ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 643 



1 • 5 /x diameter and various lengths. They are aerobic and shift their 

 position rapidly to the margin of the cover. They elongate and form 

 a firm velvety pellicle ; these filaments divide into short cells, each of 

 which forms a spore, while the cell-wall becomes absorbed. In the 

 presence of carbonic acid the milk coagulates ; the coagulum finally 

 disappears entirely without formation of gas. 



3. " Filament granuleux." Short thick cells with a diameter of 

 •goo~ so o^ ^^' Each cell contains a quantity of small parietal 

 granules like Bacillus ulna. In its vermiform movements it resem- 

 bles Vibrio rugxda ; they become gradually slower, and finally entirely 

 cease. The filaments form a thick easily broken pellicle on the sur- 

 face. Each cell forms one or more spores. The " filament granuleux " 

 succeeds better in extract of meat than in milk, forming in it a larger 

 number of spores, the cells also being more vigorous. It is distinctly 

 aerobic, does not live in carbonic acid, and only penetrates slowly 

 beneath the sui-face of the nutrient fluid. The proteinaceous substances 

 attacked by other ferments, such as syntonin, Liebig's extract of meat, 

 &c., are vigorously attacked by this. 



4. "Filament effile." This ferment developes neither in milk, 

 artificial solution of casein, albumin, nor syntonin ; but very readily 

 in solution of extract of meat. It can therefore only affect substances 

 already prepared, and may play a part in the ripening of the cheese. 

 In extract of meat it forms very delicate cylindrical rods, which are 

 either isolated or associated. At first they are not flexible or motile, 

 but soon become irregular, protuberances appearing on them here and 

 there, while the intermediate parts become continually thinner, so that 

 the filament ultimately has a remarkable appearance, resembling an 

 antherozoid. The spores are formed in the swollen parts. The " fila- 

 ment efS.Ie " is aerobic ; ammonium carbonate and butyrate are found 

 in the fluid. 



Various other aerobic bacteria occur in cantal-cheese, often causing 

 the production of a bitter substance, or giving rise to various 

 colourings. The Mucedineee also bring about phenomena of com- 

 bustion in the substratum, with development of leucin, tyrosin, and 

 oxalic acid. 



5. " Vibrion massue." Consists of very motile cylindrical rods, 

 1 jx in diameter. They elongate, and form gelatinous transparent 

 flakes on the surface of the fluid. Each filament breaks up into small 

 cells which are solitary or imited in pairs ; each swells up into a club- 

 shape at the end, and there produces a spore. This microbium is both 

 aerobic and anaerobic ; it causes the production of a gas which consists 

 of two parts of carbonic acid and one part of hydrogen ; a portion of 

 the latter is transformed into sulphuretted hydrogen. 



6. " Vibrion filiforme." Both aerobic and anaerobic ; very nearly 

 related to the last. The gas which is evolved by it consists of eight 

 parts of carbonic acid and one part of hydrogen ; a small portion 

 of the latter passing into sulphuretted or phosphuretted hydrogen. 



7. " Vibrion claviforme." Anaerobic ; forming small cylindrical 

 or hour-glass shaped rods ; more than two are never found united into 

 a filament. At one end of the filament is formed a gelatinous swelling, 



