94 THE INVISIBLE WORLD 



beer yeast. No baker thinks of baking bread with- 

 out using bread yeast. So, the time is coming 

 when no dairyman will think of making butter 

 without using butter yeasts, with the cream steril- 

 ized. We may then hope for a uniform higher 

 grade of butter. Success will be every time sure. 

 Failure impossible. 



At least, if failure comes, the fault will not be 

 in the butter maker but in the yeast. No brewer 

 can! brew good beer with poor yeast. No baker can 

 bake good bread with poor yeast. So with poor 

 yeast no buttermaker can make good butter. The 

 yeast must be perfect. Then, and then only, will 

 the butter be perfect. 



The crucial point, therefore, turns on the manu- 

 facture of the yeast. Only the expert will do for 

 this. He must have a keen intellect united with 

 a conscience which turns neither to the right nor 

 the left. He must put intellect and conscience in- 

 to every part of his work. He must be educated 

 and have experience. He must understand his 

 business. He must know all that is known about 

 microbes. He must know how to isolate the right 

 species. He must know how to form of these pure 

 cultures. Especially must he know how to make 

 of these cultures gilt edge yeasts. With these 

 yeasts the skillful buttermaker will make only gilt 

 edge butter. The consumer will be happy. 



