1894 THE MICHOSCOPE. 99 



appreciated because it lias become so thoroughly a mat- 

 ter of course. A great brewery would be impossible if 

 its fermentations were simply experiments liable to go 

 wrong. It is not, therefore, too much to say that the 

 gigantic breweries of to-day are possibilities only be- 

 cause the microscope makes their operations matters of 

 absolute certainty. 



A similar change seems to be surely coming over the 

 dairying industries of the world, and in almost identically 

 the same lines. We are rapidly learning that the manu- 

 facture of the high quality of the modern dairy products 

 of butter and cheese is a matter dependent upon micro- 

 organisms, and the production of a high grade of butter 

 and cheese is just as truly dependent upon the use of 

 proper bacteria species as is the production of a high 

 quality of beer dependent upon the use of proper species 

 of yeasts. During the last five or six years several bac- 

 teriologists have been undertaking the study of some of 

 these problems and the question of the application of 

 the microscope to butter making seems to be in a very 

 fair way of immediate solution though its application to 

 cheese making has not yet progressed so far. The work 

 upon this subject has been carried on chiefly by Prof. 

 Storcli, of Copenhagen, Prof. Weigmann, of Kiel, 

 Prof. Adametz, of Vienna, and in the laboratory of Wes- 

 leyan University in this country, by the author. These 

 experiments have been slowly solving problems in but- 

 ter making which have proved much more diflBcult than 

 those associated with brewing. 



It is an almost universal custom to allow cream to 

 "sour" or "ripen" for some' time before it is churned. 

 It has appeared first that the flavor of butter is due al- 

 most entirely to certain volatile products making their 

 appearance in the cream during this process of ripening 

 or souring, butter made from cream without such rip- 

 ening being very tasteless. Further it has appeared 



