28 STORRS AGRICULTURAL EXPERIMENT STATION. 
fine grades of butter, and a difference appreciable to the ordi- 
nary farmer must be considerable. But, although these men 
knew nothing of the experiments, 17 out of the 18 declared 
the ‘‘culture’’ butter decidedly superior. An improvement 
which is seen by 17 out of 18 farmers certainly cannot be 
imaginary. 
In a recent dairymen’s convention in Iowa, among the 130 
entries whose scoring was reported as over go, 28 were those of 
‘‘culture’’ butter. The ‘‘culture’’ butter obtained an aver- 
age score of 94.5 points for separator butter, which was 1.4 
points higher than the average of ordinary creamery separator 
butter. Gathered cream ‘‘culture’’ butter averaged 92.2, 
which was 1.2 higher than the average of gathered cream 
butter without the culture. In addition, ‘‘culture’’ butter 
took first prize for both separator and gathered cream butter, 
obtaining scores of 99 and 95 points respectively. It need not 
be pointed out that these are very high scores, and in view of 
them it cannot be questioned that Bacillus No. 41 has a decided 
value in practical butter making. 
The effect of the culture upon the butter in the creameries, 
where it has been successful, appears to be in at least two 
directions. The first is an improved flavor, as has already 
been mentioned in early publications of this Station. The 
butter that has been obtained with the culture develops a pleas- 
ant ‘quick grass’’ flavor, which is appreciated at once by all 
lovers of first-class butter. The second effect is one that was 
not anticipated a year ago, and that is an increased keeping 
quality of the butter. It appeared to some from early experi- 
ments that the peculiar flavor imparted by this organism is 
evanescent—disappearing rapidly—but the tests of the year 
have certainly disproved this. There are no better judges of 
the keeping property than the commission merchants to whom 
falls the duty of keeping and selling the butter. It has been 
the verdict of commission merchants that the ‘‘culture’’ butter 
holds its own better than ordinary creamery butter. ‘The 
peculiar, delicate flavor which appears at first does not disap- 
pear at once, and commission merchants in New York and 
Boston have stated that ‘‘culture’’ butter two weeks old still 
retains its fresh, quick flavor, and can be sold at the top of the 
market, whereas ordinary butter will in that time have lost a 
