55 



December 20th, 1894. 



H. W. Conn: 



My dear Sir: — In reply to yours of the lyth I will say that 

 we have used your culture the past year, with the exception of the sum- 

 mer months when you were away and we could not get it. There can 

 be no doubt as to its producing butter of a superior and uniform quality. 

 In every instance where we have taken a quantity of cream, thoroughly 

 mixed, and divided it into two parts, and have treited one in the usual 

 way and have inoculated the other with the culture, and have sent the 

 product to an expert to be judged, the culture has scored the highest. 

 It produces a fine, sweet flavour which leaves a most pleasing taste in 

 the mouth. For the sweet butter trade it is decidedly superior. 



Yours truly, 



E. D. Hammond. 



It was, of course, desirable that these results should be confirmed 

 in other places, and for this reason the culture has been used in several 

 localities. These experiments have been as follows : 



One lot of the culture was sent to Mr. George M. Whitaker of 

 West Dudley, Mass. The creamery of which he is president was 

 making at the time the highest quality of butter, which commanded a 

 very high price in the Boston markets. The culture sent was broken 

 in the journey and only a small amount of it reached the creamery. 

 It was, however, used by Mr. Beck, the butter-maker of the creamery, 

 and his statement was that he noticed a decided improvement in the 

 quality of his butter as the result of it. Owing to the distance and the 

 consequent difficulty of furnishing the culture at this creamery, the ex- 

 periments were not continued, only one churning being made with the 

 culture. 



A culture of the bacteria was sent to Mr. Hollister Sage, Superin- 

 tendent of the creamery at Stepney Depot, Conn. The culture sent to 

 this place for necessary reasons, was not a culture in milk, but an ordin- 

 ary bacteria culture on agar-agar, and required the use of certain bac- 

 teriological methods in its practical application to cream. Mr. Sage, 

 however, seemed to have no difficulty in making use of it as directed, 

 and reported, after the proper length of time, that he had noticed a de- 

 cided and pleasant flavour in his butter, which was not there before 

 and which gave it an enhanced value. 



Up to this point the experiments had been practically confined to 

 Middletown and the immediate vicinity. It was ot course very desirable 

 that they should be repeated in other localities and by other persons, 

 in order to determine whether the effect was local only, and to what ex- 

 tent other creameries besides the Cromwell creamery would be benefited 

 by the use of Bacillus No. 41. During the last three months therefore, 

 arrangements have been made by which the organism has been used in 

 ■other States. These experiments have now been made in the States of 



