56 STORRS AGRICULTURAL EXPERIMENT STATION. 

No. 98. (Rare.) 
Morphology; size, .7m by 1.54 to 24. Joining into chains. 
Gelatin plate; a round, rough, granular colony, sometimes coarsely granular 
like a corn ball. 
Gelatin stab; a moderate needle growth, with a thin, transparent, widely 
spreading, hardly visible surface. 
Agar, moderately thick along the needle track, but with a thin, transparent, 
hardly visible, spreading edge growing over the agar. 
Potato, rather scanty, but not characteristic. 
Milk; no effect upon milk or cream. Butter develops a rather unusual 
aroma, but no flavor. 
No, 12); GRareaie By wiscosus lactis 77." (ae) 
Morphology, arod, four times as long as broad (size not measured), surrounded 
by a mass of slime. 
Gelatin plate; a white bead, 1 mm. in diameter. Not characteristic. 
Gelatin stab; abundant needle growth, with a thin, irregular rosette surface 
growth. 
Agar, transparent and glassy, very thick and raised in irregular masses. 
The growth is extremely slimy, forming threads several inches long when lifted 
with the platinum loop. 
Potato; growth greyish brown, mottled, abundant, tenacious, and slimy. » 
Milk, is rendered slimy and alkaline. Threads of a foot in length may be 
drawn from it with a platinum loop. An odor is developed in the milk, re- 
minding one of strong cheese, After a month the milk becomes almost solid, 
although its sliminess has disappeared. , 
This bacillus. appears to be similar in its general characters to B. viscosus 
lactis of Adamitz, but its morphology is quite different. While B. wiscosus 
is nearly as broad as long, this No. 12 is a long, slender rod. It was isolated 
from milk in 1891, and has not been found since. . 
No. 20. 
Morphology, a bacillus, .7u by 2m. 
Gelatin plate; a minute, clear, round colony is produced, which is later 
raised into a bead, with concentric folds. It may spread to a diameter of 
I mm., and show a central nucleus with a dark outer rim. The edge may be 
rough and folded. | 
Gelatin stab; an abundant needle growth, which is rough and beaded. A 
slightly mounded surface growth, spreads widely and later is thin, transparent 
and dry. Color is white. 
Agar, is white, moist and moderately thick. 
Potato; is white or gtay, dry and thick. Later it becomes yellowish and 
even brown. 
The most convenient grouping of the liquefying bacilli has 
been found to be that adopted by Fltigge, depending upon 
the character of the spore formation. It should be stated, 
