BY OSCAR KATZ, PH.D., M.A. 911 



Mr. Macleay's house, it was always allowed to run to waste for some 

 time, after which about 50 cubic centimeters of it were collected 

 in sterilised, small so-called Erlenmeyer's or parting flasks of about 

 130 ccm. capacity. Immediately after that procedure plate-culti- 

 vations were made, for which purpose mostly 1 ccm., besides that 

 sometimes ^ ccm. and \ ccm., of the samples of water were added 

 to the gelatine kept in test-tubes. 



As cultivation-plates I employ glass plates, about 11 cm. long, 

 and 8 cm. broad, and a more satisfactory and convenient shape is 

 arrived at by giving them the form of an octagon (Plates X, XL, 

 fig. 1, 2, 3, 4). The damp chambers used by me consist of two 

 fiat glass-dishes of strong, white glass, with perpendicular walls. 

 One of them measures 14-15 cm. inner diameter, and 6-6*5 cm t 

 inner height or depth ; it is destined for holding one or more 

 of the culture- plates. The other, 15*5 cm. inner diam. and 3 cm. 

 inner height or depth, is inverted and serves as cover for the former. 



The incubator for low temperatures up to 25° C. (77° F.), in the 

 laboratory, is made after a suitable design for such incubators ; 

 and, when necessary, the required temperature was kept up by 

 means of a small kerosene-flame. 



For plate-cultivations I employed a 10 % nutrient gelatine; 

 for test-tube cultivations a 5%-6% gelatine (1). The microscopical 

 examinations are made with a microscope byR. Winkel, Gottingen, 

 Germany, having x \ homogeneous immersion-objective, and con- 

 densing apparatus. 



A direct microscopical examination of the samples under consi- 

 deration was usually not made, for, however important such an 

 examination might appear theoretically, yet its application is 

 attended with such a variety of disadvantages that, after all, 



(1) It was not possible for me to get in Sydney that variety of French 

 gelatine which is recommended for the cultivation of Schizomycetes. So I 

 took, from want of something better, a pretty good French gelatine (black 

 and gold label ; Coignet Pere & Fils & Cie, Paris). As to the dry peptone, an 

 essential although only small ingredient (1%) in nutrient gelatine, I was 

 not able to obtain it here at all. I, therefore, had recourse to preparing 

 as much as 1 oz myself ; I employed it in a not quite dry state. A supply 

 of it and of other material (especially gelatine) is now on its way to me 

 from Germany. 



