54 



At four distinct periods the butter from the creamery was sent to 

 an expert for rating, together with a lot of butter made from half of 

 the same cream of the same day, but without the artificial inoculation. 

 In every case where the butter was thus sent, the butter made by the 

 artificial culture was rated higher than the butter made without it. It 

 was marked from four to fifteen points on a scale of 100, ahead of the 

 normal butter, the improvement being chiefly in the flavour. In one 

 case the inoculated butter was 18 points ahead of the uninoculated butter. 

 In another case three lots were sent to the expert, one made with a. 

 culture of Bacillus No. 41, a second made with the artificial culture sold 

 by Carl Hansen's dairy company, and a third lot by a combination of 

 Bacillus No. 41 and Carl Hansen's ferment. The butter made from 

 Bacillus No. 41 ratt-d highest, 95 points, the combination next 83 points, 

 and Carl Hansen's lowest. In addition to the rating bv the butter ex- 

 pert the butter was in all cases carefully examined by individuals who 

 were more or less connoissieurs of proper butter flavour, and in each 

 instance the butter made by the artificial culture was rated as better 

 than that made without such culture. In most of these tests the indivi- 

 dual examining the butter had no knowledge of the experiment. 



Perhaps the most satisfactory experiment of all was one made early 

 in June. June butter, as is well known, is in flavour about the best 

 that is produced during the year, and the effect of Bacillus No. 41 upon 

 June butter was therefore especially interesting. Early in June, when 

 the amount of cream collected by the creamery was very large, two 

 large vats full of cream were collected. One of these was inoculated 

 with No. 41 and the other was uninoculated. They were then 

 allowed to stand in the same room at the same temperature for 

 the same length of time to ripen, and were subsequently 

 churned. The effect of No. 41 even here was exceptionally striking, 

 Both lots of cream produced, as was to be expected, an excellent quality 

 of butter, but No. 41 had an aroma more pronounced and more 

 agreeable than that of the butter made without the inoculation. In 

 both taste and odour the butter made by inoculation was decidedly 

 superior to that made without it. This butter was submitted for testing 

 to a large number of persons, and no one had the slightest hesitancy in 

 deciding that No. 41 made the superior quality of butter. It was most 

 strikingly noticed just as soon as the wrapper was taken from the butter, 

 the pleasant aroma of the inoculated butter filling the nostrils at once, 

 while the uninoculated butter did not possess this decidedly pleasant 

 aroma and taste. 



The general result of experiments thus carried on now for at least 

 twelve months in the Cromwell creamery, has been that this artificial 

 culture uniformly improves the value of the butter. The effect of the 

 pure culture is seen best after two or three days' ripening, and lasts 

 from three to six weeks, but by the constant, use of the culture it may 

 be kept up indefinitely. 



Mr. E. D. Hammond, the superintendent of the Cromwell creamery, 

 has put into my hands the following letter, indicative of the experi- 

 ments carried on in his creamery: 



