EXPERIMENTAL PATHOLOGY. 
377 
at the same time vibrions are developed, which are not killed ex¬ 
cept at a temperature of 105°. 
Loeffler has made a careful study of those bacilli whose 
spores resisted boiling, and which have the property not only to 
precipitate, but also to peptonize the caseine of milk. By experi¬ 
menting with cultures he has found that these were composed of 
very numerous species, varying even according as the milk was 
obtained from different cows. He described, however, only four 
principal and most common species: 
1st. The bacillus of potatoes (of Flugge). 
2d. The gummy bacillus, so named by Loeffler on account of 
the appearance of its cultures on potatoes. 
3d. The white bacillus. 
4th. The butyric bacillus of Hueppe, comparatively rare. 
Cultures from potatoes are proved to be the best adapted for 
distinguishing these four bacilli.— Ibid. 
. 
EXPERIMENTS ON THE TRANSMISSION OF DIPHTHERIA TO 
ANIMALS. 
By F. Penzoldt. 
Babbits, chickens, but especially pigeons, were used in these 
experiments, which were divided into four series: 
1st. By the direct inoculation of animals with the false mem¬ 
brane of man. 
2d. The culture of the micro-organisms of the products taken 
from pigeons, and attempts to inoculate. 
3d. Cultures of the micro-organisms found in false membrane 
of diphtheria, and experiments in inoculation, 
i 4th. Culture of the micro-organisms of the blood of individu¬ 
als who had died from diphtheria, and experiments of inoculation 
with the same. 
The inoculations were made either in the mucous of the beak, 
or the conjunctiva, or in the trachea, but no typical diphtheria 
could be produced, although quite often an appearance of yellow¬ 
ish deposits, resting on an elevated red surface, could be de¬ 
tected. These were seen after inoculation made with the false 
