18 Martin J. Prucha 



Cubic 

 centimeters 



Tannic acid, 10 per cent aqueous solution 10 



Corrosive sublimate, saturated aqueous solution 5 



Alum, saturated aqueous solution 5 



Carbol fuchsin 5 



The mordant was applied for six minutes and the preparation was then 

 very thoroughly washed with water. Carbol fuchsin was then applied for 

 nine minutes. 



It was found that the organism from Canada field pea has peritrichic 

 arrangement of flagella. The largest number of flagella observed was six, 

 arising from any part of the organism, and the indications were that the 

 organism may have an even larger number. According to Migula's 

 classification the organism is Bacillus. 



Cultural and biochemical features 



The surface colonies in a petri dish on agar medium 335 are colorless, 

 watery, and very viscous. When ten days old, at 20° C, they are about 

 3 millimeters in diameter, although occasionally colonies 10 millimeters 

 in diam.eter may develop. The colonies under the surface are invariably 

 of spindle shape. Under the 16-millimeter objective the microscopic 

 structure appears granular. 



On agar slope with peptone and beef extract, the growth is watery, 

 scanty, and colorless at first; after long standing it becomes brownish. 

 In standard gelatin stab the growth becomes brownish. On agar slope 

 with medium 335 to which 0.5 per cent of potassium or calcium nitrate 

 had been added, the growth becomes opaque and iridescent. In all the 

 standard media free from sugar the growth is scanty. In the presence 

 of dextrose, saccharose, maltose, or glycerin, much more abundant growth 

 takes place. Lactose and galactose increase the growth only slightly, 

 while the addition of levulose tends to inhibit it. Two per cent of levulose 

 added to media entirely inhibits the growth. Whether this is due to this 

 sugar or to some impurity in it was not determined. 



The organism does not produce any indol, hydrogen sulfite, or ammonia. 

 It does not reduce nitrates and does not liquefy a 12-per-cent gelatin 

 stab at 20° C, but when grown in milk it partly digests the casein without 

 curdling the milk. It does not produce any gas from the sugars in fer- 



