92 STORRS AGRICULTURAL EXPERIMENT STATION. 
responsible for the classification and arrangement of groups 
hereby adopted. It will be seen in the following pages that a - 
large number of new forms have been added to those described 
in the previous paper and that not a few described previously 
have been excluded from the present list as insufficiently 
known. Our work in the last few years has added a large 
number of new forms to our list. These types which we have 
studied have been derived from a variety of sources. The 
larger part of them have been obtained from milk and milk 
products, either in the vicinity of Middletown or Storrs, and 
are therefore especially Connecticut forms. We have, however, 
received many cultures from elsewhere. Dr. Harding of the 
Geneva Station has kindly sent a large number; Harrison of 
Guelph, Canada, has sent us some; several have been sent by 
Marshall from Michigan; a large number were furnished us from 
the Board of Health Laboratory of New York City and sepa- 
rated from New York City milk which is obtained from a wide 
territory in the vicinity of that city; some have been sent from 
Dr. Weigmann of Germany; some from Switzerland by Freud- 
enreich; some from Italy by Gorini; and a few isolated forms 
have come from other sources. The cultures that we have had 
for examination have thus come from a very wide territory and 
while by no means complete, they represent fairly the dairy 
forms in the parts of the civilized world where bacteria are 
studied. Of the dairy forms described in the following pages 
the large majority we have ourselves had the opportunity of 
studying in our laboratory. But in order to make this list of 
dairy forms as complete as possible we have in the following 
pages inserted with the types that we have ourselves studied, 
the descriptions of quite a number that we have not seen but 
which have been well described by others. This has been done, 
however, only when the published descriptions are fairly com- 
plete and are sufficient to make it possible to determine the re- 
lations of the types in question. There have been a large num- 
ber of bacteria mentioned and partly described in literature in 
regard to which this is impossible. Many bacteria have been 
mentioned as occurring in dairy products, and many named, 
whose description is so meagre that it is absolutely impossible 
for anyone to recognize them. In the Manual of Swithenbank 
these names have been collected and the descriptions given. 
