

BACTERIA IN THE DAIRY. 83 
No. 55. 
Locality.—Milk from Middletown. . 
Morphology.—A short rod with rounded ends. Size, 1 by .8 ». Contains 
clear bodies which look like spores. 
Relation to Air.—-Grows under mica. 
Motilty.—Non-motile. 
Temperature.—Slight growth at 35°. 
Colony on Gelatine.—Colonies below surface round and small. Surface 
colonies spread into good-sized white, slightly granular colonies. They are 
white with smooth contours. 
Gelatine Stab Culture.—Slight growth along needle track. Surface growth is 
thin, semi-transparent and spreading. 
Agar-Agar.—White growth which is not characteristic. 
Potato.—Thick, spreading, irregular contoured growth which is slightly lemon 
color, 
Milk.—No effect except a slight ‘transparency. 
Boutllon.—A clear liquid shows a flaky precipitate. 
No. 56. 
Locality.—Milk from Middletown. 
Morphology.—Bacilli with rounded ends. In pairs but no chains. Size, 1.2 
p. by .8 p. 
Motilty.—Non-motile,. 
Relation to Air.—Grows under mica plate. 
Grows at 20° also rapidly at 35°, with wrinkled surface. 
Colony on Gelatine.—Surface colonies large, white, thin and transparent. 
They are irregular and lobate in outline and with irregular surface. 
Gelatine Stab Culture.—Surface growth is clear, irregular edged and thin. 
An abundant granular needle track growth. 
A gar-Agar.—Thin, white, spreading. If the agar is dry the growth does not 
spread but shows parallel rows of colonies on each side of inoculation line. 
Milk.—Milk becomes very acid but does not curdle. 
Boutllon.—Slightly cloudy with white sediment. 
Temperature. 

With the organisms above described experiments upon cream 
ripening have been carried on for the last eight months. In all 
there have been about 200 of these experiments up to the present 
time. The experiments have been identical with those described 
in the Annual Report* of a year ago, and each experiment was 
conducted as follows: A small lot of milk was passed through 
a separator, and the cream obtained therefrom was divided into 
two lots and placed in two sterilized cans. Both lots were then pas- 
teurized in hot water at a temperature of 69° C. (156° F.) Into 
the pasteurized cream was poured about 25 cubic centimeters 
of a milk culture of one of the organisms to be experimented on. 
~The two lots were always inoculated differently in order that a 

* Sixth Annual Report of this Station, 1893, pp. 43-60. 
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