56 



Indiana, in the creamery of R. W. Fumess, Indianapolis. In Pennsyl- 

 vania the organism has been introduced into some thirty-five different 

 creameries through the assistance of Mr. John Jamison, a large com- 

 mission merchant of Philadelphia. In Iowa it has also been introduced 

 into twenty-eight creameries controlled by Win. Beard & Sons, commis- 

 sion merchants in Decorah, Iowa. The experiments in this large num- 

 ber of creameries have been most rigid. In many cases a lot of cream 

 has been divided into two portions, one of which has been inoculated 

 and the other not, the resulting butter being compared carefully. In 

 some instances the organism has been inoculated into old cream 

 which had acquired considerable odour by standing. In several 

 instances it has been used in creameries in which the quality of the 

 butter has not been first-class, and in others it has been used in cream- 

 eries of the highest grade, whose butter commanded high market prices. 

 In two instances it has been used in creameries which were at the time 

 troubled with an undesirable flavour due to what is known as " frost 

 weed." The butter made in the various creameries has been submitted 

 for testing to experts, who in some cases knew of the experi- 

 ments, and in others knew nothing of them. The butter made by 

 the use of the culture was kept in the creamery side by side 

 with the ordinary butter to test its keeping property. In 

 short, the greatest variety of tests have been tried in this 

 large series of creameries to determine whether the organism really 

 possesses in other localities the valuable property that it has appeared 

 to possess in the experiments conducted in Connecticut. 



The results of these experiments have been highly satisfactory and 

 to me somewhat surprising, in spite of my belief in the value of the 

 organism in butter-making. With a single exception none of this large 

 series of creameries has failed to report an improvement in their butter. 

 The creamery which did not find such improvement was reported as 

 failing to have proper care for cleanliness in its butter-making process, 

 and the failure to find an improve _ient has not therefore been thought 

 to be significant. All other creameries in this large number of over 60 

 have found an improvement in their butter, sometimes appearing at 

 once, and in other cases appearing after a few days' use of the artificial 

 inoculation. 



So uniform have been the results of the use of this organism that 

 it must be regarded now as beyond the reach of experimentation, a^d 

 Bacillus No. 41 takes its rank as a species of organism whose artificial 

 use in the ripening of cream will produce a striking improvement in 

 the flavour of the butter. The effect of the culture upon the various 

 grades of butter is not exactly what might have been expected, and I 

 have been considerably surprised the eby. When the experiments were 

 begun I had supposed it probably that the use of the artificial culture 

 might improve a poor quality of butter but was very doubtful whether 

 it would have any effect, at least any advantageous effect, upon first- 

 class butter. Experiments, however, has shown that the organism 

 appears to be of decided value even in first class creameries. As already 

 mentioned, the effect of the organism appears to be to add to the butter 

 an especially delicate aroma and taste, and this delicate aroma and taste 

 is added equally to hutter of a poor grade and medium grade, or to 



