J9I2.] 



Ropy Milk. 



iooi 



9. Ponds and streams should be fenced off so that the 

 cows cannot wade in them. 



10. On the first indication of an outbreak of ropy milk the 

 cows should, if possible, at once be turned into another 

 pasture. 



Appendix A. 



A Comparison of the Properties of the Ropy Milk Organisms. 



In order to compare the principal morphological and physiological 

 features of the chief organisms at present discovered, which give rise 

 to ropy milk, the writer has adopted a modification of the numerical 

 system used by the Society of American Bacteriologists. (28.) 



A short description of other striking characteristics of each organism 

 is also given, and in Appendix B will be found references to papers 

 and books on the subject, in which each organism is more fully 

 described. 



The organisms are divided into two groups as described on page 992. 



Group I. — Group I. consists of those organisms which in pure 

 cultures of milk possess the property of dissolving the casein, making 

 a thick, honey-like solution in old cultures. These organisms tend 

 to produce an alkaline reaction in the milk, though some produce a 

 little acid. They are for the most part aerobic. 



Group II. — Group II. consists of those organisms which do not 

 dissolve the casein, but which, by means of the acid they produce, 

 precipitate it. The quantity of acid produced in milk is in some cases 

 very large. They are for the most part facultatively anaerobic. 



Group I. 



Name of Organism. 

 Bacillus lactis viscosus 



Bacillus viscosus 



Micrococcus Freudenreichii 



Bacterium Hessii 



Carphococcus pituitoparus 



Diplococcus viscosus 



Coccus lactis viscosi 



Bacillus vis cos tcs I. 



Actinobacter du lait visqueux . 

 Actinobacter polymorphus 



Potato bacillus 



Bacillus mesentericus vulgalus. 

 Bacterium visco-fucaltim 





Reference 



Described by. 



No. 





Adametz 



(I) 



5211*122213 



Adametz 



(6) 



6211-111267 



Guillebeau 



(7) 



I22I"III2II 



Guillebeau 



(8) 



6216*111040 



Hohl 



(9) 



2220*I22OI3 



Y. Sato 



(26) 



2221 *I2I2I4 



Grubler 



(10) 



2200*IIIOI5 



van Laer 



(11) 



6203*122315 



E. Duclaux ... ... 



(12) 



6221 *OOOI 



E. Duclaux 



(13) 



6001 *OOOI 



F. Heuppe 



(14) 



5III-2I62I5 



Flugge 



(15) 



F. C. Harrison and B. Barlow 



(27) 



522I*II4255 



Group II 



Micrococcus viscosus 



Schmidt-Mulheim 



... (3) 



30 1 2 -000005 



M icrococcus mucilaginosus 



.. S. v. Ratz 



... (17) 



8201 -111026 



Micrococcus viscosus lactis 



Conn 



... (18) 



3000*101000 



Bacterium Guntheri 



.. R. Burri 



... (19) 



6220*221200 



Bacillus lactis pituitosi ... 



Loeffler 



... (20) 



7121*225007 



Bacillus Guillebeau {c) 



.. E. von Freudenreich 



... (21) 



5001 '021148 



Bacterium lactis a'erogenes 



.. Emmerling ... 



... (22) 



5221 021 1 



Bacillus lebenis 





(23) 





Streptococcus Aollandicus ... 



H. Weigmann 



... (24) 



3002-020003 



Streptococcus lacttcus 



H. Weigmann 



... (25) 





The characters which have been selected for comparison are indi- 

 cated by group numbers as follows : — 



3 Z 



