[64] A Manual of Bacteriology, Clinical and Applied, p. 397.
[65] Hewlett asserts that butter may contain from two to forty-seven millions of bacteria per gram.
[66] Such pure cultures for such purposes are in the United States termed "starters," because they start the process of special ripening. For the sake of convenience the term will be used here.
[67] The Essex County Council is one of the few public bodies in England which have undertaken pioneer work in this department of industry. Under the leadership of Mr. David Houston, a course of elementary instruction in dairy bacteriology as applied to modern dairy practice is given in the County Biological Laboratory at Chelmsford.
[68] Report of Storr's Agricultural Experiments Station, State of Connecticut, 1895.
[69] "Observations on Cheddar Cheese Making," Reports of Bath and West and Southern Counties Society, 1898, pp. 163–171. Mr. Lloyd's Reports to the West of England Society since 1892 contain various points respecting the application of bacteriology to cheese-making.
[70] Journal of Bath and West of England Society, 1893, 1895, and 1897.
[71] New York Medical Record, 1894.
[72] British Medical Journal, 1896, ii., p. 760 et seq.
[73] Special Report of the Medical Officer to the Local Government Board on Oyster Culture, etc., 1896.