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Quite likely the same species may have been found by two or three other bacteriologists, but owing to the difficulty of comparing results and the incompleteness of the descriptions the identity of the species is not discovered, and they are probably described again under different names.
These bacteria have been more or less carefully studied by bacteriologists, and their effect upon the beer or wine determined. Some of them produce acid and render the products sour; others make them bitter; others, again, produce a slimy material which makes the wine or beer "ropy."
In defense of this last it may be pointed out that dental bacteriologists have now already isolated and described some thirty different forms of organisms which inhabit the mouth and teeth; and the pneumococcus may well be one of these.
It is quite doubtful, however, whether it is proper to regard these bodies as spores. There is no good evidence that they have any special resisting power to heat like endogenous spores, and bacteriologists in general are inclined to regard them simply as resting cells.
I therefore recommend that Congress authorize the appointment of a commission by the President, to consist of four expert bacteriologists, one to be selected from the medical officers of the Marine Hospital Service, one to be appointed from civil life, one to be detailed from the medical officers of the Army, and one from the medical officers of the Navy.
Several bacteriologists have in the last few years been trying to discover a harmless method of inoculating against this disease. Apparently they have succeeded, for experiments in India, the home of the cholera, have been as successful as could be anticipated.
Only those people do it who have nothing else to be afraid of, or who, like undertakers and bacteriologists, make a living out of it. Harding declares that a solid thought before going to bed sets him dreaming just like a bit of solid food. One night, Harding and I discussed modern tendencies in the Church.
This, of course, is a tentative and an unsatisfactory method of controlling the ripening, and yet it is one of some practical value to cheese makers. It is the only method that has yet been suggested of controlling the ripening. Our bacteriologists, of course, are quite confident that in the future more practical results will be obtained along this line than in the past.
We are, of course, densely ignorant of the exact processes going on. We know nothing positively as to the kind of microorganisms which produce this slow, peculiar fermentation. As yet, the fermentation going on in the formation of the peat has not been studied by the bacteriologists, and we do not know from direct experiment that it is a matter of bacterial action.
The fermentation aids in separating a mucilaginous mass and making it thus possible to obtain the citric acid in a purer condition. The action is probably similar to the maceration processes described above, although it has not as yet been studied by bacteriologists.
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