13 



clouded," and ++, '"very feebly olouded," shows the date at which 

 clouding- took place in these tixbes, the temperature being the same, 

 i.e., IS- to 22^ C: 



Table I. — Showing effect of sodium chloride on J'seudomonas htjacinthi in beef broth. 



There was a distinct slight retardation in stock 529, owing to the fact 

 that no alkali was added to it other than that which was naturally in 

 the peptone and perhaps, also, to the 0.5 NaCl which it contained. An 

 examination of the table, however, shows that there was a ver3Mnarked 

 additional retardation in stock 535, which could be attributed only to 

 the excess of sodium chloride. The retarding influence once overcome, 

 growth proceeded, e. g., in tube -i clouding was as twice as heavy on 

 Novem])er 17 as on November 16, and in tubes 10, 11, and 12 it was twice 

 as heavy on November 15 as on November 13. The date on which the 

 clouding would have taken place in peptonized beef bouillon free from 

 sodium chloride and neutralized to phenolphthalein by means of caustic 

 soda is indicated in the table by # (.see page !>). 



