IX 



TABLE XXI. (3 /o lactose bouillon). 



cultures, but has also placed his knowledge entirely at 

 our service. For this and other valuable assistance we 

 tender him our best thanks. 



The bacilli examined were 2 varieties of the ty- 

 phoid group (Sv.18 and 49b) and 3 belonging to the 

 coli group (KE 15 34, and 51b). 



Of the typhoid group neither variety produced fer- 

 mentation in a lactose medium. Sv.18 produced alkali 

 to the same extent as the B. typhosus used, while 49b 

 was a stronger alkali former. 



Each one of the coli varieties fermented lactose. 34 

 and KEj produced acid to a mean degree, but KEj at 

 the same time formed a considerable amount of alkali. 

 51 b was a strong acid former. 



From Table XXII where a ] / 2 % glucose neutral red 



32 



