more motile and a little smaller, 
it seems to me, in the same condition. 
