179 



FORM No. 4. 



Obtained from the air in the Purdue horse barn. Tliis form is quite 

 abundant. 



Morphology. A bacillus 3" long and 1" in width. 



Biological Characters. A facultative anierobic bacillus. 



In Bouillon it produces turbidity and a white sediment forms in bottom of 

 tube. On Potato it forms a luxuriant, light brownish, raised growth. The 

 growth at a temperature of 102° F. is very luxuriant over the whole surface of 

 Agar and has a slick appearance. On Agar Streak it produces a greenish slick 

 growth only along the streak. On Agar Plate, pale white colonies with a smooth 

 outline are found, which later turned slightly green. The colonies which grow 

 on the surface are larger than those on bottom of the plate. On Lactose Litmus 

 Agar it produces no change in litmus, showing that this form does not produce 

 lactic acid. 



FORM No. 5. 



Obtained from the air in the Purdue sheep barn. 



Morphology. A diplococcus about 1° in diameter. 



Biological Characters. A liquefying, motile serobic, non-spore forming diplo- 

 coccus. It grows in various media at room temperature. In Bouillon it pro- 

 duces turbidity, and forms a white precipitate in the bottom of the tube. In 

 Gelatine Stick a white growth forms only on the surface. The growth at a tem- 

 perature of 102° F. is very slight, and is of a pale white or bluish color. On 

 Potato a whitish growth forms over the whole surface of the Potato. On Agar 

 Plate small white colonies, with smooth outline and smooth edges, are formed. 

 They grew as luxuriantly on the bottom of plate as on the surface of the Agar. 

 On Lactose Litmus Agar a portion of the litmus is colored pink, showing that a 

 small (quantity of lactic acid is produced. 



FORM No. 6. 



Obtained from the veterinary hospital when the ventilation was very poor. 



Morphology. A bacillus from 2 to 3° in length and J" in width. 



Biological Characters. A liquefying ivrobic, motile, a trembling motion, spore 

 forming bacillus. It grows on various media at room temperature. In Bouillon 

 it causes considerable turbidity, but forms only a slight sediment. On Potato it 

 produces a yellowish, raised, wrinkled growth. In Gelatine Stick it liquefies the 

 gelatine on the surface and forms a white scum over the part that is liquefied.* 



=' See Plate No. 10. 



