d. Milk acidified. e. Milk slowly and softlj- coagulated, not stormily. Clot not digested. 43. Closlridium sphcnoides. ee. Milk not coagulated. 44. Clostridium innominalmn. dd. Milk neither acidified nor coagulated. 45. Clostridium microsporum. cc. Rods not swollen at sporulation. Non-motile. Gelatin and/or glu- cose-gelatin not liquefied. Glucose fermented. Coagulated albumin not liquefied. Milk acidified but not coagulated. 46. Clostridium filiforme. aa. Terminal spores. b. Distinctly ovoid to ellipsoid spores. Rods distinctly swollen at sporula- tion. c. Motile. d. Gelatin and/or glucose-gelatin not liquefied. e. Glucose fermented. Coagulated albumin not liquefied. f. Milk slowly coagulated. Clot not digested. Glycerol not fermented, g. Mannitol fermented. 47. Clostridium sartagoformum.. gg. Mannitol not fermented. 48. Clostridium paraputrificum. ff. Milk unchanged. 49. Clostridium indologenes. ee. Glucose not fermented. f. Coagulated albumin not liquefied. Milk unchanged. 50. Clostridium cochleariuvi . ff. Action on coagulated albumin not recorded. No growth on milk or on iron-milk (Spray). Carbohydrates not fer- mented, g. Ethyl alcohol fermented chiefly to caproic acid. 51. Clostridium kluyveri. gg. Ethyl alcohol not fermented to caproic acid. Requires uric acid or other purines as primary source of car- bon and energy 52. Clostridium acidiurici. dd. Gelatin and/or glucose-gelatin liquefied. Glucose fermented, e. Coagulated albumin liquefied. f . Milk often, but not always, coagulated. Clot, if produced, not digested. 53. Clostridium capiiovale. ff. Milk partially coagulated, later partially digested. 54. Clostridium cadaveris. ee. Coagulated albumin not liquefied. 55. Clostridium saprogenes. cc. Non-motile. 56. Clostridiwn perenne. bb. Spores spherical, or nearly so. c. Rods distinctly swollen at sporulation. d. Motile. e. Action on gelatin definitely established.
