THK BACILLUS OF SYMPTOMATIC ANTHRAX. 391 



tion at and around the track of its development. 

 During the course of its growth gas-bubbles are pro- 

 duced. 



In deep-stab cultures in agar-agar at 37° to 38° C. 

 growth begins in from twenty-four to forty-eight hours, 

 also at about one or two centimetres below the surface, 

 and is accompanied by the production of gas -bubbles. 

 There is produced at the same time a peculiar, penetrat- 

 ing odor somewhat suggestive of that of rancid butter. 

 Under these conditions spores are formed after about 

 thirty hours. 



It grows well in bouillon of very slightly acid re- 

 action under h^'drogen, but does not retain its viru- 

 lence for so long a time as when cultivated upou solid 

 media. In this medium it develops in the form of white 

 flocculi that sink ultimately to the bottom of the glass 

 and leave the supernatant fluid quite clear. If the vessel 

 is now gently shaken these delicate flakes are distributed 

 homogeneously through it. In bouillon cultures there 

 is often seen a delicate ring of gas-bubbles around the 

 point of contact of the tube and the surface of the 

 bouillon. There is produced also a peculiar penetrating 

 sour or rancid odor. 



It grows best at the body temperature, i. e., from 37° 

 to 38° C, but can also be brought to development at 

 from 16° to 18° C. Under 14° C. no growth is seen. 

 Spore formation appears much sooner at the higher than 

 at the lower temperatures. When its spores are dried 

 upon bits of thread in the desiccator over sulphuric 

 acid and then kept under ordinary conditions they 

 retain their vitality and virulence for many months. 

 Similarly, bits of flesli from the affected areas of ani- 

 mals dead of this disease, when completely dried, are 



