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Show induce a recryslallization, there still remain about 2.400 microbic colonies to the grain of white salt. On a ham cured in salt liquor. M. VanErmengera found the very poisonous bacillus bo tullnus. M. Andouard concludes from his observations ob-servations that salt Is a substance more or less impure from both the chemical and bacteriological point of view, and that serious measures are called for refining, sterilization and clean packiug to put an end to the disorders that may be caused by this product. BREEDING PLACE OF MICROBE French BcterlolO(jlit Glve Salt the First Place as an Infection Ground. Salt has always been regarded as a pretty safe thing, but M. Andouard. a French bacteriologist, has been making ma-king a study of It, and has come to the conclusion that it is a veritable hotbed of microbes of all kinds, nnd a possible source of more or less severe Infections. Sea water near the shore, and consequently con-sequently in the immediate vicinity of the saltbeds. contains, we are told by the Paris correspondent of the Lancet, Lan-cet, considerable quantities f bacteria, bac-teria, of which the preliminary clarification clarifi-cation beds favor the multiplication. This naturally is augmented by the raking of ili;' h- - wi:!: iim-loan tnstre nieuts and I lie ten ol ihe waders The gray salt used for cooking and baking is of this kind. The tine salt is less rich in harmful germs, though not entirely exempt, in spite of Ihe redissolving and clarification of the fresh ljquid and Ihe action of heat to |