An interesting experiment which showed the increase of anaerobes or poison-forming germs in dead flesh, was that made with two chickens of equal size, one of which was drawn, and the other undrawn. Both were placed under the same conditions in a room the temperature of which was maintained at 70° Fahrenheit. Bacterial cultures were made at frequent intervals, with results as given in the following table, the figures showing the number of bacteria per gram of moist material. No. 11 Drawn No. 12 Not Drawn Aerobes Anaerobes Aerobes Anaerobes 3 hrs after death 4,500 5,650 5,000 6,500 2d day 8,500 9,000 10,000 12,000 3d day 17,000 16,000 60,000 20,000 It must be remembered that these chickens were freshly killed, and that the anaerobes had no such opportunity to increase as in ordinary market beefs. Specimens of several other kinds of meat were purchased in the market, and at once taken to the laboratory for study. Cultures were made immediately on reaching the laboratory, and again after the meat had been allowed to stand (covered) at room temperature for twenty hours. The following table shows the results of the bacterial counts: BACTERIA PER GRAM (MOIST) _Immediately after purchase_ Specimen Aerobes Anaerobes No. 13 Large sausage 560,000,000 420,000,000 No. 14 Small sausage 834,400,000 663,000,000 No. 15 Round steak 420,000,000 560,000,000 No. 16 Roast beef 252,000,000 560,000,000 No. 17 Smoked ham 47,320,000 43,120,000 No. 18 Hamburger steak 138,000,000 129,000,000 No. 19 Pork 635,600,000 126,040,000 No. 20 Porterhouse steak 31,920,000 30,800,000 _After being kept at room temperature for twenty hours._ Specimen Aerobes Anaerobes No. 13 Large sausage 770,000,000 490,000,000 No. 14 Small sausage 770,000,000 640,400,000 No. 15 Round steak 750,000,000 840,000,000 No. 16 Roast beef 728,000,000 750,000,000 No. 17 Smoked ham 616,000,000 750,000,000 No. 18 Hamburger steak 784,000,000 700,000,000 No. 19 Pork 952,000,000 1,036,000,000 No. 20 Porterhouse steak 336,000,000 700,000,000 These experiments were made in the winter time, when, because of the diminished amount of dust in the air, germs are less abundant. Even in the winter time, however, certain meat products simply swarm with germs. A specimen of raw liver examined in January was found to contain 269,800,000 bacteria per ounce or gram. Raw sausage contained 48,280,000 bacteria per ounce or gram.