I42 STORRS AGRICULTURAL EXPERIMENT STATION. 
Gelatine colony.—A slowly liquefying, granular colony, which may later 
become large, irregular and slimy. 
Gelatine stab.— Begins to liquefy in two to three days, infundibuliform. In 
nine days it liquefies 4% inch. Upon Atmus gelatine it forms a rough, red- 
brown colony, with a dark center. Not acid. 
A luxuriant, viscous colony, filiform, raised, smooth, cream- 

Agar streak, 
white or gray, but later lemon color. 
Fermentation tubes.—No acidity, gas, nor closed arm growth in any bouillon. 
Bourllon.—A sediment and turbidity, and a pellicle formed around the edges 
of the tube. 
Milk.—Becomes alkaline and digests, but does not normally curdle. Has a 
prominent odor, and is slimy. 
Potato.—A luxuriant, filiform, effused, smooth, lemon-yellow growth. 
Grows both at 20° and 37°. Aerobic. 
We have found essentially the same organisms in Middletown, and Harding 
has sent us one from New York which failed to digest milk, but agreed in other 
respects. This latter one may, perhaps, be called variety A. 
Variety B.—An organism isolated from Camembert cheese, sent us direct 
from France, really belongs here, although differing in the following charac- 
ters: Its colony is white. It is not viscous. It forms no pellicle. It does 
not digest milk, Its growth on potato is orange. We have found the same on 
Camembert cheese from New York markets. 
Bact. lactis Limburgiin. s. A non spore-bearing, orange-yellow Bacterium, 
This organism was isolated from milk and described by Burri and Dugelli as 
follows. (The name is our own): 
Morphology.—Size, 1.5u-34x .54. Forming no chains and no spores. 
Gelatine colony.—A round, brownish colony, 1 mm. in diameter. After six 
days a yellow disk is seen in its cloudy liquid. 
Gelatine stab.—A needle growth and a surface growth, but after six days 
liquefaction begins; stratiform. 
Agar streak.—Luxuriant, smooth, glistening, dirty yellow. 
fermentation tubes.—Not described, but no acidity is produced, and probably 
no gas in sugar bouillons. e 
Bourllon.—Liquid becomes turbid, but shows no pellicle. 
Milk.—No change in reaction, and no curdling. he milk becomes digested 
and has a Limburger smell. 
Potato.—Scanty yellow, glistening. Potato not discolored. 
Bact, lactis luteum, This name was given by Zimmerman (Cent-fsBacepee 
XI., p. 200,) to a type isolated by him from the udder. Several of our cultures 
agree with it as closely as can be determined from his incomplete descriptions. 
It agrees closely with Bact. ervthrogenes, except in lacking a pink fluorescence, 
and in not making milk red or pink. The characters given below are from our 
own Cultures, to which we have given Zimmerman’s name. We have found the 
organism in Camembert cheese from the markets, probably imported from 
France. 

