
CLASSIFICATION OF DAIRY BACTERIA. 15 
of course be compared with those found by another, and the 
work of the different observers in different parts of the country 
cannot be brought into relation. It is certainly time that our 
dairy bacteriologists should begin to compare results. For the 
purpose of making a beginning in this direction, the following 
classifications and descriptions of bacteria have been put together 
and are now published. It is hoped that it may serve to enable 
the different dairy bacteriologists to compare the species of bac- 
teria in one locality with those in another, and thus may aid 
in simplifying the problem of the species of dairy bacteria. 
Hitherto there has been nothing of this sort published in this 
country, nor indeed in Europe. Isolated descriptions of a few 
dairy bacteria have been published in one place and another, 
but no attempt has been made to get together under one list 
the types of bacteria which are found in dairy products. The 
water bacteria have been much more carefully studied and 
classified; and it is clearly a matter of importance that the 
dairy bacteria should in a similar way be brought under more 
or less distinct classification. The present list will therefore 
serve as a Start in this direction. 
METHOD OF CLASSIFICATION. 
No one can be more fully aware of the incompleteness of the 
following list than I am myself. Strictly anaerobic species I 
have not yet studied, nor have I as yet made any study of the 
spore forming species which remain in milk after boiling. 
Some of the species are imperfectly described. Doubtless 
some of my species should be divided, and perhaps others that 
I have regarded as separate will subsequently be united into 
‘one. But all pioneer attempts at classifying bacteria must be 
open to criticism. It is my hope that this classification may 
be the beginning of a work which shall be slowly perfected, 
and may be at all events of use as a point of departure for the 
adoption of better plans in future. If it shall serve asa means 
of bringing together the work of American dairy bacteriologists 
its purpose will be accomplished. 
Every one who has had anything to do with the descriptions 
of bacteria has been impressed with the difficulty of following 
through those given in the ordinary way and comparing them 
with each other. ‘This is due partly to the great detail which 
is given in some cases and to the lack of detail in others. In 
