.1892.] Some Uses of Bacteria. 911 
that his cheese becomes poisonous, and while he is perfectly 
innocent of any intentional wrong, the evil is done. Now 
_when our cheese-makers have learned to apply to the manu- 
facture of cheese the processes which our brewers have learned 
in the manufacture of beer, these troubles can be prevented. 
Twenty years‘ago a Frenchman, Pasteur, undertook to make 
an investigation of the diseases of beer, and he found that 
they could be prevented by the use of a few simple remedies 
which prevented the growth of the wrong kinds of yeasts or 
the wrong kinds of bacteria in it. His methods were soon 
applied to the whole brewery industry in France and also to 
the manufacture of wine, and the result has been that those 
‘diseases which used to be so common and so troublesome to 
the vintners and ‘the brewers have practically disappeared. 
So, then, when we in the future learn to apply similar meth- 
ods to the manufacture of cheese we may hope for the disap- 
pearance of all diseases of cheese, including the red specks in 
cheese, tainted cheeses of all sorts, and also the disease which 
makes cheese poisonous, as just mentioned. 
You see, then, that to the dairy interests bacteriaare of dis- 
tinct value. They give the aroma to your butter, and they 
give the whole flavor to your cheese, or at least the chief flavor. 
Without them your butter would not command so good a price 
‘in the market; without them your cheese would not command 
any price. 
(To be continued.) 
