24 STORRS AGRICULTURAL EXPERIMENT STATION. 
entirely. It is still found that the butter-makers themselves 
frequently take no interest in the subject and cannot be 
readily prevailed upon to use the culture. In some instances 
the butter-makers have actually thrown away the culture when 
it was furnished them by creamery superintendents rather 
than go to the trouble of using it, and in many cases they have 
only used the culture at the direction of the creamery superin- 
tendents, and then under more or less protest. 
(4) The bacteria already present tn the cream.—A_ fourth 
difficulty which was anticipated is one that may be simply 
mentioned as unknown conditions. ‘The method of using this 
organism, as described in a previous paper,* is by making a 
large culture of it and then adding it directly to the cream in 
the cream-vat without any previous treatment of the cream. 
This method is in a measure new to science and to dairying. 
Other pure cultures have been used for the purpose of cream 
ripening in Europe and this country, but all of them have been 
acid organisms. In their use it is always recommended that 
the cream should be first pasteurized to destroy the bacteria 
already present. Without such pasteurization the lactic cul- 
tures hasten: the souring and are unreliable, particularly in 
old cream. Bacillus No. 41 is an organism which checks 
rather than hastens the souring of the cream, and hence 
can be used to advantage in unpasteurized cream. In my 
own experiments we had found that the results of the use 
of the organism in unpasteurized cream were superior to 
those in pasteurized cream. The cream which is thus inocu- 
lated in any given creamery has been gathered from a large 
number. of farms and is already filled with a considerable 
number of bacteria. These bacteria may be very numerous 
or they may be comparatively few, but there will always be 
a variety. Among them will be commonly some which will 
have an injurious effect upon the butter by producing unpleas- 
ant flavors during the ripening process. ‘The value of Bacil- 
lus No. 41, under these circumstances, will depend, first, upon 
its being inoculated into the cream in great quantities so as to 
vastly outnumber all “‘ wild’? germs; and, second, upon its 
superior vigor, which enables it to grow at the expense of the 

* Experiments tn Ripening Cream with Bacillus No. 41. Report of this Station, 1894, 
pp. 57-68. 
