The eggs, about a millimeter long, are smooth cylinders, rounded at both ends. They hatch within twenty-four hours. The first question that presents itself is this: how do the greenbottle grubs feed? I know quite well what to give them, but I do not in the least see how they manage to consume it. Do they eat, in the strict sense of the word? I have reasons to doubt it.
Let us consider the grub grown to a sufficient size. It is the usual fly larva, the common maggot, shaped like an elongated cone, pointed in front, truncated behind, where two little red spots show, level with the skin: these are the breathing holes. The front, which is called the head by stretching a word—for it is little more than the entrance to an intestine—the front is armed with two little black hooks, which slide in a translucent sheath, project a little way outside and go in turn by turn. Are we to look upon these as mandibles? Not at all, for, instead of having their points facing each other, as would be required in a real mandibular apparatus, the two hooks work in parallel directions and never meet. What they are is ambulatory organs, grapnels assisting locomotion, which give a purchase on the plane and enable the animal to advance by means of repeated contractions. The maggot walks with the aid of what a superficial examination would pronounce to be a machine for eating. It carries in its gullet the equivalent of the climber's alpenstock.
Let us hold it, on a piece of flesh, under the lens. We shall see it walking about, raising and lowering its head and, each time, stabbing the meat with its pair of hooks. When stationary, with its crupper at rest, it explores space with a continual bending of its fore part; its pointed head pokes about, jabs forward, goes back again, producing and withdrawing its black mechanism. There is a perpetual piston play. Well, look as carefully and conscientiously as I please, I do not once see the weapons of the mouth tackle a particle of flesh that is torn away and swallowed. The hooks come down upon the meat at every moment, but never take a visible mouthful from it. Nevertheless, the grub waxes big and fat. How does this singular consumer, who feeds without eating, set about it? If he does not eat, he must drink; his diet is soup. As meat is a compact substance, which does not liquefy of its own accord, there must, in that case, be a certain recipe to dissolve it into a fluid broth. Let us try to surprise the maggot's secret.
In a glass tube, sealed at one end, I insert a piece of lean flesh, the size of a walnut, which I have drained of its juices by squeezing it in blotting paper. On the top of this, I place a few slabs of greenbottle eggs collected a moment ago from the snake in my earthen pan. The number of germs is, roughly, two hundred. I close the tube with a cotton plug, stand it upright, in a shady corner of my study, and leave things to take their course. A control tube, prepared like the first, but not stocked with maggots, is placed beside it.
As early as two or three days after the hatching, I obtain a striking result. The meat, which was thoroughly drained by the blotting paper, has become so moist that the young vermin leave a wet mark behind them as they crawl over the glass. The swarming brood creates a sort of mist with the crossing and criss-crossing of its trails. The control tube, on the contrary, keeps dry, proving that the moisture in which the worms move is not due to a mere exudation from the meat.
Besides, the work of the maggot becomes more and more evident. Gradually, the flesh flows in every direction like an icicle placed before the fire. Soon, the liquefaction is complete. What we see is no longer meat, but fluid Liebig's extract. If I overturned the tube, not a drop of it would remain.
Let us clear our minds of any idea of solution by putrefaction, for in the second tube a piece of meat of the same kind and size has remained, save for color and smell, what it was at the start. It was a lump and it is a lump, whereas the piece treated by the worms runs like melted butter. Here we have maggot chemistry able to rouse the envy of physiologists when studying the action of the gastric juice.
I obtain better results still with hard-boiled white of egg. When cut into pieces the size of a hazel nut and handed over to the greenbottle's grubs, the coagulated albumen dissolves into a colorless liquid which the eye might mistake for water. The fluidity becomes so great that, for lack of a support, the worms perish by drowning in the broth; they are suffocated by the immersion of their hind part, with its open breathing holes. On a denser liquid, they would have kept at the surface; on this, they cannot.
A control tube, filled in the same way, but not colonized, stands beside that in which the strange liquefaction takes place. The hardboiled white of egg retains its original appearance and consistency. In course of time, it dries up, if it does not turn moldy; and that is all.
The other quaternary compounds performing the same functions as albumen—the gluten of cereals, the fibrin of blood, the casein of cheese and the legumin of chickpeas—undergo a similar modification, in varying degrees. Fed, from the moment of leaving the egg, on any one of these substances, the worms thrive very well, provided that they escape drowning when the gruel becomes too clear; they would not fare better on a corpse. And, as a general rule, there is not much danger of going under: the matter only half liquefies; it becomes a running pea soup, rather than an actual fluid.