qf the Fishery Board for Scotland. 



m 



Microscopically — Rods straight or slightly curved, of uniform thick- 

 ness ; ends blunt. Rods appear hollow, and are much more hyaline than 

 No. 7. Some contain small round dots at the ends. 



10. Dirty, yellowish white, moist points, slightly raised from the bread 

 paste ; paler towards the centre, and shading olf to yellow at the margin. 



Microscopically — '7 fi in diameter, 1*6 to 2 /x in length ; in some cases 

 forming filaments 8 to 12 /u, long, in which are seen ovoid spores ; "8 in 

 breadth and 1 jx in length. 



11. Light cadmium yellow points or mammillae growing on the surface of 

 the bread paste. These points look hard and glistening • they do not look 

 moist, but polished. 



Microscopically — An extremely delicate bacillus, '3 to '5 /a in breadth, 

 •1 to 1*8 /X in length, with many free spores slightly wider than the rods, 

 and ovoid; 4 to '45 in breadth and '5 to '6 in length. Some longer 

 filaments, from 4 to 6*5 ^ in length. 



12. Thick dirty brown, almost cofEee-coloured or brownish-red mass, 

 which has invaded every particle of the bread paste, both on upper and 

 lower surfaces. In the earlier stages this mass is described as watery- 

 looking or translucent, but examined later it is covered with a thin dry 

 wrinkled skin. 



Microscopically — A large solid bacterium, composed of short slightly 

 curved rods. These shorter rods are pointed at the ends, and apparently 

 ciliated ; '8 to 1 /x broad and 2, 2*5 to 4 /x, long. 



In the longer wavy filaments there is marked narrowing at the points 

 where division is taking place. No evidence of spore formation. 



13. Light brown, soft moist growth, which covers almost the whole of 

 the bread paste surface ; outlines very irregular, with a peculiar racemose 

 arrangement at the margin. Near the centre this growth is of considerable 

 thickness ; at one or two points there is a faint chrome-yellow tinge, but 

 only in certain lights. Surface slightly mamillated. 



Microscopically — Oblong micrococcus : '5 fx broad and "7 long ; single 

 or double, the pairs measuring 1 '2 in length. 



Repeated in another flask, but rather smaller — "3 fi broad, '5 fx long. 



14. A violet-coloured growth, not yet obtained perfectly pure. It has 

 so far been mixed with B. suhtilis. It made its appearance in the first 

 bread cultivations from Tweed water, and from these inoculations were 

 taken into other flasks, and upon potatoes. In all cases it preserved the 

 same appearance. It grows pretty rapidly at first as a violet mass, 

 slightly elevated beyond the surface of the bread paste or potato. Some 

 of the points are deep violet in colour, and are moist and glistening ; 

 others are much paler (due probably to presence of B. suhiilis or B. termo), 

 but have the same moist, smooth, glistening appearance. 



Jn gelatine it grows very rapidly, especially near the surface, where it 

 is more directly in contact with the air. Liquefaction takes place within 

 twenty-four hours, the liquefied area forming a kind of cone, with a series 

 of small bells or beads near the apex. The violet growth made up of 

 the bacillus masses sinks to the bottom, where it forms a most beautiful 

 object. 



Microscopically — A granular bacillus, '6 ix broad and '8 to 1 '6 long, in 

 which may be seen spore-formation. 



15. Another brown growth, with a slight yellow tinge. Small, moist ; 

 not growing very rapidly. 



Microscopically — An extremely delicate hyaline and granular bacillus, 

 '2 /X in diameter, and of various lengths. 



16. An orange or gamboge-coloured growth, in the form of a mass of 

 considerable thickness, spreading also at the margins. The colour is 



