16 STORRS AGRICULTURAL EXPERIMENT STATION. 
bacteria and took them to Middletown, where they were further 
investigated by Prof. Conn, who was then engaged in the study 
of a considerable number of species, found by him in specimens 
of milk obtained in and near Middletown. ‘The tests of the 
Uruguay species were begun in the autumn of 1893. In De- 
cember of that year it was found that one of the species, which 
had been designated for convenience during the process of the 
investigation as No. 41, produced such an effect in the ripening 
of cream that the butter from the cream was pronounced by 
experts as having the flavor of the best June butter. It is 
an interesting circumstance that this bacillus, which has proved 
of so great practical value, should have come from a specimen 
of milk from the other side of the world, and that the accident 
by which.the milk had been improperly prepared for preserva- 
tion should have resulted in so useful a discovery. 
The investigations by Prof. Conn have been carried on at 
Wesleyan University in the biological laboratory of which he 
has charge. A part of the cost of apparatus and compensation 
of assistants has been borne by the Station. In return Prof. 
Conn has furnished the Station with full accounts of the 
investigations and their results. These have been published 
in its Reports and Bulletins. In this arrangement, by which 
the Station and the agricultural public have received promptly 
and in full detail the whole of the results of this valuable 
inquiry at nominal expense and with no compensation to the 
author of the investigations, all the rights of discovery and 
authorship are reserved to him. 
The following is the ninth of a series of articles on bacteria 
in the dairy, in the Reports of the Station. 
W. O. ATWATER. | 
