New York AGRICULTURAL EXPERIMENT STATION. 39 
taking care to reduce, as far as possible, the chances of contami- 
nation from the factory. The details of this method of making 
cheese from milk samples are given on page 47. 
The little cheeses were at once brought to the Experiment 
Station and cured at 70° F. When examined on August 15 red 
points in abundance were found in the cheeses representing 5 
patrons and a single red point in each of 3 others. Cultures 
from a number of these red points showed that they were really 
due to the presence of Bacillus rudensis. The remaining 25 sam- 
ples: failed to show any red points. Owing to a misunderstand: 
ing we failed to receive samples of the factory cheese made on 
this date. 
Samples were collected from all of the patrons and little 
cheeses were made August 19 and 20 with the same precautions 
as before. When examined, August 30, one cheese of August 19 
and two of August 20 contained a very few red points. These 
three samples represented three patrons, but two of them were 
among the eight whose samples had produced red points July 31. 
The steaming of the factory utensils, which had been followed 
the preceding season, was begun in July at the first appearance 
of spots in the cheese. When duplicate samples from the factory 
cheese of August 19 and 20 were examined no red spots could be 
found. 
As the result of these observations, and particularly of the 
examination of July 31,°the presence of an outside source of 
contamination was made fairly certain, and strong suspicion was 
attached to the patrons as being the source of the trouble. 
No further outbreak occurred this season, and consequently 
we were unable to carry further our investigation of this point 
at this factory. 
The results of the treatment during the two seasons is summed 
up by the maker in a letter of recent date as follows: “I have 
had very little trouble this season. Some showed in the cheese 
of September 23 to 28, but I could not find a trace of it in the 
October cheese. I notice that if my cheese is very soft and wet 
the spots are more likely to appear. I find the steaming process 
very satisfactory, for in this way I can keep the trouble down so 
that it is not noticed by the buyers.” 
