40 Report’ OF THE BACTPRIOLOGIST OF THE 
WORK AND RESULTS AT FACTORY NUMBER THREE, 
The patrons of Factory Number Three suffered from rusty 
spot in an old factory for a number of years without finding any- 
thing which removed the trouble. The cheese was colored very 
high, which partly concealed the spots, but the financial loss was 
heavy. 
As the owner was unwilling to renovate the old factory, the 
farmers put up a new one in the fall of 1901. This may fairly be 
considered a model of its kind, well built, the inside walls ceiled 
throughout, a cement floor in the making room and everything 
so constructed as to be easily kept clean. The utensils were new, 
except a steel gang-press which was brought with them from the 
old factory after having been used there about a year. 
The new factory opened in March, making a white, home-trade 
cheese, but the presence of red spots was soon discovered. At 
their request we visited the factory April 10 and found a well- 
made lot of cheese, very generally affected with the rusty spot 
and blotched in most cases. They had returned to the use of 
cheese-color just before our visit and we instituted the same 
method of steaming vats and utensils which had been practiced 
at the other factories, with the added feature that an old cream- 
ery tank was fitted up for steaming the hoops and followers. This 
steaming was repeated three times per week during a consider- 
able portion of the season. 
The factory was visited a number of times, and samples were 
received regularly until the middle of May and at irregular inter- 
vals from that date until the close of the season. While the red 
spots did not permanently disappear from the cheese, they were 
so small and so infrequent as not to cause financial loss. 
The attempt was made on April 10, 11 and 21, July 25 and 
August 18 to determine the presence of Bacillus rudensis by 
making a small cheese from a sample of the milk of each patron, 
as described on page 47. The first three of these attempts were 
failures, due to our lack of experience in the making of this kind 
of cheese, while at the two later dates there was an almost entire 
absence of the germ, as shown by the factory cheese. 
As the result of these examinations the red spots developed 
in two samples from each of two patrons and in one sample 
