1. A comparison has been made of the accuracy of the ordinary plate and Burri smear-culture methods for the determination of the bacterial content of milk samples.2. In determinations made by the smear-culture technique the percentage error has been shown to be markedly higher than in those made by plating.3. Evidence is presented in support of the view that the inaccuracy of the Burri method (as ordinarily employed) when compared with the plate technique is partly due to the errors involved in loop measurements and partly to the inferiority of the conditions for growth on slopes to those in plate cultures.

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1. The production in milk of an aroma resembling that of amyl alcohol was due to the growth of white and orange micrococci, similar to those described asM. caseolyticusby Evans(2).2. The taint was observed when the cows were housed, but disappeared when they were put out to grass.3. The source of the causal micrococci was found to be the floor of the cowshed. The taint disappeared when the latter was washed and disinfected.4. The aroma of amyl alcohol was produced in media containing leucine as the sole organic compound.