

‘ 
q 
q 
BACTERIA IN THE DAIRY. 27 
of the butter will, as is recognized by every one in the butter 
business, be more or less variable, and might not be the same 
upon two similar lots of butter at two different times. While 
individual results of this sort must, therefore, be open to some 
criticism, it is evident that the general verdict which will be 
reached by a series of such tests will be reasonably just, pro- 
vided the method of use of the culture at the creamery is satis- ‘ 
factory. It must, however, be stated that the method that has 
been adopted in a great many cases is wholly inadequate and 
fails to make the test a sure one. In many cases most of the 
butter in the creamery has been made as usual, but a small lot, 
consisting of a tub or two, has been made with the culture. It 
is plain that such a test as this cannot be regarded as at all 
conclusive, since a small lot of this sort does not give the 
organism a fair showing. 
The results of experiments of this sort have been in many 
cases to give a decided superiority to the “‘ culture’’ butter. In 
some no difference has been seen by the commission merchant, 
and occasionally a lack of body in the ‘‘ culture’’ butter (due 
to. certain difficulties in churning ).has caused the ‘‘ culture’’ 
butter to grade a little the lower. In other cases butter has 
been rated at half a cent, a cent, two cents, and sometimes 
three cents a pound more than the butter made from the same 
cream without the culture. It is hardly probable that all of 
this extra price is due to the culture, but there can be no 
question that the culture has decidedly helped. 
To cite the letters of commendation which have been written 
and published in regard to the use of the culture in this way 
is impossible. It is a fair summary of them, however, to state 
that in the great majority of cases creameries have been able 
to-command a price varying from a half a-cent to two cents a 
pound more for the ‘‘ culture’’ butter than for the butter made 
at the same time without the culture; and while this is cer- 
tainly not a universal verdict, it has been obtained in so many 
cases as to show the possibility that lies in this line of butter 
making. 
- One of the most severe tests was a recent one in which two 
lots of butter from the same cream, one with Bacillus No. 41 
and one without, were submitted to 18 farmers to examine. A 
farmet’s taste is commonly not especially discriminating for 
