THE MICROBE OF BUTTER 93 



the hot days of July or August. Some days then 

 are not only the hottest in the year, but the atmos- 

 phere, at the same time, has the highest degree 

 of humidity. These conditions are most favorable 

 to the growth of the species of microbes in the at- 

 mosphere which are enemies to the dairyman. 

 They multiply rapidly, and populate the air with 

 more than their usual numbers. Consequently 

 more of them than usual find their way into the 

 new milk and cream. By their life processes these 

 enemies succeed in generating substances which 

 spoil the gilt edge of the butter. 



But for this there is a natural remedy. During 

 the months of July and August, immediately the 

 cream is separated from the milk, heat it to 165 

 or 170 degrees. This sterilizes the cream. All the 

 germs, good and bad, are destroyed. Now at once 

 put into the cream the yeast of milk and the yeast 

 of butter. - Stir well. The millions upon millions 

 of the right microbes in the yeasts quickly grow, 

 multiply, take possession of the entire cream. 

 They get the start of all enemies. Their work is 

 sure. The butter is first-class. Failure is impos- 

 sible. 



A present survey of the situation leads one to ex- 

 pect that, at a not very distant day in the future, 

 this heating process, together with the use of the 

 two yeasts, will be universally adopted by creamer- 

 ies, and also by private dairies, and this not only 

 for July and August, but for every day in the year. 

 No brewer thinks of brewing beer without using 



