loosens the fibre so that the tanning solutions may penetrate, are due to a particular fermentation caused by a bacterium, which, according to some investigators, is identical with a lactic ferment introduced by the pine bark, and which is responsible for the advantageous acidification of the tanning solutions. Hay is made in different ways, and in those where a “spontaneous” heating process is resorted to the fermentation is no doubt dependent upon the presence of thermogenic bacteria. But probably no other subject has attained to so much importance as the bacteriology of the dairy: the study of the bacteria found in milk, butter, and cheese in their various forms. Of milk, especially, much has been written and said as a disease-transmitting medium, and with every good reason, and, if the statement of a Continental authority may be accepted that each time we eat a slice of bread and butter we devour a number of bacteria equal to the population of Europe, we have sure grounds for seeking for further information as to what these bacteria are and what they are doing. And similarly so with cheese, which teems with millions of these minute organisms. “Some few years ago it was found that the peculiar aroma of butter was due to a bacterium. There are two species of bacteria, one of which develops an exquisite flavour and aroma, but the butter keeps badly, while the other develops less aroma, but the butter keeps better. In America, however, they have isolated and distributed pure cultures of a particular butter bacillus which develops the famous ‘June’ flavour, hitherto only met with in the butter made in a certain district during a short season of the year. This fine-flavoured butter is now constantly manufactured in a hundred American dairies; and the manufacture of pure butter with a constant flavour has become a matter of certainty. “Properly considered, the manufacture of cheese is a form of ‘microscopic gardening’ even more complex and more horticultural in nature than the brewing of beer. From the first moment, when the cheesemaker guards and cools his milk, till his stock is ready he is doing his best to keep down the growth of micro-organisms rushing about to take possession of his milk. He therefore coagulates it with rennet--an enzyme of animals, but also, as we have seen, common in plants--and the curd thus prepared is simply treated as a medium, on which he grows certain fungi and bacteria, with every needed precaution for favouring their development, and protecting them against the inroads of other pests and against unsuitable temperature, moisture, and access of light. Having succeeded in growing the right kind of plants on his curd, his art then demands that he shall stop their growth at the critical moment, and his cheese is ready for market.