184 



Appendices to Fourth Annual Report 



Tweed. 



The following are the more important of the bacteria which have been 

 isolated from the Tweed water. Nos. 1 to 9 were specially observed in 

 water taken from Abbotsford, JSTos. ,10 to 26 in water taken from various 

 points in the neighbourhood of Melrose. Of course some forms are of 

 frequent recurrence in the water wherever taken. 



1. Orange red or orange yellow points growing on bread paste, either in 

 thick moist patches or thinner dry scales, according to the amount qt 

 moisture in the bread paste. 



Microscopically — Ovoid or short solid rods, '5 to "6 jx in breadth and 

 1 to 1*25 /A in length. 



2. Brownish yellow growth, made up of micrococci, rounded or ovoid, 

 '35 to 4 fi> in diameter and 'Q fx in length. 



3. There is also a growth, darker brown in colour. At first it is much 

 lighter and yellower in colour. It is then a mass of considerable thick- 

 ness, and is at this stage moist, and the colour of dark honey; but event- 

 ually it has the above appearance. Growth not very rapid. 



Microscopically- — Micrococci rounded or ovoid, '5 in diameter, and as 

 much as 1*25 in length in some cases. 



4. Dark brown or snuff-coloured growth, of considerable thickness, 

 especially around the point of inoculation, On its surface, which is 

 moist or watery looking, there are, however, a few pale yellow patches. 

 On the surface of this growth is, in some places, a peculiar dry wrinkled 

 pellicle. 



Microscopically — A bacillus. The individual rods, which measure "5 ft 

 in diameter and 1 '25 fi in length. These rods are hollow, and have their 

 ends rounded. 



5. There is also a lighter, but dirty brown mass, which grows very 

 rapidly and attains a considerable thickness, but in each there is a central 

 depression (probably simply the point of inoculation). This growth is 

 even more moist than the above (fig. iii.). 



Microscopically — Bacillus ; '35 to "4 /x in diameter, and 2 to 2*5 in 

 length, forming filaments as much as 12 to 30 /a long, in which may be 

 seen very distinct spore formation, the spores being ovoid and wider than 

 the rods ; "6 ft broad and -8 ft long. 



6. A moist cream-coloured (slight brown tinge) growth, spreading 

 rapidly over bread paste. Thickest in the centre, where also it is most 

 moist and watery looking. 



Microscopically — Bacteria, somewhat spindle-shaped, with bluntly 

 pointed ends, and possibly ciliated ; '5 to '6 ft in diameter, '8 to 1 "5 in 

 length. 



7. Pale orange yellow growth. Moist and of considerable thickness, not 

 extending much at the margins, but evidently increasing considerably in 

 thickness. Extending by pushing out little thick tongues sometimes, but 

 usually increasing principally in thickness. 



Microscopically — Short bacteria, the shortest being ovoid, others dis- 

 tinctly rod-shaped, measuring "5 to "6 ft in breadth ; '7 to 1 *5 in length. 



8. Yellowish growth, of considerable thickness, in the form of patches, 

 rounded, elevated, moist, which run into one another, but at their free 

 margins are crenated. 



Microscopically — Ovoid micrococci, mostly in pairs ; '5 to '6 ft. 



9. Brown moist growth, very similar to that of No. 6, but browner and 

 with a faint pink tinge running through it ; spreads rapidly in both 

 extent and thickness. 



