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66
Cultures were made (a) from the jelly surrounding the meat which
was not liquefied, (b) from scrappings off the ham surface, (c) from
the centre of the ham by means of a sterile cork borer, in:—
Litmus milk (anaerobic), Glucose agar (stab), Glucose broth,
McConkey's bile salt broth, Nutrient agar slope. In no case was a
growth obtained. It is possible that the "blowing" was due to
hydrogen caused through electrical action due to fracture or other
deficiency in the tin plating.