Lok STORRS AGRICULTURAL EXPERIMENT STATION. 
It was with considerable hesitation that I consented to allow 
the experiments in this way to go out of my own hands. Of 
course as soon as the organism is taken from under the direct 
observation of the bacteriologist and is put into the hands of 
the ordinary butter-maker who has no knowledge of bacteria, 
the experiments become more loose in their application and 
more unsatisfactory in their results, and, what is still worse, 
they are no longer within the control which should be placed 
upon all such trials. When the experiments were extended 
from one creamery to one hundred, and these hundred cream- 
eries were scattered all over the country, it was, of course, no 
longer possible for me to obtain direct results from them, and 
the data upon which further information was to be based 
could be obtained only from the evidence of others. ‘There 
is both an advantage and a disadvantage in this method 
of practical experimenting. The disadvantage is its inexact- 
ness, for the accuracy of results obtained and described 
by persons not entirely familiar with the subject cannot 
always be relied upon. ‘The advantage rests in the fact that 
the results are less liable to be influenced by individual 
prejudices. ‘The verdict as to the result of the use of the bac- 
teria culture, instead of coming from one or two individuals 
who might be influenced by personal bias, would be given by 
hundreds who had no special reasons for being interested in the 
results. Moreover, it was certain that the butter made by the 
culture would, with this broader experimentation, fall into the 
hands of a large number of butter experts, and the general 
judgment thus pronounced would in the end be more satisfac- 
tory. Furthermore, it was plain that if the organism Bacillus 
No. 41, or any other similar organism, was to be of use to the 
butter-makers of the country it was necessary that its method 
of use should be such as would be practicable to the ordinary 
butter-maker. If it should prove simply that the organism 
when used in scientific experiment could produce a proper but- 
ter flavor but that it could not be used properly by the common 
butter-maker, its practical value, of course, would be nothing. 
Experiments in this locality had demonstrated that the organ- 
ism did produce an improvement in the butter when used under 
proper conditions. It remained to be demonstrated that it 
could be introduced to the butter-makers of the country at 
