_Bacillus acidophilus_, was isolated from calves' manure by means of this acetic bouillon, as was also a diplostreptococcus which resembled very closely the typical lactic acid streptococcus. This resemblance was made all the more striking by the fact that they were capable of coagulating milk at a temperature of 99° to 104° F. Since these organisms are present in large numbers in manure and also in the digestive tract of ruminants, it would seem probable that their occurrence is not without significance for the operations of cheese manufacture. According to Jensen, the practice of applying farmyard manure to Swiss meadows has been regarded as absolutely essential to the production of cheese of the best quality; while, on the other hand, the application of artificial manures would seem to have been responsible for an increase in abnormal cheese. Kuntze found further that by the combined inoculation of sterile milk with the diplostreptococcus and the "granule" bacillus from calves' stomachs, together with a yoghourt yeast, he was able to obtain a product possessing a taste and aroma little different from normal yoghourt. During their investigations upon the ripening of Swiss hard cheese, Freudenreich and Jensen[75] isolated five varieties of lactic acid bacilli, and were able to show that one of these, especially _Bacillus casei ε_, was of the greatest importance for the production of good cheese. This organism has been found by Thöni to be present in rennet tablets, while a related variety, _Bacillus casei δ_, was found in fresh calves' stomachs. Unfortunately, staining tests with these organisms were not carried out, so that no data are available in regard to the presence of granules. The photo-micrographs of these organisms show the small clubs and true-branched forms. The presence of these diplococci and bacillar lactic ferments in the intestinal tract of ruminants and horses might possess some importance for the preparation of yoghourt in bags or tubes made from the stomachs of these animals. Finally, Moro[76] has isolated an acidophilic organism from the dejecta of infants which resembles closely, both in manner of growth, resistance to acids, true branching, and temperature optimum, the granule bacillus and related forms. [This group of sixteen illustrations (Figs. 14 to 29), showing various aspects of the Yoghourt bacillus and others of a cognate nature, is taken from the _Centralblatt für Bakteriologie_ of Jena.—L. M. D.] [Illustration: FIG. 14.—Granule Bacillus from Yoghourt. Shredded preparation of a fresh skim-milk culture at 37° C. for six hours. Stain: aqueous methylene blue. (Enlarged 1:500.) In Figs. 15 and 17 will be noticed the chain arrangement of the bacillus, which, in spite of the supposed data of Luerssen and Kuhn, will be generally noticed in the granule bacillus.]