4 ILLUSTRATIONS. 



Bacteriology of reddened codfish Continued. 

 Description of organisms Continued. 



Brown mold Continued. Page. 



Morphology - ... 54 



Germination 54 



Growth in various media 55 



Temperature tests 56 



Infection experiments * 56 



Inoculations - 56 



Microscopic examination 57 



Involvement of tissues by infection 58 



Pathogenesis 58 



Other organisms 59 



Discussion of bacteriological results 60 



Recommendations for the prevention of factory infection 61 



ILLUSTRATIONS. 



PLATES. 



Page. 



PLATE I. Unloading and dressing iced fish on the dock 12 



II. Fig. 1. Butts and kenches where fish are pickled and then water- 

 horsed. Fig. 2. Flake yard above a butt shed and away from the 

 street 14 



III. Fig. 1. Skinning fish. Fig. 2. Picking bones 22 



IV. Fig. 1. A. Colony of coccus on gelatin plate (X 700). B. Bacillus 



( X 550 ) . Fig. 2. Cross section of fish through red layer ( X 550 ) . 48 

 V. Fig. 1. Well developed case of "freckling," or brown mold, on a 

 fish cake. Fig. 2. Section through a brown spot on the fish show- 

 ing the hyphse extending into the connective tissue between the 



muscular fibers ( X 140) 54 



VI. Fig. 1. Mold taken from fish, showing the division of hyphae into 

 oidia (X 550). Fig. 2. A. Mature conidiophores, conidia separat- 

 ing ( X 550). B. Growth of mold on slide, part in air and part in 

 water, showing two methods of development ( X 550) 56 



TEXT FIGURES. 



FIG. 1. Covers used for protecting fish piles at night and in wet weather 16 



2. Cutting fish for tablets or fish cakes ; 22 



3. Marked reddening on the wall near the floor in the storeroom 45 



4. General reddening of fish cakes 46 



