92 B. BRADLEY. 



as Grertner type. With the doubtful exception P 2 g, which 

 slowly ferments saccharose, they are undoubtedly to be 

 included under that heading. Two cultures P 2 s and P 58 , 

 slowly and slightly affect salicin. 



Witli regard to Sections I. and III. of this table, no com- 

 ment is necessary, but Section II. showing the reactions 

 of locally isolated organisms from swine gives confirmatory 

 evidence to the facts mentioned above. Again none of 

 these " sivine fever " organisms ferment arabinose, and 

 again the hesitancy to act upon clulcit is marked. 



It is interesting to note that no other organism out of 

 the cultures tested except those isolated from swine failed 

 to ferment arabinose. 



Glycerine and Sodium formate. 

 I have made some experiments to determine whether 

 the action of Gaertner type organisms on glycerine or 

 sodium formate would be of any value as means of differ- 

 entiation, but although both of these substances are acted 

 upon by numerous strains the action is slow and uncertain. 

 On glycerine, acid is produced by the majority of the 

 strains tested, generally there is no gas formation apparent, 

 but sometimes also a little is formed. On sodium formate 

 at times no action occurs while at other times gas is pro- 

 duced. The reason for the irregularity of the action of 

 these substances is by no means apparent. 



Clearing of Milk. 

 I have tested the observation that milk is gradually 

 cleared by the Gaertner type cultures and have come to 

 conclusions practically identical with McWeeney. This 

 change cannot be perceived well on the litmus milk media, 

 and so I inoculated with all the European and locally 

 isolated Gaertner type cultures described, plain sterilised 

 milk tubes. At the end of a month the change is clearly 

 perceptible, the great majority of the Gaertner group show 



