GLANDERS* 
109 
rabbits, dogs, cattle and fowls, with and without the addition of 
one per cent, peptone. At the termination of the second or third 
day the solution becomes clouded, and a mucoid precipitation 
appeared in the bottom of the vessels. 
It was of great interest to decide if these bacilla would 
develop upon cultivating media of a vegetable nature, especially 
as cooked potatoes were an exceedingly suitable medium for such 
cultivations of anthrax bacilla. The result was most satis¬ 
factory. On the second day the surface of the cut potato was 
covered with a delicate yellowish transparent coating; on the third 
day all the potatoes were covered with a beautiful amber colored 
mass, consisting entirely of bacilla; from the sixth to the eighth 
day this color assumed a reddish shade, the transparency being lost; 
that part of the surface of the potato not occupied by the culture 
was of a delicate green color, while that of noninoculated potatoes 
remained greyish-white. Repeated cultivations demonstrated the 
constancy of these phenomena. Other bacteria also form yellow 
drops upon blood serum, so that microscopic differentiation 
between them is a matter of difficulty. Dr. Loeffler says that the 
above appearances upon potatoes form a characteristic peculiar to 
the bacillus of glanders. A certain resemblance to this bacillus is 
also seen in cultivations of that of blue-green pus, but by spread¬ 
ing a small quantity of the latter upon white filtering paper and 
subjecting it to the fumes of strong ammonia , you at once get the 
characteristic bluish-green color ; whitish-brown extension along the 
line of the inoculation puncture. To arrive at the most trust¬ 
worthy results regarding the influence of temperature on the 
vitality and growth of the glanders bacilli, the following method 
of experiment was adopted. A small quantity of freshly distilled 
water was poured into a glass vessel used for the bacterial exam¬ 
ination of air and a freshly sown potato was introduced upon the 
crystalization apparatus, aud by the side of the potato a trust¬ 
worthy thermometer was placed; the mouth was then closed with 
cotton, and over this a piece of thin sheet rubber was drawn to 
prevent the too rapid evaporation of the moisture. The apparatus 
was then placed in a d’Arsonoval thermostat fixed at a certain 
temperature. At 20° C. the bacilli did not, which is not the case 
