REPORT OF THE DEPARTMENT OF 
BACTERIOLOGY. 
A SWELLING OF CANNED PEAS ACCOMPANIED BY A 
MALODOROUS DECOMPOSITION.* 
H. A. Harpine ann J. F. NICHOLSON.{ 
SUMMARY. 
1. The value of the peas canned in the State of New York in 
1900 was estimated at $1,473,912. 
2. Swelling of the canned peas is the occasion of much loss to 
the industry. 
3d. This swelling is brought about by certain species of bac- 
teria, of which the spores have survived the heating process. 
4. The spores of the resistant form which was studied were 
destroyed on heating 2 Ib. cans of peas at 240° F. (115.,° C.) for 
30 minutes. 
5. When tested on a large scale at a factory this heating 
destroyed the germs without injury to the commercial quality of 
the goods. 
INTRODUCTION. 
With the development of the country there has sprung up a 
number of industries which utilize the raw materials of the farm. 
Of these the cheese factory and creamery have long been con- 
sidered as coming within the field of experiment station activity 
and a large amount of work is being annually directed toward 
the solution of their problems. At the same time the equally 
perplexing problems met with in condensing milk and in pre- 
*Reprint of Bulletin No. 249. 
jResigned as assistant bacteriologist of this station on June 23, 1903, to accept 
similar position at the Oklahoma Agricultural College and Experiment Station. 
