406 



STATE BOARD OF AGRICULTURE. 



than the slower growing germs of the high salted butter. This last ex- 

 planation certainly passes for the samples in the college storage. On the 

 other hand, the former explanation seems to be more in accordance with 

 the work of Gray; as shown by his scores the low salted butter kept better 

 in cold storage while high salted butter kept better when packed in cans and 

 kept at varying, ordinary temperatures. 



TABLE X. 

 Occurrence of Typical Lactic Bacteria. 



TABLE XL 



Lactic Bacteria in Per cents of their Original Number. 



