ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 
315 
were the colour of egg-yolk. Gelatin is liquefied slowly, the cavity 
produced having a punched-out appearance. The reaction of the gelatin 
becomes acid, and from the medium is exhaled a peculiar acrid odour. 
In bouillon, which at first becomes turbid, a white sediment is deposited. 
The coccus is 1 /x in diameter, is frequently grouped in pairs, and is 
easily stained. 
(2) Rose (var. Rothschild). From the corolla was obtained in liquid 
and solid media Leptothrix ochracea Kiitz. 
(3) Rosa gallica ( centifolia ). This furnished ( a ) a coccus morpho- 
logically resembling Streptococcus pyogenes, and ( b ) a bacillus designated 
Bac. gallicm sp. n. This bacillus, 2-3 fx long, is characterised by the 
formation of tough colonies on gelose, by their almost black colour 
when large, and their ball-like appearance in thrust cultures. It does 
not liquefy gelatin. Bouillon becomes turbid, and a white sediment is 
deposited. 
(4) Ipomsea Quamoclit L. (Cardinal) furnished two species, one 
having the characters of M. salivarius pyogenes , and the other those of 
Spirillum plicatile. 
(5) From the blossom of Persica vulgaris typical growth of Bac. 
pyocyaneus was obtained. 
The author suggests that pathogenic and saprophytic microbes may 
find an asylum on flowers, from which they may afterwards depart to 
finish their career on more suitable animal or vegetable hosts. The 
correspondence of colour between the colonies of the parasite and the 
hue of the host is commented on, and allusion is made to osmogenic 
microbes or such as reproduce odours similar to those disengaged by the 
flowers. 
Ferments of Vine-diseases.* — Further investigation of the causes 
which lead to casse or bitterness in wines, has led M. J. Laborde to the 
general conclusion that the microbes of bitter wines must be classed 
among aerobic forms either complete or more or less facultative ; while 
those of sound or turned wines belong indifferently to the aerobic or 
anaerobic class. The mannitic ferment of Gayon and Dubourg f must 
be placed under the former head. 
Production of Fluorescent Pigment by Bacteria. J— Mr. E. 0. 
Jordan, in his investigation as to the production of fluorescent pigment, 
used six different bacteria. The special conditions investigated were 
the influence of the chemical composition, of the concentration, and of 
the reaction of the medium, and the influence of light upon pigment pro- 
duction. From his experiments he concludes that (1) The presence of 
both phosphorus and sulphur is essential to the formation of fluorescent 
pigment. (2) The nature of the base associated with the phosphorus 
and sulphur is unimportant. (3) The following is a list of compounds 
examined, given in order of fluorescigenio value : — Asparngin ; succinic, 
lactic, citric, tartaric, uric, acetic, oxalic, formic acids. (4) The presence 
of acid in the medium not merely conceals the existence of the substance 
to which the colour is due, but interferes with the vital activities of 
* P.-V. Seances Soc. Sci. Phys. et Nat. Bordeaux, 1S98, pp. 149-55. Cf. this 
Journal, 1898, p. 456. f Cf. this Journal, 1894, p. 373. 
X Bot. Gazette, xxvii. (1899) pp. 19-36. 
Y 2 
