90 UNIVERSITY OF WISCONSIN STUDIES 
Burton and Rettger’s group 1V included only three cultures 
and are omitted. There is no difference in the proportion of 
cultures forming indol in the two groups. Raffinose is fer- 
mented by nearly all of the cultures fermenting saccharose and 
is fermented by only a very few of the cultures which do not 
ferment saccharose, but considering the chemical relation of 
these two sugars. this high correlation becomes of minor 
significanee. The percentage of cultures fermenting glycerol 
and salicin is slightly higher in the saccharose group but the 
difference is so shght that it has no significance. On the whole, 
these data furnish no sound basis for separating the low 
ratio group into species. 
‘TABLE IIL 
OHARACTERISTICS OF LOW RATIO, GELATIN NEGATIVE CULTURES 
Saccharose Saccharose 
(positive) (negative) 
Number Per cent Number Per eent 
ENOL gasvcsnsseis epnegs cave + 145 91.19 197 90.78 
= 14 8.80 20 9.21 
Raf OS@ -5.c5:5.s:ocenesasanrniie + 153 96.22 29 13.30 
= 6 3.77 189 86.69 
SUARCH A¢c6¢-densacn mio eels + 18 12.08 20 9.21 
= 131 87.91 197 90.78 
TMU IIAE a seeoticesephoras aah aditkantgecnsaenied + 1 0.75 0 0.00 
— 131 99.25 186 100.00 
Manvitol sseswsissac aces + 158 99.37 2u4 98.16 
= 1 62, 4 1.88 
GIy. Cer Ol | mistavecenscusrenpane mentees + 120 90.90 176 4.62 
_— 12 9.09 10 5.87 
PS BTCITS aveiasssise deonanseacostesaraneacbroane + 62 80.51 109 66.87 
= 15 19.48 ot 33,12 
DICH OL) inintenarsasyirscens + 118 74.21 91 42,12 
= 41 25.78 125 57.87 
PTT asic asosnd nants oorcadicieaine + 8 6.10 49 26.48 
123 93.80 186 73.51 
The idea of making species or even varieties on a single 
fermentation seems to us a very questionable one. A. fer- 
mented sugar is merely a source of carbon and, while the fer- 
mentation may be a constant reaction, it does not represent 
