peated over-inoculation gave a culture
showing the characteristic granule reaction (see Figs. 18 and 20).
Although plate cultures made direct from calves' stomachs do not exhibit
the regular contours generally shown by the granule bacillus, yet this
growth may be induced by preceding cultivation in lactose bouillon to
which 0.5 per cent. acetic acid has been added. A similar organism,
_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 deg. to 104 deg. 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 [Greek: e]_, was of the greatest
importance for the production of good cheese. This organism has been
found by Thoeni to be present in rennet tablets, while a related
variety, _Bacillus casei [Greek: d]_, 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]