New York AGRICULTURAL EXPERIMENT Station. 127 
sidered the proper course to follow that it has seemed best to 
confine the present publication largely to a presentation of 
the facts as observed and leave at least the more complicated 
portion of the classification until after the discussion of the 
pathology of these cultures. 
It was brought out in Table II that these 43 cultures are 
practically identical with regard to the 38 headings under 
which they were there compared and that the only observed 
differences were those of fermentative ability which were 
clearly expressed by the group numbers. 
It is seen from Table III that the first 15 cultures there 
given are identical in their fermentative ability in that all of 
them produce visible gas in the fermentation tube from dex- 
trose, lactose and saccharose. If the principle is accepted 
that a single well demonstrated, positive result is conclusive 
the 18 additional cultures down to and including Miller Stalk 
3 No. 1 must be held to be identical with the first 15. 
Of this group of 33 cultures having the group number B. 
221.1113022, Bacillus carotovorus Jones is the oldest described 
species and should be taken as the true representative of this 
collection of cultures. The two other cultures which have 
been described in literature as bacterial species, Bacillus om- 
nivorus van Hall and Bacillus olereaceae Warrison, are 
clearly identical with Bacillus carotovorus and there is no 
further occasion for continuing to recognize. them as distinct 
species. 
Continuing the arrangement of the cultures on the basis of 
the results from the fermentation tube the next group would 
have the group number B. 221.1123022 and is represented by 
the single strain Vermont XLVIII. This culture ferments 
dextrose and lactose with visible gas formation, but no ap- 
parent gas is formed from saccahrose. 
Mathematically the next group has the group number B. 
221.1213022 and is likewise represented by a single strain, 
Vermont C. This group is characterized by the failure to 
form visible gas from lactose. 
The next possibility is the failure to form gas from dextrose 
while forming it from the other two sugars under considera- . 
