84 ROYAL SOCIETY OF CANADA 



Deep colonies were slightly brown (especially in the centre) and 

 granular. The margin was somewhat irregular and remained clear 

 and for a longer time than the centre. Nearly all colonies had radiat- 

 ing dark lines at the edge. 



Gelatine Stick Cidlures. — In two weeks' time the growth sank into 

 the gelptme to a depth of 4 m.m., and no subsequent change took place. 

 Along the line of inoculation, a grey, granular line developed, which 

 gradually became thicker and more homogeneous. Small rounded, 

 smooth outgrowths spread from the line of inoculation. 



Gelatine StreaTc Cultures. — In 24 hours there was a spreading grey 

 growth, it was shiny and smooth. The centre portion soon became 

 raised and was first yellow brown and finally citron-yellow in colour. 

 The margin was thin, smooth, grey, ^hiny and lobulate. In 3 or i 

 weeks the gelatine under the growth was partly liquefied and formed 

 a furrow. The growth was extremely sticky. 



Agar Plate and Streah Cultures. — These cultures were like the 

 corresponding ones in gelatine but did not liquefy. The condensation 

 water became a slimy, grey yellowish mass. The old sloped cultures 

 lost their shiny quality and became paste-like and dull. 



Potato Cultures. — In 24 hours the growth was abundant, thick, 

 grey and shiny, and spread over the greater part of the surface of the 

 potato. The cultures always showed an even, smooth surface and 

 remained shiny, but the centre portion became intensely yellow. 



Milk. — In milk this organism behaved like the representatives of 

 the first group, but there was never a superficial, viscid layer separated 

 from the rest of the milk. Milk inoculated with this organism under- 

 went a slow change into a clear, grey, slimy, viscid mass, the colour of 

 the milk gradually turned yellow. There was no coagulation and the 

 reaction became alkaline after 8 days' growth. 



Beef and Whey Bouillon. — In 24 hours the bouillon was very turbid 

 with strealv^ zones. The bouillon was slightly viscid. On the surface, 

 a grey, very viscid ring formed, and later a grey sediment deposited 

 which slightly dissolved when shaken. From the fourth day a dis- 

 agreeable sweetish odour developed, the colour of the bouillon turned 

 slightly yellow. In old cultures the viscosity might disappear, as the 

 whole bouillon changed into a jelly-like, hard, solid mass. The reaction 

 was alkaline. 



Peptone Solution.— In Dunham's solution, with or without salt, 

 the culture behaved like the bouillon one, except that the turbidity was 

 not quite so marked and the bad smell did not become so noticeable 

 till after 5 or 6 days. 



Peptone Solution 1 per cent -\- lactose 4 per cent. — In this medium 

 there was good growth similar to that in bouillon. In 24 to 48 hours 



