132 STORRS AGRICULTURAL EXPERIMENT STATION. 
Bact, seifige Milch Weig. This organism from soapy milk we have had an 
opportunity of studying froma culture sent by Weigmann. The culture had 
been under observation in his laboratory for some years before it was sent and 
did not agree in all its characters with his original description. The descrip- 
tion below is of the culture which we have studied and where it differs from 
the original description, the latter is indicated in brackets. 
Morphology.—Size, 14x .5u. No spores, no capsules. Gram stain negative. 
Gelatine colony,—Round, capitate, smooth, homogeneous, entire, translucent, 
gray-white. On Utmus gelatine it grows chiefly below the surface and is 
strongly acid. After some days the acid reaction changes to alkaline. 
Gelatine stab.—A needle growth and a raised surface growth, which later be- 
comes a dry pit [slowly liquefying]. 
Agar streak.—Filiform, thin, smooth, opalescent, gray, moist, not luxuriant, 
[Of a yellow color.] 
Fermentation tubes.—All three sugar bouillons become acid, but there is no 
gas and noclosed arm growth. 
Bouillon.—A sediment and turbidity, but no pellicle. 
Milk.—Becomes amphoteric and a slight yellow scum appears around the 
rim. [Originally this produced a soapy taste in milk, but did not do so when 
studied by us. ] 
Potato,— Filiform, thin, smooth, brownish, moist, luxuriant [yellow]. 
Grows at both 20° and 37° [best at 10° according to Weigmann]. Aerobic. 
Bact. lactis signiin. ». This bacterium has the unusual character 9 com- 
pletely digesting milk into a transparent liquid without previous curdling, but 
not liquefying gelatine. It is the only species we have found showing this 
character. It was found upon an Isigny cheese and constituted about 44% of 
the bacteria on the cheese. 
Morphology.—A small rod, not forming chains. Size, .5u-.34. It forms no 
spores nor capsules, and the Gram stain is negative. 
Gelatine colony.—Round, raised, smooth, homogeneous, entire, opaque, yel- 
lowish, moist. 
Gelatine stab.—A filiform needle growth, and a flat surface. 
Agar streak,—Luxuriant, filiform, raised, smooth, translucent, yellowish, 
moist. 
fermentation tubes.—After three days an acidity in all three bouillons, 
but no gas and no closed arm growth. 
Bouillon.—A sediment, slight turbidity, but no pellicle. 
Milk.—Becomes slightly acid and digests. After two months the digestion 
is complete. 
Potato.—Spreading, flat, smooth, cream-white, luxuriant. 
Grows at both 20° and 37°. Aerobic. 
Bact. lactis non-acidi n. >. This organism belongs to the lactis series (see 
below), but the departure from the central type becomes so great as to properly 
demand a separate name. The surface growth is very abundant and the acid 
production very feeble. The dextrose alone is rendered acid. Milk is never 
acidified nor curdled. The complete description is as follows: 
