142 
e(1) White variety. Same as No. 2 a (2), 
a(1) Same as No. 1 a (1). 
B(2) Facultative anaerobic, liquefying bacillus. Grows well in agar and 
wort gelatine. The colonies are yellow, iridescent smooth, oily, with smooth 
edges. Size is 3 }/, and possesses slight jerky movement. 
ec (1) Facultative anaerobic, liquefying bacillus. Grows well in agar and 
wort gelatine. The colonies are yellow, smooth, oily with smooth edges. Size, 
13 #4. Has no movement. 
d(1) Facultative anaerobic, liquefying bacillus. Grows well in agar and 
wort gelatine. Colonies, yellowish white, slimy, oily, irregular edges. Liquefies 
gelatine entirely, forming a white and firm film over the surface, also a heavy sed- 
iment is formed. The gelatine becomes red brown in color, on agar an emerald 
green color appears near surface of the agar. Size, 2 $.- Has a movement in 
circles. ‘ 
Flour No. 5 contains two forms c (2) B (2), 
c (2) Facultative anaerobic, non-liquefying, zooglea mass. Very luxuriant 
grower in both agar and wort gelatine. Colonies aresmooth and oily, with smooth 
edges. This form is yellow in color. 
B(2) Facultative anaerobic, liquefyin#@bacillus. Good grower in wort gela- 
tine and agar. Colonies are yellow, smooth and slimy, with smooth edges. Pro- 
duces a little gas. Size, 44>< ly. Possesses no movement. 
Flour No. 6 contains but one bacterium, same as No. 3 d (1). 
Flour No. 7 contains 4 forms: a (1) a (3) b (1) b (8), 
The white form a‘3) same as No. 2 a (2) also b (1) same as No. 5 b (2), 
a(l) Facultative anaerobic, liquefying bacillus. Good grower in wort gela- 
tine and agar. Colonies are dark yellow in color, slimy and oily, with smooth 
edges. Size, 2} <1. Possesses no movement. 
D(3) Facultative anaerobic, liquefying bacillus. Good growths in agar and 
wort gelatine. Colonies are yellow in color, smooth, oily, with regular edges. 
Size, 2} >< 1. Possesses no movement. 
Flour No. 8 contains 3 forms: 
a (3) Same as No. 2 a (2). 
a(2) Same as No. 3d (1). 
a‘l) Same as No. 5 B (2). 
Flour No. 9 contains 2 forms: 
a(@l) Same as No. 5 b (2). 
a (2) Same as No. 2 a (2). 
Flour No. 10 contains one form : 
b (2). Same as No. 4d (0), 
