66 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
will be presented in the table on page 116. As an assistance in 
comparing our results with those of earlier workers the name of 
the organism according to the classification of Conn is also given. 
This double presentation serves to bring out the advantages and 
limitations of both systems of nomenclature. 
DETAILED STOLE S OF Choirs. 
CHEESE 4.6 I. 
This study of the cheese flora was begun with Cheese 4.6 I which 
was made January 23, 1904, at the Crown Brand Factory, Denmark, 
N. Y., and arrived in our laboratory four days later. A sample for 
analysis was taken immediately and the cheese was dipped in hot 
paraffin and placed in the curing room at approximately 60° F. 
(15.5° C.). This 40 lb. cheese was under observation 136 days, 12 
samples being taken during that period. It was a good example of 
cheddar cheese made for home trade and when fully ripened from 
the commercial point of view at 60 days scored 97%. 
All of the samples were plated upon medium 2.22 but for com- 
parison plates were also made upon media 2.00, 2.20 and 3.20. ‘The 
highest counts were uniformly obtained upon 2.22 and the other 
media did not seem to offer any additional advantages. 
Qualitative fora.— In this first cheese attention was concentrated 
upon becoming familiar with the colony appearance of each species 
present and no special attempt was made to determine the relative 
numbers of the different species in each sample. Representatives 
of each observed variation in colony growth were isolated from each 
sample and after their purity had been determined they were studied 
both morphologically and culturally. Thus from the sample of 
April 7 eighteen cultures were isolated and after the preliminary 
examination all but five were rejected as being duplicates of some of 
these five. When the study of these five was completed two of 
them were found to have the same type name and group number. 
In all, 95 pure cultures from this cheese were studied, of which 27 — 
were classified upon the cards, the remainder being rejected as dup- 
licates. 
The group number according to the Society card of 1906 and 
the type name according to Conn as well as the age of the cheese 
at which each of these 27 cultures were isolated are given in Table 
Y 
