I 
34 EXTRACTS FROM GERMAN PERIODICALS. 
For his purpose of experimentation the author took fresh 
natural butter in pieces weighing 2 to 5 grains, and placed it 
with 100 grammes of sterilized water in small dishes; he then 
heated the latter to ioo°-io4° F. By continuous agitation a 
fine emulsion was secured with which he inoculated prepared 
soils. 
This procedure yielded from id to 20 million germinating 
centers to every grainure of butter. In a similar manner Lafar 
investigated cheese; he found 850,000 centers in the Emmen- 
thaler (a better class of Swiss cheese), and 560,000 in cottage 
cheese. 
By the butter tests two species of more prominent bac¬ 
teria were brought to light. First, an immobile, irregular 
and gelatinous bacterium—bacterium butyri colloideum. 
Second, a fluorescent bacillum—bacillus butyri fluorescens. 
Besides those, a fungus, and the bacillus of Hueppe—bacil¬ 
lus acidi lactici; occasionally also that of Escher—bacterium 
acrogenes lactum. In no case did the mould fungus develop 
in the samples of butter. 
Subjecting to a cold of 16 0 F., the germinating centers in¬ 
creased 15 per cent, in fourteen days, but later diminished one 
third, which at a temperature of 32 0 to 34° F. continued 
steady for four weeks. 
At the ordinary room temperature the centers propagated 
until the butter became rancid, and then diminished. 
A heat of 95 0 F. for four days diminished the colonies 
one half, and in thirty-four days to 5 per cent, of the initiative 
number. 
The addition of cooking salt likewise decreased the bac¬ 
terial contents; by the addition of more salt the latter were 
not proportionally lessened. 
The trials of the butter respecting the disseminating 
power, etc., in vessels exhausted and practically devoid of at¬ 
mosphere, yielded positive results after thirty-seven days, 
anasrobic bacteria being present. 
Churned butter, i. e., butter containing pigment substance, 
salt, etc., gave only 747,000 bacteria to the gramme of butter— 
onl) T one fifth of the natural butter. This substance—churned 
