Medicine: Cheese Germ

The most important work that the U. S. Bureau of Chemistry accomplished in a year was the discovery of the germ that occasionally makes cheese poisonous,

Director Charles Thorn announced last week. The discovery resulted from the many cases of cramps that citizens of Biddeford, Me., developed two years ago after eating imported cheese. Examination of this cheese showed that it contained myriads of bacteria, of the lactic type, used to "start" milk turning into butter or cheese. Further study revealed an interloper, which resembled the bacteria. Dr. Thorn's bureau cultured these strange...

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