20 STORRS AGRICULTURAL EXPERIMENT STATION, 
creamery of to-day it must be of value in unpasteurized’ cream. 
No pure culture will acquire very wide use to-day that cannot 
be used to decided advantage in ordinary cream. For this 
reason, since Bacillus No. 41 is not a souring organism, it was 
thought that it might prove practical to-day where other pure 
cultures have not. ‘The extension of its use had, therefore, 
more significance than simply trying one new species in the 
same line as the other pure cultures before used. 
DIFFICULTIES IN USING PURE CULTURES. 
At the outset it was anticipated that there would be several 
difficulties to meet and that some of them might prove so great 
as perhaps to be insurmountable. The difficulties which I 
chiefly anticipated were four: 
(1) General carelessness in the creamery.—It is, of course, 
well known that dairying is often carried on in a very slovenly 
fashion, no sufficient caution being taken to insure cleanliness, 
either in the barns, on the milk wagons, in the creamery, or 
in the process of butter making itself. It is impossible to make 
good butter under such poor conditions, and I anticipated at 
the outset that in many cases the culture would fall into the 
hands of butter-makers who had no care for cleanliness and 
carried on their butter-making processes in a wholly unsatis- 
factory fashion. It was impossible for me to control this mat- 
ter, and for this reason it was anticipated that such individuals 
would be almost sure to fail in their use of the culture. 
Moreover, experience soon showed that some of these butter- 
makers got the idea that as soon as they had the culture 
cleanliness was no longer necessary. ‘They seemed to believe 
that if they only introduced the proper culture into their cream 
they could then disregard all of the previous demand for clean- 
liness and still obtain proper results. Of course a butter- 
maker of this sort would be sure to fail in his use of the 
culture. 
(2) Handling the culture.—The second difficulty anticipated 
was in the handling of the culture. Butter-makers know little 
of bacteria and nothing of the proper methods of handling 
them. ‘The butter-maker who understands that the ripening 
of his cream is a matter of the growth of organisms is rare, and 
none could be found a year ago who had any notion of the 
