47<5 Bulletin 167 



III. Cultural Features 



1 . Agar. 



Stroke. — Moderate, filiform to echinulate. 



Stab. — Filiform, becoming- villous or plumose, surface growth 

 abundant, often spreading 



Plate. — Colonies round or slightly irregular, smooth becom- 

 ing radiate or striate, convex, edge entire, undulate or lobate ; in- 

 ternal structure granular to grumose. 



2. Gelatin. 



Stab. — Beaded, becoming villous and plumose. Liquefac- 

 tion napiform, becoming infundibuliform, beginning in 18 days, 

 complete in from 60 to 80 days. 



Plate.— Colonies round or irregular, convex, edge entire 

 undulate or lobate. liquefaction absent. 



3. Nutrient broth. — Strong transient clouding with pellicle 

 formation. Sediment flaky or membranous, later viscid on agita- 

 tion. 



4. Cooked potato. — Moderate persistent growth, echinulate 

 or spreading below, convex, glistening, contoured, slimy to buty- 

 rous. Odor of alcohol. Medium grayed. 



5. Milk. — Acid, coagulation delayed, beginning in from 4 

 to 6 days. Coagulum not peptonized. Litmus milk first red- 

 dened, then reduced. 



6. Starch jelly. — Growth copious, diastasic action feeble or 

 absent. Reducing sugars not found, but alcohol formed. 



7. Silicate jelly containing Fermi's solution. — Scanty 

 growth. 



8. Cohn's solution. — Xo growth. 



9. Uschinsky solution. — Growth copious, the fluid becom- 

 ing pronouncedly viscid. 



10. Sodium chlorid in bouillon. — Growth in concentrations 

 up to and including g c ,c . but not in 10$ . 



11. Bouillon over chloroform. — Growth unrestricted. 



12. Nitrogen. — Obtained from peptone and asparagin. 





