LESSON XIII 



Bacillus of Typhoid Fever and Bacterium Coli Commune Cultures 

 and Differences iii Mode of Growth Shake Cultures Varieties of 

 Bacterium Coli Commune Staining of Typhoid Spleen Staining 

 of Capsule of Pneumococcus Diphtheria Staining of Diphtheria 

 Bacilli Staining of Diphtheritic Membrane Staining of Leprosy 

 Bacillus in the Tissues. 



Bacillus of Typhoid Fever and Bacterium Coli Commune 



(1) PREPARE cultures of these two organisms for com- 

 parison : 



(a) Gelatine, streak and stab (at 22'5C.) 



(b) Potato (at 38-5 C.) 



(c) Agar-agar streak (at 38 '5 C.) 



(d) 25 per cent gelatine, streak and stab (at 38*5 C.) 



(e) Broth (at 38*5 C.) 

 (/) Milk (at 38-5 C.) 



(g) Gelatine containing 4 per cent of a 5 per cent 

 solution of carbolic acid (at 22 C.) 



Compare these cultures from day to day : the 

 Bacterium coli coagulates milk, the typhoid 

 bacillus does not ; the typhoid bacillus produces 

 rapid turbidity in 25 per cent gelatine, the 



