[HARRISON] A ROSETTE FORMING ORGANISM 205 



spherical, the margin is more irregular. The agar colonies are very 

 similar. 



In stick cultures in gelatine (beef peptone, whey and yeast water) 

 the growth is filiform, on the surface the growth extends slightly as a 

 thin dry film. There is no liquefaction, but a slight depression on the 

 surface after five days' growth. 



In sugar media (glucose, saccharose and lactose) there is good 

 growth, no gas and no acid, a slight film most pronounced near the 

 wall of the tube forms, the body of the tube is turbid, and there is a 

 slight deposit. The odour is peculiar, somewhat resembling mustard. 



In milk there is no apparent change in consistency or color, the 

 medium smells strongly of boiled cabbage, or cabbage refuse water. 



The organism grows well in hopped and sweet wort, and yeast 

 water, but there is no growth in wine must. 



Temperature Relations. There is no growth at 38°C., very scanty 

 growth at 35°, excellent growth at 25°-28°, and growth at 12°C. 



Thermal death point 62°C. for ten minutes. 



The only description of rosette formation in bacteria that I have 

 been able to find is that described by Mary Hefteran^ in Bacillus 

 rosaceiis metalloidea (Tatarofï). This organism is a pseudomonas, it 

 forms rosettes in liquid media, and also on the surface of agar. 



Miss Hefferan thinks that the phenomenon of rosette formation 

 is not due to agglomeration by some agglutinating substance, but 

 must be closely connected with the vital processes, — a deduction which 

 seems equally true of the organism here described. 



^ Hefferan, Mary. "An Unusual Bacterial Grouping." Centr. f. Bakt., 

 11:8:69, 1912. 



Sec IV. Sig. 15 



