New YorK AGRICULTURAL EXPERIMENT STATION. 71 
equal space to 1 million germs per gram on the ordinate and 1 
day on the abscissa. , The commercial score has been shown by 
giving 0.1 of a point in the score the same value on the ordinate 
as I day on the abscissa. 
In order to keep the graph within the limits of a page the space 
allotted to a million germs is small. On this account one gains the 
impression from Graph I that the germs had practically disappeared 
by the time the cheese was ripe at 61 days. There were then pres- 
ent approximately 1 million living germs per gram, which is a very 
considerable number. 
The graph of the commercial score brings out prominently the 
commercial rating of the cheese. It gained rapidly in quality up 
to 61 days when it was commercially ripe. After that point its 
value declined sharply. 
CHEESE 4.6 II. 
This 30 lb. cheese was made at Copenhagen, N. Y., April 22, 1904, 
and reached our laboratory April 26. It was:dipped in hot paraffin 
and held at 65° to 70° F. (18° to 21° C.) until June 10 after which it 
was kept at 60° F. (15.5° C.). Nine samples were taken between 
April 26 and June 30 and the analyses were made according to 
the methods employed with cheese 4.6 I. On June 30 the cheese 
was disposed of. It was overripe and had developed a slightly 
bitter flavor. 
Qualitative fora.—In this as in cheese 4.6 I which was being 
studied during a portion of the same period the work was directed 
toward isolating cultures of all the species present at each examina- 
tion. Fifty-five cultures were isolated and studied sufficiently to in- 
dicate duplicates, and 19 representative cultures were classified upon 
the cards. The details of the isolation of these 19 cultures are 
given in Table III. 
Tas_e II].— Germs Founp In CHuHEEse 4.6 II. 
SS eS eee eee eee 
AGE OF CHEESE IN DAYS, 


Group number. Type name (Conn), 
4 iF PAO || Pape SV dj ora yl eee oe 
RE OU belVi «LACES CUTCUS Fleet FD Ass Wa doing tee ee | Sine ead fae oe bem mete ace 
M. 212.33300 | Galactococcus versicolor|...... + FREI OMS CLCMITY BE Dalles GSMs ela ltesee bees 
Bact. 222.22200 Bact. lactis acidi...... Ss adie an al itr sets ater ete all Wa oe ol Ve a ne al Vn oni lt ol ib 


In the study of the flora of this cheese a vigorous effort was 
made to find a basis for subdividing the type Bact. lactis acidi which 
