
BACTERIA IN THE DAIRY. 29 
little of its delicate flavor and must be sold a little under the 
top price. With some commission merchants in the last three 
or four months this has frequently made a difference of two or 
three cents a pound in the price obtained for butter. It has 
also been claimed by some, and among them no less authority 
than the official inspector of butter of the New York Chamber 
of Commerce, that ‘‘culture’’ butter, after being two months 
in cold storage, has been actually of a better flavor than when 
first put in. Only one other bit of evidence upon this subject 
has yet been brought to my attention. Quite recently some 
butter, which had been in cold storage for several months, was 
taken out for sale. Four men to whom it was submitted 
declared the ‘‘culture’’ butter better than the other butter 
which had been made from the same cream and placed beside 
it in cold storage; and one of them who had been somewhat 
skeptical as to the value of Bacillus No. 41, immediately 
determined to use it in his creameries as a result of this cold 
storage test. The data upon the matter is yet very meagre, 
however, and it is wise to reserve our verdict upon this 
Inatter of the long keeping quality of ‘‘culture’’ butter. 
That, for two or three weeks, the delicate flavor is retained by 
““culture’’ butter better than by ordinary creamery butter 
appears to have been demonstrated. 
The question has frequently come up as to whether the use 
of the organism will enable a creamery to get rid of bad flavors 
as well as obtain a good one. Such bad flavors in butter fre- 
quently occur as the result of causes, sometimes known and 
sometimes unknown. For example, rag weed, garlic, and 
other plants are known to flavor the butter. I have been fre- 
quently asked if Bacillus No. 41 will remove such flavors. 
This question cannot as yet be answered positively, but the 
experience of the last year, so far as it has come under my 
personal observation, has been at least promising. In several 
cases butter-makers have written to me complaining of bad 
flavors and tastes in their cream and in the resulting butter, 
and asking if I could suggest the cause anda remedy. In all 
these cases I have furnished them with a culture of Bacillus 
No. 41, giving them directions for its use, and in every such 
instance, so far as I know, the result has been successful. The 
butter-makers have reported, in the course of a couple of 
