“20 STORRS AGRICULTURAL EXPERIMENT STATION. 
weeks, that with the use of the culture the bad flavor has dis- 
appeared, and there has appeared a new and pleasant flavor 
which was not in their creamery before. The most recent case 
of this sort that has come to my attention was in a creamery in 
Connecticut during October last. The butter-maker reported 
that within a week from the first use of the culture the bad 
taste had disappeared from his butter, and there had appeared 
in its place a pleasant flavor unlike anything that they had 
experienced before, and the butter was superior to anything 
they had been able to make at any time in the summer, 
While experiments in this line that have come under my per- 
sonal attention have as yet not been very numerous, the few 
that have been made have been successful and give promise 
that in many cases at least bad flavors may be removed by the 
use of the culture. In many other instances, which have been 
indirectly reported to me, similar results have been obtained. 
INSTANCES OF FAILURES. 
Not all of the experiments have been thus successful. As 
was inevitable, the culture has been used in some places with- 
out reaping the desired advantage. Some of these instances 
have been brought to my attention, while doubtless others 
have not. For several months the plan was adopted of send- 
ing samples of Bacillus No. 41 very widely to all interested, 
without any adequate attempt to follow up the results. This 
proved unwise, since many of those to whom the sample was. 
sent would try it more or less carelessly, and then, failing to 
obtain good results in the first instance, would drop it entirely 
and simply report failure or make no report. ‘The butter- 
makers who have thus failed to find an advantage are disin- 
clined to inform me, and I consequently have not the amount 
of information upon this matter that I desire. In nearly all 
cases that have come to my knowledge, these failures have 
been on the part of butter-makers who have obtained one 
sample only, and failing to get any results, have at once aban- 
doned its use. Such a failure, of course, means absolutely 
nothing, for no butter-maker can expect to learn a new method 
of butter making in three days. In other cases it appears that 
failures have resulted even after several cultures have been 
faithfully tried. These failures cannot yet be fully explained. 
No such failures have occurred in creameries where I have 
