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Updated: June 20, 2025
There seems no doubt that wounds that had been bathed in wine and then had oil poured over them would be likely to do better than those which were treated in other ways. The wine would cleanse and at least inhibit bacterial growth. The subsequent covering with oil would serve to protect the wound to some degree from external contamination.
Since these bacteria are not in the secreted milk, they must come from some external sources, and these sources are the following: The first in importance is the cow herself; for while her milk when secreted is sterile, and while there are no bacteria in her blood, nevertheless the cow is the most prolific source of bacterial contamination. In the first place, the milk ducts are full of them.
It is true that there is plenty of food in the cheese for bacterial life, but the cheese is not very moist; it is extremely dense, being subjected in all cases to more or less pressure. The penetration of oxygen into the centre of the mass must be extremely slight.
In other chapters, particularly the one dealing with the house-fly and typhoid, we shall see how it is that insects are often important factors in spreading some of the most dreaded of the bacterial diseases. The Protozoa, or one-celled animals, belonged to an unknown world before the invention of the microscope.
For purposes of contrast we may indicate the characters of an open sore in which bacterial infection with pathogenic bacteria has taken place.
A human blood cell is about one-three-thousandth of an inch across, while a bacterial cell may be no more than one-twenty-five-thousandth of an inch in diameter. Yet, small as it is, the cell exhibits all of the customary phenomena of independent life; that is to say, it nourishes itself, it grows, it reproduces its kind, it moves about, and it feels.
The fact that the vast majority of bacteria can not grow in the living organism shows clearly enough that there are some conditions existing in the living tissue hostile to bacterial life. There can be little doubt, moreover, that it is these same hostile conditions, which enable the body to resist the attack of the pathogenic species in cases where resistance is successfully made.
Life and property, indeed, were secure from violence almost all over the world, zymotic diseases, bacterial diseases of all sorts had practically vanished, everyone had a sufficiency of food and clothing, was warmed in the city ways and sheltered from the weather so much the almost mechanical progress of science and the physical organisation of society had accomplished.
An alkaline medium favours bacterial growth; and moisture is a necessary condition; spores, however, can survive the want of water for much longer periods than fully developed bacteria. The necessity for oxygen varies in different species. Those that require oxygen are known as aërobic bacilli or aërobes; those that cannot live in the presence of oxygen are spoken of as anaërobes.
The ripening of the cheese has been subjected to a large amount of study on the part of bacteriologists who have been interested in dairy products. That the ripening of cheese is the result of bacterial growth therein appears to be probable from a priori grounds. Like the ripening of cream, it is a process that occurs somewhat slowly.
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