CLASSIFICATION OF THE BACTERIA. 89 



ance of starch in its protoplasm at the end of the 

 period of multiplication. These B. are sometimes 

 endowed with movement (Nylander). 



It develops in vegetable tissues, which fall 

 into putrefaction, spontaneously according to 

 Tre'cul, or introduced from without by a mech- 

 anism still unknown. This is the essential agent 

 of vegetable putrefaction (Van Tieghem). 



B. ulna, Cohn ( Vibrio bacillus, Ehrb.). 



Filaments articulated, thick, and rigid, formed of 

 one, two to four articles, straight or broken in zig- 

 zag ; length of an article 10 fi, length of a filament 

 of four articles 42 fi ; slow movements of rotation and 

 of progression. 



Develops in various infusions of fresh or salt 

 water. In certain cultivations, Cohn has seen 

 large globules (spores ?) form in the protoplasm. 

 Warming believes that he has seen cilia. 



B. ruber, Cohn. 



Long rods, isolated or united in two or four, 

 movement very active ; in a red mucous sub- 

 stance, vermillion, developed upon grains of rice. 

 Observed by Franck and Cohn. 



Davaine has described five additional species of 

 Bacteridies, which appear to be bacilli. They are : — 



La Bacteridie intestinal. 



Filaments straight, thick from 10 to 40 fi in length. 

 In the intestines of birds. 



La B. du levain. 



Filaments slender and short, of 10 to 20 fi, divided 



