ere 
BACTERIA IN THE DAIRY. 21 
proper method of artificially introducing bacteria into his 
cream. ‘The butter-maker must at the outset be educated. 
For this reason it was necessary to prepare specific direc- 
tions for the use of the culture. But it was found impos- 
sible to make the directions brief enough to be easily followed 
and yet complete enough to fill all the conditions. Every one 
knows that the method of handling cream must vary with the 
conditions of the weather, and that summer and winter cream, 
or separator and gravity cream, must be treated differently. 
Since the directions sent to butter-makers had to be made as 
simple as possible they could not meet every condition of but- 
ter making. ‘The butter-makers, therefore, it was anticipated, 
might err in two directions, either by failing to follow the 
directions carefully enough to insure any results at all, or by 
following them so closely and blindly that, in certain conditions 
of weather, the cream ripening would be a failure. For 
instance, it was necessary to give a temperature at which the 
cream should be ripened with the culture, but this temperature 
necessarily varies with the weather just as the best tempera- 
ture for cream ripening must be varied without the culture. 
In other words, the method of using a pure culture in cream 
ripening was new-to the butter-maker, and before any proper 
results could be obtained by means of it, it was necessary that 
this method should be thoroughly learned by the user. ‘This 
could not be done in a week, perhaps not in a month, and to 
know it fully requires, indeed, a longer time. During this 
period when the butter-maker is learning to use the culture it 
“was anticipated that many would become discouraged, drop 
the use of the culture and become persuaded that it did them 
no good, but it was hoped that the number who would perse- 
vere until they learned the proper use of pute cultures would 
be large enough to warrant a satisfactory conclusion as to the 
merits of the culture for actual use. 
This problem of insuring a proper handling of the culture 
can only be solved as butter-makers learn the new methods. 
A partial solution has been devised during the year in a change 
of the form in which the organism is furnished. At first 
Bacillus No. 41 was furnished in a small quantity and the 
butter-maker was directed to build it up by inoculating it in a 
small lot of sterilized milk, and later by putting this milk into 
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