32 STORRS AGRICULTURAL EXPERIMENT STATION. 
methods have been tried. It is further a fact that in many of © 
the creameries where the first inoculation failed to produce the 
desired results, further experience with the culture and further 
inoculations soon produced the proper results, so that in many 
cases at least, the creameries that were at first unsuccessful 
with the culture, subsequently found their butter to improve. 
Whether all these cases of failure can be attributed to the 
improper handling of the culture cannot, of course, be stated 
at present. The indications, however, so far as they can be 
drawn to-day, would seem to indicate that this is, at all events, 
the largest factor in explaining the failures ; and if to this we 
add the occasional use of a mouldy or contaminated culture, 
the probability is that all cases of failure may be accounted for. 
At the same time it must be recognized that there may be 
creameries and conditions under which this culture will not 
produce its ordinary effect, and this can only be determined by 
a continuation of such experiments. The attempt is now 
being made to keep closer watch of the experiments in order 
to learn, so far as possible, the cause and remedies for the 
failures. New methods of use are being devised by the dairy- 
men, and in a few months it will be possible to determine with 
more certainty how generally it will be possible to avoid failure 
and insure success by improved methods of handling. 
¢¢ 
IMPROVEMENT IN METHODS OF HANDLING ‘‘ CUL-TURE”’’ 
BUTTER. 
The year’s experimenting has given a great variety of tests 
and has taught many facts concerning the practical use of Bacil- 
lus No. 41. The method that has been finally adopted for the 
introduction of the organism into cream is simple. The butter- 
maker is directed to pasteurize (by heating at 155° F.) 6 quarts 
of cream, and after cooling to dissolve in this cream the pellet 
which is sent him containing Bacillus No. 41. ‘This cream is 
then set in a warm place (70° F.) and the bacillus is allowed to 
grow for two days and is then inoculated into 25 gallons of 
ordinary cream. ‘his is allowed to ripen as usual and is then 
used as a starter in the large cream-vats, in the proportion of 
1 gallon of starter to 25 gallons of cream, and the whole is 
ripened at a temperature of about 68° for one day. ‘The 
experience of butter-makers in the past year has taught many 
