
48 STORRS AGRICULTURAL EXPERIMENT STATION. 
Agar and potato; a whitish, not abundant and not characteristic growth. 
Milk; curdles in three days at 20° and in one day at 36°. Reaction ampho- 
teric. Digestion of the curd very slight, or none. When used for ripening 
cream it produces a good flavored butter, «vith a good and typical butter aroma. 
One culture that I have regarded as the same produces a digestion of milk into 
a very slimy jelly. 
No. 142. (Common.) JAZ. communis lactis. (n. sp.) 
Morphology; a streptococcus, with the elements .8u to Iu in diameter. 
Gelatin plate; a round, brownish colony, slightly irregular in shape. Edge 
becomes after a couple of days somewhat lighter and surrounded by a liquefy- 
ing pit, in which the granules spread irregularly. Occasionally a few blunt 
processes radiate from the center. The pit is rather large and at first is dry, 
subsequently liquefying. 
Gelatin stab; a narrow funnel, with a dense, cloudy liquid is produced, with 
a deep, dry pit at the top. Below the air bubble the funnel spreads out into a 
turnip shape. 
Agar; an almost snow white growth. 
Potato; thin and watery, and spreading over the whole surface. 
Milk; is curdled at 36° in three days, with amphoteric reaction. At room 
temperature curdles in three weeks. The curd is soft, with no whey, and the 
subsequent digestion is slight. 
No. 147, (Common.) J. Lguefaciens acidi I. (n. sp.) 
Morphology; diameter, .7u to 1,Tp, grouped in fours by dividing in two 
directions. 
Gelatin plate; a densely granular liquid colony is produced, with a granular 
center, which is lobate or with folded edges, and which lies in a clear, liquefy- 
ing pit. Later dense masses are formed outside of the center, and the whole 
pit becomes filled with irregular masses. 
Gelatin stab; slow liquefier, producing a cloudy, shallow pit, with dense sedi- 
ment. A scum with broken fragments appears. Even after three weeks 
gelatin is liquefied only for a quarter of an inch. | 
Agar and potato; a dry, snow white growth, quite opaque. 
Milk; at 36° curdles in five days into a hard curd, with little whey. Js acid 
tn reaction, and has the smell of sour milk. At room temperature the action is 
the same, although the acid is not quite so prominent. No digestion subse- 
quently occurs, but a large amount of whey separates from the curd. 
No. 168. MW. liguefaciens acidi IT, (n..sp.) 
This agrees with No. 147 in many points, and may be the same. The fol- 
lowing differences were noted: 
Gelatin plate; a snow white bead, very opaque, is formed, growing to size of 
2mm., when it sinks into a slowly liquefying pit. Some colonies do not liquefy 
before the growth ceases. 
Gelatin stab; a granular needle growth and a dense white surface on a slowly 
liquefying mass of gelatin. 
