5°6 
Journal of Agricultural Research 
Vol. I, No. 6 
ized by its active fermentation of sugars and polysaccharides and gen¬ 
eral failure to ferment the alcohols, mannite and glycerin. The group 
from the mouth has certain distinctive characters, but is not as clearly 
defined as the other three groups. It will need additional study before 
it can be described as a distinct variety. 
If we consider the milk cultures individually, we find that two of them, 
ik and il, clearly belong with the feces group. The one which liquefies 
gelatin has the characters of the typical liquefying udder culture. 
The remaining 39 cultures may be placed with the nonliquefying udder 
organisms. If, however, we assume that the fermentation of mannite 
and glycerin places the nonliquefiers with the liquefiers, an assumption 
Fig. 7.—Diagram showing the fermentation reactions of two types of udder cultures of streptococci. 
based on the possible variation of the liquefying power, we obtain a 
division of the milk cultures as shown in Table VII and figure 8. Tljus, 
we obtain two groups agreeing very closely with those into which we 
were able to separate the udder cultures. This points very strongly to 
the infected udders rather than to the feces as the source of chain-forming 
cocci growing in lactose broth at 37 0 C. 
Table VII .—Two possible groups of the milk cultures. 
Significant charac¬ 
ters. 
Total 
num¬ 
ber of 
cul¬ 
tures. 
Gela¬ 
tin. 
+ 
Dex¬ 
trose. 
+ 
Saccha¬ 
rose. 
+ 
Lac¬ 
tose. 
+ 
Raffi- 
nose. 
+ 
Starch. 
+ 
Inulin. 
4- 
Man¬ 
nite. 
+ 
Gly¬ 
cerin. 
+ 
Gelatin -f. 
I 1 
8 
7 
8 
0 
0 
0 
8 
8 
Mannite +. 
8 
Glycerin + . .per ct.. 
Gelatin —.... 
l 12 -5 
100 
87-5 
100 
100 
100 
Mannite . 
3a 
1 0 
32 
100 
13 
32 
100 
0 
I 
0 
18 
c 
Glycerin —,. per ct 
40.6 
3 * 1 
56-3 
