EXTRACTS FROM FOREIGN JOURNALS. 
257 
found. The latter evidently were possessed of animation, 
and a portion of the meat was fed to two white mice; these 
both succumbed the following day from the toxic effect of the 
concentrated brine within the substance of the muscular fibres 
fed. 
On the same day a rabbit was given bits of this meat, and 
died on the 22d of June ; no trichinae discovered post mor¬ 
tem. 
On the 31st of March two more mice were fed from this 
same meat, steeped in water, one of which was killed April 
4th, but no trichinae detectable. The companion mouse was 
kept in a glass jar and continued lively and healthy up to the 
15th of June, when it was inoculated with skin from a dead 
swine, and died of septicaemia. In its muscles numerous ex¬ 
amples of the trichina were found, which from their appear¬ 
ance had been imbedded fully three months. They were 
flexed and rolled upon themselves, possessing a capsule of 
double contour, somewhat truncated at the termini. 
On the 7th of May an inspector connected with the insti¬ 
tute received an American ham in which many examples of 
the worm existed. On the 10th of the same month a mouse 
and rabbit were fed with portions of this meat; on the 14th 
the mouse was killed, but no intestinal representatives were 
apparent. The rabbit, despite careful attention and nourish¬ 
ment, died on the 24th of September, but trichinae were ab¬ 
sent. 
Out of seven endeavors at transplantation, all of which 
were favorably in the minutest detail, to the propagation of 
the worm, only one was successful. It is of interest to re¬ 
count the opinions in mitigation of this conclusion, which are 
promulgated by the various authors and investigators. 
The Royal Health Office advances as a cause of negative 
results, the fact of the meat being too strongly pickled or ex¬ 
cessively smoked. Klaphakef, of Crefeld is of the opinion 
that the various steps and substances incidental to and used in 
the conserving process are calculated to destroy the trichinas 
fOstertag, Zeitschrift fur Fleisch u Milchkyg., B. ii. H. 4. 
