BACTERIA IN FOODS 219 



f erred which yield a " high " flavour, whereas in Danish 

 butter a mild aroma is commoner. In England as yet 

 very little has been done, and that on an experimental scale 

 rather than a commercial one. 1 In 1891 it appears that only 

 4 per cent, of the butter exhibited at the Danish butter 

 exhibitions was made from pasteurised cream plus a culture 

 starter; but in 1895, 86 per cent, of the butter was so made. 

 Moreover, such butter obtained the prizes awarded for first- 

 class butter with preferable flavour. Different cultures will, 

 of course, yield different flavoured butter. If we desire, say, 

 a Danish butter, then some species like " Hansen's Danish 

 Starter " would be added ; if we desire an American butter, 

 we should use a species like that known as " Conn's Bacil- 

 lus, No. 41." But whilst these are two common types, 

 they are not the only suitable and effective starters. On 

 certain farms in England there are equally good cultures, 

 which, placed under favourable temperatures in new cream, 

 would immediately commence active ripening. 



Professor H. W. Conn, who, with Professor Russell, has 

 done so much in America for the advancement of dairy 

 bacteriology, reports 3 a year's experience with the bacillus 

 to which reference has been made, and which is termed No. 

 41. It was originally obtained from a specimen of milk 

 from Uruguay, South America, which was exhibited at the 

 World's Fair in Chicago, and proved the most successful 

 flavouring and ripening agent among a number of cultures 

 that were tried. The conclusions arrived at after a con- 

 siderable period of testing and experimentation appear to be 

 on the whole satisfactory. A frequent method of testing 



1 The Essex County Council is one of the few public bodies in England which 

 have undertaken pioneer work in this department of industry. Under the 

 leadership of Mr. David Houston, a course of elementary instruction in dairy 

 bacteriology as applied to modern dairy practice is given in the County Bio- 

 logical Laboratory at Chelmsford. 



9 Report of Storr's Agricultural Experiments Station, State of Connecticut, 

 1895. 



