SHERWOOD: PLEOMORPHIC STREPTOCOCCI. 247 



conglomeratus of Kurth. It apparently varied somewhat from 

 these in its action on some of the carbohydrates and glucosides 

 and was not isolated from a scarlet fever patient. 



Morphology. A pleomorphic streptococcus, showing irregu- 

 larities in size and shape of elements, every transition between 

 coccus form and bacillus form. This includes wedge shape, spindle 

 shapes, oval forms, club shapes, and tendency towards filaments 

 in agar, gelatin and modified Loeffler's blood serum. In hanging 

 drops there were conglomerate coherent masses. 



Staining Reactions. Stained readily by the ordinary aniline 

 stains, intensely Gram positive and non-acid-fast. Metachromatic 

 gi'anules were not observed. 



Cultural Characteristics. Agar slant, 37° C, three types 

 of colonies after twenty-four hours: (a) gray, granular, irregularly 

 outlined colonies; (6) colonies quite similar but showing a con- 

 fluent appearance; (c) colonies evidently younger and smaller, 

 which have a fine frilling of chains around a more dense compact 

 confluent center. 



Gelatin, 20° C, non-liquefying. 



Bouillon, 37° C, clear, coherent sediment in bottom of tube. 



Litmus milk, 37° C, twenty-four hours, coagulated rapidly, 

 usually with quite a solid curd, lower half of tube white, while 

 upper half was pink. 



Carbohydrates and glucosides. Dextrose, lactose, saccharose and 

 rafRnose acidified, while inulin, salicin and mannite were not at- 

 tacked. Neutral red showed some reduction. 



Russell's medium, acidified. When, instead of a central stab, a 

 stab was made next to the glass, the growth assumed a typical 

 skyrocket appearance, spreading out near the bottom of the tube. 

 The lower part of the tube was decolorized. 



Position According to Andrew's and Horder's Classi- 

 fication. In the following table a comparison of the action of 

 this pleomorphic streptococcus with other streptococci is given 

 according to their action on various carbohydrates, glucosides 

 and neutral red. 



