IX 



TABLE XX. (>/ 2 o glucose bouillon). 



When different micro-organisms such as B. Fried- 

 laenderi, B. cholerae gallinarum, Vb. Metchnikoff', Vb. 

 cholerae, Staph. pyogenes albus, Tetragenus, Sarcina 

 aurantiaca, B. pyocyaneus, Coccob. prodigiosus, B. diph- 

 theriae and B. megatherium were cultivated in normal 

 and in Vz% glucose neutral red bouillon, (Table XIX 

 and XX) it became evident that in the latter medium 

 B. Friedlcenderi was able within 24 hours to alter the 

 colour from red to canary yellow or yellow, with the 

 same or even a greater certitude than B. coli. This 

 fact is in direct opposition to the statements of Roth- 

 berger, Hunter and Makgill, who all affirm that B. 

 Friedlsenderi is not able to produce such a change. 

 From Table XXI it is seen that if 8% lactose neutral 

 red bouillon is inoculated with the same series of 

 bacilli, B. Fricdhenderi and B. pyocyaneus are able to 



