48 REporRT OF THE BACTERIOLOGIST OF THE 
was carried on without opening the cans, considerable skill was 
necessary, and our success varied greatly at different times. 
Whenever we obtained the development of a fair amount of red 
spots in the cheese we assumed that the milk contained Bacillus 
rudensis, but in cases where no spots appeared we could not say 
with certainty whether the germs were absent or had been pre- 
vented from showing by unfavorable conditions in the cheese. 
Results of this test ir 1902.—During the past season we have 
used this method of testing the milk of some of the patrons at 
Factory Number Four on a number of days. Our object in 
repeating the test was to determine, if possible, how constantly 
certaia dairies furnished starters of Bacillus rudensis, and also 
whether there is any relation between the amounts present in the 
milk from the patrons and the extent of the discoloration formed 
in the cheese of that day. 
