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The ordinary procedure in diagnosing the common poultry diseases consists in making cultures on agar slants and, after growth has appeared, transferring the culture to four fermentation tubes containing respectively lactose, glucose, sucrose, and either maltose, dextrin, or dulcitol. The fermentation of glucose alone, either with or without the production of gas, indicates the presence of Salmonella pullorum, the cause of bacillary white diarrhea. If both glucose and maltose (dextrin or dulcitol may be used in place of maltose) are fermented, but neither lactose nor sucrose, the organism is Salmonella gallinarum, the cause of fowl typhoid. Acid in glucose and sucrose, but not in lactose or in maltose, shows the organism to be that of fowl cholera (Pasteurella avicida)'. Hadley and his co-workers (1918) showed that Salmonella pullorum and Salmonella gallinarum produce approximately the same amount of acid in glucose. Most cultures of S. pullorum produce gas in glucose. Pasteurella avicida ferments glucose, but not as strongly as S. pullorum and S. gallinarum. These workers also demonstrated that maltose is fermented more rapidly and with greater acid production by S. gallinarum than are either dextrin or dulcitol. S. pullorum produces at once an alkaline reaction in maltose, whereas Pasteurella avicida may or may not produce a very slight acid fermentation of this sugar. In any case the reaction is never alkaline. The same applies to dextrin and dulcitol.

EMPLOYMENT OF A DOUBLE SUGAR MEDIUM FOR ROUTINE DIAGNOSIS OF BACILLARY WHITE DIARRHEA, FOWL TYPHOID, AND FOWL CHOLERA