AFFECTED SALMON, MIRAMIGHI HATCHERY 155 



SESSIONAL PAPER No. 38a 



Gelatine Plates: — 



£Jf. hours. Colonies just visible to the naked eye. 



48 hours. Colonies have attained a size of 2-3 mm. in diameter; round, saucer- 

 shaped- In the centre a dense mass of deposited bacteria with liquefying 

 area around. With § objective interior of the colony is glumose. Edges 

 clearer, but less distinct than A. 1. 



5 days. In moderately seeded plates there is complete liquefaction. 



Gelatine Stich: — I 



24 hours. Growth uniform. Line of punctures a cloudy area 5 mm. in diameter 



along line. Liquefaction begins in 24 hours, extending to sides of tube and 



3 mm. in depth. 

 4S houi's Increase in growth with similar appearance, and stratified liquefaction 



to a depth of 5 mm. Liquefaction gradually increases. 

 4 days. 10 mm. deep and the remainder of the tube saccate liquefies. 



6 days. Liquefaction to a depth of 4 cm. 



10 days. Liquefaction of the gelatine in the tube complete. 



Beef Peptone Agar: — 



48 hours at room temperature. Colonies 1-2 mm. in diameter, raised, glistening, 

 whitish colony by reflected and greenish opalescent by transmitted light. 

 With f objective edges entire, centre granular with a clear hyaline margin 

 all around- 

 . i-S days. Not much increase in size, but more in density. Colony becoming whiter 

 and more convex, somewhat resembling a yeast colony. 



Beef Peptone Agar, at 37° C.:— 



Very slight growth at 24 hours, after which there was no further growth. 



Glucose Agar Slope: — 



24 hours. Abundant, flat, slightly spreading, smooth, moist, whitish growth. 

 No further change noticed until about second week, when the agar becomes 

 brownish beneath the slope. 



Glucose Agar Stich: — 



24 hours. Growth filiform on surface, thin and spreading. Not characteristic. 

 48 hours. Gas bubble on surface and below- Afterwards no further change. 



Beef Broth:— 



24 hours, strong clouding, which increases, with abundant sediment. 

 No further change. 



Dunham's Solution: — 



5 days, at room temperature; tested with Ehrlich's reagents; allowed to stand 

 for 20 minutes and then recorded. No Indol. 



Milk:— 



24 hours. No change. 



3 days. Coagulated with extrusion of slight amount of whey. 



5 days. Curd becomes firmer, and cheesy smell develops- 



Amount of whey increases up to seventh day, after which there is no further 



change. 

 38a— Hi 



