26 STORRS AGRICULTURAL EXPERIMENT STATION. 
method of introduction or to examine the butter made in the 
creameries scattered all over the country from Maine to Cali- 
fornia. ‘he only data from which I can draw my conclusions 
are the experience of the butter-makers and the commission 
merchants who handle the butter. The results of this expert- 
ence I have in the form of many private letters, as well as a 
large number of communications that have been published in 
creamery and dairy journals, and also from the personal state- 
ments of commission merchants and butter-makers whom I 
have had the fortune to meet personally. 
Judging from the large amount of testimony thus obtained, 
the results of the year’s experiments have been satisfactory ; 
indeed, far more so than I had any reason to expect. The diffi- 
culties which were seen, and have been outlined above, natu- 
rally prepared me to find that many butter-makers would use 
the culture ‘without success, but, at the same time, to hope 
that among them would be a number that would have such 
positive success as to indicate that the method_is a practical 
one when properly adopted. This expectation has undoubt- 
edly been verified. In stating the results it is possible to give 
only a general summary, since the details are far too numerous 
and of a too miscellaneous character to be reported in full 
here. 
The great majority of the testimony that has reached me as 
the result of the year’s experiments has been of a highly satis- 
factory character. In some cases, indeed, an improvement is 
seen from the first, in others the first inoculation has produced 
no effect, but a second one has followed and has been success- 
ful. Nearly all who have persevered in their use of the 
organism have obtained satisfactory results. 
In a large number of creameries the method of testing which 
has been carried on has been extremely rigid and as follows: 
A lot of cream has been divided into two parts, one part inocu- 
lated with the culture and the other left uninoculated. Both 
have been ripened under similar conditions, churned in the 
same way, and the resulting butter sent to commission mer- 
chants for sale. This method of experimenting gives an 
extremely severe test. It is open to objections, but it does 
serve to determine the commercial value of the ‘“‘ culture’’ 
butter. The verdict of a commission merchant upon, the value 
