( 477 ) 



of characteristic, nearly rectangular dark and light (ields to he ohserved 

 in the colonies when ohlicjuely illnniijied, which lields can interchange 

 of tint and originate by the retlexion of Hglit on groups of mutually 

 parallel bacteria; of the ditFerent gi'oups the longitudinal axes meet 

 at nearly right angles. 



As to the bacterium itself, its description by Winogradsky^) is 

 in good accordance with our results. It is a rather long species, 

 producing spores at a terminal swelling (a little beneath the end) of 

 the very long and very thin Clostridia, resembUng common staves, 

 which then look like frog-spawn (Plate Fig. 4). The rodlets are 10 

 to 15 n long by 0.8 [i wide but eventually much longer. The older 

 ones become thicker and swell at the end, to 3 (i in widtli ; the o\ al 

 spore, formed in this swelling, measures 1.8 ft by 1.2 (i. 



In dilute malt-extract, with exclusion of air, a ^'igorous fermentation 

 takes rise, Avithout formation of butyric acid. 



With starch''^), innlin, mannite, erythrite, glycerin, fermentation 

 could not be produced under any circumstances. 



With peptone and witli dilute broth, or albumine as sources of 

 nitrogen, our bacterium causes fermentation in glucose, laevulose, 

 galactose, milksugar, and maltose, with a slight production of butyric 

 acid. Proteids and gelatin are peptonised. 



With ammonium salts as source of nitrogen, fermentation caimot be 

 produced with any of these sugars. Nitrates are not assimilated and 

 not changed at all. 



Fig. 4 (650). Culture of Grcnmlohacter pectiuovorum in pcctin-aiiimoniuni-sulphalo 

 solution. The thick ends contain oval spores; the dark spots in the rodlets 

 indicate granulose. 



1) Gompies rendus T. 121, p. 744, 1895. 



-) WiNOGRADSKY asserts that starch does ferment. 



