53 



which is usually desired. Now Bacillus No. 41 does not produce suffi- 

 cient acid to give this flavour, and in laboratory experiments with 

 strictly pure cultures upon pasteurized cream it is found that the 

 favour of the butter is somewhat too flat. The cream as is ordinarily 

 collected for the creamery contains organisms which render it acid, and 

 when, therefore No 41 is added to the ordinary cream the effect of this 

 culture is enhanced by the acid produced by the organisms already pre- 

 sent. There is thus obtained a cream which is acid and also influenced 

 by the peculiar effects of No. 41. Moreover, the culture bacteria were 

 always a^ded in excess. By cultivating as above described for several 

 days in larger lots of cream, and by adding the day's collection o:* cream 

 two or three gallons of buttermilk or ripened cream, the number of bacte- 

 ria of Bacillus No. 41 added to the lot of cream was so great that their 

 effect* were plainly noticeable, in spite of the presence of the other 

 species of bacteria which were in the cream as originally collected. 



Results of the Inoculation. 



In a long series of experiments the effect of the method of inocula- 

 tion above described was always uniform and as follows : The first lot 

 of cream, six or eight quarts, give a butter which was moderately 

 good, containing a somewhat pleasant flavour, but not quite the 

 typical flavour desired. The first churning in the large lot of 

 butte~ from the ordinary cream vat gave butter slightly superior to that 

 in the small churning. Then, on each day for several successive 

 churnings, the quality of the butter improved. For perhaps one or two 

 days it was a little difficult to say that the artificial culture had produc- 

 ed much of an improvement, the butter having about its ordinary flavour 

 But after two or three days there began to be noticed a pleasant added 

 flavour which was not there at first and after several days' churning this 

 ad^ed flavour became very pronounced and noticeable to all who examin- 

 ed the butter. This delicate, exquisite flavour now continued and re- 

 mained in the butter of each day's churning lor sometime, the length 

 of time varying with, at present unknown conditions. If the flavour be- 

 gan to deteriorate it could be immediately restored by the addition of a 

 new cukure from the laboratory by the same method above described, 

 and there is thus no difficulty in constantly maintaining this flavour in 

 the butter. 



The general results ic the creamery at Cromwell where most of these 

 experiments have been performed, have been as follows : The experi- 

 ments began in November 1893, and there was noticed an immediate 

 improvement in the butter. These experiments have been continued 

 constantly with the exception of the months of July, August and Sep- 

 tember, until the present time and with uniform results. During this 

 time pure cultures have been sent to the creamery upon many different 

 occasions and have been used according to the above method. In each 

 case there was an improvement in the butter, and the experiment was 

 continued for three, four, five and six weeks, until the butter-maker 

 noticed a distinct deterioration in the quality of his butter. Then a new 

 culture was sent to the creamery which immediately restored the quality 

 of the butter. 



