146 STORRS AGRICULTURAL EXPERIMENT STATION. 
Gelatine colony,—A round, thick, smooth, homogeneous colony, I mm. in 
diameter; white, acid on Atmus gelatine. : 
Gelatine stab.—A dry pit is first formed, which later liquefies, infundibuli- 
form. 
Agar streak.—A narrow, raised, smooth growth; opaque, whitish, dull, 
fairly luxuriant. ‘ 
Fermentation tubes.—Acidity, closed arm growth and gas in all sugars. 
Bouillon.—A sediment and turbidity, but no pellicle. 
Milk.—Acid and curdled, showing a clear whey, but there is no visible 
digestion. A sour odor. 
Potato.—A scanty, white growth, with a discolored potato. 
Grows at 20°, and moderately at 37°. Aerobic. 
Bact, lactis liguaerogenes n. ». A gas-producing, liguefying Bacterium. 
Morphology.—Size, 1u-1.6" x .74. No chains, no spores, and Gram stain 
negative. 
Gelatine colony.—A non-characteristic, rapidly-liquefying colony. 
Gelatine siab.—Begins to liquefy in two days; complete in nine days. 
Agar streak,—Not luxuriant, spreading, thin, smooth, white. 
Fermentation tubes.— Dextrose and saccharose show acidity, gas and closed 
arm growth. Lactose shows closed arm growth but no acidity or gas. 
Bouillon.—A turbidity, sediment and a pellicle. 
Milk.—Is curdled without change of reaction, and is digested with an odor 
of Brie cheese. 
Potato.—Not luxuriant, spreading, smooth, thin, white; potato discolored. 
Grows at 20° and 37°. Facultative anaerobic. 
. 
Bact. visco fucatum Harrison and Barlow. A slimy milk Bacterium with 
blue pigment. This organism, isolated and described by Harrison and Barlow, 
from oily butter, seems to be new. (Trans. R. S. of Canada, XI., 1905-6.) It 
was not the cause of the oiliness of the butter, but is peculiar in showing a wide 
range of color. Its characteristics are given below in condensed form. 
Morphology.—Size, 1¢-1.8p. x .6u-.94. No long chains, no spores. Gram 
stain positive, and an evident capsule. Branched involution forms in all cultures. 
Gelatine colony.—A slimy colony, yellowish-green, with crystals in the gela- 
tine. When carbohydrates are present, the gelatine is blue or green. 
Gelatine stab,—Liquefies in ten days, complete in two months; cratiform. 
The liquid is of a dark inky color above and rusty below. 
Agar streak.—A slow, smooth growth, viscous, no pigment. 
Fermentation tubes.—Not stated, but probably acid without gas. 
Bouillon.—A sediment and turbidity, but no pellicle. The liquid is alkaline, 
slimy. 
Milk.—Rendered acid and curdled after several days; later digested, with a 
greenish-blue color, and becomes slimy. 
