ALOJE. 25 



in tlio body wlurciii it is developed.' The organisms in question are referred by 

 Colin to the f^enus Jficrococciis, wliose cells increiisc by catenate subdivision or division 

 in one direction only, and the cells of the different species are so similar that specific 

 characters have to be sought for, in the chemical reaction they produce on substances 

 brought in contact with them. The following species are enumerated in the paper 

 quoted. 



Micrococcus (Moxas) peodigiosus, Ehrenburgh. 



Colourless cells imbedded by thousands of millions in a gelatinous mass, at first 

 rose-red, deepening to blood-red, and alternately turning pallid. The colouring 

 matter is soluble in alcohol, but not in water, and when separated, is orange-red, 

 turned carmine by acids, and yellow by alkalies. In the spectroscope it shows a 

 broad absorption band in the green. 



This red jelly gi-ows on nitrogenous sub'itances, as cooked potatoes, meat, bread, 

 eggs, paste, and such like, and is known as ' blood rain,' 



M. (BACTERinnjii) luteus, Schriiter. 



On solid substances this forms yellow globules the size of a poppy seed, in- 

 creasing to that of half a pcppcrcom, and di'ying up into flat uiubilicute disks. On 

 fluids it forms a thick yellow skin. Colouring matter insoluble in water, and im- 

 changed by sulphuric acid or alkalies. 



M. (Bacteeidium) auuantiaccs, Schroter. 



On solids, as on cooked potatoes and eggs, this forms orange-coloured drops, and on 

 fluids a golden-yellow skin. Colouring matter soluble in water. 



M. FULVus, Cohn. 



Eusty-coloured drops which expand into gelatinous masses. Grows on horse dung. 



M. CHLORixus, Cohn. 



Green or yellowish-green masses on cooked eggs, or in fluids forming sap-green 

 layers, which by degrees colour the whole fluid yellow-green. The colom-ing matter 

 is soluble in water and not reddened by acids. 



M. (BACTEETDnrsi) CTANEUS, Schrotcr. 



Fomis blue patches on cooked potatoes. In fluids, at first it turns them greenish 

 and then blue. The colouring matter is soluble in water, at first verdigris-green and 

 then clear blue, turned by acids to intense carmine. 



M. (BACTERrDnjii) vioLACErs, Schrciter. 



Forms on cooked potatoes violet-coloured gelatinous drops. 



The following species are important and interesting from tlie part they play in 

 the production of fermentation and disease. 



M. UEE.E, Colin. 



Forms a film on urine. Fresh urine allowed to stand at a temperature of 30° 

 Centigrade, in a few days loses its acid reaction, becomes neutral, and ultimately 

 alkaline. The Vrcti disappears and is replaced by carbonate of ammonia, and the 

 alkaline Urates and Phosphates of ammonia are eliminated. These changes only 

 take place when the M. ure(8 is present. 



M. (MoNAs) cuEPuscuLUM, Ehr. 



Common on putrefying fluids. 



M. CANBiDUS, Cohn. 



Forms snow-white spots on cooked potatoes. 



M. (MicEosPHiEEA) VACcrsJE, Cohu. 



This organism is undoubtedly the active principle in vaccine lymph. It exists 



' See Science Gossip for July, 1882, for a popular accouut of these organisms, extracted from 

 " Kryptogamen Flora," by Dr. L.Rabcnfiorst. 



