BACTERIOLOGY OF REDDENED COD. 51 



boiled again, and filtered. This solution is a good medium for many 

 Organisms, but no development of the coccus took place. 



Pea gelatin. This was made by adding 10 per cent of gelatin to 

 pea broth. On this medium a thin line of growth was perceptible 

 on the fourth day, after which no further development occurred. 



Tomato broth. This was made by adding to a can of tomatoes a 

 can of water, and proceeding as with the peas. Tomato broth and 

 tomato gelatin were used, but no growth took place in either one. The 

 tomato broth has an acidity of +3. 



Codfish broth. This was made by washing a pound cake of cod- 

 fish, then soaking it twelve hours, after which it was broken up in a 

 liter of water, boiled, filtered, egg added, boiled again, and filtered. 

 This was used also with 10 per cent of gelatin. No development 

 occurred in either medium when the culture from which the inocula- 

 tions were made was not vigorous. When development did occur it 

 was slower and less abundant than that on the beef gelatin. 



TEMPERATURE TESTS. 



Inoculations were made into agar and into gelatin and one set was 

 placed in the refrigerator at 44 to 50 F. In six days there was a 

 tiny spot, faint pink in color, at the puncture, and a faint line along 

 the stab. At 72 to 75 F. one-half of the surface of the agar was 

 covered, the growth being fairly heavy and pink, with a tapering 

 growth along the needle track. In the gelatin the growth was more 

 abundant and a deeper color. At 90 to 95 F. one-third of the sur- 

 face of the agar was covered, thinner than at 72, and a pale pink. 

 In the gelatin which was liquid at that temperature there was a slight 

 pale pink sediment. 



REACTION OF MEDIA. 



The organisms were grown upon gelatin and in bouillon of known 

 acidity and after thirty days tests were made for any change which 

 might have taken place. No change was found as a result of the 

 growing of the coccus. 



The reaction of the normal fish was obtained by cutting 10 grams 

 into very fine bits, placing in a flask, and making up to 200 cc. After 

 being shaken repeatedly and standing for four hours, 100 cc were 

 filtered off and neutralized with a tenth-normal alkaline solution. 

 A like procedure was followed for the reddened fish and for the red 

 growth scraped from the surface of the fish. The results were not 

 constant. In some cases the red fish had an acidity greater than' the 

 normal and in others there was no appreciable difference. The red 

 growth which could be scraped off usually had an acidity about one- 

 half that of the flesh below it. The red fish tested all showed a 

 mixed infection. 



