FIFTY YEARS OF A SHOWMAN'S LIFE 



of cheese-making will, of course, apart from 

 anything else, result in bad cheese, but it was 

 proved that of the inferior cheeses made by 

 an expert maker 75 per cent, of the inferiority 

 was due to taints. These are almost entirely 

 owing to the presence in the milk of micro- 

 organisms or bacteria, resulting either from lack 

 of cleanliness, in milking or subsequent opera- 

 tions, contaminated water, or impure milk. One 

 of the Society's objects was to discover the 

 cause and source of taints and to learn how 

 best to prevent or modify their harmful influence. 

 This has resulted in putting the cheese-maker in 

 possession of many important facts, which without 

 the aid of systematic investigation pursued in a 

 scientific spirit would have remained undisclosed 

 to him. 



These investigations were carried on by the 

 Society over eight consecutive* years, full par- 

 ticulars of the work, with the results obtained, 

 being annually recorded in the Society's Journal. 

 The Government regarded these investigations 

 as of so much importance that, when they were 

 concluded, they published, with the sanction 

 of Parliament and the Society's concurrence, a 

 full report of them for wide distribution at the 

 cost of the State. 



130 



