ONTARIO AGRICULTURAL COLLEGE 



BULLETIN 130. 



A COMPARISON OF THE BACTERIAL CONTENT 



OF CHEESE CURED AT DIFFERENT 



TEMPERATURES. 



JiV 



F. C. Harrison, B.S.A., Professor of Bacteriology, 

 Ontario Agricultural College, Guelph. 



A N 1 1 



W. T. CoNNELL, M.D., Professor of Pathology, 

 Queen's University, Kingston. 



PUBLISHED BY THE ONTARIO DEPARTMENT OP AaRIOULTURE, 

 Toronto, Ont., Dkcembek, 190;3. 



Printed and Published by L. K. CAMERON, 



Printer to the King's Most Excellent Majesty. 



