A Stem Blight oe Field and Garden Peas 
21 
4. GLYCERINE AGAR. — Grozvth —abundant. Form of grozvth — 
filiform. Elevation of grozvth —slightly raised. Lustre —glisten¬ 
ing. Optical characters — translucent. Topography — smooth. 
Chromogenesis —grayish white, Engine color No. 13. Odor — 
soured peas. Consistency —butyrous. Medium —greened. 
5. MANNiTE AGAR. — GrozvtJi —scant, just sufficient to define 
line of inoculation. Form of growth —filiform. Elevation —- 
slightly raised. Lustre —glistening. Topography —smooth. Opti¬ 
cal characters — translucent. Chromo genesis — color of boiled 
starch. Odor —absent. Consistency —butyrous. 
6. GELATIN STAB. — Grozvtli —best at top. Line of puncture — 
filiform. Liquefaction —begins in 24 hours; crateriform in 48 
hours, broad funnel-shaped in three days (Plate II, Fig. 2), strati¬ 
form in seven days. (Plate II, Fig. 3.) Depth of liquefaction 
in tube 10 mm. in diameter, evenly inoculated, at the end of 30 
days at 20° C. was 33.0 mm. Liquefaction in tubes regular size, 
150x16 mm. complete after 102 days. Color of medium 
unchanged. 
7. NUTRIENT BROTH. — Surface growth —scum in five days 
which becomes heavy, flocculent growth in ten days; sinks on agita¬ 
tion. Clouding —strong, persistent, fluid turbid. Odor —decided, 
putrefactive. Sediment —scant, compact and finely granular. 
8. PLAIN MILK. 28° C.— Coagulation delayed until the 
fourth or fifth day, when a soft, more or less flocculent, curd is 
formed. Extrusion of whey begins in four days. Coagulum is 
slowly peptonized, the digested portion or liquid becoming light 
yellowish green in color. Peptonization begins on fourth day, 82% 
being digested in 21 days, and is complete on the 52nd. Reaction, 
I d. -f- 12, 2 d. -f 12, 4 d. -f 12, 10 d. + 4, 20 d. — 4. Con¬ 
sistency —soft curd. Lab ferment present. 
20° C.— Coagulation delayed until the sixth or seventh day, 
when a soft curd is formed. Extrusion of whey begins in seven or 
eight days. Coagiduni is slowly peptonized, the liquefied portion 
becoming pale lumuire green* in color. Peptonization begins on 
the eighth day, 60% of this curd being digested in 21 days and 
is not quite complete after 58 days. One-hundred c.c. portions in 
200 c.c. Erlenmeyer flasks were completely peptonized in 28 days. 
Reaction i d. + 12, 2 d. -f- 12, 4 d. -f 12, 10 d. + 4, 20 d. ^ 
Consistency —soft curd. Lab ferment present. 
9. LITMUS MILK. 28° C.—Lavender-colored litmus milk be¬ 
gins to turn blue from the surface downward, becoming lighter 
♦Color Standards and Color Nomenclature^—Ridgway. 
tThe development of by-products at the end of 20 days interfered so 
seriously with the determination of the end point that it was practically 
impossible to ascertain the reaction at this time. 
