920 The American Naturalist. [November, 
(6) Vegetable Juices—None mentioned. 
(7) Salt Solutions and other Synthetic Media—No mention 
of any; but since the organism is not strictly parasitic it is 
inferred that it can grow and maintain itself for a long time 
in a variety of organic substances. 
(8) Relation to Free Oxygen—The organism is aerobic and 
probably also facultative anaerobic, although no mention is. 
made of any experiments to determine this point. 
(9) Reducing and Oxidizing Power—Peptonizes gelatin. 
(10) Fermentation Products and other Results of Growth : 
(a) Gas Production —Organism produces gas in meat extract. 
gelatin containing grape sugar. Kind of gasnot determined. 
(b) Formation of Acids.—No statement. 
(c) Production of Alkali—No statement. 
(d) Formation of Pigment—lIn the vessels of the plant the 
organism produces a bright yellow color, which is soluble in 
glycerin, but insoluble in water and alcohol. This pigment 
became darker on drying. The dextrose, meat extract a 
became darker colored (clear brown) after liquefaction. 
(e) Development of Odors.—The organism produces little or 
no odor either in the plant or in the artificial cultures. This- 
absence of odor may be used to distinguish the disease from 
other hyacinth diseases, some of which are very malodorous. 
(f) Enzymes—Evidently not studied. Organism produces 
at least two; one capable of peptonizing gelatin, and another 
which dissolves the cellulose of the hyacinth. 
(g) Other Products—None mentioned. 
(11) Efect of Dessication—The organism can be kept for a 
long time in a dry state without dying, e. g., on a glass plate. 
It shrinks to about one-half normal size, but on placing again 
in suitable fluids it recovers its former size and makes a new 
growth. One of these hanging drop cultures was begun in a. 
somewhat different way. The bacterial slime was not taken 
directly from a bulb but from a glass plate on which it had been 
placed and dried long before. The slime and the nutrient. 
fluid were then mixed in the same manner as before; but in- 
stead of rods 2.5» long, the bacteria were now smaller. More- 
over, at first they were distributed through the liquid passively,. 
