CLASSIFICATION OF THE BACTERIA. S9 
ance of starch in its protoplasm at the end of the 
period of multiplication. These B. are sometimes 
endowed with movement (Nylander). 
It develops in vegetable tissues, which fall 
into putrefaction, spontaneously according to 
Trécul, or introduced from without by a mech- 
anism still unknown. This is the essential agent 
of vegetable putrefaction (Van Tieghem). 
B. ulna, Cohn ( Vibrio bacillus, Ehrb.). 
Filaments articulated, thick, and rigid, formed of 
one, two to four articles, straight or broken in zig- 
zag; length of an article 10 w, length of a filament 
of four articles 42 «4; slow movements of rotation and 
of progression. 
Develops in various infusions of fresh or salt 
water. In certain cultivations, Cohn has seen 
large globules (spores ?) form in the protoplasm. 
Warming believes that he has seen cilia. 
B. ruber, Cohn. 
Long rods, isolated or united in two or four, 
movement very active; in a red mucous sub- 
stance, vermillion, developed upon grains of rice. 
Observed by Franck and Cohn. 
Davaine has described five additional species of 
Bacteridies, which appear to be bacilli. They are: — 
La Bacteridie intestinal. 
Filaments straight, thick from 10 to 40 in length. 
In the intestines of birds. 
La B. du levain. 
Filaments slender and short, of 10 to 20 yw, divided 
