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 vitality. 
Both kinds as a rule are good while they are fresh. We give 
below a list of the commercial cultures with which the authors 
are familiar: 
S. C. Keith, ) Lactic Acid Culture.) 
Charlestown, | Duplex Culture legiomaae 
Mass. Boston Butter Culture 
O. Douglas, Boston Butter Culture ] 
Boston, Duplex Culture | Liquid. 
Mass. Lactie Acid Culture 
Eloc Ericsson, | 7; , 1 
Se, Paul, [tue s Butter Cul- | rigui d. 
Ameri- Minn. J 
ean Hansen’s, | 
Little Falls, oe Ferment Powder. 
Park Davis &Co., } This culture is put up 
ears Detroit, i Flavorone | in tablet and cap- 
Starters } Mich. sule forms. 
Conn’s Culture, 
| Storr Station, i Bacillus 41 Liquid. 
Conn. 
Blauenfeldt & 
Tvede, Copen- | ear pe Acid Powder: 
hagen, Den. | ere 
Bey & Fog’s 
‘ Lab’t Cul. 
Foreign Co penhagen. { Lactic. 
Den. ] 
S. P. Storm, } 
Tillitze, Naks- ee 
kov, Den. 
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 (starterline) 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- 
