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‘failures in these 
BACTERIA IN THE DAIRY. ot 
been able personally to superintend the introduction of the 
culture, and I anticipate it will be found that where they do 
occur they are due to some imperfection in the method of 
handling the culture in the cream TipSmines or in its adaptation 
to special creameries. 
Many facts in regard to the practical methods of using the 
culture are being constantly learned. ‘The best temperature 
for ripening at different seasons, the best temperature for 
churning, the proper proportion of the culture to add to the 
cream, the best time to add it, etc.; all these are matters of 
practical importance and must be learned by practical experi- 
ence before perfect success can be expected. Thus far in the 
year’s experience it has appeared that, as the butter-makers do 
learn these facts and get more familiar with the method, the 
failures in many cases give place to success, and the lack of 
thorough adaptation of the method to the creamery is the cause 
of most of the lack of success. Undoubtedly, also, some of the 
‘“sample trials’’ have been due to moulds or 
other contaminations which occurred in the culture and ruined 
the value of the sample, and thus spoiled the experiment. 
Such troubles will not occur hereafter, because of improved 
methods of preparation of the cultures. 7 
There is also a possibility that an occasional failure may be 
due to the fact that the creamery in question is infested with 
some vigorous organism which, under the conditions of experi- 
ment, does not allow the proper growth of Bacillus No. 41. 
If such is the case, the remedy is probably not difficult to find. 
One plan for meeting it may be in changing the methods of 
using the culture in such a way as to introduce into the cream 
a considerably larger amount of the Bacillus No. 41, and thus 
give it a better chance to grow at the expense of the mis- 
chievous organisms already present. A second plan which has 
worked well in some cases, is to make the first inoculation 
for the purpose of building up the culture in a specially 
selected lot of good cream. 
It is, of course, impossible to give an explanation of all of 
these failures without the possibility of examining into the 
condition of the failures. It can be simply stated that, where 
I have been able personally to superintend the work, failures 
either have not occurred or have disappeared after change of 
