76 ROYAL SOCIETY OF CANADA 



culture of this organism which was found to have the power of coagulat- 

 ing milk hut did not produce sliminess. Conn '- also described another 

 species, Bacillus viscosiis lactis II, which was a rod four times as long 

 as broad, surrounded by a mass of slime. Sliminess was developed on 

 agar, potato, and milk. The last named medium was rendered slimy 

 and alkaline. Threads of a foot in length conld be drawn from it with 

 a platinum loop and a cheese-like odour developed. Aiter a month the 

 milk became almost solid, although the sliminess disappeared. This 

 bacillus was related to Adametz', but differed in its morphology. 



Leichmann ^" isolated from samples ;0f milk which had been kept 

 in an incubator at 50° C, a slimy bacillus. The organism was a thin, 

 non-motile rod with rounded ends, which occurred singly or in twos 

 and more seldom in chains. A capsule was present which could be 

 demonstrated by staining. The optimum temperature for growth was 

 between 45 and 50° C. The slimy substance was produced at the 

 expense of the sugar , present, and both lactose, cane sugar, maltose, 

 galactose, lévulose and dextrose were acted upon in such a manner that 

 mucus and lactic acid were formed, .together with a small quantity of 

 methyl alcohol. 



Jolies ancl Winkler -^ isolated from margarine an organism which 

 rendered milk slimy. This bacillus grew quickly at room temperature 

 and also produced sliminess on other media. 



Several epidemics of ropy milk in dairies have occurred in America. 

 Marshall ^^ and Ward ^^ have secured organisms from several dairies 

 which were having considerable trouble with ropy milk. The organisms 

 isolated seemed to be identical with the BacVlus lactis viscosus of 

 Adametz. In fact, a culture sent by Ward to Europe was compared 

 with the type specimen and found to be the same. Marshall found that 

 the infection came from cows and that the bacteria were adherent to 

 the udder. Ward obtained his organism from the ice water which 

 surrounded the cans and which was a constant source of contamination 

 for the milk within the cans, and also from dust lodged in the cracks 

 oC the wooden floor of the milk-room. 



Hohl '■' isolated from straw a coccus, named by him Carphococcus 

 pituitoparus, which when grown in sterilized milk produced sliminess in 

 16 hours. In a few days the milk became so slimy that it could be drawn 

 o'l^ into threads l^/^ metres long. Fresh milk, not sterilized, became 

 slimy when seeded with this organism in 24 ho-.iis nt ,20° C, but on 

 the development of acid the sliminess disappeared. Fresh milk held 

 at 34° C. became only slightly viscous in 24 hours, shortly after, it 

 coagulated and lost its viscosity. 



