LL STORRS AGRICULTURAL EXPERIMENT STATION. 
Gelatine stab.—A vigorous needle and surface growth. 
A gar streak.—Moderately thin, spreading, white. 
Fermentation tubes.—Neither of the sugar bouillons is rendered acid, nor is 
there any gas produced, nor growth in the closed arm. 
Bouillon.—A sediment and turbidity, but no pellicle. 
Milk.—No change except the production of a decided sliminess. 
Potato,—A luxuriant, thick growth of a slaty-gray color, turning to blue or 
black, and old cultures to an olive-green. The potato itself is discolored. 
It grows well at both 20° and 37°. Aerobic. 
The organisms that produce slimy milk are numerous. They do not by any 
means form a class by themselves, for this property of rendering milk slimy 
seems to be found scattered widely among bacteria. Apparently the type that 
most commonly produces trouble in dairies is a Bacterium. The following 
organisms have been described as causing sliminess, some of which are included 
in our list and others omitted as insufficiently described: JZ. v7scosus Bechamp, 
Actinobacter du lait visgueux Duclaux, Actinobacter polymorphus Duclaux, B. 
mesentericus vulgatus Fligge, M. muctlaginosus Migula Migula, B. lactis 
prtuitost Loeffler, Strep. Hollandicus Weigmann, Bact. lactis longi Troili-Petter- 
son, 4. Gurllebeau c. Freudenreich, Bact. Hessii Guillebeau, 7. Preudenreichii 
Guillebeau, Carpho. coccus pitiutoparus Hohl, Coccus lactis viscosi Griiber, B. 
lacto rubifaciens Griiber, Bact. lactis acidi Leichmann, Bact. aerogenes Escherich, 
LB. Harrtsonit, M. viscosus A, and some others. This list includes almost every 
type of bacteria, so that the characteristic of slimy milk cannot be taken as 
forming a group mark. 
M. lactts arborescens,—This was described in our former report and has been 
found twice since. 
Morphology.—A micrococcus. Size, .7“ in diameter. 
Gelatine colony.—A myceloid colony about 1 mm. in diameter. Sometimes it 
is smooth. 
Gelatine stab.—An arborescent needle growth and a surface growth. 
Agar streak.—A luxuriant, white, smooth moist growth. 
Fermentation tubes.—Not determined, but doubtless neither acidity nor gas. 
Bouilion.—A turbidity, sediment and a tenacious scum. 
Milk.—No action or a very slight alkalinity. 
Potato.—A spreading, brownish growth, not very luxuriant. 
Grows at 20° and 37°. Aerobic. 

Galactococcus versicolor Lux. A white non-acid coccus. One of the most 
common types of milk organisms proves to be a small white coccus that does 
not produce acid and without any very marked characters.’ There area large 
number of these which, although showing some variations, are so much alike 
that we regard them as forming a single type. They are extremely common in 
milk and are certainly found in the udder very commonly. We have adopted 
the name first given by Lux as fairly distinctive, although we think it would be 
better to use the name Streptococcus versicolor. We can recognize two types 
although no sharp line can be drawn between them. 
Morphology.—A streptococcus. Size, .5é-1.5u. Never more than three or 
four joined together. It commonly stains by the Gram method. 
ee en 
ey 
