168 STORRS AGRICULTURAL EXPERIMENT STATION. 
milk. Whether this is due to a contamination and thus to a loss of the original 
culture, or whether it has changed its characters, there was no way of determin- 
ing. The culture which we received shows the following characters: 
Morphology.—A bacillus 1.34-1.54x .74-.94. It forms no chains nor spores, 
and does not accept the Gram stain. 
Gelatine colony.—A round, thick, smooth, homogeneous, entire colony of a 
white color. On tmus gelatine it is nearly transparent, mottled, .5 mm. in 
diameter, and gives an odor of ammonia. 
Gelatine stab.— A needle growth, and thin surface growth. 
Agar streak.—A scanty, thin, smooth, moist, white, growth. 
Fermentation tubss.--Acidity is produced in dextrose, but no gas and no 
closed arm growth. No effect upon other sugar bouillons. 
Bouillon.—A flocculent sediment, decided turbidity, and a pellicle. 
Milk.—Is rendered alkaline and slightly transparent, but no other change. 
A slight odor is produced. 
Potato.—A scanty, thin, smooth, moist, white growth. 
Grows at 20° and at 37°. Aerobic. 
THE GENUS BACILLUS, PERITRICHIC, LIQUEFYING. 
I, Producing Pigment. 
B. prodigiosus (Ehrb) Fligge. This well-known organism we have found 
many times in milk. So far as we have seen, it never produces any trouble in 
the dairy. Its characters are well known, but we insert them here for complete- 
ness’ sake. 
Morphology.—Size, 5é-1" x .5¢, with chains and coccoid forms. No spores. 
Gelatine colony.—Round, oval, entire, reddish-brown, with translucent bor- 
ders. Surface irregular and liquefying with production of a red pigment. 
Gelatine stab.—Saccate liquefaction, with reddish sediment. 
Agar streak.,—White, becoming red. 
fermentation tubes.—Glucose is not acid, gas production variable. 
Bouillon.—Turbid, a reddish sediment, and a pellicle. 
Milk.—Acid coagulated and subsequently digested, with more or less of a 
pink color. 
Potato.—Rose-red, moist, becoming dark-red to purple. 
Grows best at 20°-25°. Aerobic. 
B. butyri rubri, Stadling and Poda. (Milch. Zent. II., p. 97, 1906,) A 
red, liguefying bacillus, This bacillus, recently isolated from red butter by 
Poda, has been carefully studied by him and is quite similar to B. prodigiosus. 
It differs, however, very decidedly in its gelatine colony and in its power of 
producing red pigment, which is much less than in B. prodigiosus. It produces 
red spots in butter, Poda has given it the above name and regarded it asa 
distinct type with the following characters: 
