IX 



alter the colour and produce the yellow shade just as 

 well as B. lyphosus. So that the power of changing the 

 colour in 3 / lactose bouillon is not specific to the latter 

 bacillus. 



Finally, we wished to decide which of the two media 

 V 2 /o glucose or i% lactose neutral red houillon was 

 the hest to employ for distinguishing the hacilli of the 

 typhoid group from those belonging to the coli group. 

 For the purpose of making this point clear, contem- 

 poraneous experiments were made with a typical B. coli 

 and B. typhosus and a number of bacilli closely related 

 to each. 



These strains have all been carefully studied and 

 the characteristics of each accurately observed by Lector 

 Jensen of the Veterinary College, Copenhagen, who has 

 not only kindly provided us with the above named 



31 



