The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

[26] Dict. App. Chem., Thorpe.

[27] Nature, July 23, 1884.

[28] The Exploration of the Caucasus, by Duncan W. Freshfield, 1896.

[29] Quoted by George M. Sternberg, M.D., LL.D., Text-Book of Bacteriology, 1898.

[30] Encyclo. Biblica.

[31] Conn.

[32] Cyclo. of Biblical Lit., M'Clintock and Strong, and Burckhardt's Arabia.

[33] The Indian Medical Gazette, Sept., 1909, "A New Lactic Acid producing Streptothrix," by Gopal Ch. Chatterjee, M.B.

[34] In their studies on Leben in the Annales de l'Institut Pasteur of 1899, Rist and Khoury, in speaking of the amount of lactic acid produced by Streptobacillus lebenis in milk, say "Nous avons mesuré cette acidité dans une culture sur petit lait de vingt-quatre heures; elle était .261 grms. per cent. exprimée en acide lactique," which will make the amount of lactic acid produced in one litre of milk 2.61 grms. The production of this small amount of lactic acid does not tally with the ordinary view of the vigorous lactic-acid-producing power of the bacillus.

[35] Prolongation of Life.