Samples of this faulty milk were taken for laboratory study and various bacteria and molds were separated. This was done by diluting the milk with a sterilized fluid so that the germs were quite widely separated when the milk was poured out in flat glass dishes. Each kind of germ is marked by some peculiarity of growth which makes it possible to distinguish between them; and pure cultures can be made by transferring a little of the growing colony to a new dish of sterilized agar, gelatin or other material suited to germ life. From these pure cultures fresh milk from the Station herd was inoculated and small Neufchatel cheeses made. No bitter flavor was noticed in similar check cheeses; and the milk containing only one of the forms of germ life found produced bitter cheese. The bitterness, as in the factory, was noticed only after the curd was drained and ærated. Soft, poorly-drained curd was free from the flavor though well inoculated with the short bacillus which produced the bad flavor in well-dried curd. This shows that the germ is one which requires exposure to the air to develop the bitter compound in the cheese. Unfortunately this germ, when cultivated in milk for some time lost the power of producing bitter cheese, so the investigation came to an end. SWEET FLAVOR IN CHEDDAR CHEESE. [Sidenote: =A new cause of cheese faults.=] By methods similar to those just given the cause of the common and costly cheese fault known as “sweet flavor” has probably been found. This investigation was demanded by the occurrence in some of the best-conducted factories of outbreaks of the trouble which most thorough cleansing and scalding fail to overcome. It is believed that these attacks result in annual loss to the State of at least $10,000. The trouble is of obscure origin and is peculiar in its development, manifesting itself in flavors of varying intensity and character, from a faint sweetness to a well-marked fruity smell and taste, and seeming to appear and disappear without rule or method. This made study more difficult than in the case of well-defined troubles; but its manner of development in the cheese indicated some living germ as the cause; so the attempt at solution of the problem was made from that standpoint. By cultural methods, study was made of the flora of good and poor cheeses; that is, the various forms of plant life existing in these cheeses were separated from each other and their forms, actions and effects noted. These forms of life were mostly bacteria and yeasts; and, contrary to the usual rule, it was the latter which finally seemed to demand attention.