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clean in the ordinary acceptance of the word. For instance, the 
kitchens of those I visited would compare very favourably with any 
kitchen I have seen in Europe. 
What the observations really imply is that precautions which are 
sufficient in England to prevent a degree of infection by bacteria 
enough to produce symptoms, are wholly inadequate under the 
conditions of temperature, &c., in the lower and hotter parts of the 
islands. 
It is quite possible that there may be one or more specific bacteria 
which are specially responsible for the acuteness of the symptoms. 
Even if this be the case, however, there seems but little doubt that 
the flies are to a large extent responsible for the original infection 
of the food. The rapid multiplication of the bacteria and the 
consequent production of toxins depends upon the local conditions. 
It would seem that the suggested precautions are necessary whether 
there be a specific micro-organism or not. It is probable that food is 
more frequently infected, even in the best conducted private kitchens 
in the towns in the islands, than is the case in Europe, and that 
consequently the residents may have acquired a limited degree of 
immunity. I met several residents, however, who told me that they 
had suffered from attacks after dining at hotels, but not at any 
other time. 
The term 'Canary Fever’ is obviously' a misnomer. It would 
appear probable that a bacterial infection of the food must 
frequently happen, and similar epidemics be produced in other 
tropical and sub-tropical countries where similar conditions prevail. 
I wish to acknowledge the great assistance given to me by 
Dr. Taylor and by Dr. Millares. Their local knowledge was of the 
greatest value. The enquiry was much facilitated by the ready help 
and great frankness with regard to the facts that had come within 
his knowledge, shown to me by Mr. Sauerbrei, the manager of the 
Hotel Metropole at Las Palmas. 
