ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 229 



ready^ pre,sieiit S'ho'uld be gotten rid of. Nevertheile&s' there are not want- 

 ing scientific experiments which indicate tJiat if» a larger numjber of: cer- 

 tain vigorous species are addled to creami, andi the cream is kept at a 

 jproper temperature, these- organ is'ms' will grow so rapidily that their 

 own effects will be producedi in spite of the other bacteria that mayi be 

 ,pre.&ent. At all events, general diairying in this co.untry has very wide- 

 ly adbipted this methodi, and' with what seemig to be at least a partial suc- 

 cess. It must be remembered th at in using, this methodi successi depends 

 ■.upon inoculating the cream witih a large quantity of an exceptionally 

 ^vigorous organisim the effect of which shall be greater than thei effectsi of 

 Ihose already present. For this reason it must be recognized that we 

 cannot expect the uniformity which would come from the use of pasteu- 

 rization. 'We should expect that, whe,reas the procesisi might be useful in 

 many, perhaps the majority of cases, there would be frequent instances 

 where the method failedl 



The restult of the use of cultures without pasteurization are not uni- 

 form. If we try to compare the results with those of spontaneous ripen- 

 ing, i. e., without the use of "starters," we coin obtain our data only from 

 a wide experience o'fl butter miakers. We can hardly expect) to learn much 

 from, the data given by individiual experimental tests, since the question 

 :is not whetheT the method; is U6,e ful in any individiual case, but whether 

 it iS' of any practicaL value under the wid'ely diversified' conditions of gen- 

 eral dairying. Experimental tests upon this S'ubjecit. must therefore al- 

 ways be regarded of less value t han the generial verdlict of d'airynaen. 

 The use of special starters in- this wiay has been more and more widiely 

 ad'opted in the last five years until it is probably true that a majorityi of 

 Ihe bet*ter creaimeries andl dlairies have adopted thisi pTOcess., 



Butte rmalkers emphasize in dairy papers over and over again the nec- 

 essity of good starters. The advantage in the use of such starters has 

 l)een threefold. In the first place there has frequently been produced 

 .an improvement in the quality of the butter. In very many instances 

 ±he butter allm'ost at once becomes of a character! which demanda ap- 

 preciably higher mfarket value. In general dairying, then, whatever 



