CERTAIN GENERA OF THE CLOSTRIDIACEAE 21 



usually under the name B. oedematis-maligni. The literature 

 on this group is too extensive to quote. See Ghon and Sachs, 

 Meyer, Weinberg and S6guin, Robertson, the Committee, V\'olf 

 (1918). A review of the annual infections has been made by 

 Heller (1920). Under the name Bacillus tumefaciens (not to 

 be confused with the plant pathogen Bacterium tumefaciens). 

 Wilson describes an organism similar to those of this genus. 

 His description does not convince the reader as to the purity 

 of the culture studied : a mixture of vibrion septique and oedemar 

 tiens-like organisms would behave as did ^^'ilson's bacillus. 



Genus 13. Arloingillus nov. gen. 



Clostridioideae that attack sugars with considerable energy 

 but have a somewhat restricted action on proteins. Liquefy 

 gelatin but do not produce HoS demonstrable by a lead-acetate- 

 paper test in blood broth. In meat medium produce gas and a 

 pink coloration that soon fades. Autoagglutinate readily. 

 Clot milk if blood is present. Do not digest serum or egg. Vege- 

 tative forms are small gram-negati^'e rods with even staining; 

 forms about to sporulate are uneven in staining reaction, often 

 far larger than vegetative rods, citron or spindle shaped; or- 

 gonts (see Heller) , show marked tendency to store up granulose. 

 Spores oval, may vary greatly in length. Bacilli do not form long 

 chains on the liver of animals. Colonies in deep agar lenticular, 

 sometimes showing concentric formation, or compound lenticular. 

 Colonies vary considerably according to species. Typically 

 toxic tissue invaders which produce marked haemolysis. Patho- 

 genic for guinea-pigs, cattle and sheep. 



Type species A. Chauvoei (Bacterium Chauvoei Arloing, Cor- 

 nevin, and Thomas) as described in a future paper. 



This genus contains several species which will be discussed. 

 These organisms show some similarity to those of the genus 

 Clostridiiun. 



The B. enteritidis-sporogenes Klein, as described by von Hibler 

 (1908) should probably be included in the genus. The only 

 character which is markedlj'- different from that of the genus is 

 the energetic fermentation of milk shown by von Hibler's bacillus 

 IV. 



