In the previous paper1 it was shown that there was insufficient evidence to incriminate the presence of sporulating anaerobes, Friedlander bacilli, Aerobacter aerogenes, Escherichia coli (B. coli), degraded colon bacilli (paracoli), and the
Constitutional Factors in Arthritis with Special Reference to Incidence and Role of Allergic Diseases
Chronic arthritis of the atrophic and hypertrophic types is the most common chronic illness and ranks first among the causes of disability. The high incidence of this disease is indicated by a survey
Isolation of Bacteria from Virus and Phage by a Serial Dilution Method
Two schools of thought exist regarding the nature of viruses. The one considers viruses to be distinct entities, wholly unrelated to bacteria; the other believes that viruses may be a phase of the
Bacteriology of the Intestinal Tract in Certain Chronic Diseases: I. Sporulating Anaerobes, Aciduric Organisms and Colon Group
In addition to a neurogenic mechanism the ill-defined syndrome of intestinal “intoxication”, colitis or irritable colon which accompanies many chronic diseases has been explained on the basis of allergic, infectious and toxic factors.
Protection of Monkeys (Macacus Rhesus) Against Experimental Poliomyelitis with Vaccine and Antiserum Prepared with the Streptococcus From Poliomyelitis: Preliminary Report
Staff Meetings of the Mayo Clinic, Volume 13, May 21, 1938. Pages 328 – 330.
Adrenal Cortex in Treating Childhood Asthma: Clinical Evaluation of Its Use
When one faces a therapeutic problem he is inclined to try to find a single approach to its solution. Inasmuch as vital processes are complex, a single measure rarely accomplishes the end in
Experimental and Clinical Studies on the Relation of Streptococci to Various Diseases
Published in the Illinois Medical Journal, January 1939. Pages 28 – 38. Address delivered at a joint meeting of the Tri-State Hospital Assembly and the Society of Illinois Bacteriologists. May 6, 1938, Chicago.
Raw Milk Versus Pasteurization
There is no substitute for clean raw milk as a food so far as children are concerned. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are