THE GENUS STREPTOCOCCUS 165 



and detail to make them definitely recognizable. The 

 names Str. erysipelatos, Str. longus, and Str. brevis must 

 therefore be abandoned as insufficiently characterized. 

 Str. conglomeratus Kurth and Str. mirabilis Roscoe 

 and Lunt are apparently only varieties* of Str. pyogenes 

 or Str. anginosus. The intestinal forms, Str. enteritis, 

 Hirsh, and Str. enteritis, Libmann, as well as the strepto- 

 cocci associated with the souring of milk, Str. lacticus, 

 Kruse, M. acidi lactici, Marpmann, M. pseudocerevisice, 

 Migula, and others, are indistinguishable by their pub- 

 lished descriptions from Str. fcecalis. The streptococci 

 isolated from diseased conditions in horses and cattle, 

 Str. equi, Schiitz, Str. mastitidis, Guillebeau, and M. 

 brevis (Babes), Migula, for example, have no distinct 

 characters to warrant their recognition. The same is true 

 of the various urine-fermenting forms, described by Rovsing 

 and others, and of the numerous species from cheese, 

 defined by Henrici according to the size of the individual 

 cells and the appearance of gelatin colonies. These 

 organisms may probably be classified under one or other 

 of Andrewes and Horder's types. To which type they 

 belong, can only be determined by study of the fermen- 

 tative power of a considerable series of strains, isolated 

 from the various sources in question. 



Certain of the older bacteriologists described strepto- 

 cocci producing abundant chromogenic surface growths 

 (red or yellow). No such forms have been recorded in 

 recent years; and it seems likely that erroneous conclusions 



