82 STORRS AGRICULTURAL EXPERIMENT STATION. 

Relation to Air.—Will grow under mica Pie 
Temperature,—Grows rapidly at both 20° and 35°. 
Colony on Gelatine.—A smooth, round, raised white colony which reaches the 
diameter of 1 mm. Colony very white and not spreading. 
Gelatine Stab Culture.—A typical nail culture with an abundant needle 
growth and a snow-white, thick, raised, round surface growth. 
Agar-Agar.—An abundant, thick, smooth, glistening white growth. 
Potato,—Very abundant growth spreading over the potato, quite thick and 
snow white. i 
Milk.—Curdles at 35° in three days; at 20° in six days. Curd is soft and 
acid and has the odor of ordinary sour milk, 
Bouillon.—Uniformly cloudy growth with a slight sediment. 
No. 53. 
Locality.—Milk from Middletown. 
Morphology.—A short bacillus. 
Motility.—None. 
Relation to Air. 
Temperature, 

Grows slightly under mica. 
Grows well at 20° or at 35°. 

Colony on Gelatine.—A large raised bead which spreads over the surface as a 
white, smooth colony I mm. in diameter. 
Gelatine Stab Culture.—Abundant needle growth, somewhat otaniies Sur- 
face growth is abundant, somewhat spreading, pearly white and waxy. Abund- 
ant gas bubbles produced in the gelatine. 
Agar-Agary.—An abundant, thick, raised white growth, not specially char- 
acteristic. 
Potato.—A white growth. tinged with brownish, quite abundant, usually 
thick, though sometimes thin and spreading where potato is very moist. 
Milk.—Curdles in two to three days at a temperature of 20°. Is very acid. 
Curd is hard with a little whey, and does not digest. 
Bouillon.—Slightly cloudy bouillon with a slightly thick precipitate. 
No. 54. 
Locality.—Milk from Middletown. 
Morphology.— 
Motility.—None. 
Relation to Air. 
Temperature. 

Will grow under mica plate. 
Grows at 37° and also-at the temperature of the room. 
Colony on Gelatine.—A large surface colony, irregular or lobate in outline, 
white. 
Gelatine Stab Culture.—Slight needle growth or a thin, irregular surface 
growth. 
Agar-Agar.,—White layer not especially characteristic. 
Potato,— 
Milk.—Does not curdle at temperature of the room in seven days, but the 
milk becomes distinctly acid. Becomes slightly thick with a clear stratum on 
top. 
Bouillon—Cloudy bouillon with white precipitate. 
This organism was lost before its characters were completely determined. 


