BACTERIOLOGY OF REDDENED COD. 55 



from that on the fish that at first it was not recognized as a different 

 form of the same organism. The connection was made in an acci- 

 dental manner. Some of the fungus was placed on a slide in a drop 

 <>!' distilled water for microscopic examination. Before the exami- 

 nation was completed it was put aside, a ring of vaseline being placed 

 at the edge of the cover to prevent evaporation. The slide was over- 

 looked for about a week, and when again observed it was found that 

 in one place where air had entered, the hyphae growing out of the water 

 and into the air had developed into the ordinary form, while the part 

 of the hyphae in the water formed a chain of oidia. This same phe- 

 nomenon was observed later in a scraping of red from a fish, which 

 was shaken in distilled water, and then exposed for one minute to a 

 temperature of 95 C. In twelve days a chain of the fungus col- 

 onies had developed across one end of the plate. In each colony the 

 hyphae on first developing formed oidia, then the growth became nor- 

 mal, conidiophores developing from the sides of the normal parts of 

 the hyphae. 



GROWTH IN VARIOUS MEDIA. 



Beef bouillon. In this medium, in three days at room temperature, 

 a few colonies developed along the sides of the tube; in nine days a 

 ring had formed at the surface. The growth is toward the center 

 from the ring until the surface is covered by a thin, flat, tough myce- 

 lium. The surface darkens, becoming finally a rusty black. The 

 solution remains clear but darkens gradually from the surface down, 

 the submerged colonies remaining colorless. The bouillon was neu- 

 tral to phenolphthalein, but when tested after a month's time it was 

 +11. The increase in acidity is in accord with the fact that the 

 fungus grows best on hake, which have the highest acidity of any of 

 the fish considered. 



A gar. The fungus grows close to the surface, forming a line of 

 interrupted colonies which darken in about five days; at the same 

 time hyphae grow down into the agar. The hypha3 have a fascicled 

 appearance in the agar, due to the development of many short side 

 branches from practically one plane, but growing in various direc- 

 tions, then a length of the main hypha free from side branches, 

 and again a group or fascicle of side branches, this arrangement 

 holding for the length of the main hypha. In a stab culture the same 

 method of development occurs, the growth tapering from the surface 

 to the bottom of the tube. The agar darkens gradually from the 

 surface down. 



Gelatin. In three days there is a slight development on the sur- 

 face, and a thin line along the stab. In six days the surface growth 

 lias covered about two-thirds of the surface, darkened, and dropped 

 into the funnel-shaped depression formed by the liquefaction of the 



