Schizomycetes

There was the bacillus anthracis; there was the micrococcus; there was the Bacterium termo, and the Bacterium lactis -- that's what turns the goat milk sour even to this day, Hare-Lip; and there were Schizomycetes without end.

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The fact that Schizomycetes produce spores appeals to have been discovered by Cohn in 1857, though it was expressed dubiously in 1872; these spores had no doubt been observed previously.

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Pasteur and Cohn also pointed out that putrefaction is but a special case of fermentation, and before 1872 the doctrines of Pasteur were established with respect to Schizomycetes.

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Schizomycetes, and some of the most marked steps in the progress of our modern knowledge of these organisms depend on the discovery that their pathogenicity or virulence can be modified -- diminished or increased -- by definite treatment, and, in the natural course of epidemics, by alterations in the environment.

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Schizomycetes are due partly to the few "characters" which they possess and partly to the dangers of error in manipulating them; it is anything but an easy matter either to trace the whole development of a single form or to recognize with certainty any one stage in the development unless the others are known.

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Schizomycetes are ubiquitous as saprophytes in still ponds and ditches, in running streams and rivers, and in the sea, and especially in drains, bogs, refuse heaps, and in the soil, and wherever organic infusions are allowed to stand for a short time.

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Under the _Schizomycetes_ to which the _Micrococcus_ and

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The evidence to hand shows that on heights and in open country, especially in the north, there may be few or even no Schizomycetes detected in the air, and even in towns their distribution varies greatly; sometimes they appear to exist in minute clouds, as it were, with interspaces devoid of any, but in laboratories and closed spaces where their cultivation has been promoted the air may be considerably laden with them.

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Apart from numerous fermentation processes such as rotting, the soaking of skins for tanning, the preparation of indigo and of tobacco, hay, ensilage, &c., in all of which bacterial fermentations are concerned, attention may be especially directed to the following evidence of the supreme importance of Schizomycetes in agriculture and daily life.

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Similarly we are unable to divide Schizomycetes sharply into parasites and saprophytes, since it is well proved that a number of species -- facultative parasites -- can become one or the other according to circumstances.

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