It will have been noticed that up to the present we have learned that typhoid bacilli can and do live in sea-water, and also inside oysters up to eighteen days, but in ever-diminishing quantities. The question now arises: What is the influence of the oyster upon the contained bacilli? Under certain conditions of temperature organisms may multiply with great rapidity inside the shell of the oyster. Yet, on the other hand, the amœboid cells of the oyster, the acid secretion of its digestive glands, or the water circulating through its pallial cavity, may act inimically on the germs. Proof can be produced in favour of the third and last-named mode by which an oyster can cleanse itself of germs. So far, then, we have met with no facts which make it impossible for oysters to contain for a lengthened period the specific bacteria of disease. Let us now turn to their opportunity for acquiring such disease germs. It is afforded them during the process of what is termed "fattening." By this process the body of the oyster acquires a plumpness and weight which enhances its commercial value. This desired condition is obtained by growing the oyster in "brackish" water, for thus it becomes filled out and mechanically distended with water. But if this water contains germs of disease, what better opportunity could such germs have for multiplication than within the body-cavity of an oyster? "The contamination of sea-water, therefore, in the neighbourhood of oyster-beds may undoubtedly lead to the molluscs becoming infected with pathogenic organisms" (Wood). Yet we have seen that, apart altogether from the individual susceptibilities or otherwise of the consumer, there are in the series of events necessary to infection many occasions when circumstances would practically free the oysters from infection. The sources of pollution of oysters are not the fattening beds alone. The native beds also may afford opportunity for contamination. Thirdly, in packing and transit, and fourthly, in storage in shops and warehouses, there is frequently abundant facility for putrefactive bacteria to gain entrance to the shells of oysters. Dr. Klein's researches[73] into this question have been wholly confirmatory of the facts elicited by Dr. Cartwright Wood. Despite the tendency of the bacilli of cholera and typhoid to die out quickly in crude sewage, the sewage is sufficiently altered or diluted at the outfall for these organisms to exist there in a virulent state. We may give Dr. Klein's conclusions: 1. That the cholera and typhoid bacilli are difficult of demonstration in sewage known to have received them. 2. Both organisms may persist in sea-water tanks for two or three weeks, the typhoid bacillus retaining its characteristics unimpaired, the cholera bacillus tending to lose them. 3. Oysters from sources free of sewage contained no bacteria of sewage. 4. Oysters from sources exposed to risk of sewage contamination did contain colon bacilli and other sewage bacteria.