54 STORRS AGRICULTURAL EXPERIMENT STATION. 
, 
Milk.—Thickens into a pasty mass, but does not curdle at any temperature. 
Turns slightly brown after a week or more. Reaction is acid. 
Bouillon.—A cloudy liquid with no scum, but an abundant precipitate. 
No. 25. 
Locality.—Ellington creamery, November, 1892. 
Morphology.—A bacillus 2 y. by .7 ». Uniform stain, no chains, producing 
spores. 
Motility.—Is motile. 
Relation to Air.—Grows well under mica. 
Temperature.—Grows well at 35°. 
Colony on Gelatine.—Minute, round, clear colony, raised into a bead showing 
concentric wrinkles. May spread to a diameter of one millimeter with a central 
nucleus and a darker, broader rim, separated by a partly clear space. The rim 
may be rough and lobed. 
Gelatine Stab.—Abundant needle growth, which is rough and beaded. Slight 
nail growth on surface spreading widely into a thin, transparent, dry layer, 
which later becomes quite white. ; 
Agar-Agar.—White, moderately thick growth, not characteristic. 
Potato.—A grayish, dry, raised mass, which becomes yellowish and spreads 
where potato is moist. Color from yellow to a brown ochre. 
Milk.—Rendered slightly alkaline, otherwise not changed. 
Boutllon.—Uniformly cloudy. A slight sediment which becomes very abun- 
dant. After three weeks a scum forms as tenacious white flakes. 
No. 26. 
Locahty.—Ellington, November, 1892. 
Morphology.—A slender rod 4 yp. by I py. Size variable. Frequently forms 
long chains. Bi-polar stain noticed. No spores. 
Motihty.—Non-motile. 
Colony on Gelatine.—A rosette shaped colony with a central dark nucleus 
and granular rays. Sometimes a double rosette, one round the nucleus 
and another outside. Rosette lobing may be very coarse or very fine and deli- 
cate or sometimes simply granular on the edge. 
Gelatine Stab.—A moderate needle growth. A thin, rough, transparent sur- 
face dotted with opaque spots. 
A gar-Agar.—A very white, moderately thick growth. 
Potato.—Gray white, slightly spreading growth with occasionally a faint 
tinge of yellow. 
Milk.—Is not curdled at any temperature. Becomes alkaline. At 20° it 
becomes slightly transparent in a few days, and after six to eight weeks is con- 
verted into a pasty brown, semi-translucent mass with a strong alkaline reaction. 
Lourllon.—Uniformly clear liquid. After six days a slight sediment appears. 
In eight days liquid becomes cloudy and later still a scum forms on the surface 
which is iridescent and sinks in flakes on being disturbed. 
NO.227, 
Locahty.—Ellington, November, 1892. 
Morphology.—A short rod 1.3 y.—2 p. by .8 y. Uniform stain. No spores. 
No chains, 
\ 
=e” ee Pee we eee ee on ee 


ee = ~~. 
