New York AGRICULTURAL EXPERIMENT STATION. 43 
It will further be observed that there is often a marked differ- 
ence in the amount of discoloration produced in the cheese from 
different vats on any given day. 
We have already commented upon similar observations in con- 
nection with our work at Factory Number Two, and in this fac- 
tory, with its larger number of vats, we have observed repeated 
examples of this relation during the two past seasons. During 
both seasons the trouble was usually most marked in the west 
vat, which received the milk of the first patrons. 
On July 15 the factorymen had made up separately a portion 
of the milk from each of 30 patrons. There was the theoretical 
objection that in making up these samples in open vats and with 
a Single set of tools a mixing of the germ content of the various 
samples would take place; and there was also considerable oppor- 
tunity for contamination by germs from the factory air. 
When these samples were examined July 20 six of the thirty 
showed a small number of red points. | 
Owing to the above objections to the method of manufacture 
and to the small number of-spots found in any case, little stress 
was laid upon these results, but when it was found that the fac- 
tory cheese, made the same day, showed only an occasional spot 
in the product of one vat and none in the cheese from the other 
vats these observations added something to the probability of an 
outside source of contamination. 
The same method of heating the vats and utensils which was 
then giving satisfaction at Factory Number One was started at 
Factory Number Four on July 19. 
The high percentage of moisture in the cheese which the fac- 
tory was making gave very favorable conditions for the formation 
of blotches, but owing to trade relations it was desirable to con- 
tinue the manufacture if possible. The presence of these blotches 
had led the maker to use cheese-color in an ineffectual attempt 
to cover up the discolorations and we advised continuing its use. 
However, the disappearance of the spots was so marked that after 
August 1 white cheese was made throughout the season, with 
the exception of a short time, about October 1. We have con- 
densed into the following table the results of our observations 
of the cheese during the entire season. 
