78 ReporT OF DEPARTMEN1 OF BACTERIOLOGY OF THE 
According to the above table the only germs common to both 
cheeses were Bact. 222.22200, Str. 222.22200 and Bact. 222.22300. 
As will be seen from Table XI, page 81, these forms really made 
up a very considerable part of the flora of each of these cheeses. 
Quantitative results—— Plates were made upon media 2.22, 2.02 
and 2.31 as explained under Cheese 4.6 III. The results of these 
examinations together with the commercial score and comments 
upon the physical condition of each cheese are given in Tables 
IX and X. 
