BACTERIOLOGY OF REDDENED COD. 41 



vations and recommendations are as fitting as if made recently. 

 Doctor Farlow also found a micrococcus which he named Sarcina 

 morrhuae, and subsequently a fungus of a higher order which pro- 

 duced brown spots and which he named Oidium morrhuae. 



Later Doctor Farlow reported" that the redness had been studied 

 in Algiers as a result of sickness among the troops produced by eat- 

 ing codfish which was infected to the stage of decay. The color in 

 the Algerian fish was ascribed to a fungus, Coniothecium bertherandi. 

 On sending a description and plate of his Clathrocystis for compari- 

 son, and receiving samples of red fish from Bordeaux and Dieppe, it 

 was determined that the Coniothecium and the Clathrocystis were 

 identical. It also developed that the S. morrhuae was identical with 

 8. litoralm, a form found by Poulsen on mud near Copenhagen, and, 

 as the description by Poulsen was published before that of Doctor 

 Farlow, the name Utoralis had priority. Doctor Farlow reports 

 further that Saccardo and Berlese consider Coniothecium and the 

 Sarcina to be identical, and that Zopf considers the organism to be 

 a condition of Beggiatoa roseo-persicina, under which name he also 

 includes Clathrocystis roseo-persicina as a zoogloea form. Doctor 

 Farlow did not consider the Sarcina and Clathrocystis to be identi- 

 cal, as there was a variance between the two forms as to size and 

 color; neither does he consider the Clathrocystis as a form of Beg- 

 giatoa. A description of the ConiotJiecium by Megnen, reported by 

 Layet, 6 is as follows : " Round spores of very pale rose color, with 

 granular contents, and a small kernel measuring from six to ten 

 thousandths of a millimeter in diameter; the largest of these spores 

 are divided into two or four equal parts, which become new spores; 

 a short mycelium, hardly discernible, in most of those diminutive 

 spores." 



The Scotch fish commission caused an investigation of the red- 

 dening of fish to be made and the work was done by Doctor Edington/* 

 of Edinburgh University, who describes several organisms associated 

 with this phenomenon. He attributes the coloration to a bacillus, to 

 which he has given the name Bacillus rubescens. This was the only 

 one of the forms isolated by him which caused reddening. He repdrts 

 no inoculations from his cultures on fish, basing his conclusions as 

 to the causative organism on ability to produce a red color on arti- 

 ficial media. This same name has been given by Jordan d to a bacil- 

 lus which he reports as nonliquefying, motile, and in which no spore 

 formation was observed. This was isolated from sewage. 



U. S. Fish Commission Bui., 1886. 



6 Layet, A., Observations on the red flesh of the codfish. U. S. Fish Com- 

 mission Bui., 1889, vol. 7. 



r Rei>ort of the Fisheries Board of Scotland, 1887. 

 d Jordan, Mass. State Board of Health Keport, 1800, vol. 2. 



