218 



BUTTER-MAKING. 



are put up in powder form have the advantage that they can 

 be kept for a much longer time and still retain their vitaUty. 

 Both kinds as a rule are good while they are fresh. We give 

 below a list of the conunercial cultures with which the authors 

 are famiUar: 



Commer- 

 cial 

 Starters 



Ameri- 

 can 



1 



Foreign 



S. C. Keith, 

 Charlestown, 

 Mass. 



O. Douglas, 

 Boston, 

 Mass. 



Eloc Ericsson, 

 St. Paul, 

 Minn. 



Hansen's, 

 Little Falls, 

 N. Y. 



Park Davis & Co., 

 Detroit, 

 Mich. 



Conn's Culture, 

 Storr Station, 

 Conn. 



Blauenfeldt & 

 Tvede, Copen- 

 hagen, Den. J 



"1 Lactic Acid Culture. 1 



\ Duplex Culture \ Liquid. 



J Boston Butter Culture J 



] Boston Butter Culture 1 



j- Duplex Culture [ Liquid. 



J Lactic Acid Culture 



Ericsson's Butter Cul- I j : • j 

 ture I " 



■ Lactic Ferment 



Powder. 



1 f This culture is put up 



|- Fla\'orone i in tablet and eap- 

 J [ sule forms. 



Bacillus 41 



Danish Lactic Acid 

 Ferment 



Liquid. 



Powder. 



Hjort & Fog's 

 Lab'tory Cul. 

 Copenhagen, 

 Den. 



1 



\ Lactic. 



S. P. Storm, 1 



Tillitze, Naks- i Starter, 

 kov. Den. J 



Preparation of Commercial Starters. — All of the starters 

 mentioned above have been tested and are known to produce 

 good results. The first step in the preparation of a mother- 

 starter (starter line) is to prepare preferably a glass jar or 

 bottle by thoroughly cleaning and sterilizing it. Glass jars are 

 used in preference to any other vessel, because if they are un- 

 clean in any way, it will show through the glass. Secondly, 

 there are no seams and no places on the inside which will cor- 



