GENERAL BACTERIOLOGY 
113 
(a) Dilute the egg whites with 10 parts of distilled 
water, shake well; pass through a thin layer of cotton, 
heat to 100° C., filter through cotton. 
(b) Yolks are diluted with 10 parts of distilled water, 
and well stirred. Add 1 c.c. of normal sodium hydroxide 
solution to 100 c.c. of yolks emulsion. Heat to 100° C., 
and filter. 
(c) 500 grams of finely chopped lean veal are put into 
1,000 c.c. of w^ater containing 15 per cent glycerin; put 
on ice for twenty-four hours, filter, and add 5 grams 
of sodium chloride, and heat to boiling. Filter and 
render 1 per cent alkaline (to phenolphthalein). 
(d) Put 300 c.c. of 10 per cent egg white solution 
(obtained in a) into a liter flask. Three hundred c. c. of 
the yolks solution are placed in another liter flask; 400 
c. c. of the veal infusion, to which 15 grams of powdered 
agar are added, are placed in a third liter flask. 
(e) Sterilize all three flasks in the autoclave at 15 
pounds pressure for fifteen minutes. While hot, pour 
into the meat infusion flask 1 c.c. of 1 per cent alcoholic 
solution of gentian violet. 
(f) Then pour the contents of this flask into the egg 
whites flask, and pour into it the contents of the yolks 
flask. Pour the whole back and forth until thoroughly 
mixed. Tube and slant for seventy-two hours at the 
room temperature. Flame the stoppers. 
No sterilization is permitted, and for this reason the 
entire procedure should be carried out under the strictest 
aseptic precautions. 
