DAIRY FARMING DAIRYING. 261 



"(2) When the setting' methods are practiced, the pans will give much the best 

 results dnriiij;- the winter or cold months. 



" (3) There is no advantage, but rather the opposite, in moving the pans into the 

 house during the cold weather, provided that thej' he kept in a place where the 

 milk will not freeze. 



' (4) Of the deep setting cans, those which are skimmed by drawing the skim 

 milk from the bottom give the better results; but the Cooley or submerged can, as 

 regards thoroughness of skimming, does not seem to possess any advantage over 

 those not submerged. 



"(5) From the results given it is evident that for a herd of 10 good cows a 

 separator would be a wise investment. The extra butter obtained by its use, valued 

 at 20 cts. a pound, would pay 20 per cent a year on its cost as compared with results 

 from shallow ])ans, and 50 per cent a year as compared with deep setting. 



'■(6) With the deep setting methods, the cooler the water is kept in which the 

 milk is set the better the skimming. In fact, to do the best skimming it is abso- 

 lutely necessary to use ice, and a sufficient quantity of it to keep the water at 40^^ 

 F. or below, at all times." 



The Conn culture (B41) in butter making, E. H. Farrington 

 and H. L. Russell ( Wisconsm Sta. Bui. 48, pp. 22). — This bulletin 

 describes imineious experiments with the use of Conn's "B41" culture 

 in ripening- separator cream at 50 to 60° and CO to 70° F., and also in 

 ripeuing' gathered cream from a creamery in the State. In every experi- 

 ment the cream was divided into 2 lots — one being ripened with the 

 B4:l and the other allowed to ripen without the aid of any starter. 



Usually a bacteriological examination was made of the culture pellet 

 as it came from the company. 



"In all, 10 different samples of this culture have ])een examined bacteriologically. 



"As a rule, the cultures received were quite uniform in their character. When 

 examined bacteriologically by means of culture plates, the purity of the starter as 

 determined by the percentage of germs belonging to 'B41' usually varied from 

 97 to 99 per cent. Associated with the proper organism there was in every case 

 another species that li(iuefied gelatin and had a digesting action on milk. This 

 impurity was present in all samples, although in only a small degree, varying from 

 1 to 2 per cent of total germ life in sample selected. In several instances, other 

 species of bacteria appeared in the plates." 



In a number of cases a bacteriological examination was made of the 

 cream after the B41 had been added, and also after the cream had 

 ripened for some time. 



"These examinations showed that the percentage of 'B41' bacteria in the cream 

 was subject to great fluctuation. In some cases this organism made up only about 

 3 per cent of the total number of bacteria that were present in sweet cream immedi- 

 ately after adding the culture stai-ter; then again, 'B41' was present to the extent 

 of 15 per cent of total bacteria. 



"In a number of cultures made from the cream ripened with the aid of the 'B41' 

 starter, this culture organism was invariably found, although the percentage varied 

 greatly as before. The germ seems to be a thrifty one, and a])parently is not killed 

 out in competition with the lactic acid bacteria universally present in milk." 



In each experiment the 2 lots of cream were allowed to ripen for the 

 same length of time and were usually churned at the same time. As 

 the B41 almost invariably hastened the development of acid it was 

 necessary to hold this cream at a somewhat lower temperature than 



