Bacterial Flora of the Semi -Desert Region of New Mexico. 221 



Bouillon. — Uniform cloudiness. Heavy white precipitate. 

 Milk. — No change. 



Potato. — Exceedingly slight white growth. 



A 8 . 



Morphology. — A diplococcus. Medium size. Stains readily. 

 Size, .9-1 fJL. 



Gelatin Stab. — Growth becomes quite abundant, but remains 

 nearly transparent. White. Considerable surface growth. 

 No liquefaction. 



Gelati?i Slant. — Quite abundant white growth with regular 

 outline. Smooth, shiny surface. No liquefaction. 



Agar Slant. — Abundant white regular growth. Moist, flat, 

 shiny. Wrinkling along median line with age. 



Milk. — No change. 



Potato. — Abundant growth of an ashy-grey color. Moist, 

 shiny, spreading. Later forms mounds. Turns potato blue. 



A 9 . 



Morphology. — A large bacillus, resembling the potato 

 bacillus. Single, but usually in chains, which are long and 

 somewhat irregular at times. Ends rounded, but in chains 

 appear square. No spores observed. Immotile. Length, 

 52. p. ; width, 1 [J-. 



Gelatin Stab. — Abundant growth, decreasing slowly down- 

 ward. Regular and abundant surface growth. After five 

 days liquefaction takes place, producing a pit which takes in 

 the whole upper portion of the tube. A heavy precipitate 

 falls to the bottom of the liquefied gelatin. 



Glucose Gelatin. — Medium remains clear. No gas. 



Gelatiii Slant. — Abundant white granular growth. Slow 

 liquefaction with the growth sinking into the liquid. 



Agar Slant. — Abundant ashy-grey growth. Moist, shiny, 

 and tendency to wrinkle. 



Bouillon. — Medium remains quite clear, but a very heavy 

 white precipitate settles to the bottom. 



Milk. — Slowly digests the casein without first precipitating 

 the same. 



Potato. — Growth slow, but finally becomes quite abnndant, 

 producing dome-shaped heaps or mounds of a cream-bufF color. 



3i 



