Grand Rapids herald. [volume] (Grand Rapids, Mich.) 1892-1959, 1892-03-04
is AFTER THE GERM
Professor Vaughan lnvestigat-
Ing the Typhoid Bacillus.
PHARMACISTS ARE IMPROVING


Professor V5oeoe c. Vaughan, Of Ann
Arbor. Vas guest ~ the Mortos for
few hours yesterday. Professor
Vaughan occupies the chair OF phys,-
oioglcsi and pathological chemistry IN
the University Of Michigan. and gained
worldwide distinction few years ago
by his discovery Of tyrotoxicon, the
active roisonous element in milk.
cheese and other lactesi products.
~ am on my way 70 Holland, J" he said
TO reporter for THE HERALD. "The
state board Of health will hold meet
ing there TO make some Investigations
concerning the typhoid fever epidemic
which they have been having there.
The rtate board OF health 10 deyofing
considerable time now to the investigA-
tion OF typhoid fever and diphthersa,
these being the most dangerous Of the
ordinary contagious diseases. Person
ally have been devoting . good share
OF my time lately 10 an investigation of
the typhoid fever germ. There 10 no
question concerning the germ. 1t was
found several years ago and has been
identified lnnumerable times The only
question 10 whether or not the germ ex-
isss III some other form. There has
been considerable typhoid fever
througout the state this season. We
receive great many samples OF drink
ing water At tho laboratory for analy-
sis. They are sent from all parts OF the
state and most of them contain the tv-
phoid germs. The reason of this is
probably because the samples are not
sent to us until there have been sew
eral cases of sickness and the cause is
suspected to b. in the drinking water.
l.think Of ell the cascs of typhoid fever
III existence, ninety per rcentof them an
be traced tn impurities in the drinking
water, and there impurities are invari-
ably due to the filterlng of 'ewage into
the water"
"Are you continuing your invsstiga-
tions with tyrotoxicon?" asked the
reporter.
for time but hope to return to them
again before long. So long az tyrotoxi-
con itself is concerned il has been seen
by 70 many that there can be no qnes-
ton about it; but there are . great
many lines connected with 1t that
should like to follow out. The study
of germs is = rpOst Interesting thing. Ii
is something that iia, sprung into exist
ence in a very short time and has made
immense strides. In fact its progress
has been SO rapid that 1t is impossible
to place any RESTRICTIONS on it, advance
ment. Things that are scarcely re-
garded. as possibilities now, may be
realized within q year. Take the cure
for consumption as an instance. Whiie
It 10 true thai Hof fsssor Koch's discovery
Nos unaucq1ssft1i, yet the excitsnent
- Il produced will probably bring
foftx y cure. In my mil there 10 no
queltson but that something will be
foudd before mAQy years which will
destroy the bacillus OF consumption.
There - no dout,t that consuniption 10
pr0duced from these gef0& Il is tho
same With. typhoid feFss, d,phtheria.
cholera and ell diseafee Of which the
baci!Ii have been discovered. The
theory that the germ h the result Of
the disease has been exploded. The
germ causes the disease ty being ad-
mitted into the as6lem aud prspoxa-
ting itself with incredible eapidity. This
propogation produces chemical
change in the blood, and this il the
disease. The development of the germ
causes a sort of fermentation the same
as when yeast in bread produces
alcohol.
One gains an idea Of the rapldity
with which the knowledge of bacteri-
ology has developed when he remem-
bers that Pasteur who is almost the
pioneer IN the investigations, V still
aive and in the prime of his powers.
Until he began to investigate the
bacillus OF the siik-worm, hacteriology
had received no popular nor profess
ional support. Since he made that
wonderful discovery. IL has scarcely
been questioned"