

BACTERIA IN THE DAIRY. 25 
other organisms. In the experiments that were performed 
under my own observation, it was found that Bacillus No. 41, 
when inoculated according to the plan adopted, was able to 
overcome the injurious effect of all of the ‘‘ wild’’ organisms 
that chanced to be in the cream. Further, since these experi- 
ments extended through all seasons and were uniformly suc- 
cessful it was proved that Bacillus No. 41 could overcome the 
different species of bacteria of different seasons. But from 
these experiments it was, of course, impossible to draw any 
universal inference, and it was recognized at the outset that 
there might be conditions under which the culture, as com- 
monly introduced, would not be able to counteract the effects 
of the organisms already present. To prove a universal law 
requires a long series of experiments, and it was therefore 
anticipated at the outset that creameries might be found in 
which the introduction of the culture in the ordinary way would 
not produce the desirable effects, because of the presence in 
the cream before inoculation of too great a number of vigorous, 
malign species of bacteria. ‘This difficulty, of course, was only 
a possible one, and nothing but a large number of tests could 
determine whether it was an actual obstacle. The experiments 
that preceded the general introduction of the organism to 
dairymen had demonstrated that if Bacillus No. 41 does get a 
chance to grow in the cream in abundance it will produce the 
proper flavor. ‘They had demonstrated, moreover, that in all 
experiments up to that time the organism would grow rapidly 
in the cream if it was inoculated in proper quantities and 
would always produce its flavor. It remained, however, to be 
settled whether this would be found to be universally the case 
in practice, or whether there might not be instances where the 
method would not succeed. ‘Ihe testimony which the year’s 
experience has given upon this question will be noticed later. 
THE YEAR'S VERDICT. 
The introduction of Bacillus No. 41 to dairymen began 
a year ago and there is thus about twelve months’ experience 
to report upon. ‘The results of these twelve months are of 
necessity given largely from the reports of those using the 
culture and selling the butter rather than from personal observa- 
tion. It has been impossible for me either to oversee the 
