REPORT 



OF THE 



Department of Bacteriology. 



H. A. Harding, Dairy Bacteriologist. 

 ij. F. Nicholson, Assistant Bacteriologist. 

 ^M. J. Prucha, Assistant Bacteriologist. 



Table of Contents. 



I. The role of the lactic-acid bacteria in the manufacture and in the 

 early stages of ripening of cheddar cheese. 



II. At what temperature should peas be processed? 



1 Resigned July 21, 1903. 



2 Appointed September 14, 1903. 



