MAY BE CULTIVATED 27 



length a bit of the fermenting batter was carried 

 from baking to baking. The microbes were thus 

 domesticated. Good results followed. Finally it 

 was discovered in some way how from the ferment 

 to form yeast. Then by centuries of culture the 

 microbes have been greatly improved, and now 

 seemingly do their best work for the world. 



No doubt, in the future, still more and more im- 

 provement will be made along both these lines of 

 culture. 



Meanwhile, corresponding work is being done in 

 the dairy and in agriculture. Here, too, the wild 

 microbes must go, and the domesticated come. 

 The process is simple. Isolate the true microbe 

 for butter and the true microbe for cheese. Make 

 of these microbes pure cultures. Inoculate the 

 cream for butter with the butter culture, the milk 

 for cheese with the cheese culture. The microbes 

 under domestication will thus get the start of the 

 wild ones coming in from the air. Be persistent 

 in this method. Better and better results will fol- 

 low. 



At length find a way to make of the right mi- 

 crobes a true butter yeast and a true cheese yeast. 

 In butter-making and in cheese-making use these 

 yeasts as bread yeast is used in bread-making. 

 This will finally mean finer qualities in all dairy 

 products the world over. 



Certain crops cannot be raised on certain lands 

 because the kind of microbes necessary for the 

 growing of these crops is absent from the soil. 



