42 Report OF THE BACTERIOLOGIST OF THE 
cial loss the preceding season, and at this time cheese was being 
made in three vats. 
The results of our examination of the cheese on hand July 2 
can best be condensed into a table. 
OBSERVATIONS OF CHEESF At Factory No. 4, on Juty 20, 1901. 





Date 
aE ON Vat. Appearance of cheese. 
July 6 | West No spots. 
6 | Middle | Few red points. 
6 | East | No spots. 

West Very bad—large yellowish red blotches in holes near the rind. 
ti 
7 | Middle | Much less than in west vat. 
7 | East Very little showing. 
8 | West Little except near outside of cheese. 
8 | Middle | Very little. 
8 | East Very badly blotched. 
9 | West Very bad. 
9 | Middle | Points fairly plenty. 
9 | Kast Little more than in middle vat. 

10 | West | Fairly plenty. 
10 | Middle | Little more. 
10 | East Least. 
11 | West Plenty. 
11 | Middle | Plenty — shows small pieces of red curd. 
11 | East Presence of points doubtful. 
12 | West As little as any since July 6. 
12 | Middle | Little more than west vat. 
12 | Hast About same as middle vat. 

13 | West Few points; 3 or 4 on cross section of plug. 
13 | Middle | None found. 
13 | East About same as west vat, very little. 
14 | West Blotched, especially near rind. 
14 | Middle | Points plenty, more numerous near rind. 
14 | East Points plenty, more numerous near rind. 
LOT seek eee No spots showing in cheese. 

From the above notes it will be observed that the trouble 
appeared as an outbreak or wave which reached its crest about 
July 9, after which it tended to die down of its own accord. This 
phenomenon has been since observed on a number of occasions, 
but no satisfactory explanation has yet been found. 
